It happens differently in life.
It happens that in one place and at one time there occurs a luxurious abundance of products and the art of cooking begins to flourish, and cooks, competing with each other, begin to invent abundantly luxurious dishes. Yes, some recipes of such dishes take root among the people, get some fame and popularity. Later they try to cook such dishes either on holidays or in order to put dust in their eyes — that’s how we have a lot and we live well on our collective farm, glory to the CPSU.
And there are days, or even worse – times when groceries aren’t so good. And in the history of mankind, such times, alas, happened more often than times of abundance and prosperity. At such times, the remnants of professional chefs strayed into miserable flocks around the powerful and wealthy, and housewives and ordinary people entered the culinary scene. They had no time for inventions – to come up with what to eat from what is at home! And what is surprising – dishes invented in need very quickly became classics, and they are still loved by both the poor and the rich, recipes for such dishes continue to evolve, change and are overgrown with many variations. In a word, these are living recipes and the place of their registration is the people.
And now, go ahead, tell the working people about the culinary rules and how to eat right from the point of view of the next thinner diet guru. After all, if you don’t tell on TV, they will beat you. And tell them about separate nutrition or diets according to blood groups and Montignac – they will laugh! Probably, I am also part of the working people, because the sci-fi conversations of idle ladies about diets make me angry and laugh at the same time. And I’m much more interested in listening to the conversations of ordinary people about how to cook good, tasty and hearty food.
Here, listen and you how to cook a good dinner from what is left at home!
Surely a little flour is left! Do you have any eggs? Wonderful! Knead the dough. If there is a little flour, but a lot of eggs, then let’s knead a dough of three hundred grams of flour and three eggs. And if there are not so many eggs, then you need to knead half a kilo of flour with three eggs, but you will need to add water – one and a half shells – three times half a shell. Well, salt, of course, add, and knead well. And if there are no eggs left at all, then you can knead the dough with one flour – no more than a glass of water per kilo of flour. Only to knead such a dough will need to make a little more effort – well, yes, we do not get used to it! Knead, cover, let lie down – it will become softer and completely rolled out, in order to cut noodles from it.
We don’t need threads that are long and thin, like lace, we cut the rolled sheet of dough into strips the width of the palm, let them dry slightly, and then fold the strips one onto the other and cut the noodles as in the picture – let it dry further!
What else is there at home? Is there at least some small beans that, after soaking and cooking, are soft and crumbly? That it would be good to soak it, but boil separately! But no – take what is – half a handful of mash, or even rice – everything will work! With mash or rice, we will do exactly the same as with beans – soak, and boil separately.
At least a little meat, at least with a palm? That’s great! Meatballs can be made from meat, do not forget to add onions to minced meat, and season it properly. But, if onion is much more meat, then you can just cut everything into a small cube, and fry it – even if there is at least the smell of meat, this is enough. Pour the roast with water, let it boil, seasoning – that’s a great base, that’s all we need for a wonderful Hamrashi soup! Add noodles, boiled beans here, sprinkle a pinch of greens on the table! And if there was enough meat for the meatballs, then boil the meatballs, add noodles to the meatballs without sparing, let it be thicker, but don’t forget the beans!
Of course, if you cook hamrashi not out of need, but for pleasure, it would be nice to take a strong, rich broth. It would be nice to season the broth with saffron and boil the meatballs from well-made minced meat in it. Only cook meatballs so that the broth does not boil – let it boil just about, but we will not give it, we will not allow it! Then the meatballs will turn pink inside, and the broth will not be clouded with a piece of minced meat and foam.
Beans or mung bean are added to the soup already boiled so as not to spoil its color and smell. It will be enough if the beans are cooked with the soup for at least a few minutes.
If you respect yourself and your work on cooking clean, like a tear of broth, then it is better to boil the noodles separately. Although, to be honest, no one will condemn you if in this folk dish noodles are boiled directly in the broth. Moreover – noodles can be cooked much longer than usual! Down with stupid fashion, indiscriminately cook al-dente! Set aside fears that the noodles will boil! If the noodles are made as it should, then nothing bad will happen to it, and the noodles cooked to softness have their own charm – just try it once, and there you will understand and understand that our grandfathers were not fools to eat well.