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Everyday idea: spinach salad with champignons

Everyday idea: spinach salad with champignons

Olga Syutkina suggests cooking champignon salad according to an old Russian recipe.

And there is no contradiction here, because champignon is not a French borrowing at all, but an original Russian mushroom.

Acquaintance with old culinary books is a special pleasure. It is comparable to the sensation experienced by the reader of a detective novel. After all, from the very beginning there are a lot of mysteries, solutions of which need to be found.

And I’m not even here about the old measures of weight and volume (forgotten today).

How many secrets, for example, store the names of products!

Many are convinced that Champignon on our table is the influence of French cuisine. It turned out — no.

The old Russian name for champignon — pecheritsa.

And he grew up everywhere in Russia: at the wicker, on the side of the road, even on dung heaps.

It is under this name — Pecheritsa — we find Champignon at «Cookbook, Minions, Candidates and Distillers«(1796). Let’s try to repeat that old recipe (slightly changing it to today’s tastes). After all, eating raw mushrooms is the fashion of the new time.

And honey, mustard, ham — our original products, which also go to work.

What do you need:

  • 120 g fresh spinach
  • 4 champignons
  • ¼ sweet red onions
  • 2 eggs
  • 120 g of bacon
  • 2 tbsp. l red wine vinegar
  • ½ tsp honey or sugar
  • 1/2 tsp Dijon mustard
  • salt, freshly ground black pepper

What to do:
Cook hard-boiled eggs and cool them completely. Cut into circles.

In order for the yolk not to crumble, it is necessary to moisten the knife with cold water.

Onions cut into thin half rings, mushrooms in thin slices.

Rinse the spinach, dry it thoroughly and by all means remove the stems.

Bacon cut into cubes and fry without oil in a frying pan over low heat until bright golden color.

Put on a paper towel to get rid of excess fat.

Now the sauce. Pour vinegar into the frying pan with the fat melted from bacon, put honey and mustard, salt and pepper and heat.

If you do not like raw onions, you can put it in a prepared warm sauce.

To collect salad — Lay on the dish layers of spinach, mushrooms, eggs and red onions.

Put the fried bacon and pour over the sauce.

Serve immediately!

Olga Syutkina:
“The kitchen of my love” was the name of my first book. Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book — “Uninvented history of Russian cuisine”. She is about the past of our gastronomy, about how it arose and developed.

About the people who created it.

Now comes the continuation of this work — already about the Soviet period.

Together with readers, we are trying to figure out whether the Soviet cuisine was a logical stage in the development of the great Russian cuisine or was an accidental zigzag of history.

Here I will try to tell you about how sometimes a wonderfully story comes to our today’s world, to our kitchens and tables.

Recipes Olga Syutkina:

Idea for fasting: soup-kalya

In the days of Lent it is not at all necessary to nibble only carrots and apples.

A simple and lean dish for every day — soup-kalya.

See below.

Gingerbread Pancakes

Let’s just say: real Russian pancakes were made from buckwheat flour and called red. Milk was baked from wheat flour with milk with eggs added.

See below.

Holiday menu: fish rolls

Do you think that fish day is a Soviet invention? Not at all.

Only two days in Lent are allowed to eat fish — on the Annunciation and Palm Sunday.

See below.


Carrots — an old companion of the spring diet. Here, for example, soup Cressi.

Although it is linked to the historical event — the battle of 1346, when the French.

See below.

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