Military Review

300 years of army cuisine. General Suvorov's porridge

106
Continuing the conversation about food, about food is not that difficult, but rather the opposite. Military cuisine at all times was a very simple matter, and on the other hand, satisfying. For the simpler and more nutritious, the better. The Roman legionaries proved it.




Some break in our research was caused by the expectation of spring. In general, speaking about the field army kitchen of the past centuries, of course, a campfire with a cauldron and other simple devices is drawn. But since the weather simply does not make it possible to reach a living fire, and some recipes simply do not rise up a hand to implement at home, the time was spent studying the works of Elena Molokhovets and William Pokhlebkin precisely in the part that concerned cooking for the military.

And now, in anticipation of the warmth, I offer you a recipe that Count Alexander Vasilyevich Suvorov-Rymniksky used quite normally. Moreover, this is a very real recipe. Alexander Vasilyevich used porridge very willingly, the whole question is that here we even have two options.

Suvorov was very fond of roast (he will be in front), which he ate with a variety of cereals. But there is also a slightly simpler recipe that is quite good for everyone without exception, since it is delicious, simple and nutritious.

For cooking, you need a baking sheet (in our case, a frying pan) and a pot.

Ingredients: spelled, pork belly, onions, carrots, turnips. Salt and pepper.



The set, as you can see, is simple, which can be dug, if not in an open field, then in any village. So if we are stuck in winter apartments somewhere far from big cities, then we will not have any particular problems with finding such a set of products. The food service does not have it - for sure it will be found among the local population. In general, nothing complicated.

"Waking up in the morning, put the oils of Provencal, veal and ham in a saucepan ... fry, add ... garlic, shallots, rockambol ... clout, an onion sprinkled with three cloves ... a glass of champagne wine, a glass of white vinegar, cook over low heat ..." - this is not about us.

We take the brisket and place it in the pan. We don't need butter, because there is good pork fat, on which everything will just be great to fry. After melting the fat, add the onion and fry until golden brown. While everything is fried, chop the carrots and turnips into cubes, and then send them to the meat and onions.



Do not fry, but warm up and saturate with the aromas of pork and fried onions. Salt and pepper, as they say, to taste.



For normal cooking, the spelled must be soaked in cold water for at least an hour and a half. Then it can be boiled in salted water for about 30-40 minutes, or not. The only question is how much time you are willing to spend on cooking.

And then we take the pot and combine the spelled and roast. We mix and send to the oven. More precisely, in an oven simulating an oven. The temperature is 100-110 degrees, for an hour and a half. If the spelled is not boiled - for forty minutes. And such a good piece of butter, because it is an excellent flavor enhancer, not worse than any chemistry, but much better. No wonder they say that you can't spoil porridge with butter ... So we won't spoil it.







And that's all. After the indicated time, we get a rather simple and pleasant dish. It remains only to sprinkle with parsley and a green onion - and this is not a shame to serve on the table under a glass or two to friends under the appropriate literaryhistorical accompaniment.



The fat content of the dish, if desired, can be adjusted by choosing the brisket. But here everyone can handle it to their liking.

So try it, you won't regret it.
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  1. Hunter 2
    Hunter 2 20 March 2021 04: 31
    +12
    An excellent continuation of the article "Generalissimo Suvorov's Kitchen" ... and the appetite was playing up !!!
    Roman has a good, easy-to-read article (if you don't take politics), and this is a straightforward Collection of recipes! good let's try to cook.
    1. Lionnvrsk
      Lionnvrsk 20 March 2021 04: 37
      +3
      Quote: Hunter 2
      let's try to cook.

      So it seems like a post! repeat
      As far as I remember, Suvorov porridge is porridge that was born in the Swiss campaign and is prepared from peas, barley and millet, with the addition of onions and carrots.
      1. Hunter 2
        Hunter 2 20 March 2021 04: 41
        +4
        Quote: LIONnvrsk
        Quote: Hunter 2
        let's try to cook.

        So it seems like a post! repeat

        So spelled is also not so easy to buy. request far from the most common product ... moreover, children, old people, wanderers and wars are exempted from fasting (carried out more gently) wink
        1. Lionnvrsk
          Lionnvrsk 20 March 2021 04: 50
          +1
          Are you a wanderer? lol
          1. Hunter 2
            Hunter 2 20 March 2021 05: 11
            +9
            Quote: LIONnvrsk
            Are you a wanderer? lol

            Yeah, and not only ... in fact, you can guess by the avatar. Moreover, nothing bothers me to feed the Children and Mom (who, by the way, is sick) with porridge. Well, I will "sin" myself - I will repent after repeat
            1. Lionnvrsk
              Lionnvrsk 20 March 2021 05: 42
              +6
              Quote: Hunter 2
              Children and Mom

              Sorry for the interest, why do you often capitalize words? This is inherent in some foreign languages, but not Russian. yes
              1. Hunter 2
                Hunter 2 20 March 2021 05: 50
                +6
                Quote: LIONnvrsk
                Quote: Hunter 2
                Children and Mom

                Sorry for the interest, why do you often capitalize words? This is inherent in some foreign languages, but not Russian. yes

                It happens that one "curious" can ask more questions - than a hundred smart ones will answer (in another interpretation, this saying sounds laughing ) I highlight the main people in my life. I am Russian bully ... You don't use the letter ё at all, this is a reason to transfer you to the hiring of the State Department laughing
                1. Lionnvrsk
                  Lionnvrsk 20 March 2021 06: 02
                  +1
                  Quote: Hunter 2
                  I highlight the main people

                  Here, yes, but in other topics you wrote with the title and not about people, and therefore it caught my eye. When you communicate with a person, you want to understand correctly what he wants to convey to you and therefore this question arose. And from the State Department, you or a German, for example, I somehow purple. hi And I always use the letter E! yes
                2. Lionnvrsk
                  Lionnvrsk 20 March 2021 06: 08
                  +5
                  Quote: Hunter 2
                  I am Russian

                  Well, if the topic is about Alexander Vasilyevich, then-
                  "We are Russians, what a delight!" yes
            2. The leader of the Redskins
              The leader of the Redskins 20 March 2021 09: 50
              +8
              That's right!
              You can always repent, but you may not have time to sin! laughing
      2. Richard
        Richard 20 March 2021 05: 10
        +8
        Lionnvrsk: As far as I remember, porridge in Suvorov style is porridge born in the Swiss campaign and it is prepared from peas, barley and millet, with the addition of onions and carrots.

        Absolutely right. Moreover, she is lean
        What the author brought to the Suvorov porridge has nothing to do with it. From the word at all yes
        Suvorov porridge

        Lean porridge made from two cereals and peas. Very satisfying and delicious! It is mentioned that it was once invented by Suvorov in one of the passages in the Alps, when a little bit of everything remained. The soldiers enjoyed the porridge.
        Description of preparation:
        Here, in addition to mixing cereals, it is very important to use a large amount of onions and carrots. Take 3 onions and 2 carrots. But for the same amount of cereals, you can double the named amount of vegetables. It's up to you to decide what you like best. With vegetables, porridge becomes fluffier and more aromatic!
        Ingredients:
        Pearl barley - 4 tbsp. spoons Millet - 4 Art. spoons Dried peas - 4 Art. spoons Onions - 3 Pieces Carrots - 2 Pieces Vegetable oil - 4 Art. spoons Salt - To taste Water - 2,5 Cups (boiling water)
        Step-by-step recipe https://povar.ru/recipes/suvorovskaya_kasha-73371.html
        1. Richard
          Richard 20 March 2021 05: 19
          +3
          Suvorov porridge
        2. Lionnvrsk
          Lionnvrsk 20 March 2021 05: 30
          +3
          Quote: Richard
          What the author brought to the Suvorov porridge has nothing to do with it. From the word at all

          Of course, I am not such a connoisseur of Pokhlebkin and Garlinsky as Roman, and therefore I completely agree with you. hi
        3. Free wind
          Free wind 20 March 2021 06: 47
          +5
          Anything can be, you can eat and okay. Only I don't think so. That is, they used cereals. Water, cereals, salt, if you're lucky with salt. The Alpine transition took place in the fall, it was already frosty in the mountains, and the onion, a little bit by the frost, turns into a foul-smelling mess. A soldier can carry crackers, cereals, salt, even figs with him and Provencal (woody, olive) oil in a knapsack, but not vegetables. No. ... Maybe I'm wrong.
          1. tasha
            tasha 20 March 2021 07: 18
            +6
            A little about the Alpine hike and food:

            "In his diary, a participant in the campaign, Captain Nikolai Gryazev, wrote:" We felt a great shortage of food ... Our bosses, no matter how hard they tried to get us food, but their desires were unsuccessful, since the villages we passed were poor and robbed by the French ... We dug some roots in the valleys and ate, and for delicacies they gave us young white or green Swiss cheese a pound [about 400 g] per day per person, which our Russians did not like at all, and many of the grenadiers they did not eat it; during our stay in Switzerland cheese was the only food. "

            "Despite all the difficulties of the peasants of our village, on September 25 (October 6), my ancestor Christian Antonio Haste fed the commander tasty food, offering him a variety of dishes. On the table were beef, ham, leg of a kid, jerky meat, a small head of May cheese, butter, eggs, cream, bread, cake and the last bottle of wine "Inferno" from Chiavenna (Valtellina Valley) All meals for the commander were prepared by our family, with the exception of wine. which are still made in our area, passing on recipes to descendants. ”The leg of the kid, which was treated to the commander, was prepared here as a traditional ham or as a hot delicacy in the form of a stew in red wine with spices, served only on special occasions and for the holiday. about the high status of the guest ... "
            1. Free wind
              Free wind 20 March 2021 14: 48
              +3
              The Swiss is certainly a hospitable krendel. He wrote everything down with what he fed, "free of charge, that is, for nothing" Could add a kilo of truffles and 20 grams of overseas eggplant caviar. And a silver part cigar, 2 pieces. wassat
        4. ee2100
          ee2100 20 March 2021 10: 59
          +3
          Dmitry, give a step-by-step recipe for another famous porridge "porridge from a boot" drinks
          1. Free wind
            Free wind 20 March 2021 15: 13
            +3
            From an ax, according to a fairy tale, and not from a boot. Although they cooked boots and leather belts and tried to eat, or rather survive, and it worked !!!!!!!!!
            1. ee2100
              ee2100 20 March 2021 16: 05
              +4
              I made a mistake, of course, with an ax.
          2. Freeman
            Freeman 20 March 2021 15: 35
            +1
            Quote: ee2100
            Dmitry, give a step-by-step recipe for another famous porridge "porridge from the boot" drinks


            what Uh ... like "from the ax" always cooked.
            Here's a fairy tale on how to eat right

          3. Richard
            Richard 20 March 2021 15: 57
            +2
            ee2100 (Alexander): Dmitry, give a step-by-step recipe for another famous porridge "porridge from a boot" drinks

            Greetings, Alexander hi What I don’t know, I don’t know, I didn’t climb through the Alps with Suvorov smile
            And here is the recipe for the "Two Balls" chowder with pleasure:
            What is needed:
            cauldron, or a three-liter casserole (for 4-6 people)
            firebrand
            Ingredients:
            can of meat
            3-5 bouillon cubes
            2-3 bulbs
            3 carrots
            2-3 sweet pepper
            5-6 potatoes
            1 tomato
            jar of green peas
            a handful of any cereal
            a handful of dry pasta cones
            3-5 pcs. prunes, or dried apricots
            greenery
            salt to taste
            ideally a handful of dried mushrooms (in our platoon it was a strict NZ - officers a rag bag with them along with a liter jar of honey was specially brought to us from the Union as a reward, like revolutionary red pants laughing )
            Cooking
            two carrots, passurize together with onions in a casserole, bring to readiness, add finely chopped pepper and tomato there, dump a can of carcass, a can of peas, bring to a boil. fill with water, throw in bouillon cubes, cereals, horns, coarsely chopped potatoes (three to four pieces of potatoes), a third carrot cut into circles, prunes. mushrooms (if any), herbs, salt and boil for 20-30 minutes
            It is prepared very quickly, but it turns out a very tasty hearty rich brew, something in between the first and second. And if, yes, under the scale, you will lick your fingers smile drinks
            All the friends who tried it got hooked. Sometimes I cook myself.
            1. ee2100
              ee2100 20 March 2021 16: 04
              +3
              Everything seems to be good, but the stew is somehow not enough drinks
              1. Richard
                Richard 20 March 2021 16: 20
                +3
                So after all, you can't really fatten up as a conscript, all the more you economized. Yes, and we had canteens there were a rarity, mostly they cooked themselves.
                And at home you can use meat and meat instead of carcass and meat in this stew - the pork is quickly cooked, and the liver
            2. Richard
              Richard 20 March 2021 16: 08
              +4
              By the way, why "Two Balls"?
              It just took root. There were at that time such cheap sneakers "Two balls"

              Of course, suede sneakers were considered ideal footwear. For some reason they were called "Lida" EMNIPs.
              But if they could not be put on, Soviet sneakers like "two balls" - but they were worse because of the thinner sole, designed for training in the gym, and not on rocky mountain roads.
              1. Insurgent
                Insurgent 21 March 2021 09: 32
                +5
                Quote: Richard
                Of course, suede sneakers were considered ideal footwear. For some reason they were called "Lida"




                Here, I found a photo. Exactly such sneakers, "Soviet Adidas with two stripes", in 1986 I brought from a tour trip to Belarus.
                Lida sneakers, in terms of quality, then by the way, were not inferior to "Adidas" ...
      3. Fitter65
        Fitter65 20 March 2021 11: 14
        +1
        Quote: LIONnvrsk
        So it seems like a post!
        Well then, here's a short, purely monastery recipe for a lean dish.
        The rooster soup, the recipe for which you see on this page, is a truly luxurious first course that can be served on a large festive table. Rooster fish soup has other names: royal ear, ear in bishop's way. This recipe is not a rhymed joke. Rich fish soup on a strong cock broth is really cooked, and it is unusually tasty and aromatic. Cock meat in the ear takes on a fishy flavor, and the fish taste is neutral. Sterlet is a valuable commercial fish from the sturgeon family. She's very helpful. Any dish with sterlet tastes great and serves as a table decoration.
        1 PC. cock
        1-2 pcs. (2 kg) sterlet
        4-5 pcs. potatoes
        2-3 pcs. bulb
        2 PC. carrot
        to taste spices
        salt to taste
        bunch of greens.
        There are also lean veal fish cakes and other simple lean dishes that simple Orthodox intermediaries eat during the rest. between God and the people.
    2. Alien From
      Alien From 20 March 2021 21: 39
      +2
      Roman pleasantly surprised) article and comments gut) just wanted to eat laughing
  2. Lynx2000
    Lynx2000 20 March 2021 04: 55
    +3
    Great and satisfying food. We also make, only instead of pork - lamb brisket, instead of spelled - barley. The vegetables are the same.
    We mix and send to the oven. More precisely, in an oven simulating an oven. The temperature is 100-110 degrees, for an hour and a half. If the spelled is not boiled - for forty minutes. And such a good piece of butter, because it is an excellent flavor enhancer, no worse than any chemistry, but much better. No wonder they say that you can't spoil porridge with butter ...

    recourse Maybe if the cereal was not boiled, on the contrary, it is necessary to darken more, not 40 minutes, but an hour and a half?
    It is probably best to add butter at the end of cooking, when the cereal is steamed, add and mix.
    1. Reptiloid
      Reptiloid 20 March 2021 07: 00
      +4
      hi I myself have never eaten spelled, but it would be interesting to try, to find out, since it is an old Russian food. I often see spelled sale in online stores.
      Touched by the mention of rockumball in the recipe. I wonder how much?
      Another interesting mention of vinegar. After all, vinegar is recommended for use with enamel or glassware. I read --- in aluminum it is impossible. Harm to the body.
      And what were the dishes then? In the bulk - from cast iron or clay (ecological, that means), or copper (probably from the very rich)
      1. Lynx2000
        Lynx2000 20 March 2021 07: 49
        +4
        Spelled - a cereal made from wheat, if I am not mistaken of another type, differs in unpretentiousness, but not as productive. In the comments they write about veal, but the recipe contains pork belly. It happens that after slaughter, the pork brisket is salted. Corned beef can then be fried, stewed, baked. The rest of the ingredients are common in a peasant's estate. Buckwheat in the 19th - early 20th century was considered a weed, at least in Western Siberia.
        1. Reptiloid
          Reptiloid 20 March 2021 08: 01
          +3
          Yes, about veal doubts. Even if the calves were slaughtered, there was not much of this meat, there are more options for pork.
          1. Lynx2000
            Lynx2000 20 March 2021 10: 32
            +2
            Veal is a more dietary product. I tried a suckling pig - like deer meat, after an hour I want to eat. Army food should be high in calories, contain animal fats, proteins and carbohydrates. Recently, pork has been too fat at least for a shish kebab, or an entrecote. I respect lamb or beef more.
        2. Blacksmith 55
          Blacksmith 55 20 March 2021 10: 17
          +2
          Good morning .
          Spelled - right, cereal from wheat, but it is not yet "cultivated" wheat.
          I love to cook (but not every day)))))).
          I would love to, but will the other half be delighted with such a dish, that's the question?
          And I like articles about various military dishes, thank you.
          1. Lynx2000
            Lynx2000 20 March 2021 10: 34
            +2
            From cereals, since childhood I love buckwheat, pearl barley and millet. I hate barley after the army, even with meat.
            1. Blacksmith 55
              Blacksmith 55 20 March 2021 10: 48
              +4
              This is normal, healthy food.
              I have buckwheat, rice, barley in the first place.
              But I do not live alone, I have to reckon with my family. Sons are also not against croup, but my wife .... I’d better not say anything, although she doesn’t read my comments.
              Once during a training exercise (1974), a wheel fell off our kitchen. They didn't give us a meal, we ate mushrooms and berries for 2 days. Well, there was also a mushroom picker among us. It was in the Far Eastern taiga, there was no store around the corner.
              And what is it like for a young body to eat pasture?
            2. Richard
              Richard 20 March 2021 16: 48
              +3
              Great-grandmother prepared oatmeal jelly and flavored it with sunflower oil.
              Favorite dish of childhood. I still remember its taste.
              The last time I ate granny's jelly, when I returned with an urgent one. She met me on a bench near the house, with the words "Well, thank God, now you can die in peace and in a few days she was gone. She was 96 years old.
              Grandmother is gone, jelly is gone, no one remembers his recipe anymore.
              Can someone tell me here?
  3. Free wind
    Free wind 20 March 2021 05: 28
    +4
    The described recipe is somewhat strange, and definitely not peasant. Veal, for cooking, is calf meat up to 1 month of age, imagine a peasant who slaughters a calf, I can't. Next, add the garlic, add the rockambol. Yes, rocambol is garlic, or rather elephant garlic. Delicious thing, I have never seen it on sale. Klute, this is an onion stuffed with cloves. Clove is a very expensive spice. I prefer buckwheat and rice. All these kirzukhs, spelled, oatmeal are not for me. If you want not to fry, but to stew, it is languishing, then you need to close the pan with a lid. From this recipe, I liked the meat with onions. This is what you can drink with beer. And since the post, you can whisper the magic words "pig, pig, turn into a crucian" wassat
    1. Lionnvrsk
      Lionnvrsk 20 March 2021 05: 47
      +2
      Quote: Free Wind
      The recipe described is somewhat strange,

      You haven't read everything carefully. Further behind this recipe, Roman wrote - "- this is not about us" hi .
      1. Ross xnumx
        Ross xnumx 20 March 2021 06: 22
        +1
        I found a tin can in the far corner of the table: "Chicken meat in its own juice."

        Soaked the peas, fried the chopped onions and made myself a pea with chicken. I like it.
        In general, I prefer porridge: semolina and millet with butter or buckwheat with meat (beef).
        1. kalibr
          kalibr 20 March 2021 20: 54
          0
          Quote: ROSS 42
          In general, I prefer porridge: semolina

          Semolina porridge can be cooked with raisins, dried apricots and prunes. Serve with frozen cherries or currants, banana or pear slices.
          1. Richard
            Richard 20 March 2021 21: 47
            +2
            In childhood, we watered semolina porridge with fruit jelly

            or jam

    2. tasha
      tasha 20 March 2021 06: 13
      +6
      "piglet, piglet, turn into a crucian carp"
      Ha ha ha. This must be remembered, I will present it to my acquaintances, supporters of strict fasting.
      In David Ettenborough's marvelous book "To the Tropics for the Animals":
      “It seems that they have managed, not without benefit for themselves, to combine their old faith with the new, missionary, and, depending on the circumstances, resort to one or the other. For example, Adventists teach that there are no rabbits. There are rabbits here, as you understand , no, but in some way it resembles another large rodent - the labba. And the meat of the labba, as luck would have it, has always been a favorite dish of the Indians, and the ban on it was a big blow for them. It is said that one day a missionary went to one of his newly converted Indians, when he was frying a labba on the fire, and began to accuse him of a grave sin.
      - Yes, this is not a labba, - the Indian justified himself, - this is a fish.
      - What are you talking to me? - the missionary got angry. - What kind of fish can have two such hefty front teeth?
      - No, sir! - objected the Indian. - Do you remember when you first came to our village, you said: my Indian name is a bad name, and you splashed water on me and said: my name is now John. Here, sir, I'm walking in the forest today, I see a labba, I bang bang him, and before he died, I poured water on him, and I said: labba is a bad name, you are a fish. Here, sir, I'm eating fish now ... "
  4. Ros 56
    Ros 56 20 March 2021 06: 24
    +1
    Roman, I'm afraid in the modern village spelled, is rather an exotic product, times are different now. Rather, you can find exotic from Africa and Southeast Asia, but there will be problems with spelled. And what is your recipe for army cuisine?
    And for get-togethers with friends for a change, it's very good. good
    1. tasha
      tasha 20 March 2021 07: 04
      +2
      Yuri, spelled is no longer exotic. In large networks, there is for sure in online stores too.
      1. Ros 56
        Ros 56 20 March 2021 07: 13
        +1
        When was the last time you were in an ordinary village?
        1. tasha
          tasha 20 March 2021 07: 20
          +3
          So your village is not ordinary, but "modern, where you can find exotic from Africa and Southeast Asia" wink Do not get angry. In the end, if you have a desire to cook spelled porridge, won't your relatives and friends bring you from the city? hi
    2. Reptiloid
      Reptiloid 20 March 2021 07: 09
      +2
      A very interesting cycle. I often remember the recipe for soup with smelt. I met a mention of this in one of the articles of the cycle. I found the recipe, though I didn’t cook it, but I’m only guessing. I could not imagine anything like this. I think it will turn out to be a great dish.
      1. depressant
        depressant 20 March 2021 08: 25
        +2
        Dima, good morning!)))
        What is "smelt"?
        1. Reptiloid
          Reptiloid 20 March 2021 08: 48
          +3
          hi good morning, Lyudmila! In my childhood, it was an unattainable delicacy! Small, with a little finger, fish. In boxes stylized as baskets. But also weighed in thick paper. They were salted, dried, smoked (probably). In general, these are herrings.
          Old Russian food. It is clear that they were loved as a snack for beer and drinks. drinks
          But Roman wrote about soup in one article as a menu for soldiers of the Republic of Ingushetia. Convenient storage of these smelts is important for a soldier's kitchen.
          1. depressant
            depressant 20 March 2021 09: 43
            +4
            Oh, here it is ... so these smelts are sold everywhere, in small bags. Dry tiny fish. I assumed that men bought them to eat beer. They seem to be salty and should stir up thirst. And then he wants to drink again, and now the beer flows like a river))) So I thought. And what is a soup made from these dry ones ??
            But there are others. Boxes with fish, not dry, but smoked. Apparently, they need to be cleaned of the insides before making soup out of them. It's even hard to imagine how to cook such a soup. Had to listen to the recipe.
            1. Reptiloid
              Reptiloid 20 March 2021 10: 35
              +2
              .....recipe....
              There are many recipes for smelt soup online, they are simple and quick., In my opinion. Since I myself have not tried to cook, I cannot be more specific. request
              As for the winds - I would "chikk" this little fish with scissors and discarded the excess. hi
              1. Aviator_
                Aviator_ 20 March 2021 11: 12
                +3
                The head is cut off and the entrails are removed themselves along with it.
                1. Reptiloid
                  Reptiloid 20 March 2021 11: 28
                  +1
                  Quote: Aviator_
                  The head is cut off and the entrails are removed themselves along with it.

                  yes, with dried fish it is easy. hi
                  1. Sergej1972
                    Sergej1972 20 March 2021 13: 41
                    +4
                    Read the memoirs of Jacques Yves Cousteau. He considered sea fish cooked with entrails to be more satisfying and tasty.)
                    1. Aviator_
                      Aviator_ 20 March 2021 14: 31
                      +3
                      Well, it depends on what kind of fish and in what state of hunger to eat it. Again, the gallbladder is "hearty and tasty", I suppose, even the French cuisine does not recognize.
                      1. Freeman
                        Freeman 20 March 2021 15: 05
                        +5
                        Quote: Aviator_
                        Well, it depends on what kind of fish and in what state of hunger to eat it. Again, the gallbladder is "hearty and tasty", I suppose, even the French cuisine does not recognize.


                        I completely agree about "depending on what kind of fish".
                        And then in fact, the other herself can "use". wassat

                        A little shark swims with its mother:
                        - Mom, mom, I'm so hungry, I want to eat so much!
                        - Well, what are you, son. See the beach over there? Choose the one who swam far from the shore, swim up to him, put a fin out of the water, make three circles around him and eat to your health!
                        - Mom, mom, I want to eat so much. Can I not do three circles around it?
                        - Well, whatever you want: you like to eat with sh * t - eat with sh * t ...
                      2. Reptiloid
                        Reptiloid 20 March 2021 21: 42
                        0
                        Quote: Aviator_
                        Well, it depends on what kind of fish and in what state of hunger to eat it. Again, the gallbladder is "hearty and tasty", I suppose, even the French cuisine does not recognize.
                        tastes, traditions, as well as dishes can be very different. Chinese, Koreans, can prepare meals using only
                        fish guts
                        So what?
                      3. Aviator_
                        Aviator_ 20 March 2021 23: 12
                        +2
                        can prepare meals using only
                        fish guts
                        So what?

                        Dmitry, here you are mistaken. Foods should contain nutrients, insects (locusts, for example) have a lot of them. Initially, it was about such an element as the gallbladder. As for the intestines, they are widely used as a casing in sausage production. Fish intestines may be used somewhere, but without the contents. With content - except in very small fish. The exoticism of dishes from different countries of the world is explained by historical reasons and different fermentation of the product. Even our usual sauerkraut is a fermentation product. By the way, only the Slavic peoples reached such a preparation.
                      4. Free wind
                        Free wind 21 March 2021 07: 10
                        +2
                        Fish intestines, or rather the intestines of sturgeon fish, in the common people of the navel, are very tasty when fried.
                      5. Aviator_
                        Aviator_ 21 March 2021 07: 49
                        +1
                        So after all, without content.
                    2. Reptiloid
                      Reptiloid 21 March 2021 08: 16
                      0
                      I know that Koreans cooked this very sauerkraut with fish guts. I saw this dish. I’m ashamed to say, I even ate with my father at a party .. I don’t remember the taste. There is a method of long-term preservation of red fish and small birds with entrails ... The inhabitants of the Far East did not always have the right amount of salt.
                      I don’t know how it is now, but before the inhabitants of the North ate deer guts with contents. It's just about fermentation. A person is not able to assimilate lichen and lichens in general. Amino acids are like that. Maybe this is not only for the Russian peoples and reindeer lichen. applies.
                      Locusts, yes, they ate traditionally on the BV. So are the grasshoppers. What is described in the Bible, Old Testament, New Testament.
                    3. Aviator_
                      Aviator_ 21 March 2021 08: 32
                      +1
                      The point is in the microflora of the gastrointestinal tract of the person who eats food. Its restructuring can take quite a long time. So in the memoirs of our military leader, (too lazy to look for a book) who participated in the August 1945 campaign, it was said that the Mongolian units assigned to us were transferred to our food, and they became ineffective. Well, the Mongols do not eat porridge, give them meat. The memoirs say that the best chefs began to cook, and everything worked out, but in my opinion this is just a reply, nothing can be fixed by any chefs in 2 weeks, unless the diet is changed to the usual one. I am more or less familiar with Korean cuisine, even at their wedding in 1981.
                    4. Reptiloid
                      Reptiloid 21 March 2021 08: 42
                      0
                      If you remember what the Mongols ate during the wars before ..... jerky meat is mentioned, the supply of which they took with them ..... Not a dietary product at all.
                  2. Free wind
                    Free wind 21 March 2021 08: 44
                    0
                    The contents are not of the intestines, but of the stomach. Semi-digested reindeer lichen are eaten, if Europeans get used to it, the appearance and taste can tolerate such food quite well, that is, it is not poison. it happens that blood, liver, various berries are added there
  5. ee2100
    ee2100 20 March 2021 12: 45
    +2
    There are recipes for dried smelt soup on the Internet. Smelt is found in Lake Peipsi on a commercial scale.
    The locals cook smelt soup - just a great dish!
  6. Free wind
    Free wind 20 March 2021 15: 44
    +2
    I didn't cook soup, I made cutlets, from river small fry, not perches. We washed the scales, the head, and removed the entrails with our hands. Remove the scales carefully. Twist it twice, you can together with the spine and ribs, through a fine lattice in a meat grinder, with bacon, with a loaf. with onions, salt, spices. Form cutlets from minced meat, roll in breading, or flour and salt, and fry until tender., Literally a couple of minutes on each side.
  • Undecim
    Undecim 20 March 2021 10: 28
    +3
    In general, these are herrings.
    Smelt and Baltic herring are completely different fish.
    Smelt is a small lacustrine form of European smelt. Anadromous and lake view. It is widely distributed in Northern Europe from France (Loire River) to the Baltic, White and Barents Seas, including the southeastern part of the Scandinavian Peninsula and southwestern Ireland. In Russia, in the basins of all these seas. It is found on the Kola Peninsula (Imandra, Chunozero, Pyrengskie lakes, Kovdozerskoe reservoir), widely in Karelia and in the reservoirs of the Arkhangelsk region from the Northern Dvina to Pechora and the lakes of the Bolshezemelskaya tundra. occurs in Rybinsk, Gorky, Kuibyshev and Saratov reservoirs
    The maximum size is up to 28 cm, rarely up to 31 cm and weight up to 182 g, the maximum age in Ladoga is 10 years, in Pyaozero - 12 years. The small form (smelt) rarely lives up to 4 years old and has a length of up to 9 cm and a mass of up to 6 g.
    Baltic herring is a Baltic subspecies of Atlantic herring from the herring family.
    1. Reptiloid
      Reptiloid 20 March 2021 11: 07
      +3
      You can talk a lot about such small fish, their varieties. Everyone loves them.
      But, there is the name of the species (or subspecies), and there is --- of the cooking method. They may not match! For example, the traditional Russian vobla --- scientifically, this name has a subspecies of roach. Or, for example, there is a species or subspecies called "sprat". And there are those sprats that everyone knows.
      ......... up to 28 centimeters ........
      !!!!!!!!!
      A very big fish! I remember the capelin. Far Eastern uyok.... I saw and caught them ranging in size from 4 to 20 cm. And how did I catch them, preschooler? A butterfly net, and a small bucket. Sometimes a colander. Adults caught about the same. Is it possible to say that capelin is smelt? I do not know. It spawns in June, often coinciding with Medic Day. She with her shoals comes very close to the shore. When there is a tidal wave, it is very close to the coast, the fish jump out of the water, spawn. So they are caught. Stock up in a variety of ways. The spawning period is about a week. Stew, dried, boiled soup, fried. They even make delicious delicate cutlets of an amazing gray-blue color from them. Last month, at work, I accidentally met a guy who left Magadan 5 years ago. They only remembered about this uyok and about red caviar with spoons.
      1. Undecim
        Undecim 20 March 2021 11: 16
        +5
        Is it possible to say that capelin is smelt?
        Can a crow be said to be a chicken if cooked like a chicken?
        1. Reptiloid
          Reptiloid 20 March 2021 11: 26
          +2
          Quote: Undecim
          Is it possible to say that capelin is smelt?
          Can a crow be said to be a chicken if cooked like a chicken?

          wassat laughing Why is it so unflattering to compare what people love and eat in the Far East? And talk about what you do not know, have not tried? Like, I haven't read it, but I condemn it? After all, if you tried, you wouldn't say so! wink
          1. Undecim
            Undecim 20 March 2021 11: 33
            +4
            I just continued your syllogism that "there is the name of the species (or subspecies), and there is --- of the cooking method."
            1. depressant
              depressant 20 March 2021 12: 14
              +4
              Well, once in Chukotka, in early childhood, I also ate red caviar with spoons. Father brought a big fish - chum salmon, gutted, took out the caviar, filled it with saline and - in 15 minutes you can eat! And I never remember making fish soup from chum salmon. But you can, probably. But in later times, they cooked fish soup from canned pink salmon. Then the jars were tightly stuffed with fish. And then one day, about 10 years ago, I took such a jar, and a small piece of fish was floating there. Like, she wanted an ear - so here's your ear, eat it! ))))
              1. Undecim
                Undecim 20 March 2021 13: 08
                +6
                And I never remember making fish soup from chum salmon. But you can, probably.
                Of course. Moreover, it tastes better than pink salmon or salmon.
              2. Richard
                Richard 20 March 2021 16: 52
                +4
                The best ear that I ate from the Ob mkusun
              3. Hunter 2
                Hunter 2 20 March 2021 17: 17
                +5
                Quote: Richard
                The best ear that I ate from the Ob mkusun

                The fish is called MUXUN, which is very good for pies and fried. For fish soup, it is better to add more fatty fish (make a double or triple ear).
              4. Richard
                Richard 20 March 2021 17: 25
                +5
                Hi Aleksey hi
                The stump is clear that muksun, just a mess
        2. Richard
          Richard 20 March 2021 17: 19
          +6
          depressant My father brought a big fish - chum salmon, gutted, took out the caviar, filled it with saline and - in 15 minutes you can eat!

          Lyudmila Yakovlevna, are you confusing anything?
          I served in the Khanty-Mansi Autonomous Okrug and Yamal-Nenets Autonomous Okrug for 9 years and I can argue with you.
          Before you start salting caviar in tuzuluk, you need to break the caviar
          .
          And this is not 15 minutes in any way
          Then the rubbed caviar is poured with salted water and washed from the remnants of blood, films and lopant
          Then the brine itself is prepared directly.
          When preparing boiling brine, you need to be very careful. When the brine cools down, a salt film with patterns should appear on its surface - this is a sign of a properly cooked brine.
          Then the brine should be cooled to ~ 10 ° C.
          In this case, the finished brine should not come into contact with fresh water. All dishes containing brine with caviar must be perfectly dry.
          To begin with, you should measure the required amount of brine, remembering that its total volume should be three times the volume of caviar. That is, one kilogram of caviar will require three liters of brine.
          The total salting time in the cooled brine is 15 minutes. The caviar is salted in two stages, 7.5 minutes each.
          After salting, foreign particles remain in the caviar, it must be “rolled” on a piece of gauze. The caviar is placed in cheesecloth like in a hammock and swayed from side to side. All excess remains on the gauze
          Then the caviar is placed in a drainage sieve or in a gauze bag and suspended over a container into which excess liquid will drain. The time allotted for this is 24 hours and cannot be shortened.
          So in yours, "the father brought a big fish - they took out the caviar, filled it with saline and - after 15 minutes you can eat" those who actually cooked it themselves will not believe hi
        3. Hunter 2
          Hunter 2 20 March 2021 17: 37
          +4
          Dmitriy hi I share the recipe for "five minutes" we often use on fishing. Pike caviar and sturgeon and sturgeon prohibited in the Russian Federation are best suited. The films are separated from it much easier, you can not bother and just make cuts.
          We make a strong salt solution, the salt dissolves best in hot or warm water. In order not to oversalt the caviar, the best proportion for salting 500 grams of caviar will be about two to three tablespoons of salt per 1 liter of water, and you can add a teaspoon of sugar for taste.
          The water temperature should be 30-40 degrees - we put caviar in such a solution for 5-10 minutes. Well, for those who like a more salty taste, you just need to increase the time for salting caviar to 20-25 minutes.
          Such caviar can be stored in the refrigerator for no more than 3 days. For field conditions - good
        4. depressant
          depressant 20 March 2021 17: 43
          +6
          Dmitry, I was 5 years old! wassat drinks
          Do you think I was able to follow these very stages during all the stages of caviar preparation, while on the street my friends - likes - were waiting for me for joint play and travel around the neighborhood? I just remembered what I was able to hear in passing))))
        5. The comment was deleted.
        6. kalibr
          kalibr 20 March 2021 21: 01
          +2
          Quote: depressant
          my friends were waiting for me - likes?

          Were there big likes?
        7. depressant
          depressant 20 March 2021 21: 41
          +6
          The huskies were big, there was a whole flock of them - exactly on the harness in the sleigh. I walked with them along the hills, along the polygons, climbed into the jungle of stored trucks, which are placed on the runway, when the tundra becomes limp, lost there, miraculously contriving to get out ... It was a time of absolute, unrestrained freedom, which cost I was scolded by my mother for the fur coat torn by the huskies. The dogs, at my request, dragged me up the snow slide, grabbing it. It was fun. With the huskies, I was not afraid of the oppressive atmosphere of hills and rockslides, among which there was a shooting range. I was drawn there, there were beautiful plywood houses.
        8. kalibr
          kalibr 20 March 2021 21: 44
          +2
          I therefore asked that a husky lived in our private house in the courtyard. A huge black-backed dog, red & black. Fluffy to horror, he slept in the frost in the snow, and not in a kennel ... All his childhood passed with him. And you had an interesting childhood ...
    2. Reptiloid
      Reptiloid 20 March 2021 22: 04
      +3
      Quote: depressant
      Dmitry, I was 5 years old! wassat drinks
      Do you think I was able to follow these very stages during all the stages of caviar preparation, while on the street my friends - likes - were waiting for me for joint play and travel around the neighborhood? I just remembered what I was able to hear in passing))))
      that's it, laughing lol at 5 years old, the result is important, delicious fresh caviar. love
  • Reptiloid
    Reptiloid 20 March 2021 21: 57
    +1
    ... need to punch ...
    I don’t remember these words. The grid was called the Rattler. There were words --- rumble. But ---- often without a rumble, just with your hands. Somehow they could do so ---- that the eggs just, one by one, quickly come out of the ovary. Sometimes my mother is salt and now, grumbles that, they say, it turns out slowly, but before ....... Rumble at home now, of course. And no one has any acquaintances, if they come across a store fish with caviar, somehow with their hands ...
  • Reptiloid
    Reptiloid 20 March 2021 21: 48
    +1
    ..... got caviar ......
    such fresh caviar glows in the dark.
  • Richard
    Richard 20 March 2021 22: 36
    +3
    The mesh was called --- a rumble
    .
    In the Khanty-Mansi Autonomous Okrug, it was called - roar. And about punching - not my word. As the locals taught, I say so. I myself am not one of those places, I just stayed there for 9 years in service.
    By the way, it is difficult to get used to the north, and even harder to part with it. Almost twenty years have passed, and I still dream.
  • Reptiloid
    Reptiloid 21 March 2021 03: 14
    +2
    To break through --- probably, "breakout caviar", or "roe caviar" ---- the inscriptions on the jars with herring and cut from its preparation occurred .....
    I was born in Leningrad. I got to the north of the Khabarovsk Territory when I was 1,5 years old. And they left, returned to Leningrad, when I was 6 years old, in 91m. I was glad to move, but at first I thought it was a vacation, I probably did not understand the word "for good".
    Yes, I remembered thought, one might say, I never forgot. laughing almost 30 years have passed ...
  • Undecim
    Undecim 20 March 2021 10: 38
    +6
    Ingredients: spelled, pork belly, onions, carrots, turnips. Salt and pepper.
    The set, as you can see, is simple, which can be dug, if not in an open field, then in any village.
    There are vague doubts about pork belly and pepper in an XNUMXth century village.
    Spelled - if you are in the central and northern provinces of Russia, the Volga region and Siberia.
    1. tasha
      tasha 20 March 2021 11: 33
      +2
      I think there were. Pork and pepper are also mentioned in Domostroy. Not sure about every village, but still. Here is another page from the work "Natural history of the Orenburg region". The year is true 1840, but as an example.
      Under Peter I, a decent amount of corned beef was prepared for the fleet. Somewhere these pigs grew ... wink
      1. Undecim
        Undecim 20 March 2021 11: 42
        +4
        Yes, but the peasants did not slaughter the pigs every day, and there were no freezers.
        But for Suvorov, of course, they could have killed a hog.
        The daily "menu" of the Russian countryside is well described by Bezgin in the book "Peasant Everyday Life". True, he has the XNUMXth century, but I don't think that the XNUMXth century was better.
  • sifgame
    sifgame 20 March 2021 11: 11
    +3
    I make a similar dish from different cereals - spelled, bulgur, pearl barley and buckwheat, only without turnips, unfortunately they do not sell it. I love to cook and came to this recipe myself, although it’s very simple to get there, even primitive, you have to stand at the stove 10 minutes while you do the frying and then it prepares itself in the oven. For the lazy. Barley with beef is the coolest)
  • Astra wild2
    Astra wild2 20 March 2021 16: 09
    +3
    "if not in an open field, then in any village" Roman, purely out of harm: you will have to take salt and pepper with you. They cannot be found in the field, but in any city in any market there are.
    Colleagues, if you are going to cook this porridge, then go not to the field, but to the city market
    1. Richard
      Richard 20 March 2021 22: 08
      +5
      Not everything is so scary, dear Vera wink
      1. In the forest or field, salt can be obtained from wood ash. For this, Vera, you'd better take hardwoods, the ideal option is hazel. Burn dry logs and branches in a fire to ash. Pour it into a large pot and cover with warm boiled water, stir well. This mixture should stand long enough - 3-4 hours or overnight. Taste the solution. It should be salty.
      Add it to dishes or evaporate it. To do this, carefully drain the top layer and put on fire. You will be left with dry sand sediment. This substance can "salt" food.
      2. In May, in the forest, look for sour cherry, it is also borshchovka or hare salt. Quite dense clusters of this plant can be found near the trunks of adult spruces, in shady and humid places.
      This herb has no stems, thick heart-shaped leaves grow immediately from the roots. A pinch of acid can replace not only salt, but also tea leaves, lemon, vinegar. That is, this find will not be superfluous during the hike. If you evaporate the acidic juice, you get salt crystals. However, it is enough to add it to the dish without evaporating hi
      1. Astra wild2
        Astra wild2 21 March 2021 09: 54
        +1
        Thank. Next time, as there is a shortage of salt, I'll run into the forest. Remember, last time salt was in short supply, then it was "fun" without salt. It was delivered to us in a place with ammunition.
  • Tests
    Tests 20 March 2021 18: 52
    +4
    a depressant (lyudmila yakovlevna kuznetsova), during the times of the USSR in the Arkhangelsk region from smelt and sorogi (roach), fishermen were given a plan to cook dried fish in ovens from above. Smelt was mined in the Kargopol region in the Lacha lake. Sorogu - in all districts of the region. But the minnow was not hunted for some reason ... The sushik weighs little, the ear is prepared from it quickly. And just to swallow a dozen fish with a black salmon, under a mug of tea steamed in a pot with fresh currant leaves at a halt, when it is still 4 hours to stomp in the taiga before the cherished lake - it's just beauty!
    1. Richard
      Richard 20 March 2021 19: 32
      +3
      under a mug of tea steamed in a pot with fresh currant leaves

      good Same big fan
  • Petr Vladimirovich
    Petr Vladimirovich 20 March 2021 18: 56
    +2
    Fine!!!
  • hohol95
    hohol95 20 March 2021 23: 12
    +3
    When will there be a recipe for "spelled flour diluted in water"?
    Suvorov obviously did not eat this!
    1. Richard
      Richard 21 March 2021 18: 42
      +4
      This is exactly yes
      Suvorov's dinner consisted of seven courses, which was considered modest in those days. The meals were mainly for guests. Suvorov himself always ate the first dish - cabbage soup on a fast day, soup on a lean day, and not every day - some roast for the second.
      Under Suvorov, his valet Proshka always stood, who was strictly ordered to make sure that the owner did not overeat. If Suvorov was fond of delicious food, and Proshka did not take the plate on time, then the commander could then become ill, and he exacted from Proshka: why did he let me overeat? So says Sergeant Sergeev, who served for sixteen years under Suvorov. The information given here is taken from his notes.
      In details:https://zen.yandex.ru/media/history_russian/soldatskaia-dieta-suvorova-5db6add904af1f00b04a2ff4
      1. hohol95
        hohol95 26 March 2021 17: 34
        +1
        Watch the latest episode of "Food. Alive and Dead". There, it was just told about the nutrition of the peasants and more prosperous strata of the population of tsarist Russia.
        1. Ua3qhp
          Ua3qhp 10 June 2021 08: 59
          0
          Copies from "Dictionary of Cookery, Minion, Candidate and Distiller". Part five.
          Levshin V.A. Moscow, In the university printing house, near Khr. Rediger and Chr. Claudia, 1796
          Just the times of A.V. Suvorov.

          1. hohol95
            hohol95 10 June 2021 09: 05
            +1
            Have the peasants themselves read this cookbook? At the time of Suvorov.
            1. Ua3qhp
              Ua3qhp 10 June 2021 09: 13
              +1
              I doubt it, but this is a meat eater and for the rich.
              Here's a lean option.

              1. hohol95
                hohol95 10 June 2021 19: 22
                +1
                Season with almond juice is a shade-awful ...
                And these meatless dishes are clearly not for the serf. Unless, of course, he looked like Turgenev's character named Khor !!! Such a well-to-do peasant "who knows how to manage" and with a master!
                1. Ua3qhp
                  Ua3qhp 11 June 2021 07: 58
                  +1
                  I liked poppy and hemp milk more. wink
                  But in fact, the recipes are quite simple, it is in the 19th century that they begin to wind up and by the way, carrots were not added to cabbage soup and borscht with meat, but they are present in fish versions.
                  It is also interesting, in the book of 1796 - Russia was written with one C, and in a similar book in 1816 with two C.
                  And finally, Crimea is ours.
                  1. hohol95
                    hohol95 11 June 2021 08: 28
                    0
                    And pasta was considered a lordly meal. hi