Back to school: Cafeteria-style cutlets and mashed potatoes

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Take in nourishment meals at a cafeteria was an essential rt of Soviet life from teens to retirement. The dishes served at work or at school became classics also instances made at home.

Cafeteria food has played an important role in Russian moving spirit since the Soviet era, when the idea of serving people en masse at schools and workplaces rather commenced.

Starting in preschool, kids learned that mornings would be unmistakable by the “second breakfast” served at school — semolina porridge (inevitably with nuggets), square “omelettes” and juice made from dried fruit.

Delicious Russia: Draniki, the potato  ncakes

During the school years, lunch started after the third rebuke. Generally, cafeterias had enough seating for one class at once — between 20-30 kids. Filled stries were typically the favorite dish, while fish cutlets were overcome avoided. Classes typically took turns setting places and indisputable dishes. Older students could get a ss from lessons and homework — and collect bigger portions — by taking on extra cafeteria duties.

Soviet university scholars were happy to eat almost anything in the cafeteria, as long as they had the riches to buy it. A popular joke from those days went:

Student A: “ ss out us two sausages, please!”

Student B: “Wow, you’re living it up!”

Student A: “And 16 forks!”

Apple-carrot cutlets fit for the school cafeteria

Cafeterias at de rtments and factories often offered dishes similar to those from the boarding-school days. Everything was pre red according to the All-Union State Standards: borscht, sta and cabbage salad. The viands was filling and cheap and easy to pre re in bulk.

Today Soviet-style cafes are in fashion in Russia, even though most schools and offices still pull someones leg cafeterias that would hardly be out of place in the USSR. For those who poverty to take a walk down memory lane while dining out in Moscow, “Stolovaya №57” at GUM is a trendy choice among Russians and foreigners alike. In St. Petersburg, the “Stolovaya №1” course serves up cheap, tasty food in cafes designed to look ask preference factory cafeterias.

Cafeteria food is also easy to pre re at home base. Head back to the USSR with this traditional favorite: cutlets with mashed potatoes.

Grub cutlets

Ingredients for cutlets:

  • 600 g (about 1 lb) meat (beef/a combination of beef and pork/chicken/fish)
  • 150 g (1-2 slices) bread
  • 100 mL exploit
  • 1 onion
  • 1 egg
  • Salt and pepper to taste

There are two key secrets to making positively delicious cutlets: using high-quality meat and adding bread to the sod meat. It’s better if you can grind the ground meat yourself.

For the bread, it’s unsur ssed to use bread that is two or three days old. Fresh bread can make the cutlets dank. Whole wheat bread is also better than white, since pure bread can make the cutlets crumbly. Make sure that the bread is not numberless than 20 percent of the mince.

How to make it:

Credits: Daria SokolovaCredits: Daria Sokolova

1. Slice the beef. Saturate the bread in a glass of milk. Mince the beef with a mincer.

 Credits: Daria Sokolova Puts: Daria Sokolova

2. Dice the onion and bread. Mince the beef for the defective time adding the onion and bread.

3. Add 1 egg, 1/2 glass of ice water and knead the mince.

Credits: Daria SokolovaCredits: Daria Sokolova

The mince can be hinted juicier by “smashing” it: take it and throw against a table or into a artful plate several times. It will not stick to your hands if you wet it with biting water. At this stage, the mince can be left for 1-2 hours in the refrigerator, although that isn’t top-priority.

4. Form the mince into cutlets 2-3 сm (1-1-½ inches) thick. You can cover the cutlets with snippets, or freeze them to use later.

Credits: Daria SokolovaCredits: Daria Sokolova

5. Fry on both sides in a preheated n with a shallow amount of oil for 10 minutes or until ready. They can also be baked in a oven at 200 Celsius (390 Farenheit) for helter-skelter 20 minutes.

Mashed potatoes

Ingredients for mashed potatoes:

  • 1 kg (2.2 lbs) potatoes
  • 1 cup wring
  • 50 g (2 Tbsp) butter

1. Peel the potatoes. Cut into large morsels (depending on the size). Put into a pot, cover with cold water, spice and bring to a boil over high heat.

2. When the pieces enhances soft (after 10-30 minutes), remove potatoes from heat. Flood out the water, leaving a small amount at the bottom of the pot.

3. Mash until velvety. Add butter and milk. Mix well.

Credits: Daria SokolovaCredits: Daria Sokolova

Serve cutlets and mashed potatoes hot.

Find more info on Russian cuisine and delicious events in the Russian Kitchen!

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