Fat and lard - cult products of Ukrainians - actually gained a reputation for traditional rural food not only in Ukraine but also in many other countries.
They are so well-known all over the world that the question "Smalets - what is it?" anywhere in the world they will immediately be told several ways to prepare it, and at the same time they will be given a couple of recipes for dishes in which it is used.
Where and how to apply
So, lard. What is it and what does it eat with? This fat, melted from lard, is involved in the preparation of many national dishes. For example, in Transcarpathian and Hungarian cuisine, pork lard is indispensable for such dishes as Hungarian goulash, halasle fish soup, paprikash.
Lard is widely used as cooking oil for baking a variety of bakery and confectionery products, as well as for frying instead of vegetable oil. In addition, they prepare a simple and satisfying snack, spreading on the bread seasoned with spices and salt lard. The recipe with garlic and black pepper is especially popular among Russians and Ukrainians, because these spices give the lard a piquant taste that goes well with Borodino black bread.
Fried mushrooms or stews prepared for canning are poured with lard. This allows you to store the product for a very long time.
A short digression into history
Smalets - what is it and what is it for? Previously, every housewife knew this. The universal product was used not only for food, so its preparation was a vital necessity.
In ancient times, cartwheels , locks, traps, fishing hooks, metal tools and more were greased with pork ghee . Smalets was used for lighting, filling lamps with it, braids and sickles were lit in it. They lubricated the skin of the face and hands to protect against severe frosts. Even the stoves were melted with it. Very often, lard was used in folk medicine as part of ointments for external use, and they also practiced the preparation of medicinal mixtures used orally for some diseases.
A sandwich lard with dill, with cracklings, red pepper or even horseradish and radish was the strategic product in the arsenal of village housewives, the most convenient for use outside the house: haymaking, fishing or hunting, at night. This is understandable - it will not melt and will not deteriorate for a long time.
How to cook lard
Today, this product can be purchased at almost any supermarket. However, zealous housewives assure that it is better to cook homemade lard, that this is such a thing that does not require a great culinary skill. For this purpose, it is not necessary to take expensive selected lard, you can use trimmings and internal pork fat.
The trimmings selected for heating should be cleaned of skin and rid of a layer of meat, and then soaked in cold water for 8-12 hours to remove impurities and blood residues. To make lard easier to cut, it is recommended to slightly freeze it. To work, you need a thick-walled container - a cauldron or pan, in which small pieces are placed in portions. The fire should be small so that the greaves formed when the fat is melted do not burn. They can then be used for culinary purposes, for example, mixed with lard for sandwiches or used to make delicious buckwheat porridge with cracklings and onions.
The resulting liquid transparent fat is lard. The liquid must be filtered through two-layer cheesecloth, poured into jars and set to cool. The cooking of lard ends when the liquid fat turns into a mass of white color, reminiscent of soft oil in consistency.
What is useful lard
Many of the beneficial elements contained in fat are lost during melting, but three of them remain after cooking: selenium, vitamin E and choline (otherwise vitamin B4). A small amount of choline affects fat and protein metabolism in the body, prevents sclerosis and improves heart and liver function. Vitamin E is important for strengthening capillaries and vessel walls and to prevent blood clots. Despite the available beneficial properties, lard must be consumed in moderation, as it contains a lot of harmful fats and cholesterol.
Some recipes with lard
1. Lard with garlic and onions for sandwiches. Strain the lard and again put on the fire, then put in it finely chopped garlic and onions (choose the amount of vegetables to taste), fry until golden brown. Add salt, marjoram, black pepper and mix. Remove from heat and allow to cool. This lard can be cooked both with greaves and without them.
2. Lard "in Danish". Half a kilo of fresh bacon, chopped into small cubes, fry until golden brown. Cut one onion into segments without peeling, put in a frying pan, add peppercorns, peeled garlic, bay leaf, then quickly fry. Remove spices and greaves from the pan, add peeled chopped onion and sliced apple, fry until browned. Combine the greaves without spices with the onion-onion mixture, let cool slightly, wipe in a blender, salt and pepper to taste. Arrange in jars and store in the refrigerator.
3. Shortbread cookies on lard. It will take 250 g of flour, half a glass of sugar, 5 tablespoons of lard, 1 egg, 1.5 teaspoons of baking powder. Beat eggs with sugar, add melted and slightly chilled lard and other products, knead the dough. Put it in the refrigerator for half an hour. Then roll out the dough, cut out the figures and lay them on a baking sheet covered with parchment. Bake at 180 degrees until golden brown. Cookies are very tender, melting in your mouth.
4. Omelet "Ataman". Take three eggs, three tablespoons of sour cream, a pinch of salt and a tablespoon of flour, a little any seasoning to taste, for example, caraway seeds. Beat these ingredients with a mixer. Pour a handful of cracklings into the pan, put on fire. When fat is released, pour the egg mixture, add cheese, cover. The omelet is cooked for 5-8 minutes.
Storage rules for lard
The finished product is best managed to be stored in a cool, dry place (in the refrigerator, in the pantry or cellar). In such conditions, it does not deteriorate for many months. The best containers for storing lard are glass jars or ceramic pots.