Eclairs, profiteroles, a piece of delicate “Napoleon”, airy “Bird's milk” or aromatic honey cake, crispy nuts with condensed milk, brushwood with powdered sugar... Sweets and pastries from childhood, which our mothers and grandmothers prepared - the most delicious! We have selected 10 recipes for children's favorite sweets and invite you to indulge in culinary nostalgia with us! Help yourself!

Delicious classic Bird's Milk cake: delicate soufflé and melting base! The author of the recipe, in a commentary to the recipe, told a story about how a whole line used to line up for a piece of Bird’s Milk cake!

There was not a single preservative in domestic ice cream, only natural milk! This is exactly the kind of ice cream that the author of the recipe suggests making!

Surely, every housewife has her own recipe for making the “Honey Cake” cake: with different cake layers, cream and decoration methods! Try our author's version. We are sure that guests will definitely enjoy this aromatic dessert!

What could be tastier than real homemade Potato cake? Let's remember our childhood together, especially since it will be very easy to prepare such a cake according to our author's recipes

Probably every child tried the famous nuts with condensed milk in childhood! We suggest you get double the pleasure by preparing both nuts and mushrooms at once! Thanks to the author for the great recipe!

Many will remember the crispy puff pastries with delicate protein cream! They will remember it and will definitely want to cook it again! Therefore, we share the recipe with you and thank the author for it.

Who didn’t try eclairs as a child?! With butter or chocolate cream... Delicious! We invite you to prepare eclairs according to the recipe. Julia advises that before adding eggs, make sure that the mass is not very hot. Do not open the oven during baking under any circumstances! Some people believe that the oven does not need to be preheated. Ready-made eclairs can be coated with chocolate glaze.

Recipes for a cake like Napoleon are usually passed down from generation to generation! So the author got this recipe from a friend of her mother. And as Irina herself admits, having tried many other recipes, she again returns to her beloved “Napoleon”! Try it too!

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There are special dishes that make us nostalgic. The taste of apple compote or the smell of boiled condensed milk reminds of a carefree childhood - the happiest and brightest time. We have grown up, but these magical dishes are not forgotten, and they can easily be prepared today.

website I remembered 5 recipes for those with a sweet tooth who want to feel nostalgic.

Milk shortbread

Milk shortbread, prepared according to GOST, was one of the favorite delicacies of children in the post-Soviet space. This simple sweetness proves that dessert can be very easy to prepare.

Ingredients:

• 2 eggs
• 200 g sugar
• 100 g butter
• 500 g flour
• 10 g baking powder
• 80 ml milk

How to cook:

1. Mix sugar and softened butter.
2. Add 1 egg, baking powder, milk and beat.
3. Add flour and knead soft dough.
4. Roll out the resulting dough into a layer 6–7 mm wide.
5. Press the cakes out into a cake pan and place on a baking sheet (on baking paper or on a greased baking sheet surface).
6. Brush the shortcakes with egg and bake for about 15 minutes at 190–200 degrees. Important: you need to take out the shortcakes when they are browned, otherwise they will be tough.

Waffles according to grandma's recipe

If you rummage around on the balcony or in the pantry, you can probably find an old Soviet waffle iron. Maybe she's gathering dust there in vain?

Ingredients:

• 200 g butter
• 200 g sugar
• 3 eggs
• 80 g sour cream
• 2 cups of flour
• 1/2 tsp. soda

How to cook:

1. Beat eggs with sugar.
2. Add softened butter, sour cream, flour and soda.
3. Stir until a homogeneous mixture is obtained.
4. Bake in a waffle iron.

Cottage cheese casserole

Now the word “afternoon snack” in our lives has replaced another - “business lunch”. And how great it was to drink tea and cottage cheese casserole in the garden after sleep! It's a shame you can't do that at work.

Ingredients:

• 500 g cottage cheese
• 3 tbsp. l. Sahara
• 2 tbsp. l. decoys
• 2 tbsp. l. butter
• 1 egg

• vanillin

How to cook:

1. Mix cottage cheese with softened butter.
2. Beat eggs with sugar.
3. Mix cottage cheese, eggs, a pinch of salt, a pinch of vanillin and semolina until smooth.
4. Grease a baking dish with butter and sprinkle with breadcrumbs.
5. Place the curd mass in the mold, level it, grease the surface with sour cream, and sprinkle with oil.
6. Bake for 30 minutes at 180 degrees.

Nuts with boiled condensed milk

Another culinary gadget from the 90s is the hazelnut. Of course, you can buy nuts with boiled condensed milk in the store now, but the taste of childhood can only be recreated at home, as mothers or grandmothers did. Tip: condensed milk will taste better if you cook it yourself. But you need to be extremely careful: the price of a mistake is a cosmetic renovation of the kitchen.

Ingredients:

• 400 g flour
• 100 g sugar
• 250 g butter
• 2 eggs
• 1 packet vanilla sugar
• 1 can of boiled condensed milk
• walnuts

How to cook:

1. Separate the whites from the yolks. Mix sugar with yolks.
2. Mix flour with baking powder and vanilla sugar, add soft butter and knead everything well.
3. Beat the whites until foamy.
4. Add yolks with sugar to the dough. Mix.
5. Then add the beaten egg whites to the dough and mix gently. The dough turns out stiff and a little sticky.
6. Heat the nut maker and lightly grease the molds with oil. Pinch off pieces of dough, form into balls and place in a nut bowl.
7. To cover with a lid. Cook for 4 minutes.
8. Take it out carefully. Trim off excess edges.
9. Add walnuts and dough scraps to the boiled condensed milk and mix.
10. Fill the halves with filling and join together

Beat the eggs in a separate bowl.

Add eggs little by little to the cooled dough, beating the mixture thoroughly each time.

Using a pastry syringe, place the dough onto a baking sheet lined with parchment or baking paper.

Preheat the oven to 210 degrees, bake the cakes for 10 minutes at 210 degrees, then another 25-35 minutes at 180.

To prepare the cream, mix milk with egg, add sugar.

Bring the syrup to a boil and simmer for several minutes, stirring. Cool.

Beat softened butter with vanilla until fluffy and light.

Add cooled syrup in small portions, continuing to beat.

Cut the cakes in half, but not completely, fill with cream. If desired, the top can be decorated with chocolate fudge.

Technological maps of dishes for children of preschool and school age are calculated and compiled with extreme accuracy. This is because during a day in kindergarten or school, a child should receive an optimal set of essential nutrients and nutrients. The menu is usually compiled for 10 days. Based on an average of 20 working days in a month, the number of repetitions of dishes is minimal.

The subtleties of preparing dishes in a kindergarten kitchen are in the material “AiF-Chelyabinsk”.

Following the norms

Secrets were revealed in one of the Chelyabinsk kindergartens. At 9 am, breakfast should already be given to the groups, but work continues to be in full swing in the kitchen - both lunch and dinner are being prepared. Life on the other side of the table turned out to be incredibly lively and fragrant.

“The secret of all our dishes is prescribed by sanitary standards. So there are never any semi-finished products in the kindergarten. You cannot freeze cutlets or bake pies in advance. Potatoes or vegetables should also not be cooked or washed in advance. We start defrosting chicken or beef in the morning, immediately before preparing the dish. The quantity of products is also strictly calculated. Because according to the standards, if there are unused open products left, they cannot be used tomorrow. Everything is prepared exclusively from fresh ingredients, is not frozen, is not stored for a long time and is served fresh. Such dishes are always healthier and tastier than heated ones. The second feature is volumes. The taste also depends on this. We cook for an average of 200 children per day, not counting the kindergarten staff. One more nuance - there are no fried foods in the kindergarten,” she said Valentina Vankova, a chef with 22 years of experience.

Lazy cabbage rolls

• Cabbage - 500g.
• Meat (beef) - 250g.
• Egg - 1 pc.
• Rice - 60 g.
• Onions - 1 pc.

Mince the meat twice. Boil the cabbage and also pass through a meat grinder. Boil the rice. Finely chop the onion and sauté. Combine all ingredients and mix thoroughly. Form balls from the resulting minced meat, place them on a baking sheet and place in the oven for 30-40 minutes. A few minutes before being ready, saute the flour in butter and add to the cabbage rolls - pour on top. It is allowed to add tomato paste.

Omelette

• Egg - 1 pc.
• Milk - 20 g.

Beat the egg thoroughly with salt. Gradually add milk. Cook in the oven. The main thing is to maintain the proportions and beat the ingredients well until smooth. A tall and fluffy omelette is obtained in baking dishes with sides higher than 10 cm.

Cottage cheese casserole

• Cottage cheese - 114g.
• Egg - ¼ for 1 serving
• Sugar - 5 g per serving
• Semolina - 10g.
• Milk - 40g.
• Butter - 5g.

Whisk all ingredients together until smooth. Bake in the oven.

Liver soufflé

• Beef liver - 100 g.
• Egg - 1 pc.
• Milk - 50 g.

Cut the liver into pieces and lightly fry in a frying pan with oil for 5 minutes. It is important not to overdry, otherwise the soufflé will turn out to be hard, not soft. Remove the pan from the heat when the liver pieces darken. Let cool and mince. Combine the resulting minced meat with the egg and then with milk. Add salt. Cook in the oven for 30-35 minutes.

Everyone remembers the taste of casserole from kindergarten. Photo Alexanderv Vlasenko

Milk soup

• Cereals or pasta - 12-16 g.
• Milk - 130 g.
• Butter - 5g.
• Sugar - 10 g.

Cereals can be different: rice, buckwheat, vermicelli, pasta. Add cereal, sugar, salt to boiling milk. When ready, add melted butter.

Cutlets

• Meat (beef) - 80g.
• Bread - 13 g.
• Milk - 16 g.
• Rusks or flour - 7 g.
• Onions - 10 g.

Soak the bread in milk, squeeze a little. Pass the meat, onions, and soaked bread through a meat grinder and combine with the bread. Form cutlets from minced meat, roll in flour or breadcrumbs. Bake in the oven.

Porridge and cutlet are a classic dish for preschoolers. Photo by Yana Khvatova

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02.10.18

When you remember Soviet times and the dishes that restaurants and cafes offered, Olivier salad, vinaigrette, daily cabbage soup, Leningradsky pickle, cutlets with mashed potatoes, goulash with rice, Potato cake and much more immediately come to mind. Do you remember the dumplings that were sold in dumpling shops or milkshake and chebureki, and ice cream? And squash caviar, which was stocked in all the grocery stores. The entire food preparation system at that time was based on GOST requirements. They prescribed rules for the acceptance of raw materials, general technical standards for culinary products, and control methods to ensure their safety for human life. GOSTs appeared in the 20s of the twentieth century and became mandatory for use in their areas. Between 1920 and 1940, experts developed, approved and implemented more than 8,500 state standards. But they did not specify the recipe, appearance requirements and serving rules. Therefore, in 1955, the “Collection of Recipes” was released, which became a technological regulatory document along with the current GOSTs and OSTs. It contained recipes for preparing dishes, divided into three columns for different enterprises. The general standards observed in the food industry have contributed to the creation of high quality dishes, the taste of some of which we still remember today. We have collected for you recipes for dishes that were popular in Soviet times and remain favorites today.

Squash caviar

In Soviet times, squash caviar was a frequent treat on the table. They spread it on bread and ate it with tea, put it on the festive table and, of course, cooked it themselves at home.

Ingredients:

• zucchini 1 kg.
• tomato paste 80 g.
• carrots 60 g.
• vegetable oil 50 ml.
• onions 40 g.
• celery or parsley root 20 g.
• salt 1.5 tsp.
• granulated sugar 1 tsp.
• ground black pepper 0.5 g.
• ground allspice 0.5 g.

Cooking method: Prepare the zucchini. It is best to use young ones, no longer than 20 cm; the skin of such fruits does not need to be cut off. If you have large, mature zucchini with a hard skin, cut it off and remove the seeds. So, coarsely chop the zucchini. Heat a small amount of oil in a frying pan, add the zucchini and fry until soft. Transfer to another bowl. In the remaining oil, fry the chopped onion, carrots and celery until soft, add to the zucchini. Pass the mixture through a meat grinder or grind using a blender. Transfer the vegetable puree into a saucepan with thick walls and simmer for 20 minutes. Then add tomato paste, salt, sugar and pepper. Simmer for another 10 minutes. Zucchini caviar is ready. If you want to roll such caviar, then place it in pre-prepared sterile jars and roll it up.

Meat cutlets, like in a canteen

Many people are nostalgic for the foods they ate as children. Remember how in large stores in the meat department they sold cutlets on large trays. They were wrapped in paper or placed directly in bags. They tasted the same as in school canteens.

Ingredients:

• beef 550 g.
• pork 250 g.
• white bread 150 g.
• ice water 200 ml.
• breadcrumbs 100 g.
• salt 10 g.
• ground black pepper 0.6 g.
• frying fat

Cooking method: Pass beef and pork through a meat grinder. Add soaked bread or bread crumbs, salt, pepper, pour in ice water, stir. Knead the minced meat - there is a requirement for it to be sufficiently sticky. Form cutlets 1.5-2 cm thick, bread each in breadcrumbs. Fry until fully cooked.

Navy pasta

Another dish very popular in Soviet times. At home, naval-style pasta was usually made with stewed meat, in canteens - from boiled meat, but to truly cook naval-style pasta it was necessary to use minced meat. To prepare the right navy-style pasta, you will need five ingredients: pasta, minced meat, onion, salt and pepper.

Ingredients:

• pasta 145 g.
• water 1 l.
• salt 6 g.
• minced meat assorted 105 g.
• onions 50 g.
• vegetable oil 20 g.
• ground black pepper 0.5 g.

Cooking method: Boil the pasta in a large amount of boiling salted water (for 1 kg of pasta, take 6 liters of water, 50 g of salt) until tender. During the cooking process, pasta swells, absorbing water, as a result of which its mass increases by about 2.5-3 times, depending on the variety. Place the cooked pasta in a colander and rinse with boiling water. While the pasta is cooking, cut the peeled onions into 5x5 mm cubes. The frying pan is placed on the stove. Heat it up, pour in vegetable oil, add chopped onion and fry, stirring, until the onion becomes transparent. Then put the minced meat mixture into the frying pan. Mix with onion and fry, stirring until the minced meat is browned. During frying, you need to break it up with a spatula so that the minced meat remains crumbly and fries evenly. At the end of cooking, the minced meat is adjusted to taste with salt and pepper. Cooked pasta is mixed with prepared minced meat and served.

Cake "Potato"

The most favorite cake from childhood, which could be bought in any cafe, cinema or theater for 18 kopecks apiece.
Tender and aromatic, thanks to the cream and alcohol impregnation - you will lick your fingers. In Soviet times, there were several types of “Potato” cake - with and without cocoa. In all cases, the main ingredients were sponge cake (white or chocolate), butter cream and essence.
The cake appeared thanks to the wife of the famous Finnish poet Johan Ludwig Runeberg. One day guests came to his house, but there was nothing to treat them with. Then Mrs. Runeberg quickly came up with a delicacy from the products that were found in the house, namely, leftover cookies, sour cream, jam and a little alcohol. She crushed the cookies, mixed them with the rest of the ingredients, formed small potato-shaped cakes, decorated them with berries and served them to the guests. The guests were delighted with the treat. Soon the recipe became known throughout the country. As a result of many experiments, confectioners have come to the point where they have found out that the optimal base for this cake is a heated sponge cake, aged after baking for 12-24 hours, mixed with butter-based cream and the obligatory component in the form of alcohol - rum or cognac. This is how everyone’s favorite “Potato” cake appeared at the turn of the 19th and 20th centuries.

Ingredients:

for biscuit:

• flour 150 g.
• eggs 6 pcs.
• granulated sugar 180 g.
• starch 30 g.

for cream:

• butter 250 g.
• powdered sugar 80 g.
• rum essence 2 drops
• condensed milk 100 g.

for sprinkling:

• powdered sugar 20 g.
• cocoa powder 30 g.

Cooking method: Separate the yolks from the whites. Beat the latter until stiff peaks form, gradually adding 50 g of sugar. In a separate bowl, beat the yolks with the remaining sugar into a thick, homogeneous mass. Add flour sifted with starch and whipped egg whites. Mix gently with a silicone spatula from bottom to top. The mass should turn out airy, it does not pour, but slowly flows down from the spatula. Place the dough in a mold greased with butter. Bake in the oven at 180 degrees, about 50 minutes. Cool the finished biscuit, let it rest for 12 hours, grind into crumbs, passing through a meat grinder. Cream butter at room temperature with powdered sugar. Pour in rum essence. Continuing to beat, gradually add condensed milk. Mix the biscuit crumbs with the cream, leaving a little for decoration. Divide the mass into equal pieces, form into balls or oblong sausages. Place in the refrigerator for 15 minutes. Mix cocoa with powdered sugar. Roll all cakes in sprinkles. Use a pastry syringe to decorate the potatoes with the remaining cream, dropping oil droplets onto the cakes.

Cake "Kyiv"

Another memory from childhood, when before the holidays everyone travels on the tram or buses with elegant boxes of their favorite treats. By the way, everyone loved this cake - both ordinary citizens and party leaders. So 60-70s. boxes of sweet treats were regularly transported from Kyiv to Moscow. Rumor has it that even foreign ambassadors were treated to the “Kyiv” cake. In 1976, the Karl Marx factory received an order to bake a five-kilogram, three-tiered cake for the anniversary of L.I. Brezhnev.
In the mid-70s of the last century, guests of the Ukrainian capital dreamed of bringing home a box with the treasured cake as a souvenir. The train "Kyiv-Moscow" was even popularly nicknamed the "cake truck". According to one version of the creation of the dessert, once at the confectionery factory named after Karl Marx, the confectioners forgot to put the egg whites in the freezer overnight. In the morning, the head of the biscuit shop, Konstantin Petrenko, in order to avoid a scandal, together with a young employee, Nadezhda Chernogor, prepared a cake of protein cakes with nuts and cream. It turned out not only beautiful, but also delicious!

Ingredients:

for the cakes:

• whites 200 g.
• granulated sugar 50 g.
• vanilla sugar 1 sachet
• flour 45 g.
• cashew nuts 150 g.
• granulated sugar 185 g.

for cream:

• butter 250 g.
• granulated sugar 200 g.
• milk 150 g.
• eggs 1 pc.
• cocoa powder 10 g.
• cognac 15 g.
• vanilla sugar 1 sachet

Cooking method: Separate the whites from the yolks, put the latter in the refrigerator, and leave the whites in a container at room temperature. The whites should sit in the room for 12 to 24 hours so that bubbles begin to form on the surface and the whites themselves thicken a little. Fry cashews in a dry frying pan and chop. Place sifted flour, sugar and chopped nuts in a bowl. Lightly beat the whites, then add sugar and vanilla. You should get fluffy and elastic foam. Gently mix both masses. Divide the mass into two parts: make one a little larger. Place the dough into molds of different sizes (so that you can cut the larger one into crumbs later). For example, take one mold with a diameter of 23 centimeters and another with a diameter of 20. Or 25 and 23, respectively. On average, the height of each cake will be about 2 centimeters. Both cakes need to be baked at the same time. The cake is baked in a preheated oven. Its temperature is first 170 degrees, and then, after 20 minutes, you need to lower it to 150 and bake for another 1 hour 45 minutes. The finished cakes have a beautiful light beige color. In order for them to “reach” and acquire a stronger structure, leave them for 12 hours and only then separate them from the parchment paper.
To prepare the cream, add sugar to the milk, mix, add an egg, beat a little and put on low heat. Stir constantly to prevent lumps from forming and the mixture does not burn. Once it boils, simmer for another five minutes, then set aside to cool. Meanwhile, bring the butter to room temperature and beat until fluffy. Add the cooled mixture, vanillin, cognac to the oil and beat again. Divide the cream in half, add cocoa to one part and mix.
Assembling the Kiev cake: take a large cake layer and grease it with light cream, taking two-thirds of the total volume, then place the second cake layer and press down lightly. Trim the cakes, leaving the trimmings for decoration. Cover the edges and top of the resulting cake with chocolate cream. Sprinkle the sides with crumbs and, if desired, with chopped nuts. The classic cake is decorated with cream in the form of a braid along the edge and a chestnut sprig in the center. The pigtail is made with a pastry syringe from brown cream, and the flowers and leaves are made from white.

Photo: Depositphotos.com/@minadezhda2, OlegDoroshenko

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Something has been making me feel nostalgic lately. I remember my kindergarten, school, summer holidays and the goodies of that time. The beginning of this nostalgia was in the article Recipes from our childhood / Children's cuisine. In this article, we will remember together a cake made from corn sticks, proper navy-style pasta, plump grandma’s pancakes and maybe something else. Recipes from childhood, Soviet cuisine and culinary tricks read on.

For most of us, born and raised in the USSR, Soviet cuisine was divided into dairy cuisine, kindergarten, school and summer food at grandmothers'. Dairy cuisine is completely for kids, but many recipes were born from it. Kindergarten and school brought into our history disgusting semolina porridge, the legendary cottage cheese casserole and fluffy omelette, meatballs or zrazy from the oven, “fragrant” fish cutlets and sticks, navy-style pasta and cheesecakes.

Our mothers often learned to cook these dishes according to recipes from garden and school cooks. Soups in children's institutions did not have a special taste. It’s unlikely that anyone will remember anything other than milk or pea soup, because at home our mother’s rich cabbage soup or borscht was always waiting for us.

In summer the food was a little different. Our parents worked a lot, and so that the children would not wander around unattended, we were sent to a summer camp or to their grandmother in the village. The camp was not accessible to everyone, but almost everyone had grandmothers. Of course, they fed their grandchildren simple village food, but everything was fresh, fresh from the garden or recently grown.

More than thirty years have passed, and I still remember the viscous aroma of fresh bread baked in a large Russian oven. And also kvass, so white, a little cloudy, but vigorous and refreshing, with the taste of rye bread and the smell of fresh mint. Unfortunately, you won’t be able to repeat your grandmother’s recipe for bread or kvass.

There is no Russian stove and natural rye sourdough, passed down from generation to generation, is nowhere to be found. But we can try baking pancakes. My grandmother, and probably yours too, had pancakes as fluffy as pies.

Do you want to cook these?

Then you've come to the right place.

Ingredients:

• 1 liter of kefir or homemade yogurt
• 2 eggs
• 1-2 tbsp. l. Sahara
• 1 tsp. salt
• 700 gr. flour (regular premium wheat)
• 0.5 - 0.7 tsp. soda
• vegetable oil for frying
• a frying pan with a thick bottom, preferably cast iron
• wide blade
• large spoon, serving type

Cooking method:

1. Pour the kefir into a deep bowl and leave at room temperature for an hour. Then pour sugar and salt into it, beat in the eggs one at a time.
2. Sift the flour, mix with soda and pour into a bowl with kefir.
3. Using a fork, knead the dough from the edges to the middle, using spiral movements.
4. Rinse a clean frying pan with water and place on the highest heat. When the water has completely evaporated and the frying pan becomes dry, reduce the heat to medium and pour 0.5-1 cm of vegetable oil onto it.
5. Pour some cold water into a bowl. Using a large spoon dipped in water, take the dough and place it in pancake-like portions into the boiling oil. They fry very quickly, swell and burn too. Therefore, it is necessary to watch more carefully and turn it over to the other side in time.
6. Remove the finished pancakes to a plate, add oil to the frying pan to the desired level and continue baking the remaining dough. The pancakes turn out plump, large and do not fall off. Good with sour cream, jam, honey or just milk.

In addition to pancakes, there were various desserts without baking: potatoes, sausage, cookie cake, cake with cottage cheese or marshmallows. Busy adults have come up with a million oven- and stove-free recipes. I wonder which of our readers remembers the corn stick cake? Don't remember? But such a dish actually existed in the diet of Soviet children.

Corn Cake

Ingredients:

• 150 gr. plain marmalade (multi-colored)
• 200 gr. walnut kernels
• 2.5 packs of sweet corn sticks
• 175 gr. butter
• 1 b. boiled condensed milk

Cooking method:

1. Melt the butter, mix with condensed milk and pieces of marmalade.
2. Pour the sticks into a large bowl, add the condensed milk mixture and stir.
3. Shape into a loaf.
4. Chop the nuts with a hammer and place on a tray.
5. Roll the corn sticks loaf in nuts, wrap it in a plastic bag and put it in the refrigerator for 2 hours.
6. Then remove the package from the refrigerator, remove the bag and cut into slices. The cake is ready!

My godfather was a sailor, worked as a mechanic on a merchant ship and was a big fan of food and telling stories about his adventures. He always spoke mysteriously and interestingly about seafood cuisine. The cook on their campus cooked a lot of things. Sometimes simple homemade food, sometimes octopus, squid and shrimp, but when there was a storm at sea and all the pots were flying as if they were alive, a simple and hearty dish was served for dinner - pasta. Yes, not simple ones, but naval style.

Navy pasta

Ingredients:

• 1 kg. feather macaron
• 1 kg. minced pork and beef
• 2-3 pcs. onions
• 1 tbsp. l. tomato paste
• 5-6 tbsp. l. vegetable oil
• 1 tsp. salt
• ground black and red pepper, a pinch

Cooking method:

1. Pour 3 tbsp into the pan. l. vegetable oil and heat.
2. Peel the onion and cut into half rings. Fry the onion in vegetable oil until soft.
3. Add tomato paste, stir and simmer for 1-2 minutes.
4. Place the onion in the tomato on a plate.
5. Pour the remaining oil into the pan, add the minced meat and fry.
6. Then add onions, salt and peppers. Mix well and remove from heat.
7. Boil pasta in salted water, drain but do not rinse.
8. Place the minced meat into the pasta, stir and cover with a lid so that everything is saturated with aromas. Serve as usual. Bon appetit!

Of course, Soviet cuisine was monotonous, often bland and uninteresting. And then, what about everyone’s favorite Soviet salad “Olivier” or “Herring under a fur coat”, “Doctor’s” sausage and coffee drink?

We still adore these dishes and consider them our traditional ones. What dishes from our Soviet past do you remember, dear readers? Write in the comments and we will be nostalgic together.

Udacha to you and be healthy!

Always yours Alena Tereshina.