Rus Articles Journal

What it, a swede and what it is eaten with?

In the article Tomato or tomato? That our ancestors ate: small digression to literature and art K. Yu. Starokhamskaya wrote the following about a swede: Who knows what is a swede - will tell at a leisure? And a turnip all of us know that according to the fairy tale, and the swede is covered with an uncertainty gloom. And the word still such sonorous, I would tell - proud, a bryuyuyuyukva, and sho there, I was not going to find out. Suddenly tasty? Or it disappeared together with monasteries and their kitchen gardens? Having read to

article, decided to follow K. Yu. advice and to tell a little about a swede and about dishes from it. K. Yu. Starokhamskaya lives in fertile south countries where not only fine grows at of tomato, but also any vegetables and fruit grow ripe, and there is no need to them a swede to put. I lived in the childhood and youth in the north so I bryukovky am familiar with even more, than with turnip, and did not know taste of tomatoes about student`s years, them estimated taste only in 19 when I went for vacation to Kazakhstan to relatives. There tomatoes were not worse Odessa, large, sugar, will pull down in half - even asterisks sparkle.

Swede (Brassica napobrassica) - the direct relative of turnip and cabbage, more precisely their hybrid, treats family krestotsvetny, sorts of cabbage. Consider that this hybrid was for the first time removed in Sweden approximately in the 17th century, British and call it Swedish turnip (swedish turnip) and in the USA on vegetable counters it lies under the name a turnip (turnip) , already without prefix Swedish. When I for the first time here saw it in the Mexican shop Fiesta very much was surprised - did not think that at a huge variety of local vegetables and fruit use also a swede here. In camps of northern Europe the swede is widespread - it with pleasure is eaten both in Sweden, and in Germany, and in Finland.

The swede differs from turnip - it larger, in a form is more similar to sugar beet, on color - the top part lilacky, lower - light, slightly greenish. And pulp at it not yellow, but light, whitish, sweetish and without that slightly bitter taste that it is peculiar to turnip. The swede, except cellulose and carbohydrates, contains many vitamins C and And, also manganese is a lot of sodium and especially potassium (that is useful for cores). The swede prefers cool regions, exactly there it grows the most tasty. Grows ripe approximately in 3 months, and it can be kept, as well as turnip, in a cellar. Previously cleared of leaves, dried on the sun it is stacked in a box, pouring each row dry sand.

In early, the childhood, during war, we lived in Hugo - the western part of the Arkhangelsk region, in Kargopole . Soils there poor, sandy, a little fertile and summer quite short so not any vegetable grows. Here and turnip grew in a kitchen garden small. And the swede grew on 400 - 500 grams everyone, and even is larger. It is less exacting to heat, and taking into account big day length grows ripe for short summer in the north. Still advantage: it is possible to put a swede, as well as a winter black radish, after all other cultures, at the end of June, and to clean at the end of September, then it becomes more sweet. The grandmother soared a swede in the Russian oven, in a chugunka and what it was tasty and fragrant! Still the swede was dried for the winter, in the Russian oven too, cut strips, turned out as croutons, about 2 - 3 cm in length, it was good to gnaw in the winter, we had no sunflower seeds there, and the swede quite replaced them. My aunt, that lives in Nyandoma , too in the Arkhangelsk region, still grows up a swede in a kitchen garden, and dries it a little for the winter. And on all North - to the West of Russia , - in the Arkhangelsk, Vologda, Leningrad areas, in Karelia, it is grown up by gardeners.

When after war we moved absolutely to Far North, in Naryan - Mar , instead of a swede it was necessary to eat a turnip. Generally consider that the turnip is a fodder kind of a swede, it more cylindrical form, is extended in length, but to taste and coloring practically does not differ. In Naryan - to Mara in those days the Experimental zone station of Institute of Polar agriculture worked with . There also grew up a turnip enough in a large number, most likely, on a forage for cows - the station had the dairy farm. And us, school students, sent to cleaning of a turnip in the fall, we went very willingly, to us allowed to eat a turnip and to take 2 - 3 features home. At an acute shortage of fresh vegetables, and it is more correct to tell, their almost total absence, the turnip to us seemed not worse than apples!

In the last decades the swede in Russia was unfairly forgotten, many do not even know its taste. Selection work with it in the vegetable direction was almost absent, and only two grades of a swede are most often used now: Krasnoselsky , early ripe and Swedish yellow - a grade of sredneranniya, high-yielding, well remaining in the winter.

From a swede it is possible to prepare various dishes, using both crude - in salads, and boiled - soared. It is good in combinations to other vegetables, in vegetable stews, it can be stuffed as turnip. I already mentioned that the grandmother just soared a swede in an oven, and ate it with pleasure, without adding anything, but and time it was - military, hungry. It is necessary to bake a swede 2 - 3 hours. My aunt cooks salad from a swede with carrots. There is a recipe:

Salad from a swede with carrots.

to Clear and rub 1 average swede or a half of big, 2nd carrots on a large grater, to add 1 tablespoon of raisin and as much the crushed nuts, any, it is better walnut, it is a little salt to taste (though it is possible also without salt), to dress with easy mayonnaise.

I have very old recipe-book, still pre-revolutionary, the text with " there; yatyam (Kommersant), so in it not less than ten dishes with use of a swede. I will use it and I will provide three recipes, of course, slightly having modernized style. By the way, in all recipes the swede is boiled at first by 1 - 2 minutes unpeeled, and then already clean and put on use.

1. Soup from a swede with potatoes and barley grits.

Two swedes to wash up, lower in cold water, to boil 2 - 3 minutes, to take out, clear and cut in cubes. Then to fill in in other saucepan with already hot water when begins to boil, to pour a half-glass of the washed-out barley grits, to add a butter spoon. To cook on slow fire of 20 - 25 minutes. Then to add 6 pieces of the peeled and sliced potatoes, to pour in 3 glasses of whole milk, to cook longer on small fire to readiness, without giving to " milk; to escape . Soup is ready.

2. Sauce from a swede. 2 averages of the size of a swede to wash up, fill in

with cold water and to boil. To clear, cut in cubes, to fill in with meat broth that covered. To add there a quarter of tablespoon of salt, 1 tablespoon of butter, a half of tablespoon of flour. To cook not less than an hour, occasionally shaking a saucepan. Sauce to razvarny and fried beef, to cutlets, or to toasts is served.

3. Sauce from a swede with Malaga. to boil

of 6 pieces of a swede in the added some salt water, to pour cold water, to clear, cut on several parts. To shift in a saucepan, to add the butter tablespoon pounded and a half a flour spoon, a sugar tablespoon, to fill in with two glasses of beef broth and a glass of Malaga (sweet grape wine), to boil under a cover, so far the swede upret, and sauce uvaritsya to sousny density. Such sauce is fine addition to any meat dishes.

So bon appetit, and let the swede will return on our tables!