Description
As I previously mentioned, my grandmother was a master hash, which gathered not only relatives but the whole village. According to family tradition, the soup grandma used to make not pots, as we are now, and buckets!!! And sometimes 3 or 4 buckets at a time. In the past not only drank tea samovars "to sweat", but the hash slurped until "the belly will not crack." And my grandmother was a very special hash. Now the master of Haute cuisine say that the main thing in the dish dressing. So, my grandma was a simple man, but this culinary wisdom knew better than famous chefs. I've kept this family tradition and now we come to the house to "grandmother's soup". By the way summer holiday feast, we always begin with a hash. You are welcome!
Ingredients
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Potatoes
6 piece
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Cucumber
5 piece
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Meat
200 g
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Carrots
3 piece
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Onion
1 piece
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Brew
2 l
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Chicken egg
4 piece
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Greens
1 coup
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Sunflower oil
4 Tbsp
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Mustard
1 tsp
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Salt
Cooking
So, as you know, a set of products for the hash is the most common. So, the basic process is familiar to everyone. It's all in the details or in my grandmother's secrets.
Secret # 1. The ends of the cucumber RUB on a small grater, to give the soup a special, full-bodied aroma of freshness. The rest cut into cubes.
Secret # 2. Finely chop the onion, to prisolit and a good promyat, you can mash these with a potato masher. With this procedure, the onion gives up its aroma in the brew loses its sharpness and bitterness.
Separate the yolk from the white. Protein crumble, and the yolk...
Secret # 3. This is the main secret of grandma's hash!!! the yolk sprinkle with salt, add the sunflower oil and carefully triturated. The yolk absorbs the oil, and the oil is absorbed in small bits of yolk will give a flavor to the cold soup, and at the same time will float grease spots on the surface. Thanks to this filling hash and gets your unique taste. When cooking the filling, there are several nuances. If you have a white kvass Ochakovo "family tradition", then please note that it has a full balanced taste and contains salt, so add salt a little bit, only onions and egg yolks.
If you cook with a dark, sweet brew, then suggest to the yolks add the mustard and Apple cider vinegar, it will give zest to the dish.
Now we cut all the remaining ingredients -boiled meat, boiled potatoes and carrots into desired size cubes. Grind the herbs. Add dressing made from egg yolks, which is pre-stir with a small amount of kvass, so it has been easier in the hash. Pour kvass. Mix well. Poured into plates. We invite all to the table!
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