Soviet Cuisine: Meat Delicacies

It is difficult to imagine a New Year table without tongue or ham dishes. Here are a couple of interesting recipes to vary the festive menu.

Boiled Tongue with White Sauce Ingredients:

1 beef/pork tongue, 1 carrot, 1 onion, 1 sprout of parsley, raisins – 100 gr., flour – 1 tbsp., oil – 2 tbs., a bit of salt, some lemon juice, a tiny piece of butter.


Put well washed tongue in a casserole, add washed & peeled vegetables, salt. Add hot water & cook for 2-3 hours (pork tongue for 1-2 hours). Take it out, pour with cold water, peel off instantly. Make the sauce with the broth left: fry flour with oil, dissolve in 1.5 glass of filtered broth, boil, add raisins. Cook for 10-15 minutes. Then add lemon juice, some salt, a piece of butter. Mix it well.  Slice cooled tongue, add garnish on your choice & cover with the sauce.

Ham with Peas Ingredients:

smoked ham – 500 gr., 1 carrot, 1 onion, 1 sprout of parsley, 1 tin of canned pease/ 400 gr. boiled peas, 1/2 tbsp. of sugar, 1 tbsp. of oil, some salt.


Put ham in a casserole with cold water. When it is boiled, erase foam, add vegetables & cook for 2-3 hours as at a law heat.  Take the ham out. Cool down. Peel off, slice & place on a serving dish. Salt it, pour with 1 tbsp. of its broth. Garnish with oiled peas.

Enjoy the meal!🥕🧅🍖

Maria KethuProfumo


About kethuprofumo

Reconstructing the Past for the glorious Future
This entry was posted in cuisine, Food, Life, news, recipe, ricetta, Society, Uncategorized and tagged , , , , , , , , , , , , . Bookmark the permalink.

1 Response to Soviet Cuisine: Meat Delicacies

  1. These sound good on a nice January night. Thanks, Maria.

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