Stolovsky fresh cabbage salad

Both me and me a recipe for vinaigrette !!!
We are waiting!

Remember or search for the name of the bun. I don't remember those 5 kopecks each. I remember 9 (calories). Freckle? Kuntsevskaya? French? Oktyabrenok? Autumn? I have a collection of GOSTs for bakery products for enterprises. Find the name of what kind of loaf it is, the rest is a matter of technology.

Girls, I remember that they were 3 kopecks, not 5.

Maybe from you, but I could buy 4 buns for 20 kopecks from us. And is the price the main ingredient in the recipe? The author of the topic asked to clarify the name of the buns. I pointed it out in a later post.

[Mikhaska]

Mikhaska,

I looked in several books of the Soviet period and guests (I just forgot to write). The school roll is nowhere to be found! There are any, but not school.

Mila1,

What is the percentage of "strength" of the essence? What is written on the bottle?

Tek-s, rebziki, I'll write a vinaigrette!)))

[Mikhaska]

Mikhaska, - Irina, it's not about the price of a bun. Simply, what if they go in a book with that name?
Scarecrow, -Nata, are there Gostovsky buns for 3 kopecks?

[Mikhaska]

Mikhaska, - Irina, it's not about the price of a bun. Simply, what if they go in a book with that name?
Scarecrow, -Nata, are there Gostovsky buns for 3 kopecks?

I have a huge number of guests, but the names there are Soviet, that is, not by pennies, but: high-calorie, Vyborg, butter crust with raisins, freckle, etc.

What is the percentage of "strength" of the essence? What is written on the bottle?

Nat, 70% painted

The school roll is nowhere to be found!

Well, herooooolki are green ...

[Vegetable vinaigrette]

So the drum roll - Vegetable vinaigrette, please love and respect!

Net weight of all products (ie excluding "scales", shells and rinds):

potatoes 230g
beets 180g
carrots 120g
canned green peas 100g
onions or green onions 150g
pickled cucumbers (can be replaced with sauerkraut) 200g
vegetable oil or mayonnaise or dressing 100g
Ooooh, how many interesting things I have now learned about the table's vinaigrette. Potatoes are boiled in cubes !!! That is, in canteen conditions, the contact of the cook's hands with ready-made vegetables (cooked) is minimized (this is about cleaning and slicing), since the shelf life of the dish is greatly reduced due to the deterioration of the sanitary condition. Potatoes are boiled in cubes at a low boil for 15-20 minutes (until half cooked), then almost all the water is drained and, covering the pan with a lid, steamed until cooked (on the rest of the water). It is recommended to cook only really crumbly (boiled) potatoes in the skins. Carrots and beets are also cut into raw cubes (10-12mm side) and only then are allowed to cook in a frying pan. Beets - with a small amount of water (10% of the weight of the product) 50-60 minutes, carrots with water and vegetable oil (5% and 2% of the weight of the product, respectively) for 15-20 minutes. Then they cool in the same dish and only after that they mix everything together. With this processing, potatoes do not boil, and beets and carrots retain their natural bright color. Neither sugar nor vinegar is specified in it. Only pickled onions, as one of the options for replacing regular onions. Refueling - optional (I wrote the indicated options).

Oops ... wow! All my life I have been making vinaigrette exactly the opposite, that is, I was cutting already cooked vegetables. And I also wondered why the taste was not at all the same as in public catering ... So, where the dog rummaged somewhere ...
Thank you, Natus!

Nat, 70% painted

Everything is very simple. Your essence is 35 times stronger than what we need.Take 3 ml of your essence (type it with a syringe, for example), pour it into a graduated dish and add water to the 100ml mark (strictly speaking - 105ml, but there is no such markup in any glass))).

Hurray, hurray, I'm the first for the vinaigrette!
Natusya, big thanks, we have to pile!
And I have never heard of this method of cooking vegetables!

Everything is very simple. Your essence is 35 times stronger than what we need. Take 3 ml of your essence (type it with a syringe, for example), pour it into a graduated dish and add water to the 100ml mark (strictly speaking - 105ml, but there is no such markup in any glass))).

Natashch, here I am stupid realized. and there is a syringe and a small measuring cup for the medicine I intend now

And by the way, here's another question, but if you do it according to a smart book, but ...
Peel the vegetables, cut into cubes and boil them for a couple, won't it work?
Well, don't the Shoby bother with a separate cooking-cooking?

[Trishka]

Trishka,

You know, potatoes can withstand this quite well, but a fair amount of substances will probably be washed out of beets with carrots and float into the water that boils below. Although you can try to put it in a bowl (my double boiler even has a separate container for steaming rice - just a bowl without holes), I don't think that a lot of water gets into it, it usually flows down the lid. Need to try!

Well, so we grill beets and carrots in the water too ...
Although there is much less of it than when for a couple?

Well, so we grill beets and carrots in the water too ...
Although there is much less of it than when for a couple?

That's what I'm talking about - how much water will be there and there. Oooh !!!! Listen !!! Let's wrap it in foil? !!! Close the foil with a trough and close it on top so that water does not flow into it. It will be steamed in its own juice. You can also bake this way (I almost always baked beets in ....) .. Pancake !!! I'm completely dumb. Microwave !! AAAAA, I'm definitely stupid!))) I've always baked beets and carrots in the micra. Only as a whole. So you can chop up into cubes and bake into cubes! You just need to close the lid and pour a couple of tablespoons of water, otherwise the microwave is very "dry", it removes moisture from the food.

Here, thanks to the foil, but in the micr I cooked a couple of times the way you write, I didn't really like the evens, they really are some kind of "squeezed out" poluchayutstsa!

[Scarecrow]

Scarecrow, - Nata, if you believe the Internet, then buns for 3 kopecks are from the capital.

Thanks for the coleslaw and vinaigrette recipe.

After I bought a Bosch cube, I cook potatoes in cubes. I like it very much and delicious, you can't digest it.

Well, herooooolki are green ...

I found a school bun! This is the 1958 recipe from the book of the confectioner's pillar - Kengis! I'll write, only in my blog, otherwise we perekolbasil the whole topic with salad))).

potatoes 230g
beets 180g
carrots 120g

I always thought that beets were more than other ingredients, but it turned out - potatoes ... probably due to the fact that beets colored everything.
Yes .... the technology is interesting. In cookery, they used to sell vegetables boiled in peel, I thought they were used to crumble vinaigrette. It turns out there are so many nuances. Therefore, it is difficult to repeat the same taste at home.
Thanks, I'll try to play with the scales now.

I found a school bun! This is the 1958 recipe from the book of the confectioner's pillar - Kengis! I'll write, only in my blog, otherwise we perekolbasil the whole topic with salad))).

Let's go here:

School bun

Vegetable vinaigrette, please love and favor!

Net weight of all products (ie, without "scales", shells and rinds):

potatoes 230g
beets 180g
carrots 120g
canned green peas 100g
onions or green onions 150g
pickled cucumbers (can be replaced with sauerkraut) 200g
vegetable oil or mayonnaise or dressing 100g
Ooooh, how many interesting things I have now learned about the table's vinaigrette. Potatoes are boiled in cubes !!! Ie.in canteen conditions, the contact of the cook's hands with ready-made vegetables (cooked) is minimized (this is about cleaning and slicing), since the shelf life of the dish is greatly reduced due to the deterioration of the sanitary condition. Potatoes are boiled in cubes at a low boil for 15-20 minutes (until half cooked), then almost all the water is drained and, covering the pan with a lid, steamed until cooked (on the rest of the water). It is recommended to cook only really crumbly (boiled) potatoes in the skins. Carrots and beets are also cut into raw cubes (10-12mm side) and only then are allowed to simmer in a frying pan. Beets - with a small amount of water (10% of the product weight) for 50-60 minutes, carrots with water and vegetable oil (5% and 2% of the product weight, respectively) for 15-20 minutes. Then they cool in the same dish and only then mix everything together. With this processing, potatoes do not boil, and beets and carrots retain their natural bright color. Neither sugar nor vinegar is specified in it. Only pickled onions, as one of the options for replacing regular onions. Refueling - optional (I wrote the indicated options).

Thanks for the vinaigrette! I read many times that people do not cut food first, and then they cook. But she cooked herself, as I thought, in the old fashioned way ... but it turns out that there it is! In the old fashioned way, raw vegetables are first cut!
So, everything new is well forgotten old.

Girls, I was once fond of recipes from the "Samobranka Tablecloth" magazine, so I found a vinaigrette "from a kazanka"
We take a cast-iron cauldron or a duckling. Cut the raw beets into cubes, put them in a cauldron, pour 2 tablespoons of vegetable oil there, stir so that they are covered with oil, level them.
Then we cut the raw carrots into cubes, put them on the beets without stirring. Cut the potatoes into cubes from above, also without stirring.
Pour 3 tablespoons of cold water (exactly 3) into the cauldron, close the lid, put on high heat, bring to a boil. boil for 3 minutes, turn off and milk to cool. Never look into the pan until it cools completely.
While the pan is cooling down. cut as desired: sauerkraut, cucumbers. mushrooms, who loves what. add green peas. When the pan cools down, mix everything, pour in a little vegetable oil. it is very convenient to crumble everything in the evening, boil and leave to cool overnight. and in the morning it remains only to add everything else.
Maybe someone can use this method of cooking (honestly, I didn't cook it myself, but now I'll try)

I began to cook vegetables for a vinaigrette in pieces when I bought a Panasonic multicooker. I cut vegetables into cubes, put them in a double boiler, some potatoes, the other beets (down) + carrots (for beets). Steam cooking for 1 hour. For my family of three, it's great.

[Tashechka58]

Tashechka58, but I did not like the potatoes from the steamer. Somehow not tasty, it smells somehow wrong. It tastes better for me just to cook in a saucepan in water. Moreover, it is fast. While I cut everything else on a combine, the potatoes are already ready. I take it straight out of the pan with a slotted spoon and immediately into a salad or vinaigrette.

While the rest I cut everything on a combine

I don’t have such a combine

[Giraffe]

Giraffe, Nda, the portayka turned out to be specific))). And who will you have so much with your-our glasses?)))

Oh, yes, it would be something to worry about. My daughter hasn't eaten it yet, but my husband, so, just tried

Are you interested in GOST-82 for vinaigrette? There is a difference in grams and in the way vegetables are prepared.
By the way, no mayonnaise, only oil grows. or a dressing that is also attractive (oil, vinegar, salt, sugar, pepper).

dressing, also attractive (oil, vinegar, salt, sugar, pepper).

I'm interested in how much according to GOST in grams

I'm interested in how much according to GOST in grams

There is a dressing in my book (more precisely, several dressing options, and this is in addition to mayonnaise and vegetable oil). I'll have to compare later!

Oh, by the way, I still have a vinaigrette in another Soviet book, I have to look what is written there about this.

[Natasha]

Natasha, but about the vinaigrette according to GOST it would be more convenient in a separate recipe, eh?
Then I don’t remember that one should look for vinaigrette in cabbage salad.

[Natasha]

Natasha, but about the vinaigrette according to GOST it would be more convenient in a separate recipe, eh?
Then I don’t remember that one should look for vinaigrette in cabbage salad.

I support !!!

There is a dressing in my book (or rather, several dressing options, and this is in addition to mayonnaise and vegetable oil). I'll have to compare later!

Oh, by the way, I still have a vinaigrette in another Soviet book, I need to look what is written there about this.

Natasha, I am very interested in the layout of the gas station

Lives here now The vinaigrette

Thank you, it turned out very tasty. My husband came up every other day in the evening at 8 o'clock and said, "Poorly in 15 minutes, another delicious salad with cabbage, what was it ..." Although when he ate he said something like "Well, okay." Made it, in short

[Nata]

Natathank you for the recipe
Today I made a bowl of salad, so everyone ate only it. Nostalgic

[LarL]

LarL,
OlgaGera,
I know how to hook these men!)))

PS: Olya, happy birthday to you, be healthy and may the cherished bowl of salad always be on the table!))

let the cherished bowl of salad always be on the table!))

and something else to the salad
Thanks, Nata

Tus, and if instead of green onions add onions, cut the amount of onions, what do you think?

[Crochet]

Crochet,

No onions, trust me. Or green or remove it altogether! Later guests for this salad allow either carrots OR green onions.

Hang up ...

I already bought green onions ...

But for the future I will keep in mind that information is necessary in any way, for me, at least ...

The salad is almost ready, after taking the sample I will unsubscribe ...

[Crochet]

Crochet,

I don't believe in my happiness! I will "treat" YOU))). Urrraaaaaa !!!

I will "treat" YOU

I didn't want to upset you, but I don't want / can't / won't deceive you either !!!

And I don't eat that either ...

Govinda won't order me ...

Here I am such a bastard ...

But with the review, I will screw it up anyway !!!

I sit, dumb, how to get 100 gr from 9% vinegar. 2% ...

Dilute 1 to 4.5, i.e. 18 g vinegar 9% + 81 g water

[Scarecrow]

Scarecrow, I am grateful for the simple and delicious recipe, with chicken and fried potatoes in the princess, the salad for dinner went with Hurray! Thanks again.

[Crochet]

Crochet, and this salad did not please you, is it raw?

[Tanyush]

Tanyush, in principle, I do not understand mixed salads, especially with dressing ...

I eat some vegetables, but only solo ...

I can chew on carrots, zucchini, a piece of pumpkin, I really like raw beets ...

Tomatoes, peppers, cucumbers are not mine ...

But the best vegetable for me is raw champignon, I love it ...

Tuska, for the salad thank you / hugs / kissing, all my eaters rated 5+, on a five-point scale ...

Prescribing a prescription for permanent residence !!!

[Nostalgia !!!!]

How delicious! Did everything according to the recipe.Nostalgia !!!! Nata thank you very much! : rose: I usually have any salad and the next day it remains, but here everything was grinded and the next day they asked to cook it.

Prescribing a prescription for permanent residence !!!

Both I and I prescribe.

[or carrots 100]

I also cooked yesterday - my husband, poor fellow, overeat. Cabbage soul)) ...

Oh, I got into my collection of recipes for schoolchildren's nutrition (1959), and so there this salad looks the same as in the Collection of 82:

As additional information, I am holding in my hands the "Collection of recipes ..." (Moscow Economy 1982) in "White cabbage salad":
Fresh cabbage 789g (net) - 986g (gross)
Green onion 100g
or carrots 100r
Vinegar 3% 100g
Sugar 50g
The oil grows. 50g
Salt 15g per 1 kg of cabbage
Still, since 68, the recipe has changed.

For grams I can't say for sure, but the composition - yes. There, too, OR carrots OR green onions. Only vinegar 2%. By the way, I liked it much more with 2% and with the amount of sugar according to the 68g recipe, which I gave at the beginning of this topic. I tried the recipe from the 1982 Collection to compare - very sharply sweet and sour. And too sweet for my taste.

Therefore, it turns out that it was not changed after 68, and before that it was in several versions.