Selyanka meat team from E. I. Molokhovets

Category: First meal

Kitchen: Russian

Selyanka meat team from E. I. Molokhovets

Ingredients
Meat broth	5 l
Pickles	3 pcs
Brine	400 g
Miscellaneous meat	400 g
Different salted mushrooms	400 g
Olives, olives, capers	according to d. zhina
Tomatoes	300 g
Bulb onions	2 goal

Cooking method

Well, that means ..., meat hodgepodge ... national team.
And I cooked it according to the technology (why this concept is applied, I will explain in the process) Elena Ivanovna Molokhovets. (No. 59. Selyanka meat)
I don’t know about you, but I really ... love something to “work” according to her precepts, that is, to master the legacy of this, I am not afraid of this word, great woman.
🔗
So.
We cooked jellied meat for Easter.
Traditionally, we cook it from beef leg, and it was cooked exactly as Elena Ivanovna recommended to cook beef broth:
"... Prepare 1 or 2 pound beef white broth, with roots, pepper and bay leaves ..."
🔗
You always get a lot. So this time the broth remained.
Here he is. On the veranda stood, in the cold, here and ..., the one that has already been filtered in the photo. Twice and.
🔗
Why filter? Therefore, STAFF:
"... strain and when the broth is ready, put a plate in it with small pieces of chopped different meat, such as: boiled or fried beef, veal, chicken, ham, goose, duck, sausages, a little bit of everything ..."
That's why I adore Elena Ivanovna's recipes, so names for this: "... a little bit of everything ..."
There is freedom for interpretation and there are no boundaries for imagination, no framework for…. In general, whatever you want - then do it. It is not forbidden.
Here's what I found. What's in the bins, what's in the general store bought. The main thing is that there are no chemicals such as liquid smoke or soy meat. Only natural, both in terms of origin and in terms of preparation.
🔗
I will not list what is called and how. Following the precepts of Elena Ivanovna. Use what you have, a little bit of everything.
I will only note that everything must be cut into small pieces. And there is more convenient and ..., in general, it is not necessary to large.
🔗
🔗
🔗
🔗
🔗
The only comment. Smoked ribs, which "from a pig" I immediately chopped into pieces. To fit in a spoon. Those who do not like them will spit them out, but those who like them can hide them behind their cheeks, for example, "in reserve", or swallow them, crunching them with a cartilage ... in general, it is more convenient when the size is small.
🔗
Well. I sent the meat set to the broth, brought it to a boil, simmer for fifteen minutes, closed the pan with a lid and left it aside. The time will come - we will return.
Then Elena Ivanovna:
“... finely chop 1 onion, fry in spoons of fresh oil, add 1 spoonful of flour, lightly fry, ...
I took a large saucepan. She's really thick and thick-walled. And ... almost cast iron.
We put on the fire, and one and a half spoons of fresh homemade cow butter go there. No other way. Other oil will only spoil everything.
🔗
And then everything follows the instructions from Elena Ivanovna. The picture is all there.
🔗
"... dilute with broth ..."
Here I allowed myself some ad-libbing. What to do? The long-term habit of self-will and ... a creative approach to understanding the heritage has not been canceled.
I added, in a word, tomatoes…. There are no good "live" ones yet, so I had to take canned food, which was peeled in its own juice.
I laid it out, cutting them not very finely beforehand, together with my own juice in a saucepan and mixed well.
🔗
Here at this moment I want to draw your attention!
"... put two salted, peeled, sliced cucumbers ..."
Without which the hodgepodge cannot be, in principle! Opinions vary. Anyone. BUT! Without real ones, so that with dill, currant leaves, horseradish, garlic, from a barrel ..., pickles, alas, don't even start cooking a hodgepodge.
And, of course, a couple of glasses of brine from this very barrel should be prepared. Required.
🔗
There is an opinion that cucumbers should be peeled. Probably this is so when you buy cucumbers "from the wrong hands." We have them at home. We grew ourselves, salted ourselves, so I just crumbled them into cubes. Together with the peel. She, by the way, is not at all tough. Because the correct variety for salting is grown.
🔗
"... a dozen olives ..."
Well, there were no green ones. Only these ... almost black. But capers were added. But both that and another came from Greece "from their own". Homemade, in some way, salting.
🔗
With mushrooms ... here Elena Ivanovna gives the most extensive recommendations:
“..6 - 12 champignons, 6 - 12 pickled mushrooms; 6 - 12 salted milk mushrooms, pouring boiling water over them once, or fresh porcini mushrooms, saffron milk caps, oily mushrooms or milk mushrooms, in this case they must be cleaned, doused with boiling water and cooked separately, removing scale ... "
I didn't take champignons. There are only dry whites, I didn't know to soak in advance. Therefore, he "shook" what is called the White Sea reserves, that from the Kola Peninsula.
Salted russula.
🔗
And milk mushrooms. Also salty. While washing, cutting, I could not resist. Cracked a couple. Oh and ..., in general, I cracked and that's it ....
🔗
And in the sequence already indicated I put it all in a saucepan.
I will additionally note. After I laid out the cucumbers, I brought the contents to a boil and cooked for seven minutes to soften the cucumbers slightly. And having laid out the olives and capers gave them only three minutes.
🔗
Mushrooms. Here again for five minutes, after another bubbling, after they are released into the pan.
And ...
"... pour 1 - 2 glasses of cucumber pickle ..."
🔗
As soon as it boils again, in about three minutes ...
"... They also put fresh cabbage doused in boiling water ...."
I will only note that it is best to chop the cabbage not in long such strips, but in shorter ones.
🔗
And here again ... well, just adored !!! Phrase: "... When will everything be ready ...". Not earlier, not later. Exactly - WHEN. WILL BE. DONE.
🔗
"... put all this in a common broth to different sorts of meat ..."
🔗
But I did not implement this recommendation:
"... add from ½ to 1 cup sour cream or heavy cream, boil once, pouring small dill and green parsley into a soup bowl, and who loves a good handful of finely chopped green onions ..."
Why?
Firstly, the fat content of this hodgepodge and without sour cream "wow" it turned out.
Secondly, if you refuel, as Elena Ivanovna recommends, then you need to eat it right away, but it doesn't work.
He just covered it with a lid and let it simmer for another half hour on the smallest fire.
🔗
And then ... he took it off the fire and put it in the cold canopy ... for the night. Insist.
And this is what happened in the morning. Well, not that it is quite straight "in the morning", but so ... slightly "after noon".
🔗
And very much, I will honestly tell you ..., under a glass of distillate, with a slice of lemon, I had a good lunch.
Angel to you at your meal.
🔗
Note:
Issue: “... From 1 to 3 pounds. beef.
Meat is not full of dishes.
Korenev, onion.
Spices, lies. oils, lies. flour.
An incomplete plate of different fresh or marinas. mushrooms. 12 olives, 2 pickles.
1 - 2 cups cucumber pickle
¼ cocoa of fresh cabbage.
½ - 1 stack. fresh sour cream or cream.
Dill, green parsley and green onions. "