"Passenger salad" and other cult dishes prepared by Soviet women for the New Year and not only

2024 Author: Richard Flannagan | [email protected]. Last modified: 2023-12-15 23:55

Some believe that in Soviet times, people ate simple and not very tasty food. Like, the shortage of products affected. This is not entirely true. And in the USSR there were incredibly tasty, delicious dishes. They just didn't cook them too often. And the hostess's most popular dishes were made literally out of nothing, from those ingredients that could be obtained. Read what Passenger Salad is, why children didn't like semolina porridge and about a dish that real Italians will envy.

Herring under a fur coat or "Chauvinism and Decline - Boycott and Anathema"

There is one curious legend about this salad, which has been popular for many years. It says that during the Civil War, the Komsomol members invented a dish with a loud revolutionary name "Chauvinism and Decline - Boycott and Anathema." If you take the first letters of each word, you get a "fur coat". The proletarian origin of the salad was emphasized by the fact that it consisted of the simplest products. Of course, this may be a common fiction, but still, the version is quite interesting.

In the post-war years, not a single feast was complete without such a salad. Its popularity grew every year and today, perhaps, has reached its peak. It's nice that in this case we are not talking about altering some other dish - the fur coat has always been made and is made in the same way. Currently, the famous herring under a fur coat is known all over the world, however, most of all, it is still loved in Russia.

Housewives make different versions of "Fur coat", but they are all united by one thing - the obligatory presence of fish and boiled beets. Carrots and potatoes are also added. The salad is made in layers, and the bottom one is necessarily fish. There is also a vegetarian option, where the fish is replaced with seaweed. Well, and of course, mayonnaise. It is needed to thoroughly coat each layer. carrot. The modern interpretation of the salad allows the presence of finely crumbled eggs and processed cheese.

Olivier, in which it was necessary to put hazel grouses

The famous Olivier has been on the tables for over a century. It was prepared before the revolution, it is made now and will be offered to guests in the future. Of course, it is now not quite the same as Lucien Olivier invented it at the end of the 19th century - pressed caviar and hazel grouses have not been put in a dish for a long time. They were replaced by boiled meat or sausage, sometimes chicken. Soviet housewives also added pickles, eggs and potatoes, onions and canned green peas. Mix everything, salt, season with mayonnaise - and you're done! Such a salad was definitely made for the New Year. Olivier “modified” by Russian mistresses is known all over the world. It is even called Russian salad.

3-Piece Passenger Salad & Budget Student Soup

In the seventies of the XX century, Soviet chefs invented the so-called Passenger Salad, which soon appeared in many culinary collections. The hostesses really liked the simple recipe, and they happily began to prepare the dish for their families. There were only three components - beef liver, necessarily fried and cut into strips, pickles and onions, sautéed in a pan. Everything had to be mixed, with all the heart to salt and pepper, and then pour over the ubiquitous mayonnaise.

Another popular dish with a minimal cost was top-ranked in Soviet cuisines. It was called Student Soup, apparently due to its budget. It was necessary to boil sausages, put some potatoes, carrots, onions in the resulting broth. But the obligatory ingredient was processed cheese, which quickly boiled down, made the dish thick and gave an original taste. In the kitchens of student dormitories, such a soup was prepared very often.

Imitation of Italian navy-style pasta and pea briquette soup, which cannot be prepared quickly

In the USSR, pasta was called that, and the Italian word for pasta was perceived as a kind of sauce. The usual navy-style pasta is the famous Italian pasta in the Soviet arrangement. It was enough to buy a pack of inexpensive pasta and ready-made minced meat, and you could start cooking. Minced meat should be fried with onions and mixed with boiled pasta. Everything! You can serve. This simple option is widely used in pioneer camps, sanatoriums, school and student canteens.

Another soup very popular in Soviet times is pea soup. It was delicious and very cheap. In the store, you could buy dry peas or a special briquette. The second option simplified cooking to a minimum, since regular peas had to be soaked for a long time. The soup needed to add vegetables (potatoes, fried carrots and onions), some smoked meats or bacon. The pea soup on pork ribs was very tasty. After the fragrant liquid was poured into plates, croutons from dried bread were put into it.

Semolina porridge: it seems simple, but you need to be able

In the USSR, many products were in short supply, but semolina has always been. It was cheap, and the porridge was delicious. It was treated to schoolchildren in canteens and pioneer camps, patients in hospitals, toddlers in kindergartens, and in many families they ate this snow-white dish for breakfast. Strange, but the children did not really like semolina porridge. Most likely, it was in the nasty lumps that should be kneaded. But the chefs did not always pay attention to this. The chilled lumps were annoying and disliked by the children. In fact, properly cooked and whipped semolina porridge with the addition of milk is delicious.

Unfortunately, not all ingredients from that time can be found. because these products are no longer produced from the USSR.