Secrets of cooking delicious Soviet shashlik: recipes and atmosphere of the past
Grilling is one of the most popular dishes in the USSR, and many people still prefer grilled meat over an open fire. Shashlik is a combination of juicy meat, aromatic spices and fire, which creates a unique taste and aroma.
One of the main secrets in cooking a delicious Soviet shashlik is the marinade. In the USSR, the most popular marinade was based on onions, vinegar and spices.
To prepare this marinade, simply chop one large onion and mix it with 1/4 cup vinegar, the juice of one lemon, two tablespoons olive oil, two teaspoons salt, one teaspoon ground black pepper, one teaspoon cumin and two sour cream.
The meat must be soaked in the marinade for at least 3 hours, but it is best to leave it overnight so that it absorbs all the aromas and spices.
Various types of meat are used for shashlik, such as pork, beef or lamb. The main thing is that it is fresh and of high quality. It is recommended to cut the meat into cubes of approximately 3x3 cm so that it is fried evenly.
Before you start cooking shashlik, you should prepare a fire. In the USSR, firewood was often used to create a fragrant and smoky taste. The fire should also be moderate so that the meat has time to cook without burning too much.
Following the above instructions, it is possible to prepare a delicious Soviet shashlik that will bring you pleasant memories of the past and delight you with its taste and aroma. Do not forget to serve it with a sauce based on mayonnaise, garlic and herbs for the full enjoyment of your taste buds.
Once the meat is marinated, it's time to start cooking the shashlik. It's very important that the pan is very hot before you put the meat on it.
It is better to set the shashlik on a high temperature and wait until it is fried on the outside. Then reduce the heat and continue frying until the meat is ready.
It is important to remember that shashlik is usually cooked outdoors, so when frying, it is necessary to periodically turn the shashlik and make sure that it does not burn. This allows you to fry the pieces evenly and preserve their juiciness.
Traditionally, various vegetables were served with shashlik in the USSR, such as potatoes, onions, peppers, tomatoes. Vegetables are usually marinated separately from the meat and fried before serving with shashlik. This gives the dish additional flavor and variety.
And, of course, don't forget about the kebab sauce! In the USSR, kebab was usually served with a classic sauce based on mayonnaise, garlic and herbs. To make it, simply mix equal parts mayonnaise, crushed garlic and chopped herbs (such as parsley or dill). Put the sauce in the refrigerator for a while so that it absorbs the aromas and becomes more intense.
Finally, serve the shashlik warm, but not hot. It goes perfectly with bread, herbs, fresh vegetables and a cold drink.
By preparing Soviet shashlik, you will not only create a delicious dish, but also feel the spirit and atmosphere of the USSR. This is a wonderful way to connect with our historical roots and enjoy the taste that is so dear to many of us.
So, cook some shashlik, gather with friends or family, enjoy the taste and spend an unforgettable evening in the atmosphere of the Soviet Union!
Earlier we wrote about what is best to add to syrniki.
