The old Russian soup Murzovka appeared a very long time ago. It is difficult to know exactly when exactly, but went somewhere from the middle Volga region. He found reflection even in literature. This cold soup from an extremely straightforward set of products is designed to saturate in the heat when you are too lazy to cook and there is something heavy. And here you can refresh yourself, and you can quench your thirst with hunger.
At different times, Russian people lived differently. Those who were forced to move from bread to water, and came up with this soup for the poor. You can treat yourself to them in the country on a hot summer day or when the electricity is suddenly turned off, because this happens. So we will tell you the most popular recipes for shurts.
Currently, Murtsovka is considered a forgotten part of Russian national culture, primarily due to the fact that it arose on the tables of the then people not from a good and well-fed life. But if we discard the negative component of its origin, then why not try this old Russian dish? Purse recipes with photos are given in the article.
Goal for inventions of cunning
At its core, all Russian national cuisine is rather poor. This is mainly dough and vegetables, meat is much less present in recipes. Dumplings, cabbage soup, mushrooms, pickles, pickles, kulebyaka - meat does not smell here. It is understandable, because there were few rich people in Russia, and the people had to somehow survive. So I got out as I could, and even constant wars and regime changes.
The same okroshka who has successfully survived to the present day. White kvass on flour and vegetables from the garden are all the ingredients. The recipe of a shrimp is very similar to this cold soup, which is so loved in the heat, especially in the south of Russia. Only in kvass add only crackers and onions. A kind of non-waste production is obtained. If suddenly the bread has hardened, then you can always give it a new life.
Classic recipe
To make an authentic shrimp, you will need rye bread crackers, green onion feathers, a head of red onion, white kvass for okroshka (regular one will do), salt and pepper.
Finely chop several feathers of green onions and mix with chopped red onions in a proportion of two to one. Salt and begin to knead until juice appears, but not into a mess. Then add crackers from rye bread into a plate, broken into smaller pieces (it is better to make crackers small in advance). Fill the contents of the plate with white kvass, let the crackers soak a little and add black ground pepper. Here, in fact, is the whole recipe for a purse.
How to flavor?
You can spice up the dish with no less traditional additives: a couple of spoons of hemp oil, a boiled egg and several tails of smelts (a small dried fish, which was found just in the middle of the Volga region). A glass of vodka or moonshine does not hurt.
By the way, in especially hungry years, ice well water was used instead of kvass, and all the same, were relatively satisfied. Everything is better than starving to death.
Modern recipe
Its distinguishing feature is not only in the ingredients, of which there are many, but also in the base. For her, tomato juice is used.
To prepare eight servings of this cold soup you need:
- Three liters of tomato juice.
- Half a kilogram of boiled potatoes.
- Six chicken eggs.
- A pound of fresh cucumbers.
- As many pickles.
- A bunch of dill.
- A small onion.
- A few feathers of green onions.
- Salt and black pepper to taste.
Getting started cooking
Boiled potatoes need to be crushed finely, approximately to the size of each piece with a pea. Pass the boiled eggs through the egg slicer, and the cucumbers - both fresh and salted - through a coarse grater. Chop onion and dill finely and mix all the ingredients in a saucepan, then pour tomato juice to the consistency you need - someone likes a more liquid version, others need to be thicker. Then we remove the pan in the refrigerator for half an hour, after which you can enjoy this forgotten original Russian dish.
Such a recipe for shrimp from cucumbers, other vegetables and tomato juice will come in handy on a hot day and will be a great hearty dinner. By the way, it is better to salt the dish immediately before serving, as cucumbers will give salt to tomato juice, which is also often quite salted. There is a better soup with brown bread or garlic croutons - this is the perfect combination.
Starving from the Volga
Some historians attribute the appearance of the shurts to the terrible famine that swept the Volga regions at the beginning of the 20th century. It was then that this soup of modest ingredients appeared. Indeed, in critical times, everything that came to hand came into the food. Others argue that the arms factory invented the Turts in Tula, but the first option is more like the truth.
At the same time, presumably, a recipe for shrimp from tomatoes appeared. Peel the salted or pickled tomatoes (about half a kilogram) from the skin and rub on a grater - we get an acid-salty mass. We add a small onion chopped into cubes and finely chopped garlic, crushed in advance with a knife to isolate the juice. Then pour a tablespoon of sugar into the container, pepper to taste and pour three tablespoons of vegetable oil. Mix thoroughly and let it brew. After about twenty minutes, the soup can be poured into plates, into which a handful of rye bread crackers should be poured. It turns out a spicy sweet and sour dish for all occasions.
Such a potion can be both an independent dish, and a great addition to fried potatoes and mushrooms. You can use it as a sauce for meat dishes, including barbecue. Then you just need to add chopped greens to the soup: dill, parsley, cilantro and basil. The shingle will sparkle with new taste shades.