Many miss the mashed potatoes and gravy from Soviet canteens. Tasty, airy, with a characteristic texture, it differed from homemade variations, as it had its own secrets. And to this day housewives cannot replicate this taste, no matter how hard they try. EAOMedia will tell you how to do this.
“Pureshka” from the USSR: ingredients
- Potatoes – 1 kg
- Water – 3 liters
- Salt – to taste
- Margarine – 30 grams
How to cook
Peel the potatoes, cut into large pieces and boil until soft in salted water. Do not drain all the water, but leave a little broth in the pan, as Soviet cooks did. Add margarine instead of the usual butter and mash everything thoroughly. While you mash, gradually add the potato broth to achieve the desired creamy texture.
Important: do not use a blender – otherwise you will end up with a paste and not a puree.
Gravy according to GOST: ingredients
- Water – 520 ml
- Butter – 30 grams
- Sunflower oil – 1.5 tablespoons
- Full-fat sour cream – 1 tablespoon
- Flour – 3 tablespoons
- Tomato paste – 1.5 tablespoons
- Bay leaf – 2 pieces
- Salt and black pepper – to taste
How to cook:
Melt the butter in a frying pan over low heat. Pour in sunflower oil, add flour and fry, stirring constantly. Add tomato paste and simmer a little more. Pour in water, salt and pepper, add bay leaf. At the end, stir in the sour cream, bring to a boil and immediately remove from the heat.
The gravy is ready: you can pour the puree over it and enjoy the taste from your childhood. Bon appetit!
