w. Vladimir Salad, Russian Pokhlyobka, Meat in Beer and Fried Meat.
Four classic "old" Russian recipes from the Soviet Magazine Sputnik November, 1968.
All of these sound terrific and have the virtue of being quite easy to do.
Watch for a variation on the "Meat in Beer" soon!
All recipe portions serve 4.
Vladimir Salad
3 beets
2 carrots
5 potatoes
1 cucumber (fresh or salted)
8 tablespoons green peas
3 teaspoons sugar
2 to 3 teaspoons vinegar
1/2 cup mayonnaise
Salt, parsley, dill and green onions to taste
Peel carrots and beets, wash, and slice in strips. Place each in different saucepans, sprinkle with sugar, add enough water to cover and stew over low flame for 10 minutes.
When beets are done, add vinegar.
In the meantime, take the boiled potatoes and slice; peel cucumber and slice lengthwise.
Take green peas and all prepared vegetables and place in salad-bowl without mixing. Pour mayonnaise over top and sprinkle with parsley, dill and chopped green onions.
Russian Pokhlyobka (thick soup)
3/4 lb chuck beef with bone
1/2 lb potatoes
2 1/2 tablespoons butter (for frying)
3 or 4 onions
1 cup dry white wine
Salt, pepper, dill and bay leaf to taste
Cut beef from bone and slice in short strips. Make broth from bone. When ready, pour broth into clay pot, add meat, and simmer in medium oven for half an hour. Slice onion in rings and fry until yellow.
In the meantime cube potatoes and add to soup and now continue cooking on top of stove over low flame.
In ten minutes add fried onions, and five minutes later the wine, bay leaf, parsley, dill and simmer another two minutes. This soup looks well served in wooden bowls and eaten with wooden spoons.
Meat in Beer
1 1/2 lb. beef steaks cut into 8 pieces
5 tablespoons butter
3 tablespoons flour
1-2 tablespoons tomato paste
I pint beer
Marinade:
1 pint beer
2 or 3 onions (finely chopped)
2 or 3 bay leaves
Salt, pepper to taste
Pound meat. Make marinade in enamel or china bowl. Leave meat to soak at least five or six hours. Meat will taste even better if left overnight.
When ready to cook, fry meat on both sides in butter (2 tablespoons). Remove meat and in same pan place 3 tablespoons butter and when it starts to bubble, add flour, tomato
paste and cook all together for five minutes. The sauce should have the consistency of thick sour cream. If it is a little too thick, add water.
Pour sauce into beer in pan, add meat, and stew gently for 30 or 40 minutes.
This meat goes well with buck-wheat porridge or fried potatoes, green peas and cucumbers.
Fried Meat
1 1/2 lb. beef
3Ib potatoes
4 tablespoons butter
2 onions
3/4 cup beef stock
1 cup sour cream
Bay leaf, salt, pepper, parsley, dill to taste
Peel potatoes and cube, fry slightly in butter. Slice onions in rings and fry until yellow. Beef should be sliced in small pieces and fried lightly.
In a heavy pan or clay pot place meat; then, in layers, potatoes, onions, salt, pepper, bay leaf, and add stock.
Cook slowly in oven for 30 minutes.
Ten minutes before serving, add some dry wine. When ready to serve, pour sour cream over top and sprinkle with parsley and dill.