How to set the New Year’s table during the Soviet era

On the eve of the New Year, we look back to sum up the results of the outgoing year, and we recall with nostalgia how we celebrated the most important holiday in our childhood. The smell of tangerines and ate, sonorous children's laughter, chimes, fireworks and a richly decorated table ...



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Surveys show that after 30 years the menu Soviet New Year's table It remains quite popular. Despite the availability of products from all over the world, on our New Year's tables there is still the usual herring under a fur coat, jelly, bay fish and, as without it, His Majesty Olivier.





For more than a hundred years, the legendary dish created in the XIX century by Lucien Olivier, the chef and owner of the Moscow Hermitage restaurant, has changed beyond recognition, but this has not lost its popularity. True, mucus caviar, capers and olives disappeared without a trace from the recipe.



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Ryabchikov, whom the bourgeoisie loved so much, was replaced by doctoral sausage, and red cancer necks were replaced by carrots of the same color. Mr. Olivier’s true recipe, however, has remained a mystery, so we publish its relatively inexpensive Soviet version.

The ingredients

• 5-6 potatoes
• 3 carrots
• 5 eggs
• 4 pickles
• pot
• 300g boiled sausage
• mayonnaise
• salt and green

Preparation

1. Boil raw vegetables and eggs.
2. Cut the vegetables, eggs, sausage and cucumbers in cubes.
3. Add the peas, stir everything up, salt it and fill it with mayonnaise.
4. Decorate your greens.
5. Bon appetit!

Even the English cookbook of 1845 offered a recipe for Swedish herring salad consisting of Norwegian herring, laid on the bottom of the dish and covered with crushed beets, potatoes, pickles, grated apple and chopped eggs.



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In the sixties of the last century, traditional at that time for Russian cuisine vinaigrette with herring began to be filled with mayonnaise and laid in layers. So there was familiar to all of us since childhood herring under a fur coat.

It is claimed that about this salad the heroine of actress Nemolyaeva says in “Office novel”: “I cook such a salad better than your wife.” A grated apple should be added there.”





Add an apple and recommends writer Tatiana Tolstoy. She knows the secret of a perfect herring under a fur coat: always with an apple and, God forbid, with potatoes. Putting potatoes under the coat is like dressing a bride in warm winter pants. Sweat at least, she says.





Well, actors and writers are people, of course, creative, but we, forgive us the Swedes, love the usual salad with potatoes and beam.

The ingredients

• 1 salted herring
• 2-3 potatoes
• 3 eggs
• 1 carrot
• 1 beet
• 1 bulb
• mayonnaise

Preparation

1. Potatoes, beets, carrots and eggs broth and sodium on a large grater in different bowls.
2. Cut the bow finely.
3. Clean the herring of the bones and entrails, wash and cut the fillets with cubes.
4. Now lay out layers of lettuce: herring, onions, potatoes, mayonnaise, carrots, eggs, beets, mayonnaise. Under such a thick vegetable coat, the herring will definitely not freeze!
5. Before serving, put the salad soaked in the refrigerator.
6. Bon appetit!

Mimosa Bank canned fish, a couple of potatoes and carrots, a few yolks on top and a lot of mayonnaise - a recipe familiar since childhood to all born in the Soviet Union. It's Mimosa salad. It was assumed that the crushed yolk resembled the velvet flowers of mimosa.



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The ingredients

• 3 potatoes
• 3 carrots
• 4 eggs
• 2 cans of canned fish (salmon and saury)
• 200g mayonnaise

Preparation

1. Boil potatoes, carrots and eggs.
2. Peel potatoes and carrots and sodium on a large grater.
3. Peel the eggs, separate the proteins from the yolks. Sodium squirrels on a large grater, crush the yolks with a fork.
4. Open the canned food, drain the oil, break the fish with a fork.
5. Lay the salad in layers, lubricating each with a small amount of mayonnaise. First potatoes, then carrots, fish and squirrels.
6. On top, grease the salad with a thick layer of mayonnaise and sprinkle with crushed yolks.
7. Bon appetit!
   
   
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An indispensable component of the festive table in the times of the USSR was junction fish. This is one of the most delicious snacks, which goes easily even when you do not want anything.





And although the catchphrase Hippolyte from the movie “Irony of Fate, or With Easy Steam!” and dealt a certain blow to her image, the popularity of this dish did not decrease.

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Still, a beautiful light snack, easy to prepare - a real find for those who want to surprise and please their guests.



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The ingredients

• 1kg pike fillet
• 1 carrot
• 1 lemon
• 1 pack of gelatin
• 1 liter of water
• salt and spice

Preparation

1. Cut the fish into pieces and put it in boiling water for 5 minutes.
2. After that, reduce the fire to a minimum, salti and boil until ready.
3. Dissolve in two glasses of fish broth gelatin.
4. Cut the carrots in circles and the lemon in half lobes.
5. Put in the dish cooled fish, lemon and carrots. Decorate at will.
6. Pour the dissolved gelatin into the remaining broth.
7. Stir and fill the fish.
8. Put the dish in the refrigerator until it freezes completely.
9. Morally prepare for the fact that the guests, not wanting to offend you, will quote the monologue of Hippolyte.
10. Serve the table.

Refrigerated from three types of meat

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Holodets in Russia have been preparing for several centuries, and now before the holidays it can be found on any balcony of the country. Cut meat or rip with forks? Do you add garlic and stars from carrots? Before the New Year, the secrets of the delicious cold excite many.

The ingredients

• 1 beef steering
• 2 pork shanks
• 1 chicken
• 2 carrots
• 2 bulbs
• 2 parsley roots
• 1 tsp black pepper peas
• 1 tsp scented pepper peas
• 4-5 bay leaves
• 3 cloves of garlic
• salt and green

Preparation

1. Wash the meat in cold water and soak it overnight.
2. In the morning, fill the meat with new water and put it on a medium fire. When it boils, reduce the fire and cook on a slow heat for about 8 hours. After boiling, remove the foam several times.
3. After 2-3 hours of cooking, throw in a pan with meat onions, peeled carrots, parsley root.
4. If the meat is very fatty, you will have to remove fat from the surface of the broth every hour.
5. An hour before the end of cooking, put bay leaf and pepper in the broth.
6. Turn off the fire, remove the meat and separate it from the bones. Vegetables can be thrown away.
7. Cut the meat in small pieces and salt the broth.
8. Spread the meat into shapes by about a third of the volume. Pour broth on top.
9. Let it cool to room temperature and take it to the balcony.
10. A hearty snack is ready. She'd have a fucking home, but under the water... Bon appetit!

Finally, the festive preparations are finished, the table is set, and the Blue Light is on TV. There is a chime fight, champagne is foaming in glasses, and people make wishes that will come true. Bon appetit, dear readers, and be happy!





We are all very much looking forward to the New Year, and we are looking forward to the minutes before it comes. When the clock is on the table, it’s easier and more fun. The New Year’s Eve salad looks very festive. Prepare for New Year's Eve this symbolic dish and plunge into the atmosphere of waiting for a miracle.

New Year’s movies that can create a festive atmosphere, not so much. "Site" I have collected 10 Russian films that will give you a New Year’s mood.