Murtsovka - an old Russian cold soup

[Preparation]

Murtsovka - an old Russian cold soup

Category: First meal

Kitchen: Russian

Ingredients
Green onion (onion red)	large handful (1 pc)
Well water (sour white kvass)	2 glasses
Rye bread, borodinsky or rusks	4 slices (large handful)
Hemp or sunflower oil, unrefined	2 tbsp. l.
Salt	taste
Pepper	taste

Cooking method

• Murtsovka is a Russian liquid cold dish, the basis of which is always bread and finely chopped onions (onions and / or green), as well as kvass, and in some, especially hopeless cases, in extreme need, simple well or spring water. And what to do, at all times the Russian man had to work hard, but he could not eat his fill. The proverb “the need for inventions is cunning” and refers to such soups as murtsovka (close to the prison), because they added everything that was in season or everything that was at hand to these soups.
• The simplest option, which I am showing, is purts with bread, onions, water and hemp oil. And if you are lucky enough to catch a couple of small fish (smelt) in a nearby pond, and the only chicken will lay a couple of eggs, then you can consider yourself, in fact, the happiest person in the world. Well, this, of course, if a glass of very chilled vodka is added to everything.
• Information about murtsovka is found in works of art, in the memoirs of various authors in the late 19th and early 20th centuries. They also mention other components of this unpretentious dish: sauerkraut, radish and even the addition of alcohol.
• Yesterday, circumstances, one might say, prompted us to join this old Russian dish - the lights were turned off at the dacha, for a long time! So we tasted it, and nothing, we were completely satiated, and it turned out to be much better than we imagined.
• In the presence of young chives, homemade garlic-flavored croutons and branded hemp oil, the experiment turned out to be successful.
• Preparation
• - Wash fresh young green onions, chop finely and cover most of them with salt with a wooden crust in a bowl.
• - Pour the onion with ice water, put diced bread or crackers, add a spoonful of vegetable oil and the rest of the onion, pepper to taste.
• - Add a few drops of natural vinegar if desired.
• When using crackers, which is much tastier, let the soup brew well until the crackers are completely softened. Serve with a glass of vodka with hot potatoes and herring. Well, that is, of course, if you are lucky enough to have all these supplements in stock.
• And so, as they say, not to fat, maybe I would live!

Note

During the preparation of this recipe, I was advised by my mother, who knows firsthand the taste of such soups, like many representatives of this old pre-war and military generation.
My grandmother poured such soups with Russian white kvass cooked in plain rye flour. I remember very well how she brought the recipe for this kvass from the cordon from the Voronezh region. Kvass was made at the beginning of summer with the onset of hot days in a huge two-bucket saucepan and stood in the cellar practically until autumn. This white sour kvass was used mainly for okroshka. But sometimes they enriched it with a decoction of black rye bread crumbs, poured it into bottles, added raisins, a little sugar, and after a few days, a highly carbonated kvass for drinking of a darker color was obtained. I announce the recipe, it is simple, especially since I promised to expose it last year. I look forward to hot July days, it won't work earlier.

And where in the Moscow region can you fearlessly drink well water?

By the way, just a couple of weeks ago, walking through the Bitsevsky forest park, I went down to our unforgettable river, Chertanovka. And what did I see? A dirty little stream, after "bathing" in which about thirty years ago I had to wash my clothes for a long time, turned into a clean living stream! This is how the decline in production affects. From the slope of the ravine along which she runs, a spring lined with stones gushes. I drank water from it !!! And she's still alive! As I was told, there are several such springs. Hurray, ladies and gentlemen! The world has become a little cleaner (at least next to my "small homeland"

As I understand it, this is a very simplified version of okroshka? Kvass + bread = satisfying, onions = vitamins, benefits. And, looking at the photo, I generally remembered that there were crackers, onions, and kvass in the house. There is no hemp oil, but there is sunflower oil

And where in the Moscow region can you fearlessly drink well water?

If you want murtsovka - dig deeper well !! After all, if the basis is simple water, then special requirements should probably be imposed on it!
How good, there is still hope, the river has come to life, the springs have not dried up! And in the fridge there is not only kvass and bread! Let's be glad about it, yes, Tanyusha! And you still have sometimes an Internet !!!

A beautiful little purse, I just want to call it: "Moore-meow"!

The world has become a little cleaner (at least next to my "small homeland"

Also noticed! Only production begins to "rise from the ashes" again ...

If you want murtsovka - dig deeper well !!

How much deeper is it? For example, my well is 33 m long and only rusty water flows and it smells of oil (maybe gold oil vein discovered?)

[Rada-dms]

Rada-dms, A recipe from childhood, sometimes made by my grandmother. I liked it so much. Thanks for the recipe, they recalled the name, only vegetable oil.

Olga all ingenious is simple! Thank you for reminding us of forgotten but very good recipes!

just right for me ... yesterday I brought a whole bunch of onions from the dacha ... you don't even need to think about where to put the leftovers from a Korean snack ...

[I am glad]

See, I am glad you spent a lot on that damn melon, since now you are sipping soup on empty water! But, I see, your mood is quite cheerful ... Looks like hemp oil is doing its job, ah-ah-ah?

Looks like hemp oil is doing its job, ah-ah-ah?

How he does it! Especially when you dip bread into it and sip a glass!

[Vinokurova]

Vinokurova, in, exactly! And I'll make a Korean bow then!

[Anatolyevna]

Anatolyevna, so many have already crossed: I suggest to YOU!

Thank you for reminding us of forgotten but very good recipes!

Glad that I was able to refresh my memory!

And I'll make a Korean bow then

come on, come on ... I ate mine, I'll come to you ... just look there, the tomatoes are full of pasta, otherwise Chucha will come, put on his glasses and start squealing:

You didn't fry the tomatoes a bit

do you need it ?.

That's how many years I've been on the site, and only today I saw this Murtsovka !!! In my distant childhood, in a distant Siberian village, my grandmother prepared such a dish. How delicious it was !!! Once I decided to try it, already living here, in the suburbs. And the bread is not the same, and the water is not the same, and the sunflower oil is not that. So Murtsovka remained only in my memory.

Not mine, but the quote seems to fit this dish too:
... all this primordial cuisine in literature sounds, of course, uplifting and tight, but it tastes so-so. It's not that bad, in some places it's even very tasty, only since then the great French chefs of the 18-19 centuries have simply raised the level of cuisine to an unattainable height (and now they seem archaic).

My grandmother was from a Cossack village near Orenburg. She was very fond of murtsovka. Sometimes I made it with onions. But she definitely added a drop of vinegar to the dish.

[liusia]

liusia, Lyudmila, it's great that the recipe evoked pleasant memories of my grandmother! I put it up for the competition as a little-known old dish, but, the funniest thing, I did it a couple more times, it went like that when the first one was not there.



flame, yeah, if the bread is bland, then you can add vinegar, that's what I advised in the recipe!
My Cossack grandfather from my father's side did not know such a dish, he lived in Ukraine.
And I also tried to add finely chopped raw mushrooms, slightly salted before this and flavored with vinegar, it turned out cool, in the spirit of asceticism of the dish itself and more satisfying! So, if anything, we will not be lost with such a historical experience of survival!

Not mine, but the quote seems to fit this dish too:
... all this primordial cuisine in literature sounds, of course, uplifting and tight, but it tastes so-so. It's not that bad, in some places it's even very tasty, only since then the great French chefs of the 18-19th century have simply raised the level of cuisine to an unattainable height (and now they already seem archaic).

And the tastes become different, the receptors no longer respond to simple food, even the classic cutlets already seem insipid and become boring quickly.
Now I eat very simply, I am not sophisticated, as I realized that I have simply become slaves of the kitchen. So the taste for simple food was restored for six months, but now just grated beets with a piece of their black bread seem divine in taste.

[Rada-dms]

Rada-dmsThank you for remembering such a simple and interesting recipe.

I agree that we are fed up with complex recipes. Also, I enjoy eating rice and buckwheat just, without everything, a little salt, sometimes without oil. After all, this is also very tasty. And the taste of such a simple food is not primitive, but bright.

[flame]

flame, flame, and I taught myself to buckwheat, but I can't eat rice without everything. I make it without salt with zucchini and grated carrots, but then I add ghee and I can drip a little soy sauce. Although it is delicious with zucchini and carrots and without salt.

How interesting) And I know Murtsovka from my family as a snack on the table with vodka. Sauerkraut, onions, jacket potatoes and fragrant sunflower oil. That is, of the similar ingredients, only butter oil. I'll have to ask my mother where "our" came from)
I saw a familiar name, my eye caught

[Shyloopaya]

Shyloopaya, what a good snack with vodka! It was already when the people "got rich" that Murtsovka changed so much.