State standards, or the so-called GOSTs, appeared in the Soviet Union in 1940. For a fairly short period of time, their specialists developed, approved and implemented more than 8500! State standards appeared in the food industry. Despite the fact that quite a few years have passed, completely new confectionery and culinary products have been created, the dishes from our childhood are the best, delicious and unforgettable. In this material, we present an overview of the best recipes of the USSR.
How to cook in accordance with GOST
If you again want to remember the real taste of dishes familiar from childhood, you can try to cook them yourself. Consider what is needed for this. First of all, you need to find the required GOST and carry out all the actions strictly according to the description. Please note: all state standards are designed for industrial production, so the norms of products in them are large-scale. Before preparing this or that recipe according to GOST of the USSR, it is necessary to correctly calculate the ratio of products.
Salad Recipes
Salads were very popular in the Union. Not a single festive table could do without them. One of the classic Soviet recipes according to GOST of the USSR was a salad that did not even have a name. It was prepared from processed cheese "Friendship", garlic and mayonnaise. It was used both as a snack and as breakfast. You can prepare it as follows:
- 3 cloves of garlic:
- 300 g of cream cheese;
- 3 boiled eggs;
- spice;
- mayonnaise.
Cheese should be removed briefly in the freezer, then grate, mix them with garlic (chopped), finely chopped eggs, mayonnaise, pepper and salt.
The vinaigrette
In the cookbooks of the XIX century there was a recipe for a very original vinaigrette. It consisted of the following components:
- veal;
- plums
- olives;
- soaked apples;
- mushrooms.
Such products were not always possible to find, so the salad recipe began to simplify gradually, as a result, Soviet citizens received a completely new dish, which is still popular today. Vinaigrette is extremely easy to prepare, you should take boiled vegetables: 600 g of potatoes, 400 g of carrots, beets, sauerkraut, 200 g of cucumbers (salted), salt, pepper, sunflower oil. It should be said that at catering enterprises it was carried out strictly according to state standards. All vegetables intended for the salad are cut into large cubes, combined and seasoned with oil and spices. Sour cabbage, cucumbers and sweet beets in the end give an unusually tasty dish.
"Olivie"
Speaking of recipes for dishes of the USSR, one cannot fail to mention the well-known Olivier salad. Now it is fundamentally different from the classical creation of the cook of French origin - Lucien Olivier. According to the author's recipe, the salad originally consisted of grouse meat, truffles, olives, crayfish, fresh cucumbers and various gherkins. The question arose before the consumer: "Where can I get such products?" Over time, most of the components were replaced with others. For example, instead of crayfish necks and hazel grouses, boiled sausage was added, instead of fresh cucumbers, put salted sausages. To make the dish even more nutritious, they added potatoes.
Thanks to a combination of excellent taste and high nutritional value, Olivier has become a welcome attribute of almost every holiday. Surely everyone knows his recipe, but if suddenly someone forgot, let's remember. The vegetables indicated in the recipe (carrots and potatoes) must be boiled. Are needed:
- 500-600 g of potatoes;
- 300 g of sausage (boiled);
- can of peas (canned);
- medium carrots;
- 4 pickles;
- mayonnaise;
- pepper, salt.
The form of slicing for the salad is cubes. All components are cut and mixed, then seasoned with mayonnaise and spices. By the way, in the classic version, Olivier was flaky, but gradually the salad changed in this.
First meal
Soups are frequent guests on our table, their range is quite wide. The first dishes are delicious, help the body quickly get enough. They can be prepared on any meat broth or diet.
Pickle "Leningradsky"
An unusually popular type of soup in the USSR. The recipe presented in this material is considered classic, it is compiled according to state standard. The dish turns out incredibly tasty and satisfying. To work, we need:
- 2 l of meat broth;
- 100 g of pearl barley;
- 250 g of potatoes;
- 2 pcs. pickles;
- 70 g of carrots;
- 60 g of onions;
- cucumber pickle;
- 2 tbsp. l pasta (tomato);
- Lavrushka
- salt pepper.
Cooking technology
We sort out the groats, rinse thoroughly, put in a pan, pour boiling water and put on the stove so that it is steamed well. At this time, we will prepare the broth. After the meat is cooked, remove it from the pan, and filter the broth. Drain the water from the cereal, rinse again and put it into the soup. Separate the meat from the seeds and cut into not too large pieces. For pickle, cut the potatoes into cubes. Peel and chop the onions and carrots. Put the paste in the container, dilute with a small amount of water and mix. Cut pickles into small pieces. In a saucepan in vegetable oil for 4-5 minutes, fry the onions and carrots. Once they are ready, transfer them to another cup. In the same container where vegetables were strained, put pickles and pour in tomato paste.
In the broth with pearl barley (finished), we introduce potatoes, a vegetable passer and boil for 10 minutes. Add the steamed cucumbers and meat, cook for about 5 minutes. After that, to add a more spicy taste to the soup, add cucumber pickle and bay leaf. Let it boil for another five minutes and turn it off. The soup is insisted for a quarter of an hour and served with sour cream.
Daily cabbage soup in accordance with GOST
We offer you to cook another dish according to the recipe of the USSR - cabbage soup per diem. It is necessary to take the following components:
- 50 g of pork ribs;
- 250 g sauerkraut;
- 40 g of carrots and onions;
- 10 g of parsley root;
- 30 g cooking oil;
- 50 g pastes;
- 200 g of flour;
- 800 ml of broth or water;
- 3 g of garlic.
Heat the fat in a saucepan with a thick bottom, put sauerkraut, ribs in it, simmer for about 2 hours on a minimum heat. We lay out the resulting mass in clay pots, fill it with broth (350 g per serving) and place in the oven for 25-30 minutes. Shred the vegetables and fry them until golden brown, add tomato paste, parsley root into them, warm them up a bit and remove from heat. Flour should be spasserovat in a dry frying pan, and then dilute the broth to a homogeneous slurry. Add the resulting dressing from vegetables and flour to sauerkraut and put the cabbage soup back for 20 minutes. Pour the soup in portions and season with chopped garlic.
Main dishes
In this part of the article we will present to your attention home recipes popular in the USSR. Potato with stew was incredibly popular throughout the post-Soviet space. Unfortunately, it is currently almost impossible to cook exactly the same dish to taste. The whole thing is in the very stew, which, like all products in the Soviet Union, was natural. When buying this product, pay attention only to products of the highest quality.
The technology for preparing such potatoes is unusually simple. Pour water into a pot and place on the stove. Cut the potatoes into large pieces and throw in boiling water. When it is almost ready, put the stew in it directly from the can. To improve the taste, many housewives added vegetable dressing or green peas to stewed potatoes.
The Kiev's cutlets
What could be tastier than chicken stuffed with butter and greens? The prototype of this dish was cutlets of French origin “de-volley”. These two meat dishes differ slightly from each other: in the French version, the filling consists of a creamy sauce with mushrooms, a piece of slice is wrapped in a Kiev cutlet. oils and greens. Let us bring to your attention this very tasty and tender dish according to the USSR recipe (pictured below). By the way, only foreigners could try such cutlets in restaurants of the Intourist system. But very quickly this sumptuous dish moved to the kitchens of Soviet citizens.
Chicken Kiev is cooked not from minced meat, but from a well-beaten chicken fillet. As the filling, frozen butter is used, which is cut into cubes, and chopped greens. The filling is laid out on the cue ball and carefully folded in the shape of an oval cutlet. After this, the semi-finished product is released in the season, breaded in breadcrumbs and fried in a heated pan until golden brown. At the final stage, the Kiev patty is put for 10 minutes in the oven.
Bread is the head of everything
It is no exaggeration to say that this is the most popular proverb about bread. In the Union, at every catering enterprise, in school canteens, in bakeries, there were posters with this proverb. It should be noted that the significance of bread in the life of Soviet people was somewhat different than today. We will tell you how to cook a recipe according to GOST of the USSR. In order to get a truly tasty product, you need to put the dough, and only then start the dough. First you need to prepare the ingredients for kneading the dough:
- 250 g of flour;
- 10 g pressed yeast;
- 250 g of water.
For the test:
- 250 g of flour;
- 5 g of sugar;
- 80 g of water;
- 6 g of salt.
We start a dough and leave it to roam. Depending on the temperature in the room, this process takes from 3 to 4 hours. During fermentation, the dough should be knocked out several times. Add flour to the finished dough, knead a thick, but not too cool dough. We leave it for an hour and a half so that it comes up. During this time, a couple of times the dough must be kneaded. It should increase in volume several times and become porous. We take the dough billet of the required weight, roll it inward with the sides, put it in the mold and put on the proofing. On average, the process lasts about an hour. You can find out if the dough is ready for baking as follows: gently press the surface of the dough with your finger. In the event that the recess straightens quickly, it is time to put the bread in the oven. Please note: forms with bread are placed only in a preheated oven. Its walls should be sprayed with water from the spray gun and baked for the first 15 minutes at a temperature of 250 ° C, then the temperature should be lowered to 200 ° C.
Cake recipe according to GOST USSR
Professional confectioners baked Soviet cakes, strictly relying on state standards. At home, housewives most often take components to the "eye", so very often they fail to get desserts in full accordance with the recipe. It must be remembered that strict adherence to specifications and precisely specified ingredients contributes to the desired result.
Kiev cake
The recipe for this unusually tender and delicious dessert was created in 1956, for many decades it remained unchanged. Few today remember the taste of an amazing treat. We offer you a Kiev cake recipe created in the USSR, which you can cook yourself. We will need:
- sugar - 250 g;
- squirrels from 6 eggs;
- flour - 50 g;
- nuts (cashew or hazelnut) - 150 g.
For cream:
- milk - 150 ml;
- next oil - 250;
- cocoa - 1 tbsp. l .;
- sugar - 200 g;
- cognac - 1 tbsp. l .;
- a bag of vanilla sugar.
A distinctive feature of this cake is that before making the dough, egg whites must be fermented: they should be left warm for 12 hours. After that, they are turned into a thick foam, vanilla and regular sugar are introduced, and whipped again. The nuts are fried a little, then crushed and mixed with flour and 190 g of sugar. Pour the mixture gently into the protein foam and mix gently. The resulting mass is divided into 2 baking dishes that are pre-coated with baking paper. It is good if their diameter is 20 and 23 cm, respectively. The height of each cake should be about 2 cm. Please note that cake blanks should be baked for 2 hours at a temperature of 150 ° C. After baking, they should never be removed from baking paper, otherwise they will break. It is best to leave them in the form for one day, and only then separate them from the base.
Let's start cooking cream for a cake according to the USSR recipe. Oil for him is better softened. In a separate container, mix the milk with the egg and mix well. Pour granulated sugar and place the container on the fire. Let the mass boil and cook for five to six minutes. After this, pour the syrup into another cup, cool in natural conditions.
At the next stage, add vanilla sugar, butter and beat. The oily mass in chilled syrup should be entered one spoonful, after each new serving the cream must be whipped. 200 g of the mixture are separated from the total mass and pour cocoa into it. Beat with a mixer.
Pour cognac into a light cream, beat, and then begin to form a cake. We take a large cake, put it on baking paper or a plate, coat it with white cream (1/3 of the total mass) and lay a small cake on top.
Cream the cocoa with the top and sides of the cake. The remaining light cream is placed in a confectionery syringe and decorate the product, it is recommended to use candied fruits for decoration.
Cakes of the USSR: recipes. Lemon Cake
Confectionery products that had this name in the USSR were presented in a huge assortment. They were distinguished by excellent quality and natural ingredients. We offer recipes for the most famous desserts.
One of the favorite delicacies in Soviet times was a lemon cake. It was prepared from biscuit dough and layered with delicious lemon mousse. Prepare the following components:
- 6 eggs;
- 2/3 Art. Sahara;
- 1 tsp vanillin;
- ¼ Art. starch;
- 100 g of chocolate;
- 2/3 Art. flour.
For lemon mousse:
- a pair of eggs;
- 4 tbsp. l starch and sugar;
- 350 ml of milk;
- 1 tbsp. l lemon peel;
- 500 ml cream (33%);
- 2.5 tsp gelatin.
For cakes according to the USSR recipe, you need to prepare a Kurd (custard from lemons), for it you should stock up in advance:
- lemon juice - ½ tbsp .;
- sugar - 2/3 st .;
- lemon zest - 1 tbsp. l .;
- eggs - 3 pieces.
The preparation of lemon cakes according to the recipe can conditionally be divided into four stages: baking biscuit, cooking Kurd, mousse, product assembly.
- For a biscuit, beat the whites until a foam forms at a low speed, gradually add half of the total sugar to them and increase the speed.
- In another bowl, combine the remaining sugar with the yolks and rub until yellow and pour the vanillin.
- We introduce liquid starch and a third of whipped proteins, mix gently.
- Bake in a bakery at 170 degrees on average 10-15 minutes.
We prepare lemon mousse as follows: combine sugar, starch, eggs, grind to a homogeneous mass. Boil milk and pour in a thin stream with constant stirring in the egg-starch mixture. Pour into a small saucepan and cook over low heat for several minutes, without boiling. The consistency of the cream should be thick. Remove from heat, pour into a deep bowl and cover with foil. Make sure that the film touches the surface of the cream, this is necessary so that the crust does not form. After that we send the lemon mousse to cool in a cool place. At this time, we will dissolve gelatin in lemon juice and leave it to swell for exactly one minute. Then lightly heat the mass to completely dissolve the gelatin. Beat the mousse with a mixer and gradually pour juice with gelatin into it. We carry out the same procedure with cream and in three doses we introduce into the cream.
Kurd will be prepared as follows: sugar, lemon juice, combine the zest and bring to a boil. Beat eggs and pour in them still hot juice. We place all the components in a small container and put on a small fire, without ceasing to stir, bring to a boil. We warm the Kurd for about 5 minutes, as a result, the cream should turn out to be a thick consistency. It should also be covered with foil.
Let's start collecting the cake. To do this, cut the biscuit into 3 equal layers. One of them is covered with melted chocolate and allowed to glaze. Turn the crust over with the chocolate side down and spread the third part of the lemon mousse on it, cover it with the next layer of biscuit.
We put on it a Kurd, a layer of mousse. At the top, close the cake with the last biscuit and put the remaining mousse on it, put it in the freezer for an hour. After that, take out the dessert and cut into rectangular strips.
Classic waffles
With the advent of the sale of electric waffle irons, a huge number of housewives took up the baking of this unusually tasty product. To prepare wafers according to the USSR recipe, you should take:
- 3 eggs;
- 200 g margarine;
- 300 ml of milk;
- a glass of sugar;
- on the tip of a knife soda;
- some vanillin;
- salt;
- 2 cups of flour.
We will prepare a container in which we plan to start the dough, melt the margarine in it. We introduce eggs, sugar into it and mix. Add milk, flour, soda, vanillin and salt. The consistency of the dough should be liquid enough to flow well. Beat the resulting mixture with a mixer.
We heat the electric waffle iron (or simple) and bake the waffles to a golden hue. The finished product, if desired, can be rolled up with a tube or horn and stuffed with boiled condensed milk. It is necessary to fold the confectionery immediately after baking, otherwise it will harden very quickly and begin to break.
Please note: this must be done with caution, as the waffles are very hot. A waffle cake turns out to be tasty if the cakes are folded one on top of the other, having previously smeared them with cream or honey.