USSR recipes: cooking according to GOST

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

State standards, or the so-called GOSTs, appeared in the Soviet Union in 1940. In a fairly short period of time, more than 8500 of them were developed, approved and implemented by specialists! State standards have also appeared in the food industry. Despite the fact that quite a few years have passed, completely new confectionery and culinary products have been created, the best, most delicious and unforgettable are the dishes from our childhood. In this material, we present an overview of the best recipes of the USSR.

How to cook according to GOST

If you again want to remember the real taste of dishes familiar from childhood, you can try to cook them yourself. Let's consider what is needed for this. First of all, you need to find the necessary GOST and carry out all the steps strictly according to the description. Please note: all state standards are designed for industrial production, so the product standards in them are large-scale. Before preparing orfor a different recipe according to GOST USSR, it is necessary to correctly calculate the ratio of products.

Salad recipes

Salads were very popular in the Soviet Union. Not a single festive table could do without them. One of the classic Soviet recipes according to GOST of the USSR was a salad that did not even have a name. It was prepared from Druzhba processed cheese, garlic and mayonnaise. It was used both as a snack and as a breakfast. You can prepare it as follows:

• 3 garlic cloves:
• 300g processed cheese;
• 3 boiled eggs;
• spices;
• mayonnaise.

Cheese should be put in the freezer for a while, then grated on a coarse grater, mixed with garlic (chopped), finely chopped eggs, mayonnaise, pepper and s alt.

Vinaigret

In the cookbooks of the 19th century there was a recipe for a very original vinaigrette. It included the following components:

• veal;
• plums;
• olives;
• soaked apples;
• mushrooms.

It was not always possible to find such products, so the salad recipe began to be gradually simplified, as a result, Soviet citizens received a completely new dish that is still popular today. Vinaigrette is unusually easy to prepare, you should take boiled vegetables: 600 g of potatoes, 400 g of carrots, beets, sauerkraut, 200 g of cucumbers (s alted), s alt, pepper, sunflower oil. It should be said that at catering establishments it was carried out strictly according to state standards. All vegetables intended for salad are cutlarge cubes, combined and seasoned with oil and spices. Sauerkraut, cucumbers and sweet beets make for an incredibly tasty dish.

Olivier

Speaking about the recipes of the USSR dishes, one cannot fail to mention the well-known Olivier salad. Now it is radically different from the classic creation of a chef of French origin - Lucien Olivier. According to the author's recipe, the original salad consisted of hazel grouse, truffles, olives, crayfish necks, fresh cucumbers and various gherkins. Before the consumer, the question arose: "Where can I get such products?" Over time, most of the components have been replaced by others. For example, instead of crayfish necks and hazel grouses, they began to add boiled sausage, instead of fresh cucumbers, put s alted ones. To make the dish even more nutritious, potatoes were added.

Thanks to the combination of excellent taste and high nutritional value, "Olivier" has become a welcome attribute of almost every holiday. Surely everyone knows his recipe, and if suddenly someone forgot, let's remember. The vegetables indicated in the recipe (carrots and potatoes) must be boiled. Wanted:

• 500-600g potatoes;
• 300g sausage (cooked);
• can of peas (canned);
• medium carrot;
• 4 pickles;
• mayonnaise;
• pepper, s alt.

Slicing form for salad - cubes. All components are cut and mixed, after which they are seasoned with mayonnaise and spices. By the way, in the classic version"Olivier" was puff, but gradually the salad has changed in this.

First courses

Soups are frequent guests on our table, their range is quite wide. The first dishes are delicious, help the body quickly get enough. They can be cooked in any meat broth or made dietary.

Rassolnik "Leningradsky"

An unusually popular type of soup in the USSR. The recipe presented in this material is considered a classic, it is compiled according to the state standard. The dish turns out incredibly tasty and satisfying. For work we need:

• 2 l beef broth;
• 100 g barley;
• 250g potatoes;
• 2 pcs pickles;
• 70g carrots;
• 60g onion;
• cucumber pickle;
• 2 tbsp. l. paste (tomato);
• lavrushka;
• s alt, pepper.

Cooking technology

We sort out the groats, wash them well, put them in a saucepan, pour boiling water over it and put it on the stove so that it steams well. At this time, we will prepare the broth. After the meat is cooked, take it out of the pan, and filter the broth. Drain the water from the cereal, rinse again and add to the soup. Separate the meat from the bones and cut into not too large pieces. For the pickle, cut the potatoes into cubes. Peel and chop onions, carrots. Put the pasta in a container, dilute with a little water and mix. Cut pickled cucumbers into small pieces. In a saucepan in vegetable oil, fry the onions and carrots for 4-5 minutes. Once they're ready,transfer them to another bowl. In the same container where the vegetables were sautéed, put the pickles and pour in the tomato paste.

Into the broth with pearl barley (ready) we introduce potatoes, vegetable sauteing and boil for 10 minutes. Add poached cucumbers and meat, cook for about 5 more minutes. After that, to give a more spicy taste to the soup, add cucumber pickle and bay leaf. Let it simmer for another five minutes and turn it off. We insist the soup for a quarter of an hour and serve with sour cream.

Daily cabbage soup according to GOST

We offer to cook another dish according to the recipe of the USSR - daily cabbage soup. You need to take the following components:

• 50g pork ribs;
• 250 g sauerkraut;
• 40 g each of carrots and onions;
• 10g parsley root;
• 30g cooking oil;
• 50 g vol. paste;
• 200 g flour;
• 800 ml stock or water;
• 3g garlic.

Heat the fat in a saucepan with a thick bottom, put sauerkraut, ribs in it, simmer over low heat for about 2 hours. We lay out the resulting mass in clay pots, fill it with broth (350 g per serving) and place in the oven for 25-30 minutes. We chop the vegetables and fry until golden brown, add tomato paste, parsley root to them, warm them up a little and remove from heat. Flour should be spasser in a dry frying pan, then diluted with broth to a homogeneous slurry. Add the resulting vegetable dressing and flour to the sauerkraut and put the cabbage soup back for 20 minutes. The soup is poured intoportions and season with crushed garlic.

Main dishes

In this part of the article, we present to your attention homemade recipes popular in the USSR. Throughout the post-Soviet space, potatoes with stew were incredibly popular. Unfortunately, nowadays it is almost impossible to cook exactly the same dish to taste. It's all about the very stew, which, like all products in the Soviet Union, was natural. When purchasing this product, look for only the highest quality products.

The technology of cooking such potatoes is extremely simple. Pour water into a saucepan and place on the stove. Cut potatoes into large pieces and throw into boiling water. When it is almost ready, put the stew into it directly from the jar. Many housewives added vegetable dressing or green peas to stewed potatoes to improve the taste.

Kiev cutlets

What could be tastier than chicken stuffed with butter and herbs? The prototype of this dish was cutlets of French origin "de voly". These two meat dishes differ slightly from each other: in the French version, the filling consists of a creamy sauce with mushrooms, a piece of sl. oils and herbs. We present to your attention this very tasty and tender dish according to the recipe of the USSR (pictured below). By the way, only foreigners could taste such cutlets in the restaurants of the Intourist system. But very quickly this luxurious dish moved to the kitchens of Soviet citizens.

Kiev cutlet is prepared not from minced meat, but from well-beaten chicken fillet. The filling is frozen butter, which is cut into cubes, and chopped greens. The filling is laid out on a cue ball and carefully rolled up in the shape of an oval cutlet. After that, the semi-finished product is released into the season, breaded in breadcrumbs and fried in a heated frying pan until golden brown. At the final stage, the chicken Kiev is placed in the oven for 10 minutes.

Bread is the head of everything

Without exaggeration, we can say that this is the most popular proverb about bread. In the Union, at every catering establishment, in school canteens, in bakery shops, there were posters with this proverb. It should be noted that the meaning of bread in the life of the Soviet people was somewhat different than today. We will tell you how to cook bread according to the recipe according to GOST USSR. In order to get a truly tasty product, you need to put a dough, and only then start the dough. First you need to prepare the ingredients for kneading the dough:

• 250 g flour;
• 10g pressed yeast;
• 250 g of water.

For the test:

• 250 g flour;
• 5g sugar;
• 80g water;
• 6g s alt.

We start the dough and leave it to ferment. Depending on the temperature in the room, this process takes from 3 to 4 hours. During fermentation, the dough should be knocked out several times. Add flour to the finished dough, knead a dense, but not too steep dough. We leave it for an hour and a half so that itapproached. During this time, the dough must be kneaded a couple of times. It should increase in volume several times and become porous. We take a dough piece of the desired weight, roll it with the sides inward, put it in a mold and put it on proofing. On average, the process takes about an hour. You can find out if the dough is ready for baking by gently pressing your finger on the surface of the dough. In the event that the recess straightens out quickly, it's time to put the bread in the oven. Please note: forms with bread are placed only in a preheated oven. Its walls should be sprayed with water from a spray bottle and baked for the first 15 minutes at a temperature of 250 ° C, then the temperature should be lowered to 200 ° C.

Cake recipe according to GOST USSR

Soviet cakes were baked by professional confectioners, strictly relying on state standards. At home, housewives most often take the components by eye, so very often they fail to get desserts in full accordance with the recipe. It must be remembered that strict adherence to technical conditions and precisely specified ingredients contributes to obtaining the desired result.

Kyiv Cake

The recipe for this extraordinarily tender and delicious dessert was created in 1956 and has remained unchanged for many decades. Few today will remember the taste of an amazing delicacy. We offer you a recipe for Kyiv cake created in the USSR, which you can cook yourself. We will need:

• sugar - 250 g;
• whites from 6 eggs;
• flour - 50r;
• nuts (cashews or hazelnuts) - 150 g.

For cream:

• milk - 150 ml;
• sl. butter - 250;
• cocoa - 1 tbsp. l.;
• sugar - 200 g;
• cognac - 1 tbsp. l.;
• a packet of vanilla sugar.

A distinctive feature of this cake is that egg whites must be fermented before making the dough: they should be left warm for 12 hours. After that, they are turned into a thick foam, vanilla and regular sugar are added, and beaten again. The nuts are fried a little, then crushed and mixed with flour and 190 g of sugar. Gently pour the mixture into the protein foam and mix gently. We divide the resulting mass into 2 baking dishes, which are pre-lined with baking paper. Well, if their diameter is 20 and 23 cm, respectively. The height of each cake should be about 2 cm. Please note that the cake blanks should be baked for 2 hours at a temperature of 150 ° C. After baking, they should never be removed from the baking paper, otherwise they will break. It is best to leave them in the form for one day, and only then separate them from the base.

Let's make cream for the cake according to the recipe of the USSR. Softened butter is better for him. In a separate container, mix the milk with the egg and mix well. Pour sugar and place the container on the fire. Let the mass boil and cook for five to six minutes. After that, pour the syrup into another cup, cool in natural conditions.

At the next step, add vanillasugar, butter and beat. The oil mass in the chilled syrup should be introduced one spoon at a time, after each new portion the cream must be whipped. Separate 200 g of the resulting mixture from the total mass and pour cocoa into it. Beat with a mixer.

Pour cognac into a light cream, beat, and then begin to form a cake. We take a large cake, put it on baking paper or a plate, coat with white cream (1/3 of the total mass) and put a small cake on top.

Cover the top and sides of the cake with cocoa cream. The remaining light cream is placed in a confectionery syringe and decorate the product, it is recommended to use candied fruits for decoration.

USSR cakes: recipes. Lemon Cake

Confectionery, which had this name, in the USSR were presented in a huge assortment. They are of excellent quality and natural ingredients. We offer recipes for the most famous desserts.

One of the favorite treats in Soviet times was lemon cake. It was prepared from biscuit dough and layered with delicious lemon mousse. Prepare the following ingredients:

• 6 eggs;
• 2/3 st. sugar;
• 1 tsp vanilla;
• ¼ Art. starch;
• 100g chocolate;
• 2/3 st. flour.

For lemon mousse:

• a pair of eggs;
• 4 tbsp. l. starch and sugar;
• 350 ml milk;
• 1 tbsp l. lemon peel;
• 500ml cream (33%);
• 2.5 tsp gelatin.

For cakes according to the USSR recipe, you need to cook Kurd (custard from lemons), for himstock up in advance:

• lemon juice - ½ cup;
• sugar - 2/3 tbsp;
• lemon zest - 1 tbsp. l.;
• eggs - 3 pieces.

Preparing lemon cakes according to the recipe can be conditionally divided into four stages: baking a biscuit, preparing a curd, mousse, assembling the product.

1. For a biscuit, beat the whites until foam forms at low speed, gradually add half of the total amount of sugar to them and increase the speed.
2. In another bowl, combine the remaining sugar with the yolks and grind until a yellow tint and add vanilla.
3. Introduce liquid starch and a third of whipped proteins, mix gently.
4. Bake in the oven at 170 degrees for an average of 10-15 minutes.

Lemon mousse is prepared as follows: combine sugar, starch, eggs, grind until smooth. Boil the milk and pour in a thin stream with constant stirring into the egg-starch mixture. Pour into a small saucepan and cook over low heat for a few minutes, without bringing to a boil. The consistency of the cream should be thick. Remove from heat, pour into a deep bowl and cover with cling film. Make sure that the film touches the surface of the cream, this is necessary so that a crust does not form. After that, we send the lemon mousse to cool in a cool place. At this time, dissolve gelatin in lemon juice and leave for exactly one minute to swell. Then slightly heat the mass so that the gelatin is completely dissolved. Beat the mousse with a mixer andSlowly pour the juice with gelatin into it. We carry out the same procedure with cream and introduce it into the cream in three doses.

Kurd will be prepared as follows: sugar, lemon juice, zest, combine and bring to a boil. Beat the eggs and pour in the still hot juice. We place all the components in a small container and put on a small fire, without ceasing to stir, bring to a boil. We warm up the Kurd for about 5 minutes, as a result, the cream should turn out to be a thick consistency. It should also be covered with foil.

Let's start collecting the cake. To do this, cut the biscuit into 3 identical layers. We cover one of them with melted chocolate and let the glaze harden. Turn the cake over with the chocolate side down and spread the third part of the lemon mousse on it, cover with the next layer of biscuit.

Put a Kurd on it, a layer of mousse. At the top, close the cake with the last biscuit and apply the remaining mousse on it, put it in the freezer for an hour. After that, we take out the dessert and cut it into rectangular strips.

Waffles classic

With the advent of electric waffle irons, a huge number of housewives started baking this unusually tasty product. To prepare waffles according to the USSR recipe, you should take:

• 3 eggs;
• 200g margarine;
• 300 ml milk;
• glass of sugar;
• on the tip of a knife soda;
• a little vanilla;
• s alt;
• 2 cups flour.

Let's prepare a container in which we plan to start the dough, melt the margarine in it. We add eggs, sugar andmix. Add milk, flour, soda, vanilla and s alt. The consistency of the dough should be quite liquid so that it spreads well. Beat the resulting mixture with a mixer.

Heat the electric waffle iron (or a simple one) and bake the waffles until golden brown. If desired, the finished product can be rolled up with a tube or a horn and stuffed with boiled condensed milk. It is necessary to roll up the confection immediately after baking, otherwise it will harden very quickly and begin to break.

Please note that this must be done with care as the waffles are very hot. A waffle cake turns out delicious if the cakes are stacked one on top of the other, having previously smeared them with cream or honey.