Military Review

300 years of army cuisine. Favorite cabbage soup of Generalissimo Suvorov

109
Hello dear lovers of delicious food and delicious reading!


I confess, I was surprised by your attentive and gentle attitude to food, following the results of an article about dishes that our Generalissimo Suvorov loved. The editorial office advised me so: you know - come on, burn it, since the people are interested.

And so the first material for which I stood up with such pleasure (I stood up, not sat down) in the new year, let it be the recipe for the very cabbage soup, without which the great commander could not imagine his life at all.


By the way - not in vain. This classic Russian dish is simply a culinary masterpiece. It is difficult to imagine a more balanced, tasty and healthy one than full Russian cabbage soup. And now we will have exactly full ones.

So, I invite you to ride a time machine, let's say, in the year 1767. You and I will just imagine that we are servicemen of that army that literally after a while will take part in the Polish campaign, but so far everything is quiet, peace, winter ...


Yes, you and I are not hussars or dragoons, we are simpler people. For example, the soldiers of the 62nd Suzdal Infantry Regiment, which is stationed near Novaya Ladoga. Let's say, in the village of Krenitsy. Or in Dubno. To St. Petersburg - 148 miles, to Moscow - 752 miles, peace and quiet, in short. Let gentlemen, noble hussars hang around the cities there, they can't go without balls and other tinsel. You and I are sedate people, who know their own worth and understand a lot about life.

As you already know, field kitchens have not yet been invented, and therefore it is very important for a soldier, when assigning to winter apartments (that is, to stay), to get to a good owner. In order for the bathhouse to be good, the stove is correct, the stock was well, and so that a very touching and useful stock must gurgle under the eaves in the hay.

Yes, first of all we need an oven. Okay, with a stove. Because we will have to not only cook, but even fry a little. But the main thing, of course, is the oven section, where we will prepare the highlight of our program.

It is clear that in modern conditions this role will be taken by an electric stove with an oven, but what the hell is not kidding, suddenly the topic will take root, then in the spring it will be possible to cook a couple of recipes of those times on such an oven.

We go to the train and there, at the quartermaster, we are trying to get everything we are supposed to. After all, even three centuries ago, the principle "It is supposed to - eat, not allowed - do not eat" existed easily. Since you and I are government people, that is, servicemen, we are actually entitled to a lot of things, but we are not in St. Petersburg, because what is not supposed to be from the assigned, we, as experienced people, can easily get in the village ourselves. In exchange for chopping wood, for example.

We need broth first. Rich and tasty. It is clear that on January 4, when I started stirring, the shops had not yet woken up from the New Year's hibernation. But the business executives also had the same task to get something decent, by the way in all ages and times. In general, a piece of decent brisket is our everything. The perspective is drawn immediately.


Further into the pan, which is already on the fire, comes this incomparable set, which will give the meat broth a unique and masterpiece taste:
- onion;
- a good piece of carrot;
- celery root, so mentally cut off;
- the lower part of the celery stalk;
- parsley root.


All this will be cooked along with the meat, after we remove the scale, of course, bay leaves and peppers will be used, then we will remove the roots, but without all this cabbage soup is not cabbage soup, but cabbage soup.


We cook. An hour and a half minimum. From time to time, skimming off the foam and humming approvingly. And do not forget to add 2-3 leaves of lavrushka and a dozen peas of allspice after descaling.

In the meantime, the cooking is in progress, we will talk about what will happen in the brass department, since we have two equally important components of cabbage soup on our agenda.

Therefore, we throw wood in the oven (add power to the stove heaters) and talk about mushrooms.

For these cabbage soup we need at least two types of mushrooms. The first is dried. In general, according to the classic recipe, it should be porcini mushrooms. But alas, in my area this is a rarity, so a mixture of boletus and boletus will be used. Not canonically, but I collected it myself and I completely trust them.


We take the mushrooms, place them in a clay pot, fill them with hot water and put them in the oven for 20-30 minutes at a temperature of 130 degrees. We will restore them.


The second part of the mushrooms will be useful to us much later, so we will talk about them at the very end.

And we proceed to the cabbage.


For these cabbage soup we will take half and half sauerkraut and fresh cabbage. This is a kind of compromise between completely sour cabbage soup from sauerkraut and rather bland from ordinary cabbage. Here is the truth in the middle.

In order for everything to be tasty and beautiful, a very interesting thing should be done: soften the cabbage. To do this, we mix fresh shredded and sauerkraut, put it in a large clay pot, add a good piece of butter (30-40 grams) and a glass of boiling water or broth (preferably) from the pan.


And we send the pot to the oven for an hour at a temperature of 130 degrees.


The broth gurgles, mushrooms and cabbage are steamed in the oven. We have very few participants in the show left, so let's move on to a very ancient participant.

Agree, as if even for the modern taste of one cabbage (even with mushrooms) in the soup really "will not be enough!". And potatoes, you know, had not yet received such recognition in those days.

Because - turnip!


Yes, all that ancient turnip, from which you can make everything. Thank God, you can find her now calmly. So we take turnips, peel and cut like potatoes and send them to the pan after we take out all the roots from there in an hour and a half.

Turnips will cook in time for about the same as potatoes. But she will have her own taste, a little bit with bitterness, but together with the rest of the ingredients, it is simply wonderful.

And it remains for us to work a little on the gas station. To do this, take a small frying pan, clean the onion and cut it into small cubes, half the carrots we have left and 2-3 celery stalks. We simply fry all this in vegetable oil.


And now, finally, we begin to collect the cabbage soup into a single whole.

We take the turnip broth and pour it into a pot of cabbage. We also send the washed mushrooms from a small pot, meat, the contents of a frying pan there and put the pot in the oven at 130 degrees for two hours. Add salt to taste.

And all this should be thoroughly heated so at a temperature that simulates an oven.

Actually, after two hours we begin to gradually prepare for dinner. For serving, we need sour cream (as without it), parsley, black bread, bacon and ... well, yes. Salted mushrooms, which will need to be seasoned with cabbage soup just before serving. I now have some lumps, so everything is beautiful. And so - who have what, but always salty.


In the past, there were no problems with such a seasoning in any Russian province, today, thanks to all kinds of hypermarkets, there are no problems either.

And of course, dear ones, you can't drink to such a thing as Alexander Vasilyevich drank a glass - well, that's a sin. Maybe not caraway seeds, maybe on something else, but here without options. Be sure to use. Before. Or before. But if for good, then it is not forbidden after.


Enjoy your discoveries and historical experiments!



Well, and a list of what you need to enjoy Suvorov cabbage soup.

Bouillon:
Beef brisket - 0,5-0,7 kg
Water - 2-3 l
Celery root - 70 g
Carrots - 0,5 pcs.
Celery stalk - 2 pcs
Dried parsley root - 5 g
Bay leaf - 2 pieces
Allspice peas - 10 pcs

Filling:
Fresh cabbage - 200 g
Sauerkraut - 200 g
Butter - 40 g

Dried mushrooms - 50 g

Fresh turnips - 2 pcs

Carrots - 0,5 pcs.
Celery stalk - 2 pcs
Onion - 1 piece
Vegetable oil - 30 g.

Innings:
Salted mushrooms - 50-70 g
Cream - 20 d
Black bread - 200 g
Lard - 100 g
Parsley greens - 20 g.
Author:
109 comments
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  1. Andrey Yuryevich
    Andrey Yuryevich 7 January 2021 05: 47
    +6
    there are three "cabbage soup" - in order: which the mother-in-law prepares, which the mother cooked, which the wife cooks, and which you cook yourself ... it is PREPARATION! this is witchcraft ... and I'll tell the hell, it will go away with me.
    1. Crowe
      Crowe 7 January 2021 06: 45
      +30
      What other wives, mothers-in-law, neighbors with godfathers ... The most delicious (this is not even discussed) mothers, in the Russian oven in a cast iron who languished .. I still remember that smell, you should close your eyes .. And my father loved poke a splinter into a plate - for a haze. And we were already eating it by both cheeks, you can't pull away from these cabbage soup, it's so delicious!
      Merry Christmas!
      1. Shurik70
        Shurik70 8 January 2021 00: 13
        +4
        Formally - the army kitchen is 320 years old (not to be confused with the field kitchen) bully
        In 1700, Peter I issued a decree with instructions on provision of food "On the management of all grain stocks of frame people to Okolnich Yazykov, with his name for this part as general-food", in that decree there was an instruction to train army chefs.

        And I wrote down the recipe good
    2. Alexfly
      Alexfly 7 January 2021 17: 30
      +2
      Well, and in vain ...
      1. oldzek
        oldzek 7 January 2021 21: 32
        +1
        any dish that you cook yourself is MUCH tastier than that prepared by someone else, even your dearest person. IMHO
  2. Flashpoint
    Flashpoint 7 January 2021 06: 14
    +10
    There are 2 things here: either train your willpower, or run to the kitchen - storm the refrigerator :)
    1. Korsar4
      Korsar4 7 January 2021 08: 13
      +10
      It's about time. The Nativity Fast is over.

      Happy Christmas!
  3. ee2100
    ee2100 7 January 2021 06: 24
    +12
    The author must determine this is a recipe for "Suvorov cabbage soup" (these are royal ones) or soldiers'. If the latter, then the meat in them was extremely rare, especially beef.
    They put fish, poultry, game in the cabbage soup. Basically cabbage soup for a peasant in Russia is a vegetable dish into which crushed bacon was added for dampness so that everyone would get an equal share. The role of a thickener was performed by a muddy dressing.
    1. Olgovich
      Olgovich 7 January 2021 08: 27
      +7
      Quote: ee2100
      The author must determine this is a recipe for "Suvorov cabbage soup" (these are royal ones) or soldiers'. If the latter, then the meat in them was extremely rare, especially beef.

      This is the perfect recipe.

      And in the village, my grandmother cooked in the summer, mostly empty cabbage soup in a Russian oven, also very, very tasty soup made from young vegetables.

      In winter, she often added her own canned lamb stew.
      1. Korsar4
        Korsar4 7 January 2021 09: 28
        +3
        And I have my first memory: just empty cabbage soup.
        1. Olgovich
          Olgovich 7 January 2021 10: 17
          +3
          Quote: Korsar4
          And I have my first memory: just empty cabbage soup.

          But we often crumbled boiled eggs there.

          Delicious! yes
          1. Korsar4
            Korsar4 7 January 2021 11: 53
            +5
            A boiled egg is an indispensable component of sorrel cabbage soup.
            1. Olgovich
              Olgovich 7 January 2021 12: 38
              +3
              Quote: Korsar4
              A boiled egg is an indispensable component of sorrel cabbage soup.

              And we tore sorrel for cabbage soup just in the meadow
              1. Korsar4
                Korsar4 7 January 2021 13: 12
                +2
                Something was growing in the garden. They went to the forest for something.
            2. Andrey Yuryevich
              Andrey Yuryevich 7 January 2021 13: 41
              +3
              nettle !!! a little quinoa, and a very thin leaf of wormwood.
              1. Korsar4
                Korsar4 7 January 2021 14: 44
                +3
                Already from the older generation I heard: young nettles have grown - they have wintered.
              2. Xnumx vis
                Xnumx vis 8 January 2021 15: 26
                +1
                Quote: Andrew Y.
                nettle !!! a little quinoa, and a very thin leaf of wormwood.

                Stop it! I'll choke on saliva! wink Yes, our brother also loves to eat deliciously, and to be creative in this witchcraft process !!! drinks
        2. The leader of the Redskins
          The leader of the Redskins 7 January 2021 11: 13
          0
          And I grew up in "two kitchens". Both grandmothers, but borscht won the cabbage soup. Probably because my grandmother Anna Alekseevna cooked them easier than in this recipe. And without mushrooms.
      2. ee2100
        ee2100 7 January 2021 10: 06
        +16
        Russian cuisine is in one of the first places in the world in terms of cost. And the author has perfectly confirmed this. Let him tell you how long it took him for all this rite.
        Due to the fact that everything was fine with firewood in Russia, Russian cuisine is also energy-intensive. Only Russians and their closest neighbors have this kind of cooking, like languor!
        I'm sure it's delicious!
        1. Andrey Yuryevich
          Andrey Yuryevich 7 January 2021 13: 44
          +2
          Quote: ee2100
          Let him tell you how long it took him for all this rite.

          I cook SHI for half a day. six to seven hours. time consumes a lot of broth. and he...
          1. ee2100
            ee2100 7 January 2021 14: 03
            +1
            And he is the basis of the foundations!
        2. Roman Skomorokhov
          8 January 2021 15: 25
          +2
          Quote: ee2100
          Let him tell you how long it took him for all this rite.


          I inform: about 4 hours plus or minus (rather plus) half an hour.
          1. Lionnvrsk
            Lionnvrsk 8 January 2021 20: 18
            -1
            Quote: Roman Skomorokhov
            I inform:

            How is it reliably known that this is "the recipe for the very cabbage soup without which the great commander could not imagine his life at all"? Or just a recipe for full cabbage soup from Pokhlebkin described? hi
          2. Ua3qhp
            Ua3qhp 8 January 2021 21: 24
            +4
            A small note - during the time of Suvorov, there was no sunflower oil. Please inquire about vegetable oil
            "The evolution of sunflower as a cultivated plant took place in the Russian Empire [2]. The beginning of the industrial processing of sunflower as an oilseed crop is associated with the name of Daniil Bokarev. In 1829 he invented a method of obtaining oil from sunflower seeds. Four years later, in 1833, in the Alekseevka settlement of the Voronezh province (now Belgorod region) merchant Papushin with the assistance of Bokarev built the first oil mill in Russia. In 1834 Bokarev opened his own oil mill. In 1835, oil export abroad began. "
            https://ru.wikipedia.org/wiki/%D0%9F%D0%BE%D0%B4%D1%81%D0%BE%D0%BB%D0%BD%D0%B5%D1%87%D0%BD%D0%BE%D0%B5_%D0%BC%D0%B0%D1%81%D0%BB%D0%BE
            1. Lionnvrsk
              Lionnvrsk 8 January 2021 21: 29
              0
              Quote: Ua3qhp
              at the time of Suvorov

              Here I am about that. repeat
              You can also describe the soldier's pearl barley porridge, "without which Peter the Great could not imagine his life at all, and the preparation of which takes 16-18 hours." lol
              1. Ua3qhp
                Ua3qhp 8 January 2021 21: 45
                +1
                For Peter I, the barley was cooked for 16 hours, and for a soldier, half an hour is quite enough, already edible.
                1. Lionnvrsk
                  Lionnvrsk 8 January 2021 22: 25
                  0
                  Quote: Ua3qhp
                  and for a soldier, half an hour is enough

                  What's the point? To save cooking time? Then it is easier to grind barley into barley to save time and then the time can be reduced by 2 times. yes
                  1. Ua3qhp
                    Ua3qhp 9 January 2021 10: 31
                    0
                    So they ground, simply, the finer the grinding, the more difficult the product is to store, the hygroscopicity increases.
        3. Ruslan Chukhlebov
          Ruslan Chukhlebov April 6 2021 16: 41
          0
          Yes, yes, and the Russian stove itself is a very large complex structure, and as you notice it is energy-consuming, but the result covers the costs.
  4. Hunter 2
    Hunter 2 7 January 2021 06: 25
    +4
    Class! An excellent continuation of the article about the Suvorov menu! Roman is 5+!
  5. Yura
    Yura 7 January 2021 08: 02
    +10
    The article is written in such a way that it causes an almost erotic experience. laughing Past recipes sent out to relatives have caused a lot of excitement and fuss in the kitchens, it looks like it will be the same.
    1. Blacksmith 55
      Blacksmith 55 7 January 2021 11: 48
      +4
      At the end of the article, a list of everything you need is not complete. The article says about the glass, but it is not on the list. : -))))
      Merry Christmas to all readers and the author.
      1. Yura
        Yura 7 January 2021 12: 10
        +2
        Quote: Blacksmith 55
        she's not on the list. : -))))

        A small omission, but not critical, I will add there that we are talking about a quarter.))) hi
  6. Olgovich
    Olgovich 7 January 2021 08: 17
    +11
    It is clear that 4 Januarywhen I started stirring, the shops had not yet woken up from the New Year's hibernation. But the business executives also had the same task to get something decent, by the way in all ages and times. In general - a piece decent brisket - our everything.

    You can cook on January 4, and today you can already eat such a wonderful dish (today we will do author's recipe, thanks him)

    For the Nativity Fast is over and Christmas has come.

    All Orthodox, with great Feast of the Nativity of Christ! hi
    1. vladcub
      vladcub 7 January 2021 08: 48
      +1
      Olgovich, probably someone does not agree that today is Christmas?
      1. Phil77
        Phil77 7 January 2021 10: 00
        0
        Quote: vladcub
        today is christmas

        It happens. Personal * traders *. hi
        1. vladcub
          vladcub 7 January 2021 20: 59
          0
          Maybe so
      2. Mordvin 3
        Mordvin 3 7 January 2021 16: 19
        +3
        Quote: vladcub
        Olgovich, probably someone does not agree that today is Christmas?

        Was it not the church that invented all these posts so that the poor peasants would not grumble, but silently slurp the prison?
        1. vladcub
          vladcub 7 January 2021 21: 39
          +1
          Mordvin, of course: the "church fathers" developed rituals.
          Regarding "so that the poor peasants do not grumble" In fact, Christianity, initially, was the religion of slaves. I read about this in the history textbook.
          If you read about: St. Barbara, Nina or some of the holy martyrs, they are in the majority, victims of the prevailing faith.
          Like everyone else, my peers, I was a pioneer and an atheist. The icons were twisted, and now for me, Christmas is part of our history. Forgetting your culture is a greater sin.
          This is from those who betrayed their history, it turns out some biorobots.
          1. Mordvin 3
            Mordvin 3 7 January 2021 21: 43
            -1
            Quote: vladcub
            Forgetting your culture is a greater sin.

            I don’t forget. But I'm not going to force my body with all sorts of different posts.
          2. Olgovich
            Olgovich 8 January 2021 13: 27
            0
            Quote: vladcub
            Like everyone else, my peers, I was a pioneer and an atheist.

            All 70 year olds were pioneers and activists.

            Today is almost everyone in the church
            1. vladcub
              vladcub 8 January 2021 15: 32
              +4
              Actually, an atheist and an activist are not the same thing. For example, I was an atheist, but I was not an activist, but my leader, I pushed such speeches, was an activist and wore a baptismal
              1. Olgovich
                Olgovich 8 January 2021 15: 35
                0
                Quote: vladcub
                Actually, an atheist and an activist are not the same thing. For example, I was an atheist, but I was not an activist,

                guilty, confused. hi

                And by the way, it is more correct, indeed, like this: "all 70-year-old grannies were pioneers and atheists"
                1. vladcub
                  vladcub 8 January 2021 15: 47
                  +1
                  Found mutual understanding
        2. Prisoner
          Prisoner 8 January 2021 18: 01
          +3
          A sensible diet is always beneficial, but theologians apparently did not synchronize the calendars with our winter weather. In Byzantium, maybe it was good, but in our winter, the soul craves for meat and fat. Climate, EPRST. And our Muslim brother is generally forbidden to eat pork. In hot climates, it can and is correct. The cattle is quite perishable and terribly rich in parasites. But in the North, bacon, bacon and shish kebab from her native is the very thing. laughing Dogmatism is the enemy of existence! laughing
      3. Prisoner
        Prisoner 8 January 2021 18: 09
        +4
        winked Servicemen, but for any hip, except hunger strike !!! We are RUSSIA! We have Muslims with Orthodox neighbors celebrating their holidays, and they are ours with us. We look at the frostbitten and fanatics on both sides as if they were crazy - with pity.
    2. Phil77
      Phil77 7 January 2021 10: 01
      +3
      Quote: Olgovich
      Happy Christmas!

      Andrey! With all due respect and respect! You are the same!
    3. Yura
      Yura 7 January 2021 12: 19
      +2
      Quote: Olgovich
      For the Nativity Fast is over and the Nativity has come

      Andrew look, it's all ours, we are all different, but "WE"
      1. Olgovich
        Olgovich 7 January 2021 12: 47
        +1
        Quote: Jura
        Quote: Olgovich
        For the Nativity Fast is over and the Nativity has come

        Andrew look, it's all ours, we are all different, but "WE"

        Thank you Yuri is my favorite tune.
        Along with Isaac Schwartz's "City Walks". And this is us.



        Happy Holidays! hi
        1. Trilobite Master
          Trilobite Master 7 January 2021 14: 34
          +4
          Now on St. Petersburg, as Schwartz walked, you can't walk.
          Thirty years ago, the white nights were quiet, the splashing of waves along the embankments was heard, on Staronevsky nightingales were heard all night long, sometimes from some courtyard songs were heard with a guitar, you could even go up to the company to sing along, and sometimes they would pour port wine. .. We sang Tsoi or Vysotsky, DDT or Vizbora, or just some yard song, maybe of our own composition ...
          Now, instead of rare gatherings with a guitar in the courtyards - taverns with music, along the embankments - crowds of tourists, along the river - pleasure boats, again with music, and cars, cars, cars ... You can still go somewhere deep in the city blocks from the bustle , on the Petrogradskaya side or in the area of ​​Sennaya, Vladimirskaya, on Vasilyevsky, but Nevsky, Liteiny, Gorokhovaya, embankments with classic St. Petersburg views - Neva, Petropavlovka, bridges - this is already in the form in which I remember it, lost, and, probably , forever and ever...
          1. 3x3zsave
            3x3zsave 7 January 2021 17: 12
            +5
            I disagree. You need to love your city in dynamics, and not sing the requiem of your own youth.
            1. Trilobite Master
              Trilobite Master 7 January 2021 18: 24
              +4
              It does not interfere.
              I just wanted to say that I don't associate Schwartz's music with modern Petersburg.
              Weller wrote well about this in his time.
              I will never return to Leningrad.
              It doesn't exist anymore.
              There is no such city on the map.
              The gray age-old darkness melts away, dissolves, and dirt flows down onto the walls of palaces and sheets of hysterical newspapers. In this fog, we guessed to define the space of our life, calculated and believed, trampled the path and smashed our faces on granites; and they were, of course, happy, as all living were happy in their time.
              ...
              The city of my youth, my love and hopes has sunk, disappearing into History. Names on maps and signboards have been replaced, shiny cars are rolling along the devastated streets of St. Petersburg, and new generations are praising wealth and careers behind colorful windows - whipping along the Nevsky.

              I was lucky, I found a little bit of Leningrad. One summer. One month of crazy white nights with this very music in my head. My wife is only two years younger, but she did not find Leningrad any more - she got only Petersburg, and this was a completely different city.
              So one does not interfere with the other, Anton. smile
          2. Olgovich
            Olgovich 7 January 2021 19: 34
            +1
            Quote: Trilobite Master
            Now on St. Petersburg, as Schwartz walked, you can't walk.

            So in St. Petersburg of the 19th century, where my ancestors walked, Schwartz could no longer walk.

            But the basis remained (that on the shooting), starting from which, with the magic of Schwartz and imagination, you can try to implement it ...
  7. pmkemcity
    pmkemcity 7 January 2021 08: 22
    +6
    Celery could not be 100% - they just brought it in and indulged in it at balls, as decoration, as well as bay leaf and pepper - it's expensive. The same fresh cabbage could hardly be found in the village in January - only sauerkraut. Boiled mushrooms, salted mushrooms, and even in cabbage soup? This is bad manners! Is that apart from the brew, salty, the same with sour cream, with vodka ... As they say - flies separately, cutlets separately. I don’t know about you in Europe, but here, from the Urals to Vladivostok, any housewife would call it slop for a pig. It is very similar to the American version of "War and Peace" shown yesterday, when drunken Russian officers at the ball dance in a squatting position with elements of gymnastic exercises on a horse. A sort of Moscow pseudo-people. In short - I'll go to my mother! Here she is, and she is 81 years old, cooking SHIPS!
    1. ee2100
      ee2100 7 January 2021 10: 19
      +5
      "Boiled mushrooms, salted mushrooms, and even in cabbage soup? This is bad manners!" (C) Each region has its own recipes for cooking cabbage soup, and this is based on the availability of ingredients.
      The cabbage soup is good because it is not some kind of "hard" recipe like a pharmaceutical one. The cabbage soup is united only by cabbage and it doesn't matter how fresh or sauerkraut, and everything else is variations and improvisations based on preferences and the availability of products.
      Tried cabbage soup with smelt - just a bomb!
      1. pmkemcity
        pmkemcity 7 January 2021 12: 19
        +5
        Quote: ee2100
        Tried cabbage soup with smelt - just a bomb!

        "Cabbage soup with smelt" is "Cabbage soup with smelt", and they have nothing to do with SHCHAM, just like "dumplings with fish".
        1. ee2100
          ee2100 7 January 2021 12: 31
          -1
          "Cabbage soup with smelt" is "Cabbage soup with smelt", and they have nothing to do with SHCHAM, exactly the same as "dumplings with fish." (C) This article was published in the history section. this topic, and then write your USE shny nonsense.
          1. pmkemcity
            pmkemcity 7 January 2021 12: 36
            +3
            Quote: ee2100
            This article is published in the history section, take the trouble to read at least something on this topic, and then write your Unified State Exam shny nonsense.

            Young man! Tomorrow I am 52 years old, and I am already a "history" myself. Don't urine soaked - as one humorist said!
            And in the SHI, however, as in any other product, you can throw any shnyagi, but it will not be SHI - it will be SHI with "shnyaga".
            1. ee2100
              ee2100 7 January 2021 14: 02
              +1
              Special thanks for the "young man"! If the cabbage soup must necessarily be in meat broth, then write that this is your personal opinion and there will be no questions, but as one authority writes here, learn the mathematical part.
              1. pmkemcity
                pmkemcity 7 January 2021 16: 20
                +2
                Quote: ee2100
                If the cabbage soup must necessarily be in meat broth, then write that this is your personal opinion and there will be no questions, but as one authority writes here, learn the mathematical part.

                What does the meat broth have to do with it? There are also "lean cabbage soup". The author explained to you above that the cabbage soup is a soup based on the tops of a vegetable, commonly called "cabbage". There are also "sour cabbage soup", which, in fact, have nothing to do with cabbage soup or cabbage (at least "Moscow").
                1. ee2100
                  ee2100 7 January 2021 19: 29
                  0
                  Let me remind you of your words: cabbage soup with smelt "is" cabbage soup with smelt ", and they have nothing to do with SHAM, exactly the same as" dumplings with fish. "
                  Now you write: There are also "sour cabbage soup", which, in fact, have nothing to do with cabbage soup or cabbage (at least "Moscow"). You will decide!
                  Happy birthday to you!
                  1. pmkemcity
                    pmkemcity 8 January 2021 09: 03
                    0
                    Quote: ee2100
                    Happy birthday to you!

                    Thank you for your congratulations! Merry Christmas to you too! My opinion about sour cabbage soup, which is based rather on personal experience, look a little below, I will not repeat myself.
                2. Korsar4
                  Korsar4 7 January 2021 20: 30
                  +2
                  Sour cabbage soup is generally like kvass. Think of Dead Souls.
                  1. pmkemcity
                    pmkemcity 8 January 2021 08: 58
                    +1
                    Quote: Korsar4
                    Sour cabbage soup is generally like kvass. Think of Dead Souls.

                    In my life I have never tasted sour cabbage soup. "Moskovskie", judging by the literature, is really like kvass. But I have seen such a "miracle" - after freezing, sauerkraut does not stand for a long time and ferments, and so this mash is squeezed from the cabbage and drunk. Calling it "brine" would still be wrong, since it is a fermentation product, but such a boozer deserves the SHI prefix. When such a product was occasionally encountered in my life, then as Morgunov sang - "I was young and I ate herring", I did not drink vodka, but now I would conduct "clinical trials" of this vaccine.
            2. vladcub
              vladcub 8 January 2021 16: 07
              +1
              Regarding "cabbage soup with shnyaga", it is better to read Pokhlebkin, he is better than Roman and knew the history of cooking
    2. Mordvin 3
      Mordvin 3 7 January 2021 16: 24
      0
      Quote: pmkemcity
      and pepper is expensive.

      That's right. Was worth its weight in gold in those days. And here is a whole army of 300-400 thousand souls, EMNIP.
      1. vladcub
        vladcub 8 January 2021 16: 19
        +2
        This is Roman, from his bounty, shared
    3. d4rkmesa
      d4rkmesa 7 January 2021 21: 11
      +1
      Petiole celery is unlikely, but in the form of roots it may well be. Bay leaf with pepper is already a tribute to modernity. I, too, most likely could not eat a lot of sweet-sour-cream brew without pepper and lavrushka. In general, the "lordly" cabbage soup could be very diverse, most likely. Suvorov reached Italy, after all, so dry porcini mushrooms, and a lot of things there in the pot could be.
      1. Mordvin 3
        Mordvin 3 7 January 2021 21: 55
        0
        Quote: d4rkmesa
        I, too, most likely could not eat a lot of sweet and sour cream brew without pepper and lavrushka.

        We have our own seasonings. Ramsons, horseradish, mustard, for example.
  8. vladcub
    vladcub 7 January 2021 08: 45
    +6
    Comrades, off topic. Merry Christmas everyone!
    Believer or non-believer, Christmas is a part of our culture and history.
    PS. Suvorov was a devout man and in food he observed all the instructions of the church. The novel confirms
    1. Phil77
      Phil77 7 January 2021 09: 59
      +3
      Quote: vladcub
      Comrades, off topic. Merry Christmas everyone!

      Here! Here, Friend! This is exactly what I wanted! Cabbage soup! Rich, tasty, with meat! Yes with crumpled! No! Exactly with Crumpled! From here, what? Wife! Get ready! Pliz! laughingAnd more !!!! With baked black bread !!!!!!
      1. Mordvin 3
        Mordvin 3 7 January 2021 16: 28
        0
        Quote: Phil77
        Yes, crumpled! No! Exactly, crumpled!

        But where can I get it, such as in the 18th century? And the bread? No, nothing is accurate. Russian stoves have long been a novelty, and if you take a field kitchen, then you need a copper pot.
  9. Nikolaevich I
    Nikolaevich I 7 January 2021 09: 07
    +8
    Hmmm ....! Such articles by Skomorokhov brutally whet the appetite! It is dangerous to read them without breakfast ... you can choke on saliva! I would advise doctors to prescribe such articles for reading to patients suffering from lack of appetite ... What about the intention to publish some recipes for cooking them on (in) an electric stove. then you can run into "mines"! There have been attempts to "reproduce" a number of old Russian recipes, and for a long time ... but unsuccessfully! And the whole "fix" is that food in Russia was prepared in a "Russian oven" with a special temperature regime! Dishes in the Russian oven were not boiled, not fried in the modern sense of these terms, but languished! The stewed dishes were obtained thanks to the peculiarities of cooking in the oven, as a result of the design of the Russian oven! At first they heated the Russian stove ... they could remove the coals later ... then they put pots and pans in the stove heat. And the food was cooked in the waning (!) Heat ... "languished"! On the electric stove, dishes are cooked, often, on the "arriving" heat ... Even if you make an "oven" with a decreasing temperature, the question is, will it be possible to accurately reproduce the "graphical curve" of the temperature decline over time, as in a Russian oven ?! There was, of course, a different cooking mode, when the pots with cooking were placed near the mouth of the oven and the dishes turned out to be somewhat different ...
    1. Phil77
      Phil77 7 January 2021 10: 08
      +5
      Quote: Nikolaevich I
      Such articles by Skomorokhov brutally whet your appetite!

      Hello! Conclusion? It's fate! Write about food! Tasty! laughing
      1. Phil77
        Phil77 7 January 2021 11: 26
        +8
        Quote: Phil77
        This is destiny

        And this is cabbage soup. Simple.
      2. Nikolaevich I
        Nikolaevich I 7 January 2021 11: 50
        +5
        Quote: Phil77
        It's fate! Write about food! Tasty

        It's right! Skomorokhov's "culinary" articles contribute to the improvement of digestion among the people ... in contrast to some of his articles on a different topic! wink
        1. Aerodrome
          Aerodrome 7 January 2021 14: 08
          +6
          Quote: Nikolaevich I
          Skomorokhov's "culinary" articles contribute to the improvement of digestion among the people ...

          Romka, get off the "politics" .. and you yourself will be more whole, and you will please the people!
          1. Roman Skomorokhov
            8 January 2021 15: 28
            +2
            Quote: Aerodrome
            leave the "politics" .. and you yourself will be more whole


            Do not wait)))

            Quote: Aerodrome
            people will please!


            Another question, completely different.
    2. Alexey Ustelentsev
      Alexey Ustelentsev 7 January 2021 12: 57
      +5
      An absolutely correct and accurate comment. I have a stove and sometimes we cook there. The difference with the same laying of products, compared to a gas stove, is simply amazing. In the oven we make borscht, soups, stew with cabbage and pickles, and potatoes on top ("cookies"), bake fish (bream) on straw. Everything is cooked in earthenware. The mother-in-law also bakes bread.
  10. Abrosimov Sergey Olegovich
    Abrosimov Sergey Olegovich 7 January 2021 10: 23
    +5
    I will definitely copy this recipe for myself wink Thanks a lot to the author.
    Today or tomorrow must be reproduced good
  11. 3x3zsave
    3x3zsave 7 January 2021 12: 05
    +3
    Thank you, Roman!
    I had to make a video.
  12. pmkemcity
    pmkemcity 7 January 2021 12: 33
    +2
    Quote: Nikolaevich I
    Will it be possible to accurately reproduce the "graphical curve" of the temperature drop over time, as in a Russian oven?

    There is no "special secret" here. Why is sauerkraut? Yes, due to the fact that the human stomach is not able to process wood (I exaggerate), for this, cabbage, like other similar products, is processed in different ways - salt, ferment, fry, steam, pickle ... All this is for whatever with the help of bacteria, or with the help of chemicals (table salt, for example), heat treatment, to destroy non-processed molecules, break them down into components, so to speak, "digestible", or transfer this function to the "external stomach" - various bacteria, rennet, milk sour bacteria, yeast, finally. How is a man different from a spider, for example? The same gives the victim not only poison that immobilizes it, but also injects bacteria that process the victim in its own shell, and the spider (more often a spider) can only "drink all the juices" from the victims (sometimes the spider itself).
  13. Mik13
    Mik13 7 January 2021 13: 04
    +2
    Roma, what are you doing, you bastard!
    I went to dispossess the bachelor refrigerator ...
  14. Andrei Nikolaevich
    Andrei Nikolaevich 7 January 2021 13: 48
    +1
    Thanks a lot to the author! Nicely, mentally and deliciously written ... I'll go to the refrigerator ....)
  15. Aerodrome
    Aerodrome 7 January 2021 14: 04
    0
    Quote: ee2100
    And he is the basis of the foundations!

    for sure ...
  16. Undecim
    Undecim 7 January 2021 14: 40
    +10
    The author described everything beautifully, only the cabbage soup from the article is not soldier's from the XNUMXth century, but from the XNUMXth, from some French chef, who were called full or rich. It was the French chefs who began to cook cabbage soup in a transparent broth without flour swell. Neither turnips nor mushrooms were added to simple meat cabbage soup, and vegetables were not sautéed.
    Well, such a moment. And in peacetime, the stationing of troops in any town was perceived by the townsfolk as a real disaster.
  17. Astra wild2
    Astra wild2 7 January 2021 14: 50
    +1
    Merry Christmas.
    Roman, you are a sadist: everything is so tasty, but the communal apartment also "bites".
    You also have to get dressed, but women always remain women. You must dress decently. + Allergy to China. We manage to dress not in China, but how ...
  18. bandabas
    bandabas 7 January 2021 18: 17
    0
    I do not argue. Alexander Vasilyevich could afford. But, judging by the history, he was not fond of such "pickles". How much is beef brisket now? Serves maximum three. ...
  19. eleronn
    eleronn 7 January 2021 19: 45
    +1
    You have to buy a clay pot. URGENTLY!
  20. igorra
    igorra 7 January 2021 19: 56
    +3
    I read the comments. Two remarks. For the urban ones, fresh cabbage hangs quietly in the cellar until spring. For all cabbage lovers - cabbage soup on the second day is incomparable, much tastier than in the heat of the heat, with sauerkraut.
  21. Pavel57
    Pavel57 7 January 2021 21: 31
    0
    Need to try.
  22. Keyser soze
    Keyser soze 7 January 2021 22: 01
    +5
    All. Added an article to a bookmark. Never ate cabbage soup. I will kill the day and cook. Anyway, I love vegetable soup and a little meat won't hurt him ... laughing

    The real recipe from Jamie Oliver Skomorokhov ... good
    1. Roman Skomorokhov
      8 January 2021 15: 29
      +2
      Quote: Keyser Soze
      The real recipe from Jamie Oliver Skomorokhov ...


      Just from Skomorokhov))))
  23. Tests
    Tests 8 January 2021 00: 28
    +3
    The owner of Trilobite (Mikhail), dear, there are no Chinese in St. Petersburg and very few tourists, it is not at all bad to walk around the city after 04.01.2021/30/2020. Snow appeared, froze, some of the restrictions were removed from the catering. I have been in St. Petersburg since December 7, 1, the New Year felt like November 8, and today it looks like winter. My wife and I discovered the "Tavern on Gorokhovaya" at 04/18 on the street. Gorokhovya. Just from the pedestrian crossing across the Admiralteisky Prospekt, cross over from the fountain in front of the Admiralty and run into the doors of the inn. On January 315, I did not order a table with my wife, the room was half-empty at 51 p.m., Russian snacks were lovely, and the erofeech was a fairy tale ... The phone number of the tavern was suddenly useful to someone: 15-1971-XNUMX ... but through Mstu he moved in Borovichi directly to the summer camp of future military topographers, and there, in XNUMX, a pine forest and porcini mushrooms! I think that Alexander Vasilyevich was with dried porcini mushrooms ...
    Dear author, only in the 18th century, most of Russian cuisine was not based on beef, but on lamb and goat meat. It is easier to feed the small horned in winter not on clean hay, like cows, (not all had flooded meadows) but on hay and on branch feed.
    1. agond
      agond 8 January 2021 12: 45
      +1
      The author gave a recipe for cabbage soup for gentlemen officers, for the soldiers everything was simpler, in the sense of leaner and thinner, a minimum of seasonings, mushrooms could not be at all, not many bones were put for the smell, and most importantly cabbage, turnips, carrots, onions, these are such simple soldier's cabbage soup and respected Suvorov, he had a weak stomach and he did not overeat
  24. BAI
    BAI 8 January 2021 14: 46
    +2
    There are big doubts that these cabbage soup is related to the Russian army in general and to Suvorov in particular.
    1.
    So, I invite you to ride a time machine, let's say, in the year 1767. You and I will just imagine that we are servicemen of that army that literally after a while will take part in the Polish campaign, but so far everything is quiet, peace, winter ...
    Yes, we are neither hussars or dragoons, we are simpler people. For example, the soldiers of the 62nd Suzdal Infantry Regiment, which is stationed near Novaya Ladoga. Let's say, in the village of Krenitsy. Or in Dubno. To St. Petersburg - 148 miles, to Moscow - 752 miles, peace and quiet, in short.

    1.1. Where is the author going to look for fresh celery in the 18th century village in winter? With considering:
    Celery came to Russia during the reign of Catherine II, but the nobles, imitating the ancient Greeks and Romans, cultivated it for purely decorative purposes for a long time. During sumptuous dinners at the court, the guests, imitating the ancient Greeks, decorated themselves with wreaths made of this plant, not suspecting how ridiculous they would look in such an outfit two hundred years later.

    Only in the XNUMXth century did they realize that celery rhizomes can be eaten - and with great pleasure.

    So potatoes are not allowed, but celery is an ordinary food for soldiers and peasants - like nettles? Especially when you consider that in Russia it began to be consumed only in the next century?
    1.2. Where did bay leaves and peas come from in an 18th century village? Everyone knows about underground millionaires, but in this village there are continuous underground princes and counts?
    2. Cooking time - several hours. This is absolutely unacceptable for the army, even in winter quarters. The soldiers do not have so much free time! Idleness leads to a decline in discipline and the decay of the army.

    The recipe is for the generals located in St. Petersburg (and then in the next century). But not for ordinary soldiers in the village in the village of Krenitsy.
    Here is another recipe for cabbage soup, which is attributed to Suvorov. And on a set of products, it is much more believable:
    Products: 1 glass of pearl barley, hot water, 500g of white cabbage, 2 carrots, 1 turnip, 200g of pork fat, 2 onions, 1 parsley root, vegetable oil for frying vegetables, salt to taste.

    Rinse the pearl barley and fill it with hot water 2-3 cm above the cereal level. Put to cook. When the cereal swells, drain the excess water, and put the cereal itself in another pan with boiling water (or boiling beef broth) and cook for 10-25 minutes. Then cut the cabbage into 2 × 2 cm pieces, and the carrots, turnips and parsley root into slices.

    Heat vegetable oil in a pan and sauté chopped vegetables. Boil water in a saucepan, put the sautéed vegetables there and set to cook. And finely chop the pork fat and fry in another pan until half of the fat is melted. Then add finely chopped onions and sauté everything together. Put these cracklings with onions in the cabbage soup at the end of cooking.

    And all the products are really affordable, no fiction like celery, pepper and bay leaves. I think that the peasants of 1767 had no idea about these products.

    Conclusion: the recipe described by the author could not exist in the 17th century and is a lie, having no relation to Suvorov.
    1. Mordvin 3
      Mordvin 3 8 January 2021 16: 35
      +1
      Quote: BAI
      Here is another recipe for cabbage soup, which is attributed to Suvorov.

      Kalmyk chowder: a piece of lamb is boiled in salted water. And that's all.
  25. MA3UTA
    MA3UTA 8 January 2021 16: 44
    0
    Offset
    I'm going to cook
  26. Prisoner
    Prisoner 8 January 2021 17: 50
    0
    winked I'm not even close to Suvorov, which is probably why I brought out three main dishes from the army cuisine. It is not strange, it's barley with beef (in soldiers' slang for "shrapnel"), liver pate and pork stew suhpaya (especially when combined with alcohol, and a pair of bow heads "chernyashki") combine the unforgettable Orsk. Well, and for sweet condensed milk from the village of Pribelsk, in the BASSR. soldier
  27. Evil Booth
    Evil Booth 8 January 2021 20: 21
    0
    dry diarrhea killed many thousands of soldiers in the world ... but everyone seemed to care. for you know, you can soak the crackers in advance for several hours I directly find (put it in a wineskin that was quite standard then, or whatever), believe the sailors did not die of rusk diarrhea, although they ate even more seasoned old and spoiled crackers and other corned beef with skin and without greens (tode died of scurvy because dried fruits (even hay aka quinoa dried with nettles)) in glass containers with sealed wax was also banal laziness ... right now, in Asia, the epidemic ended in spring, and in winter in England, a day of sick people is like in kiat for a year ( well, almost) in the usa he dies a day like in japan for six months or a year ... and everyone doesn't care. really dying.
    a! Suvorov himself watched the kitchen personally and spent the money where it should be. the soldiers didn’t die and ran briskly much better than everyone else's.
  28. aleks399
    aleks399 8 January 2021 23: 47
    -1
    yeah, a Suvorov soldier can only cook such cabbage soup !! this 5 hours !!!! no time to fight !! the author of the bumpkin !!!!
  29. Verkhovskaya
    Verkhovskaya 9 January 2021 00: 16
    0
    With an eye to the date and time of year, about which the author writes, you can safely throw out celery, parsley, fresh cabbage, pepper, bay leaf and brisket. I think it was also difficult with potatoes.
  30. TANKISTONE
    TANKISTONE 10 January 2021 22: 02
    0
    It's hard to find the real ingredients! ...
  31. Svidetel 45
    Svidetel 45 12 January 2021 17: 11
    0
    This is how long it takes to cook if, after combining all the ingredients
    it still takes two hours, all the vitamins will be boiled down, it may be tasty, but hardly useful.
  32. Bartholomew Suzdaltsev
    Bartholomew Suzdaltsev 14 January 2021 23: 15
    +1
    I made such cabbage soup for jokes. Maybe for the Generalissimo they are coming, but certainly not ordinary soldiers. At that time, corned beef came from meat; there was plenty of it in army warehouses. Vegetables were stored in regimental piles. The soldiers' cabbage soup was loaded into the cauldron together and immediately languished overnight and until lunch the next day, if not in a camp kitchen, then in a Russian oven, "melted" into a delicious whole brew. The memory of the butter smiled, of course. The oil was only lean. Porridge - oatmeal, buckwheat or pearl barley - was also languishing nearby. Most often barley. Soaked in the evening, this is a completely different porridge, not "shrapnel" at all ..
  33. grmnv
    grmnv 18 January 2021 15: 04
    0
    "so that under the eaves in the hay a very touching and useful supply must gurgle" What is in the author's understanding of FEAR? It's funny.
  34. bratuha
    bratuha 27 February 2021 20: 54
    0
    For two liters of water, half a kilo of beef brisket, then not only potatoes (which are not there), but also other vegetables can be skipped. )))
  35. Moris
    Moris 13 March 2021 17: 54
    0
    Retelling of V. Pokhlebkin's recipe: "rich cabbage soup"; and what - the Generalissimo? From what reliable sources are known such detailed recipes for A. Suvorov's menu; if the first cookbooks in Russia have not yet been written?
    Passaged vegetables - not used at all when cooking cabbage soup; this is not borscht. Lard, however, was not included in the army ration of 18. In the provinces of Central Russia, they began to eat it en masse only in the middle of the 20th century. About celery - who introduced it into the diet en masse - until the end of the 20th century?
  36. Andycomm
    Andycomm April 1 2021 14: 23
    0
    Since childhood, San Vasilich, alas, suffered from housing problems. And he held out so much, and even at the "level" of the then medicine, solely because of moderation and unpretentiousness in food. So it is not necessary to pass off his forced menu for the superfood of the then kitchen masterpieces.