Pokhlebkin Russian Soviet cuisine recipes. Pokhlebkin

GREAT ENCYCLOPEDIA OF CULINARY ARTS.

ALL RECIPES V.V. POKHLEBKINA

You are holding a unique book in your hands. She will become an indispensable adviser for anyone who wants to enrich their table with the most popular dishes, as well as learn how to cook not only according to the usual and boring recipes, but with the knowledge of cooking and even creatively.

The author of this wonderful book, William Vasilyevich Pokhlebkin, is no longer with us - he tragically died in March 2000. The murder of the writer was a real shock for the whole of Russia - after all, it is difficult to find a person who would not have heard about Pokhlebkin's wonderful culinary recipes or did not use his wise advice. Now gourmets have only his cookbooks left. This edition is an invaluable gift from the Master to admirers of his talent, because it contains all of his theoretical and practical culinary works.

Not everyone knows that V.V. Pokhlebkin is an international historian by profession and education, a specialist in the foreign policy of the countries of Central and Northern Europe. In 1949 he graduated from the Moscow State Institute of International Relations of the USSR Ministry of Foreign Affairs, in 1956-1961 he was the editor-in-chief of the international periodical Scandinavian Collection (Tartu, Estonia), since 1962 he collaborated with the Scandinavian magazine (London, Norwich), and in 1957-1967 For many years he worked as a senior lecturer at MGIMO and the Higher Diplomatic School of the USSR Ministry of Foreign Affairs, the historical and philological faculties of Moscow State University.

It would seem that history and cooking are incompatible things. However, a talented person is always talented in many ways, in any case, the colossal experience of Pokhlebkin as an international specialist formed the basis of his famous books on the national cuisines of the world.

Over the past three decades, V.V. Pokhlebkin remained an unsurpassed specialist in the theory, history and practice of culinary arts.

The book "Secrets of Good Cuisine", which opens our edition, was first published in 1979, in the "Eureka" series. This is a popular presentation of the main issues of culinary practice, where the technologies of all existing culinary processes, their significance and role in cooking are described in an accessible language for non-professionals. She introduces the reader to the world of culinary art, talking in a popular way about the meaning and features of the culinary craft.

The book immediately became an unusual phenomenon, as readers were already disillusioned with cookbooks that included descriptions of standard boring tricks and recipes. "Secrets of a good kitchen" turned the hackneyed idea of ​​​​cooking as an exclusively female occupation that does not require precise knowledge of theory. The book opens up the prospect for any literate person to learn how to work professionally, of course, with an interested and conscientious attitude to cook's work.

The book still enjoys unprecedented popularity, and not only in Russia. It has been translated into the national languages ​​of the republics, where they traditionally attached great importance to the preparation of delicious food and its quality. In 1982 it was published in Riga in Latvian, twice (1982 and 1987) it was published in Vilnius in Lithuanian, in 1990 in Moldavian in Chisinau. In total, this work has withstood thirteen editions in twenty years.

"Entertaining Cooking", continuing the "Secrets of Good Cooking", was released a little later, in 1983. Here, special attention is paid to the more prosaic, but extremely important handicraft side of cooking. The book tells about the types of hearths (stoves, heating appliances), about the impact of different types of fire on the taste of food, about kitchen utensils and tools. "Entertaining Cooking" was also translated into Lithuanian, a total of six editions.

The books “Spices, flavors and food colors” and “All about spices and seasonings”, as the author believed, will help make our culinary world bright and colorful, full of taste and aroma. Note that the work of V.V. Pokhlebkin about spices gained international fame and was published five times in Leipzig in German.

The book “National Cuisines of Our Peoples” became just as popular, which included recipes for national dishes of the peoples of Russia and the Near Abroad, indicating the original, historically established technologies for their preparation. It gives a fairly complete picture of the culinary skills of nations, ethnic groups that have their own, pronounced national cuisine.

This research work was carried out for ten years both in the archives and in the field, in various regions. Perhaps that is why it aroused such serious interest among professional cooks in many foreign countries and was highly appreciated by them as a practical cookbook. On the initiative of the author's foreign colleagues, the book was translated into Finnish, English, German, Croatian, Portuguese and Hungarian.

The sequel is the book "On Foreign Cuisines", which includes basic recipes for Chinese, Scottish and Finnish cuisine. The ethnographic approach taken by the author to the culinary heritage of nations helped to restore, restore the overall picture of culinary creativity, freeing it from unnecessary layers, and individual dishes from restaurant distortions allowed by ignorance or ignorance.

No less interesting is the continuation of "My Kitchen" - "My Menu". Here V.V. Pokhlebkin shares his own cooking secrets. The book consists of a commented list of those dishes of world cuisine that the author especially loved and prepared for himself personally only at special, solemn moments.

The collection ends with Pokhlebkin's famous "Culinary Dictionary", written in the late 80s. This book is designed to answer all the current questions of both a professional and an amateur, including a range of international (French, Latin, Greek, German, Chinese and others) terms, concepts, dishes and methods of their preparation that have developed over the entire rich thousand-year history of world culinary practice. The dictionary creates a complete picture of the world culinary art, where Russian, Ukrainian, Tatar and other national dishes that are familiar to us occupy a worthy place. "Dictionary" gives a brief description of all the terms and products mentioned (and not mentioned) in the book and greatly facilitates the use of the publication.

Collection of works by V.V. Pokhlebkina on culinary skills combines both purely practical material for studying culinary arts, as well as various information on the history of culinary business in Russia and other countries (Finland, Scotland, the Scandinavian countries, China), so the publication is of interest to the widest range of readers - from experienced chefs to young housewives.

William Vasilievich himself said that the purpose of his books was to help "acquire the skills to create such food, such food, without which our life would be boring, joyless, uninspired and at the same time devoid of something of our own, individual." Good luck to you!

SECRETS OF GOOD CUISINE

Chapter 1

Chapter:
William Vasilievich Pokhlebkin
"NATIONAL CUISINES OF OUR PEOPLES"

7th page of the section

Russian kitchen
SECOND DISHES - MEAT DISHES

In Russian folk cuisine, there are three main varieties of meat second courses:

Boiled meat in a large piece, cooked in soups and gruels, and then used as a second course or as a cold snack;

Dishes from offal (liver, omentum, abomasum), baked together with cereals in pots;

Dishes from a whole animal (poultry) or from a part of it (legs), or from a large piece of meat (rump, rump), roasted in an oven on a baking sheet, the so-called roast.

Various cutlets, meatballs, meatballs, dumplings made from ground meat, borrowed and spread only in the 19th-20th centuries, are not typical for classical Russian cuisine and therefore are not given here.

In the past, porridges and gruels were usually used as side dishes for meat dishes of the Russian table, in which meat was cooked, then either boiled, or rather steamed and baked, root vegetables (turnips, carrots), as well as mushrooms; to the roast, regardless of the meat used, in addition, pickles were also served - sauerkraut, soaked and sour apples, soaked lingonberries, boils.

In modern conditions, it is convenient to cook baked vegetables for Russian meat dishes in aluminum food foil. The role of gravy is usually played by the juice formed during frying, as well as melted sour cream and melted butter, which are poured over boiled vegetables or flavored with cereals, that is, a side dish. Sauces for meat dishes, i.e., sauces based on flour, butter, eggs and milk, are not characteristic of native Russian cuisine.

DISHES FROM BOILED MEAT

Ingredients:

1 head (veal or pork), 4 legs (veal or pork), 1 carrot, 1 parsley (root), 10 black peppercorns, 5 Jamaican (allspice) peppercorns, 5 bay leaves, 1-2 onions, 1 garlic head , for 1 kg of meat - 1 liter of water.

Cooking

Singe the legs and head, clean, cut into equal pieces, pour water and cook for 6 to 8 hours on very low heat, without boiling, so that the volume of water is reduced by half. 1-1.5 hours before the end of cooking, add onions, carrots, parsley, 20 minutes before - pepper, bay leaf; salt a little.
Then take out the meat, separate from the bones, cut into small pieces, transfer to a separate bowl, mix with finely chopped garlic and a small amount of ground black pepper.
Boil the broth with the remaining bones for another half an hour or an hour (so that its volume does not exceed 1 liter), add salt, strain and pour over the boiled prepared meat.
Freeze for 3-4 hours.
Gelatin is not used, since young meat (veal, pig, pork) contains a sufficient amount of sticky substances.
Serve the jelly with horseradish, mustard, crushed garlic and sour cream.

BOILED BEEF

Boiled beef in a large piece (1.5-2 kg) is boiled in gruels (Tikhvin, Kostroma) and less often in bone broths (the broth from the bones is prepared in advance and then the meat is immersed in the boiling broth).
For boiled beef, mainly the shoulder and thigh parts are used, as well as the hem, a thin edge.
The usual cooking time is 2.5 hours on moderate heat.

OFFAL DISHES (BAKED)

Ingredients:

1 lamb head, 4 lamb legs, 1 mutton abomasum, 2 cups buckwheat, 4 onions, 100 g butter or sunflower oil.

Cooking

1. Boil the lamb head and legs so that the meat itself falls behind the bones. Separate the meat. Take the brain out of your head.
2. Cook steep buckwheat porridge.
3. Finely chop lamb meat together with onions, mix with porridge and butter.
4. Thoroughly scrape the lamb rennet, wash it, stuff it with prepared minced meat (point 3), put brains in the middle of it, sew up the abomasum and place it in an earthenware dish (a wide clay pot in a korchaga), which should be tightly closed.
Place in a slightly heated oven for 2-3 hours.

STUFFING BOX

Ingredients:

1 lamb omentum, 1 kg of lamb liver, 1.5-2 cups of buckwheat, 3 eggs, 3 onions, 5-6 dry porcini mushrooms, 1 cup of sour cream.

Cooking

Soak the liver for 2 hours in water or milk, boil, chop finely, mix with steep buckwheat porridge cooked with onions and crushed dry mushrooms and knead on sour cream into a thick mass.
Fill with it the omentum, previously laid in a korchaga (wide clay pot) so that the edges of the omentum tightly cover this mass from above.
Close the pot.
Bake the omentum in the oven for 1-1.5 hours over moderate heat.

REPRINT

Ingredients:

1.5 kg of lamb liver, 1 lamb omentum, 4 eggs, 1-1.5 cups of milk, 1 head of garlic, 2 onions, 10 black peppercorns.

Cooking

1. Rinse the raw liver, remove the films, boil with boiling water, chop finely, and then pound with finely chopped onion, garlic and pepper.
2. Beat two full eggs and two yolks, mix with milk.
3. Combine the products indicated in paragraphs 1 and 2, pour into a lamb omentum placed in a clay pot, close the edges of the omentum on top, grease with whipped proteins and bake in an oven or oven for 2-3 hours over low heat.

Roasted meat dishes

Roasted piglet

Ingredients:

1 suckling pig (1.5 kg), 500 g buckwheat, 50 g butter, 2 tbsp. tablespoons of sunflower or olive oil.

Cooking

Pig preparation.
Wash the well-fed piglet with cold water, hold it in it for 3-4 minutes, then dip it in boiling water for 2-3 minutes, carefully pluck the bristles without damaging the skin, rub with flour, singe, then rip, gut, wash inside and out, after which it is desirable from the inside, cut out all the bones (ribs, spine), with the exception of the head and legs, in no case cutting through the meat and skin through.

Minced meat preparation.
Prepare cool buckwheat porridge, but do not flavor with anything other than butter. Before cooking, fry the grits with butter, scald with boiling water, separate the floating grains. Season the cooked porridge with salt. Add fried and chopped pig liver to it, mix.

Stuffed piglet.
Lay the porridge along the piglet evenly throughout, so as not to distort its shape, avoiding thickening in some places, at the same time it is quite tight. Then sew the piglet with a harsh thread, straighten the shape, bend the legs, put on the baking sheet sideways on birch sticks arranged crosswise so that the skin of the piglet does not touch the baking sheet. You can not salt or flavor with spices.

Roasting a pig.
Coat the piglet with vegetable oil, pour melted butter on top and put in a preheated oven until browned. Then turn over and brown the other side. After that, reduce the heat and continue to fry, pouring the flowing juice over the piglet every 10 minutes for 1 hour and turning it over alternately: fry the back up for 15-20 minutes.

When the piglet is ready, make a deep incision along its back so that steam comes out of the piglet and it does not sweat. In this case, the crust will remain dry and crispy. Let stand for 15 minutes, cut into pieces (or leave whole), pour over the juice remaining after frying and serve with cranberry broth.

ROAST

Ingredients:

2-2.5 kg of well-fed beef (thick edge), 1 carrot, 2 onions, 1 parsley or celery, 6-8 black pepper grains, 3-4 bay leaves, 2 teaspoons of ginger, 0.5 cups of sour cream, 1 teaspoon of salt, 1-1.5 cups of kvass.

Cooking

Wash the beef, remove films, bones, cut off the fat from it, cut it into small pieces, put it on a preheated frying pan or baking sheet, melt, calcine, fry the whole piece of beef in it so that it becomes covered with a crust, sprinkling with finely chopped carrots, onions, parsley and crushed spices, then place in the oven, pour a little kvass every 10 minutes, turning all the time.
Fry for about 1-1.5 hours.
5-7 minutes before the end of frying, collect all the juice in a cup, add 0.25 cups of cold boiled water to it, put in the refrigerator.
When the juice has cooled, remove the layer of fat from the surface, and heat the meat juice, strain, add sour cream. Serve as a dipping sauce.
Remove the cooked beef from the oven, salt, let it cool slightly (15 minutes), then cut across the fibers into pieces, pour over hot meat juice and serve.
Roasts are not served cold or reheated.
Garnish can be fried potatoes, boiled or stewed carrots, turnips, rutabaga, fried or stewed mushrooms.

EXPLOSION TO THE Roast

Explosions have a plant base - vegetable or berry. Additional components in them are often vinegar and honey.
The most traditional broths are onion, cabbage, cranberry.

ONION FLUSH

Ingredients:

5-6 onions, 2-3 tbsp. tablespoons of vinegar, 1-2 tbsp. spoons of honey, 1 tbsp. a spoonful of melted butter (or 2 tablespoons of vegetable oil), 0.5-1 teaspoon of ground pepper.

Cooking

Chop the onion, moisten with vinegar, let stand for 5-10 minutes, then lightly fry in a pan until soft, sweeten with honey, boil until the liquid thickens over low heat, pepper, salt.
Serve with roast lamb, goose, turkeys.

CABBAGE FLUSH

Ingredients:

1 half-liter jar of sauerkraut, 2 onions, 50 g of ghee, 2 tbsp. spoons of vinegar, 2 tbsp. spoons of honey, 1 teaspoon of ground black pepper.

Cooking

Chop the cabbage as finely as possible, fry in oil in a frying pan with finely chopped onions until soft, mix well with vinegar boiled with honey (in a separate enameled bowl - mug, stewpan), grind everything thoroughly, again stew a little, season with pepper , salt.
Serve with goose, boiled and fried beef.

CRANBERRY

Ingredients:

1 half-liter jar of cranberries, 75-100 g of honey, 1 tbsp. a spoonful of flour (preferably rye or the cheapest wheat).

Cooking

Squeeze juice from cranberries. Pour the pomace with 1 cup of boiling water, boil well in a saucepan, squeeze again, cool and dilute the flour in this cranberry water.
Boil the juice with honey until slightly thickened, add cranberry water with flour at the moment of boiling and boil again.
Serve with roast pig, turkey.

07.09.2016

Soup for headaches and cloudy mood. Don't believe? There is one. The author's recipe from a very worthy person, proven by experience. William Vasilievich Pokhlebkin. A true representative of the Russian intelligentsia.

Listen to his interviews, they can still be found on the Internet. The atmosphere of pre-perestroika kitchens will immediately come to life, where everyone was ready to have a glass of hot tea and talk until the morning, because it is impossible to break away earlier. There, without looking back, in the emotional heat, to the left and to the right, brilliant thoughts were given away. It was then that they began to consider how much each such word costs.

There were those who turned them into quite impressive fees. But this did not make them happy. The original Russian mind, tested by the tradition of conscience, is difficult to spoil with education or infect with self-interest. As grass breaks through asphalt, so it will make itself felt through the most hardened deposit of an alien culture. Pokhlebkin, a Russian thinker, is so Russian that you wonder, as if he came out of fairy tales.

At the age of 17, he volunteered for the front. Served in intelligence. He went through almost the entire war. Due to a serious injury, he could no longer serve. Even at the front, he perfectly mastered German and three other languages. In 1949 he graduated from the Moscow State Institute of International Relations of the USSR Ministry of Foreign Affairs. His foreign-sounding name, however, is not at all foreign roots. In fact, his name is Wil, which means Vladimir Ilyich Lenin. Full name - Wil-August.

His father, the Russian underground revolutionary Mikhailov, named his son after Vladimir Lenin and August Bebel. However, "Vil" was re-voiced into "William", maybe the profession influenced. Pokhlebkin is one of the best foreign policy experts in Central and Northern Europe. He defended his thesis on the latest Norwegian diplomacy. He worked at the Institute of History of the Academy of Sciences of the USSR.

He taught at MGIMO, the Higher Diplomatic School of the USSR Ministry of Foreign Affairs, at Moscow State University. The President of Finland, Kekkonen, awarded William Vasilyevich with a prize for the best work on Finland. This prize, $50,000, Pokhlebkin gave to the Soviet government. He preferred poverty. In everyday life - an ascetic, in thought - an ascetic, in honor - flint. Betrayed to the Fatherland, when others, nearby, lose their way. Kind and, in Russian, deep and trusting.

Cooking has been his passion since childhood. And this is a great gift to us, because a man who speaks 6 languages, is experienced in diplomatic etiquette, has a delicate aristocratic taste, which is unattainable without nobility of soul, took up cooking.

Recipe V.V. Pokhlebkin No. 1

The promised soup. In order for even a very severe headache to disappear, with a 100% guarantee, you need to boil one and a half liters of water, dip 20 white peppercorns and a teaspoon of salt (without top) into it. If sellers tell you that there is no such pepper, do not believe them. Peppercorns should be boiled for 20 minutes. Only then will the soup work. Next, you need carp and mushrooms. While the pepper is being cooked, the carp should be cleaned, washed and put in cold water acidified with lemon. Let it stand for now.

Carefully place 2-3 white mushrooms in boiling water. Before this, finely chop them, if fresh. Crush into powder if dry. Only porcini mushrooms are needed! It is absolutely impossible to replace them with others. The Russian taste will go away, and the soup will not work, the headache will not go away. Dip one or two potatoes, 1 carrot, 1 turnip, 2 onions and two tomatoes into the soup. Cut them up first too.

After 10 minutes, put the fish cut into four pieces into the soup, and then lower the spices: celery greens, dill, parsley and bay leaf. After 15 minutes, turn off the heat, close the pot with a lid. Note that before this soup was cooked without a lid! Let it brew for 2-3 minutes, and you can serve. It is not necessary to wait for a headache, especially a severe one, to try the soup.

Recipe V.V. Pokhlebkin No. 2

Especially relevant in winter. Medicinal milk, which can be used as a medicine for diseases of the ear, throat and nose, is a delicious medicine. Pour a liter of milk into a saucepan, add half a glass of cool water, half a teaspoon of star anise, a pinch of mint and 3-4 crushed black peppercorns. Put the saucepan in the oven. Focus on your oven. But, usually, half an hour is enough for the milk to become baked. Try not to let it boil. After 20 minutes, screw the fire and sweat it for another 5-7 minutes. If you cook for pleasure and not for illness, you can drink it with sugar. Great to mix it with strong tea.

Recipe V.V. Pokhlebkin No. 3

If you have a breakdown or itching somehow, prepare fried fruits. You need to take dry fruits, Fry - only in butter or ghee. Therefore, they must be eaten hot. You can add a little water to the fried fruits and cover the pan with a lid, hold on fire until the water evaporates. The fruits will steam out and become similar in shape to fresh ones, but not in taste. This dish will help if one of your loved ones is recovering from a serious illness. Well, if you're sad.

If you want something like that, feel free to experiment. After reading the books of V.V. Pokhlebkina, you are simply irresistibly drawn to experiments. And the experiment is incompatible with depression. And Pokhlebkin's books too.

Once upon a time, the father of the famous Soviet culinary specialist William Pokhlebkin changed his surname Mikhailov to the “edible” one - Pokhlebkin. The new version turned out to be extremely successful for his son, a historian who has gained worldwide fame due to his serious passion for gastronomy.

William went through the entire Second World War, studied at the Faculty of International Relations of MGIMO, seriously studied history, paying special attention to Scandinavia. But all this time, a scientist with a non-Soviet name William August paid attention to ... food. His first book was a volume devoted to tea, then there was an amazing, dozens of times reprinted History of Russian Vodka. There were "Kashi", "Spices", "Rice" and even "Soya". But the most interesting thing is not the topics, but the way they are developed. The scientist approached FOOD BOOKS not as a collection of recipes, but as an attempt to preserve and strengthen national identity, no more, no less. After all, food is not just something that fills the stomach, it is a memory of the past, to some extent it is ourselves.

“Any food,” wrote the cook and cuisine researcher, “is good if it is historically and nationally determined.” It is not for nothing that one of the merits of William Pokhlebkin is the restoration of the recipe for an old Russian dish - kundums, that is, lean dumplings. That is why in the names of his recipes there are so often words that contain something familiar to us, but as if forgotten: fried egg, botvinya, repecha, Sbiten ... Pokhlebkin paid attention not only to Russian cuisine. He prepared and described a huge number of Moldovan, Georgian, Ukrainian and many other dishes.

For you - 5 branded recipes by William August Pokhlebkin, scientist and culinary specialist!

Recipe for Kostroma porridge from barley groats with thyme.

What do you need:

• 1.5 cups barley groats
• 0.5 cup peas
• 1 bulb
• 2 tbsp. thyme spoons
• 3 art. butter spoons
• 1 teaspoon salt
• 2 liters of water

How to cook Kostroma porridge from William Pokhlebkin:

1. Rinse barley groats and boil in salted water for 15-20 minutes. Remove foam constantly.
2. Peas, which must be soaked in advance and boiled until half cooked, add to barley groats. Throw a finely chopped onion there. Cook until fully cooked.
3. Season with oil, thyme, stir and cook for another 5 minutes.
4. Kostroma porridge from William Pokhlebkin is ready.

Bon Appetit!

Moussaka is a Moldavian dish consisting of vegetables and meat in half. The peculiarity of Moldavian moussaka is that all products are laid at the same time and stewed together for no more than one hour.

Moldavian moussaka recipe with minced lamb.

What do you need:

• 2 onions
• 2-3 eggplant
• 5-6 tomatoes
• 5 potatoes
• 3 zucchini
• 3 garlic cloves
• Dill and parsley greens
• Black pepper, salt to taste
• Vegetable oil to taste

For minced meat:

• 500 g lamb
• 2 onions
• 1 potato
• 1 small carrot
• 0.5 cup sour cream
• 1 egg

How to cook Moldovan moussaka from William Pokhlebkin:

1. Cut all vegetables into circles about 0.5 cm thick.
2. Grease the bottom of the pan with oil and put a layer of eggplant, a layer of onion, a layer of tomatoes, a layer of zucchini and so on. Put the minced meat in the middle and cover again with layers: eggplants, onions, tomatoes and so on.
3. To prepare the minced meat, pass the lamb through a meat grinder along with onions, carrots and raw potatoes. Salt, pepper, lightly fry in vegetable oil and mix with egg and sour cream.
4. Do not forget to flavor it with spices and salt every two layers of moussaka.
5. Put in the oven, cook at a temperature of 180 degrees for 1 hour.
6. Moldovan moussaka from William Pokhlebkin is ready.

Bon Appetit!

Plachinta - Moldavian pie made from unleavened dough with cottage cheese, cheese or potatoes.

Recipe for placinta with cheese and potatoes.

What do you need:

For test:

• 500 g flour
• 1 glass of warm water
• 1 teaspoon salt
• 3 art. spoons of sunflower oil

For filling:

• 1 glass of cheese
• 5 potatoes
• 1 bulb
• 1 egg
• 3 art. tablespoons of vegetable oil
• Pinch of red pepper

How to cook placinta with cheese from William Pokhlebkin:

1. Knead the dough, carefully combining all the components. If it's too steep, add a little more water. Knead the dough very well and leave for 10 minutes in a warm place, covered with a warm towel.
2. Divide the dough into equal pieces the size of a large egg. Roll out each piece thinly. Leave for a few minutes.
3. Prepare the filling. Boil potatoes, mash. Onion cut and fry. Beat in the egg and mix. Mix all ingredients, add cheese.
4. Put the filling on each piece of rolled dough and close without pinching the edges.
5. Put the placinta on a baking sheet, grease with oil and bake in the oven over moderate heat for 20 minutes.
6. Plachinta with cheese from William Pokhlebkin is ready.

Bon Appetit!

Recipe for stewed turkey with rice and raisins.

What do you need:

• 1 medium turkey
• 1 cup rice
• 0.5 cup pitted raisins
• 2 eggs
• 3 art. butter spoons
• 1 teaspoon ground ginger
• 1 bulb
• 1 carrot
• bunch of parsley
• 3-4 bay leaves
• 5-6 black peppercorns
• Salt to taste

How to cook a turkey stew with rice from William Pokhlebkin:

1. Singe the turkey, rinse and rub the inside with ginger.
2. At this time, boil the rice until half cooked. Mix with soaked raisins and eggs. Add butter and stir.
3. Stuff the turkey with rice, put in a saucepan with a thick bottom, overlay with chopped vegetables, spices. Pour 0.5 cups of boiling water. Cover and simmer over low heat for 1.5 hours.
4. After that, remove the lid and put the turkey in the oven for 15 minutes to brown a little.
5. Turkey stewed with rice from William Pokhlebkin is ready.

Bon Appetit!

Kundyums with mushrooms from William Pokhlebkin

Kundyumy is an old Russian dish similar to dumplings stuffed with mushrooms. Kundums are not boiled immediately, they are first baked and then simmered in the oven.

Recipe for kundyums with porcini mushrooms and buckwheat porridge.

What do you need:

For test:

• 2 cups of flour
• 0.75 cups of boiling water
• 4 tbsp. tablespoons of vegetable oil

For broth: 20 dry porcini mushrooms

Bon Appetit!

William Pokhlebkin became famous not only as a scientist and specialist in international relations, but also as a culinary researcher. William Pokhlebkin became the most famous gastronomic historian in Russia. He wrote more than one cookbook; according to his recipes of Russian cuisine, people still learn how to cook. Woman's Day has collected the most famous dishes of William Pokhlebkin.

Shchi rich (full): recipe

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Ingredients:

750 g of beef, 500-750 g or 1 half-liter can of sauerkraut, 4-5 dry porcini mushrooms, 0.5 cups of salted mushrooms, 1 carrot, 1 large potato, 1 turnip, 2 onions, 1 celery root and greens, 1 root and parsley, 1 tbsp. a spoonful of dill, 3 bay leaves, 4-5 cloves of garlic, 1 tbsp. l. butter or ghee, 1 tbsp. l. cream, 100 g sour cream, 8 black peppercorns, 1 tsp. marjoram or dry angelica (dawn).

Put the beef together with the onion and half of the roots (carrots, parsley, celery) in cold water and boil for 2 hours. After 1–1.5 hours after the start of cooking, salt, then strain the broth, discard the roots.

Put sauerkraut in a clay pot, pour 0.5 liters of boiling water, add butter, close, put in a moderately heated oven. When the cabbage begins to soften, remove it and combine with strained broth and beef.

Mushrooms and a potato cut into four parts put in an enameled saucepan, pour 2 cups of cold water and put on fire. When the water boils, remove the mushrooms, cut into strips and lower into the mushroom broth to cook. After the mushrooms and potatoes are ready, combine with the meat broth.

To the combined broths and cabbage, add finely chopped onion, all other roots, cut into strips, and spices (except garlic and dill), salt and cook for 20 minutes. Then remove from heat, season with dill and garlic and let it brew for about 15 minutes, wrapped in something warm. Before serving, season with coarsely chopped salted mushrooms and sour cream directly in the plates.

Studen: recipe

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Ingredients:

1 head (veal or pork), 4 legs (veal or pork), 1 carrot, 1 parsley (root), 5 Jamaican (allspice) peppercorns, 10 black peppercorns, 5 bay leaves, 1-2 onions, 1 head garlic , for 1 kg of meat - 1 liter of water.

Singe the legs and head, clean, cut into equal pieces, pour water and cook for 6 to 8 hours on very low heat, without boiling, so that the volume of water is reduced by half. 1–1.5 hours before the end of cooking, add onions, carrots, parsley, 20 minutes before cooking. - pepper, bay leaf; salt a little. Then take out the meat, separate from the bones, cut into small pieces, transfer to a separate bowl, mix with finely chopped garlic and a small amount of ground black pepper. Boil the broth with the remaining bones for another half an hour or an hour (so that its volume does not exceed 1 liter), add salt, strain and pour over the boiled prepared meat. Get cold for 3-4 hours.

Gelatin is not used, since young meat (veal, pig, pork) contains a sufficient amount of sticky substances.

Serve the jelly with horseradish, mustard, crushed garlic and sour cream.

Roast: recipe

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Ingredients:

2-2.5 kg plump beef (thick edge), 1 carrot, 2 onions, 1 parsley or celery, 6-8 black peppercorns, 3-4 bay leaves, 2 tsp. ginger, 0.5 cups of sour cream, 1 tsp. salt, 1-1.5 cups of kvass.

Wash the beef, remove films, bones, cut off the fat from it, cut it into small pieces, put it on a preheated frying pan or baking sheet, melt, calcine, fry the whole piece of beef in it so that it becomes covered with a crust, sprinkling with finely chopped carrots, onions, parsley and crushed spices, then place in the oven, water every 10 minutes. little by little kvass, turning all the time. Fry for about 1–1.5 hours. For 5–7 minutes. until the end of frying, collect all the juice in a cup, add 0.25 cups of cold boiled water to it, refrigerate. When the juice has cooled, remove the layer of fat from the surface, heat the juice, strain, add sour cream. Serve as a dipping sauce. Remove the cooked beef from the oven, season with salt, let it cool slightly (15 minutes), then cut across the grain into pieces, pour over hot meat juice and serve.

Roasts are not served cold or reheated. Garnish can be fried potatoes, boiled or stewed carrots, turnips, rutabaga, fried or stewed mushrooms.

Pike in sour cream: recipe

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Ingredients:

1–1.5 kg pike, 1–2 tbsp. l. sunflower oil, 300–450 g sour cream, 1–2 tsp. ground black pepper, 1 lemon (juice and zest), 1 pinch of nutmeg.

Fish with a specific odor (for example, pike, some types of sea fish) require special processing and preparation methods.

Peel the pike, rub it with pepper inside and out, pour over with oil and put the whole in a deep frying pan on a ceramic stand (you can use a saucer) and open it in the oven for 7-10 minutes so that the fish is browned. Then transfer to a tighter bowl, pour sour cream, half covering the pike with it, close the lid and put in the oven on low heat for 45–60 minutes. Put the finished fish on a dish, pour over lemon juice, and heat the resulting gravy on the stove until thickened, salt, season with grated nutmeg and zest and serve separately to the fish in a gravy boat or pour over the fish with it.

Fried mushrooms: recipe

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Ingredients:

4 cups peeled mushrooms (various), 100–150 g sunflower oil, 2 onions, 1 tbsp. l. dill, 2 tbsp. l. parsley, 0.5 cup sour cream, 0.5 tsp. ground black pepper.

Peel the mushrooms, rinse, cut into strips, put in a preheated dry frying pan, cover with a lid and fry over medium heat until the juice released by the mushrooms boils away almost completely; then salt, add finely chopped onion, add oil, mix and continue to fry over moderate heat until a brownish color is formed, about 20 minutes. After that, pepper, sprinkle with finely chopped dill and parsley, mix, fry for 2-3 minutes, add sour cream and bring it to a boil.

In the mushroom season, it is important to know how to cook mushrooms for future use.

Oatmeal porridge: recipe

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Ingredients:

2 cups of Hercules oatmeal, 0.75 liters of water, 0.5 liters of milk, 2 tsp. salt, 3 tbsp. l. butter.

Pour the grits with water and cook over low heat until the water boils and thickens completely, then add hot milk in two steps and, continuing to stir, cook until thickened, season with salt. Season the finished porridge with oil.

Cabbage Pie: Recipe

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Yeast puff pastry

Ingredients:

600 g flour, 1.25–1.5 cups milk (1.25 for sweet pie), 125 g butter, 25–30 g yeast, 1–2 yolks (2 yolks for sweet pie), 1.5 tsp. l. salt.

In the case of using this dough for sweet pies, add to it: 1 tbsp. l. sugar 1 tsp lemon zest, star anise, cinnamon or cardamom (depending on the filling: for nut, poppy - cardamom, for apple - cinnamon, for cherry - star anise, for currant, strawberry - zest).

Knead flour, milk, yeast, yolks, salt and 25 g of butter into a dough, knead thoroughly and let rise at cool room temperature. Knead the risen dough, roll it into a layer about 1 cm thick, grease with a thin layer of butter, fold it in four, then put it for 10 minutes. to the cold. Then roll out again and brush with oil, folding the layers and repeating this operation three times, then let the dough rise in a cold place. After that, without dying, cut the dough for the pie.

Cabbage stuffing

You can prepare the filling from both fresh and stewed cabbage.

Chop fresh cabbage, salt, let stand for about 1 hour, slightly squeeze the juice, add butter and finely chopped hard-boiled eggs and immediately use for the filling.

Chop fresh cabbage, put in a saucepan under the lid, simmer over low heat until it becomes soft, then add sunflower oil, increase the heat, fry the cabbage lightly so that it remains light, add onion, parsley and black ground pepper, mix with hard-boiled chopped eggs.

Buckwheat-wheat pancakes: recipe

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Ingredients:

3.5 cups of buckwheat flour, 1.5 cups of wheat flour, 2.5 cups of warm water, 2 cups of boiling milk, 25 g of yeast, 25 g of butter, 2 eggs, 1 tsp. sugar, 1 tsp salt, 0.5 cups melted butter.

Dissolve the yeast in water, add all the wheat flour and an equal volume of buckwheat flour, let it rise. Pour the remaining buckwheat flour, let it rise again. Brew the dough with hot milk, cool, put sugar, salt, butter, let it rise and then bake.