"Soviet Photo" - Soviet, then Russian monthly

illustrated magazine of the Union of Journalists of the USSR. Was founded in 1926

Soviet journalist Mikhail Koltsov, with the help of former magazine workers, editors of the Photographic News magazine published from 1906 to 1916 in St. Petersburg, scientists and professors Nikolai Evgrafovich Ermilov and Vyacheslav Izmailovich Sreznevsky.

The publication of the magazine began in Moscow under the auspices of the

joint-stock publishing house "Ogonyok", transformed in 1931 into

"Magazine and newspaper association." The break in publication was 1942-1956.

The magazine was designed for amateurs and professionals of photography and

cinematic arts. Its pages published works by Soviet and

foreign photographers, as well as articles on theory, practice and history

photos. In 1976, the magazine's circulation reached 240 thousand copies. IN

the same year he was awarded the Order of the Badge of Honor.

Since 1992, it began to be called “Photography”. In his last years

existence, the circulation and editorial staff were significantly reduced. Stopped

published in mid-1997.

Sovetskoe foto (Soviet photography) was a Moscow-based journal dedicated to photography and photographic techniques. It was inaugurated by the writer and editor Mikhail Kol’tsov in April 1926 and acquired in 1931 by the Ogonek publishing company. In the interwar period, the journal experienced two pauses in publication—one between 1931 and 1933, when it was renamed Proletarskoe foto (Proletariat photography), and another between 1942 and 1956, due to World War II and the war’s aftereffects. Although its publication schedule was at times irregular, Sovetskoe foto was an illustrated monthly featuring editorials, letters, articles, and photographic essays alongside advertisements for photography, photographic processes, and photographic chemicals and equipment. It primarily addressed a domestic audience of Soviet amateur photographers and photo clubs, yet it also featured the works of international and professional photographers, such as Semyon Fridlyand. It was in the pages of Sovetskoe foto that the works of avant-garde photographers, including Aleksandr Rodchenko, were denounced as formalist (implying that they reflected a foreign and elitist style), even before Socialist Realism was decreed to be the official style of the Soviet Union, in 1934. In a letter published in April 1928, an anonymous author accused Rodchenko of plagiarizing the subject matter and compositions of Western European photographers László Moholy-Nagy and Albert Renger-Patzsch. This resulted in the journal’s boycotting Rodchenko’s work and prompted the artist to respond directly, in June 1928, in Novyi lef, a journal for alternative art and culture. The tensions between so-called leftist avant-garde photographers and photographers of and for the people culminated in 1931 with the formation of the Russian Association of Proletarian Photo Reporters (ROPF), which promoted its mission to use photography as “a weapon for the socialist” reconstruction of reality” in Sovetskoe foto. Throughout the 1930s this state-sanctioned journal became increasingly conservative in its promotion of a photographic practice that valued content over form, a shift dramatically represented in the 1927 and 1935 covers (reproduced here). -Ksenia Nouril

Jorge Ribalta, introduction to The Worker Photography Movement (1926–1939): Essays and Documents (Madrid: Museo Nacional Centro de Arte Reina Sofia, 2011), p. 16.

An unusual but delicious dish like pork under a fur coat will diversify your menu.

Tender, soft meat under juicy vegetables, aromatic mushrooms and herbs, a delicious crispy cheese crust - the dish is ideal for both a Sunday dinner and a large holiday table.

Pork under a fur coat in the oven - general cooking principles

You can cook pork under a fur coat by cutting the meat into small pieces, twisting the meat into minced meat, or cutting the pork into steaks, in the form of chops or schnitzel.

The prepared meat is usually placed in an oiled form, and a fur coat - the remaining ingredients - is laid on top of the pork. Next, everything is optionally filled with creamy, sour cream, mayonnaise or mustard sauce and sprinkled with cheese shavings.

Any part of pork, except the one with bones, is suitable for roasting under a fur coat. It is better to take fresh or chilled pork. Frozen food requires complete defrosting.

If the meat is baked in pieces, then it is better to cut the pork across the grain. Large layers can be beaten with a hammer. It is advisable to pre-marinate large pieces by making cuts on them.

All kinds of vegetables are used as shubu: potatoes, tomatoes, eggplants, onions, sweet peppers and many others. And also mushrooms and ham. They can be grated, finely or coarsely chopped.

You can use any favorite sauce as a topping. If you don’t want to mess around, just mix the sour cream with water, herbs and spices.

For topping, it is better to use fatty hard cheese. It can be grated or cut into thin slices.

1. Pork in a coat of potatoes and tomatoes with cheese

A kilogram of pork;

250 grams of semi- or hard cheese;

3-4 potatoes;

A couple of tomatoes;

Onion;

1. Rinse the pork meat thoroughly, dry it with a paper towel, and cut into slices. Use salt, pepper and other spices to taste.

2. Grate the potatoes on the coarse side of a grater.

3. Cut the onions into rings.

4. Cut the tomatoes into slices. If the peel is thick, then it is better to blanch the tomatoes first: pour boiling water over them, dip them in cold water, and remove the skins.

5. Grate the hard cheese on a coarse grater.

6. Chop the greens and garlic.

7. Grease a baking sheet with butter. Place meat, onions, potatoes, tomatoes on it. Spread mayonnaise over the tomatoes (can be replaced with another sauce to taste).

8. Bake meat and vegetables at a temperature of 195 to 215 degrees for about 40-50 minutes.

9. 5-10 minutes before the end, brush the pork with crushed garlic, sprinkle with grated cheese and herbs.

2. Pork under a fur coat in the oven: recipe with cabbage

600 - 700 grams of cabbage;

100 - 120 grams of hard cheese;

1. Start with meat, vegetables and cheese. Cut the onion into thin half rings, the pork into small pieces, grate the carrots and cheese, and chop the cabbage. Salt and pepper everything.

2. Grease a baking dish with a thin layer of butter. Place vegetables and meat on the bottom in layers in the following order: pork, onions, carrots, shredded cabbage.

3. Sprinkle the top with grated cheese and brush with a thin layer of mayonnaise.

4. Bake the dish in the oven at 180 degrees for about 35-45 minutes. If necessary, cover the pork in a fur coat with foil and continue to simmer so that all the ingredients are baked at the same time and nothing burns.

3. Pork in a vegetable coat in sour cream sauce

500 grams of pork pulp;

2 onions;

2-3 potatoes;

2-3 fresh tomatoes or tomato ketchup;

A couple of cloves of garlic;

Salt, ground black pepper, spices;

Sunflower oil.

1. Cut the meat into slices the size of your palm and up to one centimeter thick, beat it, salt and pepper, sprinkle with spices.

2. Grease the top with ketchup or place tomato slices on it.

3. Cut the onion into thin half rings and place on the tomato. Then add salt and pepper. Pour low-fat sour cream over the pork.

4. Wash the potatoes, peel and grate on a coarse grater. Place the prepared mixture on the meat. Re-salt, pepper and brush with sour cream.

5. Bake the meat for 45 minutes at a temperature of no less than 180 and no more than 200 degrees (the exact temperature depends on the oven power). At the end, you are allowed to turn up the heat, because the “fur coat” should acquire a beautiful golden hue. To enhance the desired effect, it is lubricated with sunflower oil.

6. If desired, the pork under the fur coat can be sprinkled with a thin layer of cheese shavings

4. Pork under a fur coat in the oven: a simple recipe

Pork chops;

Onion;

100 grams of milk;

100 grams of sour cream;

Vegetable oil.

1. Rinse the pork thoroughly and cut into small steaks. Beat the meat on each side, add salt and season.

2. Then quickly fry the meat, literally for two to three minutes, in a well-heated frying pan until golden brown.

3. Place the roasted pork in a baking dish previously lined with foil.

4. Fry chopped onions and carrots and place on meat.

5. Mix sour cream and milk. Pour this mixture over the meat. Add salt and pepper.

6. Cover the pan tightly with foil.

7. Bake the pork chop under a carrot coat for about half an hour at a temperature of 200 degrees.

5. Pork in a mushroom coat with cheese and tomatoes

600 grams of pork neck;

200 grams of fresh or canned champignons;

300 grams of hard cheese;

3-4 tomatoes;

Salt and pepper to taste.

1. Cut the pork meat into slices, beat and place on a baking sheet. Season with salt and pepper.

2. Place mushrooms cut into slices and tomatoes cut into slices on the meat.

3. Sprinkle pork with mushrooms and tomatoes with grated cheese.

4. Bake the dish in the oven, preheated to 190 degrees, for half an hour.

6. Unusual recipe: pork under a fur coat in the oven with pineapples

500 grams of pork;

Can of canned pineapples;

2 tomatoes;

80-100 grams of grated cheese;

200 grams of mayonnaise;

1. Rinse the pork, dry it and cut into portions. Beat the meat. Season with pepper and salt. Then place the pork on a baking sheet, which has been pre-greased with vegetable oil.

2. Cut the onion into rings and place on the pork.

3. Apply a thin mesh of mayonnaise on top of the vegetables.

4. Place the chopped tomato slices on the onion. Place pineapple rings on them. Gently coat the pork with mayonnaise and sprinkle with grated cheese. Place an olive in the middle of each pineapple ring.

5. Bake the pork under an unusual fur coat at 180 degrees for about half an hour.

7. Pork under a fur coat in the oven with cucumbers in mustard-mayonnaise sauce

500 grams of pork tenderloin;

5 pickled cucumbers;

100 grams of cheese;

2 tablespoons each of mustard and mayonnaise;

Vegetable oil;

Ground black pepper;

1. Rinse the meat at the very beginning and cut into portions. Lightly pound the pork with a hammer. Then salt and pepper the meat and leave to soak in the spices.

2. The next stage is preparing a cucumber-cheese coat for meat. Grate the cucumbers and cheese on a coarse grater.

3. Then put the ingredients for the “fur coat” into one bowl. Add mayonnaise to them. Mix everything thoroughly.

4. Place the meat on a fireproof baking sheet greased with vegetable oil. Lubricate each piece with mustard, “fur coat”. Cover the top of the meat with foil.

5. Bake the dish in the oven at 200 degrees for 40-50 minutes.

8. Pork coated with champignons and sweet peppers

800 grams of pork fillet without ribs;

200 grams of champignons;

200 grams of sweet pepper;

150 grams of hard cheese;

1. Cut the pork fillet, beat it, salt and pepper.

2. Fry the meat in a frying pan in hot vegetable oil on both sides for one to two minutes.

3. Cut the champignons into slices, lightly salt and fry until soft.

4. Peel the sweet pepper and cut into rings.

5. Place the chops on a fireproof baking sheet. Place mushrooms and peppers on top. Finish with a generous sprinkling of grated cheese.

6. Bake pork in a fur coat in an oven preheated to 200 degrees for 10-15 minutes. Sprinkle the finished dish with chopped herbs.

Pork under a fur coat in the oven - secrets and tricks

When using tomatoes, give preference to dense, fleshy varieties. It is advisable to first remove the skin from vegetables before slicing.

When using eggplants, do not forget that this product can be bitter, so after cutting them, soak the pieces in a saline solution, then drain the water and lightly squeeze the eggplants themselves.

The marinade will help make the dish even tastier and juicier.

If you fry pieces of pork before baking in well-heated oil over high heat for 2-3 minutes, the meat will be juicier.

You can use not only fresh, but also pre-fried mushrooms.

Don't forget about spices, they will enhance and complement the taste and aroma of pork.

To prevent pork chops from drying out while baking, pour a little broth or water into the bottom of the pan.

Combine different ingredients, thus getting new dishes every time.

Meat dishes are suitable for family dinners and magnificent holidays. Royally flavored meat has its own history. The peak of the food's popularity dates back to the era of Peter the Great, when gourmets increasingly began to like European dishes. To make cooking pork meat easier, an article will help you, which explains all the stages of cooking step by step.

Any food sooner or later gets boring. It’s not for nothing that nutritionists talk about the dangers of mono-diets. This doesn't mean you have to spend money constantly buying new ingredients. The cooking process needs to change. Instead of boring chops, it’s easy to cook meat like a king. The non-trivial recipe requires pork, spices, and other products that are selected in accordance with the national preferences of the guests.

The basis of the recipe: cut flat pieces of meat, bake in the oven under a “fur coat”. A good option would be to add hard cheese as a gluing element between the meat and the layers of “fur coat”. Don’t forget to marinate the pork meat well before baking. Juice from a head of garlic or various spices are suitable for this. If you serve meat correctly in a royal way, this dish will become the main decoration of the festive table. Pork under a “fur coat” will not leave anyone hungry.

Royal pork in the oven

• Royal pork in the oven is a meat dish, hearty and hot. Guests will definitely appreciate it, and the hostess will receive numerous compliments. When cooking, it is important to add the specified products in accordance with the list. The meat should be especially juicy. Using a spoon of homemade adjika can easily saturate a dish with a unique piquant taste.

Ingredients

• pork (pulp) – 700 g;
• potatoes - 3 pieces;
• onions – 2 pieces;
• tomato – 1 piece;
• sour cream – 120 g;
• adjika – 1 tbsp;
• salt, pepper - to taste;
• hard cheese – 80 g;
• sunflower oil - for lubrication.

Preparation

1. Cut the meat into 8 mm layers.
2. Cover the meat with cling film so that when beating, the meat slices do not fly around the kitchen.
3. After beating, salt and pepper each piece.
4. Grease a baking tray with sunflower oil.
5. Place pork chops on it, and onion, cut into rings, on top.
6. Boil the potatoes in their skins, peel and grate on top of the onion.
7. Prepare a mixture of sour cream and adjika, grease the laid out potatoes.
8. Thinly slice the tomatoes and complete the composition by placing them on top.
9. Add salt and place in the oven preheated to 180 degrees.
10. The pork under the fur coat will be baked for 50 minutes.
11. After the time has passed, you need to open the oven, sprinkle with shavings of cheese, and leave the meat for 7 minutes.

Royal pork with mushrooms

• Everything is done in exactly the same way as in the previous recipe, but with the addition of mushrooms. They will not only change the amount of meat needed, but will also favorably emphasize its taste. The ideal season for cooking is summer, because then you can add fresh mushrooms, not frozen ones. Royal pork with mushrooms - a combination of flavors of a juicy meat base, champignons and Parmesan.

Ingredients

• pork tenderloin – 0.5 kg;
• champignons (fresh or canned) – 200 g;
• onion – 1 piece;
• mayonnaise – 50 ml;
• Parmesan cheese – 150 g;
• vegetable oil – 1 tbsp. l.;
• mixture of 4 peppers (ground) - to taste;
• basil – 1 tsp;
• salt – 0.5 tsp.

Preparation

1. Take out the defrosted piece of meat, cut into small layers.
2. Add salt, ground pepper, basil, and favorite herbs.
3. Mix everything thoroughly with your hands.
4. Wash, peel and cut fresh mushrooms into slices.
5. Take a peeled onion and cut into rings.
6. Finely grate the cheese.
7. Grease the baking dish with the required amount of vegetable oil.
8. Place in the following order: pork, mushrooms, onions, layer of mayonnaise, cheese.
9. Baking temperature 180 degrees for an hour.
10. You can determine the readiness of a dish by the formation of an appetizing crust.

Royal pork with tomatoes

• How to cook pork meat with a tasty filling? The French were the first to offer a royal pork recipe. Tomato as a component is very appropriate. Royal pork with tomatoes and cheese seasoning with the addition of aromatic spices look harmonious in the photo of the New Year's table. It is not recommended to store the royal delicacy. It's best to eat everything when the dish is hot. It should not be cooled.

Ingredients

• pork (tenderloin) – 2 pieces;
• onion – 1 piece;
• soy sauce – 50 ml;
• mayonnaise – 30 ml;
• cheese – 50 g;
• ground black pepper - to taste;
• vegetable oil.

Preparation

1. Beat pork pieces (each about 1 cm thick).
2. Place in a deep plate, pepper and add soy sauce for half an hour.
3. Heat vegetable oil in a frying pan, add heat and fry the layers on each side for 5 minutes.
4. When a weak crust begins to appear on the pieces, you need to move the meat into a baking dish, after spreading the steaks with mayonnaise.
5. Next, place the onion rings and grated cheese on top of the meat.
6. Place in the oven at 200 degrees and bake for 40 minutes.

Royal pork with potatoes

• Food made from pork meat is always very tasty and satisfying. Like schnitzel, royal pork with potatoes will effortlessly decorate your dinner table. The main thing is that all the ingredients are fresh and the oven heats them evenly, then the cooking process will be easy. If you don't have baking paper, you can try replacing it with olive oil. It will turn out delicious, and the meat will not stick to the pan.

A dish with beef, just like with chicken or pork, can turn out juicy and the meat soft if you cook it in the oven in layers, after marinating it first.

To cook meat “under a fur coat” in the oven, it is better to take veal or old beef and marinate it in an interesting sauce. I used homemade adjika. I prepare it from sweet and bitter peppers, garlic and a small amount of tomatoes. I always make it very spicy. Add vegetable oil to the marinade; it always gives softness to any meat. Instead of adjika, you can use any sauce, mustard or kefir.

We will need such products.

Cut the beef into flat pieces, no more than 0.5 cm thick. Beat.

Coat the pieces of beef with adjika mixed with a spoon of vegetable oil. You can add salt if the adjika is not very salty. Leave to marinate for some time, the longer the better.

Cut the potatoes into very thin slices; the speed of cooking depends on this.

Mix sour cream with mayonnaise. Coat potato slices with some of this mixture, add salt and sprinkle with your favorite spices. I love suneli hops and coriander with black pepper.

Cut the onion into thin half rings.

Grease the refractory pan well with vegetable oil. Place half the onion on the bottom. Place pieces of marinated meat on top of the onion.

On top - the rest of the onion. Grease the onion surface with sour cream and mayonnaise.

Place potatoes on top of onions.

Sprinkle the vegetable coat with grated cheese. Cover with foil and place the meat under the fur coat in the oven for 50 minutes. Baking temperature - 190 degrees. After an hour, open the foil and let the surface brown for another 15 minutes. If your form is not fireproof, but thin, then its bottom should be covered with foil to prevent the baked meat from burning. You can also bake beef in portions.