What was prepared on the farm near Dykanka? Whether
“You ever, misters drank, pear kvass with thorny berries or to a varenukh with raisin and plums? Or whether it happened to you sometimes is putryu with milk? My God you mine what on light are not present kushanyev!“ Read “Evenings on the farm near Dykanka“ of Gogol? Admit to
, you wanted after these words now to go to kitchen and to eat something like that tasty that ate yes ate, and it was impossible to gorge on? I wanted. But in our kitchens there is no what the bee-keeper Rudy Pank had on a table, at Kozak Cherevik and “incomparable“ Solokhi.
So prepared on the farm near Dykanka? First of all flour products. Them the set occurs in the collection of stories of Gogol: a bagel, bukhanets, knysh with oil, a loaf, pampushkas, sweet teeth, cones, a grechanik, a cake layer, a palyanitsa. From second courses on pages of “Evenings“ eat dumplings and putryu. The hospitable hostess brings a pile of a varenukha or a slivyanka. And it is possible to prokhladitsya by kvass and its version - syrovtsy.
A bagel called a round pretzel, soft, strewed generously with poppy or sunflower sunflower seeds. The dough curtailed into a ring was cooked before in water or milk, and after baked in the furnace. Milk, butter, eggs, wheat flour and sugar are a part of a bagel.
Bukhanets is a white white bread of the small size. It was baked as well as usual home-made bread, on milk - fresh or skvashenny, on serum.
Treated knyshy - pie in which middle could put buckwheat cereal, fried onions or fried fat. Gave knysh also and with oil. Such pie prepared for a holiday or for guests therefore in dough put only white flour, milk, butter, eggs. In some areas to the test added mashed potatoes.
A loaf - the wedding round bread baked of sweet yeast dough. It was in every possible way decorated, giving, put a saltcellar with salt nearby. Only married women could knead dough for a wedding loaf, and in its furnace the married man had to put. The loaf was prepared also for arrival of important guests. From here expression “went to meet by bread - I will merge“. In certain districts the loaf was baked also on a funeral. It was cut on a cemetery and distributed to the family of the dead.
On a wedding baked also cones. For them used the same dough, as for a loaf. Rolled test layer, cut on rather narrow strips, strips knifed again and turned so that strips of the test “were dismissed“ in the form of a flower. Cones brought to guests during a wedding feast. Custom to bake a loaf and cones on a wedding remained to this day.
Pampushkas can be met on a table still. Fortunately, they did not become part of history, they can be tried and now. It is possible to speak and speak about pampushkas … And it is better to eat them - these gentle magnificent rich rolls with garlic - is with rich borsch, is in itself. Dough for them is kneaded rather sloping, on eggs, oil and milk, allow to rise twice, undressed on balls. Smear with the kindled oil, at first keep in molds on couple and later bake in the furnace. The size of a roll there is less bulb. Flour for them use both wheat, and rye, sometimes buckwheat.
Sweet teeth are the donuts from the sweet test fried in oil. Unfortunately, their recipes did not remain.
Baked from buckwheat flour a grechanik. Now grechanik call the flat cakes baked from the buckwheat cereal passed via the meat grinder, the mincemeat fried with onions (or the fried liver) with addition of eggs. The recipe of the real grechanik most likely is lost.
And, at last, a palyanitsa, - the rich bread from yeast dough made in the basic way. A form at it a little flat, flat.
From second courses dumplings were mentioned putrya with milk also. Putr is a porridge from barley, a spring-sown field, a buckwheat, millet. Trained her on milk. Sometimes for density added a handful of buckwheat flour. Mainly gave putryu in the winter. In Christmas and the Lent porridge was cooked on water, filled with malt and kvass.
Dumplings, they are trickled pastries, are familiar to all. Pieces rich or simple as on vareniki, the test boil in water or meat broth and give as an independent dish with fat, pounded with garlic, cracklings, fried onions. Sometimes they are cooked in meat and potatoes soup.
From alcoholic beverages in “Evenings“ the varenukha and a slivyanka are mentioned. Prepared for Varenukh on the basis of moonshine. Put on a bottom of a clay pot the cut apples, pears, berries, poured honey, filled up fragrant herbs, filled in with moonshine. Instead of a cover the top of a pot was covered with stiff dough and put in the furnace. Varenukh it was ready when dough was baked thoroughly. It was filtered and saw. Slivyanka was trained, insisting vodka on discharges with sugar and herbs. Stood her not less than a month, later filtered.
And the last - kvass. It is the most ancient drink which is cooked on the basis of bread (grain kvass carries the name syrovets), crackers, fruit (cherry, apple, quince, plum), vegetables (beet, cabbage, carrot). Add to kvass sugar and yeast for fermentation. It possesses curative properties, the refreshing and adipsous effect. In a word, it is the most useful and most tasty drink.