Many Soviet people used to have one-type New Yearâ€™s menu and it was explained by a poor variety of products at stores. That is why they still remember that special â€œNew Yearâ€™s smellâ€ â€“ â€œOlivyeâ€ and â€œVinegretâ€ salads and tangarines. Eh, what was the time â€“ the 80sâ€¦
1. â€œOlivyeâ€ or â€œRussian saladâ€
Potatoes â€“ 4pcs,
Carrots â€“ 4pcs,
Eggs â€“ 4pcs,
Cooked sausage â€“ 300g,
Pickles â€“ 4pcs,
Canned peas â€“ 1pcs,
Bulb onions â€“ 1-2pcs,
Mayonnaise â€“ 150-200g.
Boil and cool vegetables, sausage, onions and pickles and cut into little cubes about 0,7cm. Add peas. Dress with mayonnaise, mix and put into a proper bowl.
Vinegretâ€ or â€œVegetable saladâ€
Beet â€“ 1pcs,
Potatoes â€“ 2pcs,
Pickles â€“ 1pcs,
Sour cabbage â€“ 100g,
Carrots â€“ 2pcs,
Cannellini â€“ 1 split,
Bulb onion â€“ 1 pcs,
Salad oil â€“ 1-2 tablespoons,
Greens and salt to taste.
Cut boiled beet, potatoes, carrots and a pickle into little cubes. Chop greens and onions. Put cabbage and boiled cannellini into the chopped vegetables and dress with salad oil.
3. Dressed herring
Herring â€“ 1 pcs,
Potatoes â€“ 1pcs,
Beet â€“ 1pcs,
Eggs â€“ 1pcs,
Onions and mayonnaise to taste.
Gut the herring and separate the filleted fish from the fish-bones, try to remove all little bones.
Cut the fillet into pieces and put on the bottom of a flat salad bowl. Chop onions and strew on the fish. Boil potatoes in the jackets, peel and cut into little cubes. Put it on the fish layer and wash over with mayonnaise. Cut or grate the egg and put it as a new layer on the potatoes with the mayonnaise. The last layer is to be strewed with grated beet and dressed with mayonnaise. The ready salad may be prettified with egg segments and greens.
4. Jellied minced meat or simply â€œKholodetsâ€
Trotters or calfâ€™s feet â€“ 1kg,
Veal shank â€“ 300g,
Onions â€“ 1pcs,
Carrots â€“ 3pcs,
Bay leaf â€“ 3pcs,
Peppercorn â€“ 3pcs,
Smallage â€“ 3 stalks,
Clove garlic â€“ 2 pcs,
Water, salt, chopped parsley, vinegar â€“ 50-70g.
Cleave trotters and calfâ€™s feet into some parts. Boil the meat, vegetables, bay leaves, peppercorn, spices, garlic for two hours on the slow fire. Scum and add salt to taste, parsley, vinegar and boil for two hours more. Strain the soup. Take out the feet and the carrots as well as the onions and the spices. Cut the meat and the carrots into pieces. Put the carrots slices on the bottom of a greased pan for meat jelly and put the meat on the top. Add the parsley and pour with the soup. Cool for 4 hours. Carefully remove the oil. Serve with lemon slices and parsley.
Potatoes â€“ 1kg,
Milk or potato broth â€“ 400-500gr,
Butter, salt, pepper, nutmeg, greens to your wish.
Peel potatoes, cut the bigger ones into 2 or 4 parts and put into a pot. Pour with water and salt.
Bring the water to a boil and then leave on the slow fire for 15-20 min. Pour off the potato broth and keep the potatoes for some time over the slow fire constantly shaking the pot â€“ the potatoes will be drier and absorb more milk and butter.
Then mash the potatoes very carefully with help of a beetle with adding neither spices nor milk and butter.
6. Pickled cucumbersâ€¦
and right here on the same spot…
7. Pickled tomatoes
No recipes are needed.
And Soviet champagne, of course â€“ no New Year without it.
Happy Soviet New Year!