The farther the 40s of the last century move away, the more difficult it is to imagine the whole tragedy experienced by our country in those years. Of course, there are photos and newsreels, as well as feature films. But, alas, they are not able to convey either the smell or the taste of those years, and it is precisely these sensations that sometimes speak better than a thousand words. To fill that gap a bit, we’ve compiled some of the front-line recipes. Their value lies in the fact that they were recorded directly from the words of veterans – living witnesses of that era. Culinary recipes dashing war years are very simple. Their main ingredients are boiling water, cereals, potatoes, and, if you are very lucky, stew. But they so touch the soul with their simplicity and spontaneity. And also the fact that such dishes were traditional on the festive, “victory” tables of our grandfathers and grandmothers.
Ingredients: 500 g brisket on the bones (can be replaced with stew), 1.5-2 liters of water, 250-300 g of millet, 3-4 peeled potatoes, 2-3 onions, salt to taste, vegetable oil or lard for frying. We cut off the meat, and cook the bones for 15 minutes in boiling water. Add washed millet and cook until tender. We cut the potatoes into large cubes and send them there. Fry the meat cut from the bones with onions in a pan and add to the pan. Cook kulesh until cooked, about 10 minutes. It turns out a tasty and satisfying dish (either liquid porridge, or thick soup).
Ingredients: 500 g pasta, 500 g pork ribs, 2 onions, salt to taste. Cook the meat until cooked, salt, separate from the bones, cut into small cubes. Boil pasta in a separate bowl. Sauté the onion in a frying pan until golden brown. We mix meat, pasta and onions in a cauldron or saucepan, add a little meat broth and send it to a hot oven for 10-20 minutes.
Ingredients: 1 can (300-400 g) stew, 300 g buckwheat, 3-4 cups of water, 3-4 onions, salt, bay leaf, 4 garlic cloves. Onions are fried in lard. Mix the stew, buckwheat and fried onions in a saucepan. Pour in water, salt and cook, stirring, until tender. Remove the porridge from the heat, add garlic to it and, closing the lid, wrap it in a “fur coat”, let it steam out. The porridge is fragrant, soft and tender.
Ingredients: 1/2 white cabbage, 100 g pearl barley, 2-3 carrots, 2 onions, 1 bell pepper, 2-3 tbsp. tablespoons of vegetable oil, dill, salt. Wash pearl barley and boil for 20 minutes in salted water. Shred the cabbage, onion and pepper, grate the carrots. Stew vegetables with a little water. We wash the finished pearl barley and add it to the vegetables, season with vegetable oil, salt, chopped herbs.
Stale bread cake
Ingredients: 400 g of rye bread, 1 cup of dried apricots or raisins, 1.5 tbsp. spoons of sugar, 0.5 cups of cream or milk, 1 tbsp. a spoonful of powdered sugar, 1.5 cups of water, citric acid. We cut stale rye bread, dry it, grind it. We wash dried apricots or raisins in warm water, pour cold water, insist 3 hours, cook until tender, wipe. Add milk, ground rye crackers, sugar, citric acid to the puree and mix well until smooth. We put in the cold for 2-3 hours. Divide into balls and serve.
We clean the carrots, dry them and rub them on a coarse grater. If the carrot is very juicy, it must be pressed to make it drier. We cover the baking sheet with paper and fall asleep with a thin layer of grated carrots. Dry in the oven at a temperature of 100 C until tender (about 2 hours). Stir occasionally. We make sure it doesn’t burn. Carrot tea is brewed very simply: pour a teaspoon of dried carrots with a glass of boiling water and let it brew for 6 minutes. You can add sugar or honey if you like.
Recipes are taken from open sources, photos on the main page ladyspecial.ru