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Taste of childhood: 6 recipes straight from the school cafeteria


The school, among other things, was also remembered by us for its special food. This is not to say that everyone was fed there perfectly, but still, many people with reverence and nostalgia recall dishes prepared by the caring hands of a school chef. But what was and remains the most popular in the school menu?

The tradition of organically feeding schoolchildren in between classes has been around for a long time. Even during the reign of Empress Elizaveta Petrovna, in the morning, schoolchildren were handed out a piece of bread, and after three lessons and a joint prayer, they fed a hearty breakfast. The revolution in the field of public catering took place in 1917 - then, by Lenin's decree, lunch at schools became free and compulsory. A lot of attention was paid to balanced food: with protein, fat and carbohydrate content, optimal for a growing body. A century later, many school canteens still work with the food standards that have been tested on several generations. But what was and remains the most popular in the school menu?

High omelet
The omelet that is served in school canteens cannot be repeated at home (at least we don’t know such cases) - it will never be as lush and tender. Catering chefs have secrets, thanks to which it is this dish that comes out of them so unusual and tasty at the same time.

It’s almost impossible to make a tall magnificent omelet “like at school” at home

A popular legend at culinary forums is that a high omelet is obtained so simply because of the high forms in which it is cooked, but we don’t know anything about it. It is a pity that the snow-white omelette most often gets into a plate for students in a cooled form, but this almost does not affect its gastronomic attractiveness.

Mashed potatoes
How does an ordinary mashed potato get so soft and uniform? The answer lies in a special kitchen machine, which is used by cooks in most catering establishments. She so skillfully grinds the boiled vegetables, that the unpleasant lumps have no chance to get on the student’s plate!

Mashed potatoes - the main dish of the school canteen

Cottage Cheese Semolina Casserole
Both breakfast and a delicious dessert - the casserole of cottage cheese and semolina has been in such a status for many years in a row. Sometimes semolina is replaced with a small amount of vermicelli or rice, but the most delicious is still the classic version, generously sprinkled with condensed milk. Cottage cheese casserole is especially good when cooled, when it keeps its shape well.

Cottage cheese casserole is one of the few successful school desserts

Boiled sausages.
By modern standards, this is not the most wholesome food, but it is still popular in school canteens. Some children often refuse to eat other types of meat, preferring this sausage semi-finished product. The editors of believe that the main difficulty is to carefully remove the natural shell from the sausage, which tightly fuses with the contents during cooking.

Cooked table sausages are good, for example, with buckwheat

And to submit them in a "raw" form (without preliminary boiling) is strictly prohibited by the rules. By the way, it is sausages that make up the standard company of pasta, as well as their closest counterparts - horns, shells and noodles. Another classic serving option is with canned peas.

Marinade fish
This dish is often served with boiled potatoes, buckwheat or wheat groats. It looks as if on a whole piece of fish they put a high “hat” of vegetables from which the marinade is prepared. Onions and carrots stewed with tomato are usually not popular among schoolchildren, but the fish itself turns out to be tasty and soft. The bones easily lag behind the hake or pollock fillet, as the latter are cooked twice: first, the fish is fried, and then, generously pouring marinade, baked in the oven.

Fish under the marinade - easy and tasty

School cutlets (from minced meat)
The most popular option is made from minced pork and beef, although sometimes cutlets are also fish. If chicken is available, you can count on a more noble dish - a schnitzel the size of half a plate. The main attribute of the classic school patty is a dense crispy breading and almost 50% of the composition of the bread in the stuffing.

Taste of dining cutlets “from childhood” everyone still remembers

It is the breading that makes the dish unlike at least outwardly those cutlets that are usually made at home. However, sometimes baking in the oven is practiced, which is not so tasty, but useful due to the lower calorie content of the dish.

Sweet round buns are what many schoolchildren still flock to the school cafeteria for every break. They are delicious with tea, and with warm milk, and with compote. Yeast buns with a slice of butter, which slowly melts inside while the pastries are still hot, are especially good. In modern dining rooms, rolls filled with jam, cottage cheese, poppy seeds, seasonal fruits are much more common.

Quick snack - school bun with compote

Milk porridge
This dish has both fans and ardent opponents. The former are attracted by the delicate texture, sweet taste and a moderate amount of cereal. And the second one is repelled by the fact that very often cooks cannot keep track of the process of making milk porridge, so the dish turns out to be burnt, with a characteristic unpleasant taste and smell.

Milk porridge is one of the most “hated” dishes from childhood.

Cheesecakes with sweet gravy
They are distinguished by the fact that they have a small diameter and an impressive thickness, due to which they are tender and not over-dried. And there is a lot of cottage cheese in them, and instead of flour - in whole or in part - semolina is used. Sugar is put in cheesecakes just a little bit, but this small flaw is completely blocked by the fact that when served, they are generously poured with condensed milk or jam.

Cheesecakes with condensed milk

Dried fruit compote and coffee drink
Dried fruit compote is in demand among children of all ages. Still - mothers try to protect kids from acquaintance with soda as long as possible, giving preference to natural products. Because students drink compote completely and with pleasure. Not inferior to him in popularity and branded school "coffee". In fact, there is not a single gram of real coffee in it, but there is a lot of milk and a pleasant invigorating aroma.

Dried fruit compote has changed a lot since the mid 90's

Along with your favorite dishes, there are also those that schoolchildren categorically refuse. For the most part, fermented vegetables (zucchini, cucumbers and tomatoes), stewed cabbage, mashed peas and beetroot return to the kitchen intact. But there are always those who sincerely and with a clean plate in front of themselves amicably say: “Thank you to our cooks for being deliciously cooked for us!” Let this tradition be preserved only in some summer camps, the taste of school dishes for many generations will be remembered for a long time and only on the good side.

1. Casserole

So, every good day should start right, which means it should start with breakfast. And for this occasion, we have the queen’s recipe for school breakfast - casseroles. And even though many failed to fall in love with this dish in childhood, you definitely should give a second chance to such an airy sweetness :)


50 g butter

Cooking method:

Rub the cottage cheese with sugar, add milk and mix,

Gradually add the remaining ingredients to the mass and again gently mix until the lumps disappear. Add oil at the end, after allowing it to melt until soft,

Add raisins and salt to taste.

Leave the mass for 40 minutes,

Put in a mold and bake in the oven at 180-200 degrees to golden crust,

Garnish with jam / condensed milk and other delicious toppings and set the table.

Soviet canteen

And also milk soup with noodles, pickle, schnitzel and mashed potatoes, navy pasta, vitamin salad, sweet buns and dried fruit compote. "So simple!" offers to revive in memory and, if desired, prepare this classic of Soviet catering.

Milk Vermicelli Soup

This is a classic recipe for milk soup that was fed in kindergartens and schools. Some remember him with warmth, others curse the hated foam, but as for me, nothing is better. Especially if you cook at home and add natural sweets: raisins, nuts, honey ...


  • Pour milk into a saucepan and bring to a boil.
  • After this, a mound of half a glass of fine vermicelli and two tablespoons of sugar.
  • Cook for 10 minutes.
  • Put 5-10 grams of butter in the prepared soup and mix thoroughly.
  • A healthy, nutritious and economical soup is ready. Bon Appetit!

    Goulash with gravy in the dining room

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    # Goulash Ingredients: Beef 500g Onion 2pcs Tomato paste 70g (small package) Bay leaf Salt Pepper 1 ️⃣ Cut the onion into squares, wash the beef and cut it into slices, 2 ️⃣ fry the onion in oil for about 5 minutes on a small fire and add the beef to it, fry for another 2-3 minutes (if you want a thicker tomato sauce, add two tablespoons of flour at the last minute of frying and mix) 3️⃣add the tomato paste, mix, 4️⃣hide the bay leaf, salt, pepper and pour 400ml of water, 5️⃣turn on small 1,5 hours fire. Do not forget to close up with a cat! #Gulashotmeri #Kukhlenmeri #Goulash #Gulashizgovyadina #Home kitchen #Cooking house #Edimdom # Mary’sKitchen

    A post shared by Mary’s Kitchen (@ on Dec 2, 2018 at 11:06 am PST

    Culinary Academy | Recipes
    | Recipes

    -Water warm 2.5 st. (650 ml.)
    -cahap 1 tsp
    Show full ...
    - salt 2 tsp
    dry yeast 2.5 tsp
    flour a little over 1 kg.

    NOTICE SOFT TEST, adding ingredients one at a time, put in a warm place so that it goes.
    So it’s good to lift it up, divide it into two parts, put one part in the form and let the text pass. Next to bake at a temperature of 180 degrees for about 30-40 minutes. And in general, operate on your own oven.
    Have a great appetite!

    Recipes from childhood
    Culinary Academy | Recipes

    -Water warm 2.5 st. (650 ml.)
    -cahap 1 tsp
    Show full ...
    - salt 2 tsp
    dry yeast 2.5 tsp
    flour a little over 1 kg.

    NOTICE SOFT TEST, adding ingredients one at a time, put in a warm place so that it goes.
    So it’s good to lift it up, divide it into two parts, put one part in the form and let the text pass. Next to bake at a temperature of 180 degrees for about 30-40 minutes. And in general, operate on your own oven.
    Have a great appetite!

    Recipes from childhood
    Home Garden | Garden, garden, cottage
    | Garden, garden, cottage

    Homemade sprat in tomato.

    Cooking time: 55 minutes.

    To cook sprats in tomato, we need:
    1) 500 g of fresh or frozen sprats
    2) 300 ml of tomato juice
    3) 1 large onion
    4) 1 small carrot
    5) vegetable oil
    6) salt, allspice peas, bay leaf
    7) 1 tablespoon of wheat flour
    8) 1 tablespoon of sugar

    Defrosted chilled sprat. We clean the fish from the head and entrails.

    Pour a couple of tablespoons of vegetable oil into a thick-bottomed pan.
    Peel the onion, wash it under running water and cut it into small pieces with a sharp knife. We send the onions to fry in vegetable oil in a pan.
    Remove the top layer of carrots with a vegetable peeler and thoroughly rinse it.
    Grind a vegetable filled with carotenes on a coarse grater. We send the grated carrots to the onion.
    We wash the fish thoroughly and drain the excess liquid.
    Add sprats to stewed vegetables, sprinkle with salt, sugar, season with a bay leaf and a pair of allspice peas. Fill the fish with onions and carrots with homemade tomato juice.
    If you do not make such preparations, you can dilute the ketchup prepared in advance with water
    To the juice, you should first add a tablespoon of wheat flour (for the density of the sauce) and mix well with a whisk.
    Make sure that the tomato not only completely covers the sprat, but also penetrates between the small fishes.
    It is necessary to extinguish them on the smallest fire for about 30 minutes. Then add a tablespoon of vinegar (if you do not plan to eat sprats in the near future) and stew for another 5 minutes. After it, you can put it in prepared jars and roll up the lids.

    Navy pasta

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    With you heart ❤️, with me a recipe. A selection of MAIN MAKARONA DISHES IN FLOTS ▫️ INGREDIENTS: Beef - 500 g Spaghetti - 350 g Onions - 1 pc. Butter - 70 g, Salt Pepper ▫️ PREPARATION 1⃣ Boil the meat, then cool slightly, cut into pieces and pass through a meat grinder. 2⃣ Heat the butter in a frying pan, sauté finely chopped onions on it. 3⃣ Put the ground meat in the pan to the onion, add salt and pepper, mix and lightly fry. 4⃣ Boil spaghetti in salted water until tender. Drain and add meat. Mix well and serve warm. ▫️ Bon appetit! ❤️ Save the MAIN DISH in the selection ▫️ Put ➕ if we want to cook. We send to the DIRECT photo of the resulting dish. The best will publish. ▫️ # recipes # simple recipes # delicious recipes #food #cooking a house #recipes #lfl #Larisa Ivanovna # pasta

    A post shared by Larisa_Ivanovna (@recepty_prosto_po_domashnemu) on Mar 28, 2018 at 10:46 am PDT

    Navy pasta is another hit of Soviet canteens. Their recipe is extremely simple: you need a piece of boiled beef, onions, vegetable oil and pasta. Boil until cooked and rinse pasta.

    Pass the boiled beef through a meat grinder. Onion, which should be twice as much meat, fry in oil until golden brown, and then add minced meat. Add salt and pepper, add pasta and serve the dish to the table with the Vitamin salad.

    Dumplings with vinegar

    In the canteens and dumplings, as a rule, there were ordinary dumplings from the familiar red and white packet, which were served with vinegar or sour cream.

    This unpretentious dish and the spirit of Soviet dumplings was colorfully described in his book “Entertaining Narcology” by singer and composer Andrei Makarevich.

    “One of them tears open the red-gray cardboard bundles with her hands, dumps the contents into a huge tank, turns the cook over there. Steam flows from the tank, spreads out around the room, settles on dark windows. The second indifferently throws plates with ravioli on the counter. Dumplings with vinegar and mustard - 32 kopecks., Dumplings with sour cream and butter - 36 kopecks.

    Aunt throws sour cream or butter to you on a plate, and vinegar and mustard are on the tables — vinegar in dumplings grabbed by hands and therefore opaque round decanters, but there is no mustard — it is over and the jar is empty and only smeared with dried brown, and half sticks out of it a wooden stick from the popsicle, which someone had eaten all the mustard, and you go to the tables to fumble - didn’t you stay where. ”

    “Because of the inability to verbalize odors, we lay them out on the emotional shelves of associative perception. So, the combination of smells of the old Soviet dumplings, consisting of the aroma of dumplings, sausages with green peas and coffee with milk, is unique. She gives rise to the feeling of that time. "

    Green Peas Sausages

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    The dish, prepared according to the book "On Tasty and Healthy Food" from 1963, does not require special cooking skills and was recommended for bachelors and husbands whose wives are temporarily absent. Try amazing sausages with green peas in the FreshBufet restaurant! Tasty, as in childhood! Your # fresh buffet # the best family restaurant # ussr # remember all # soviet eater

    A post shared by Fresh Buffet Tver (@fresh_bufet) on Nov 5, 2018 at 10:15 pm PST

    Sausages with green peas are widely famous thanks to the "Book about tasty and healthy food." Tasty and very simple, and most importantly - the cook doesn’t have to strain too much.

    Vitamin Salad

    The secret of the popularity of this simple dish in the heat treatment of cabbage. In Soviet times, Vitamin salad was present in almost all catering establishments and was quite popular, especially in winter. The salad is very easy to prepare and goes well with almost all main dishes.

    Chop and put 500 grams of white cabbage into a saucepan, add half a teaspoon of salt and 4 tablespoons of 3% vinegar, mix, put on a hot plate and warm for 2-3 minutes until the cabbage softens, and then remove from the stove .

    Next, the cabbage needs to be cooled, and then add chopped or grated carrots, season with sugar, mix, pour in a little refined sunflower oil and put in the refrigerator for several hours.

    Tasty Recipes | Salads. Bakery products. Cookery
    | Salads. Bakery products. Cookery


    We tried many recipes to cook. Salted and kept in spices, the bacon was tough. They tried to fry it, it became very salty when fat was frying. . In general, bacon did not come out. For any purpose. According to this recipe, it turned out what is needed - juicy, soft and tasty.

    A big amendment to the recipe is half a glass of salt only rock, not finely ground, this is very important! With shallow will oversalt.
    Show full ...

    1 kg of bacon (this is a brisket with meat and fat).

    Tuzluk. (Salt solution for salting)

    - 1 liter water,
    100 g of salt (half a glass),
    onion peel (required in this recipe) 3 large uncompressed presses,
    bay leaf 3 pcs,
    seasoning for pork-1 packet.
    Stir in water and bring to a boil. Then put bacon in brine. Cook for 45-50 minutes.

    It turns bacon into gold. It is without flash, the color of bacon is visible, it is like smoked.

    After boiling, do not remove from brine, but leave it to marinate in it for the night and cool.

    Then get it, let it drain excess fluid from brine, get it wet with a napkin, put it in a food container and put it in the refrigerator .. Voila, the tasty and tender bacon is ready. It is really very tasty. A lot has been written about the benefits of fat, the main thing is not to abuse it.

    It’s soft and tasty on a Borodino bread made of toaster, with coffee and cream. Of course, you need to choose bacon in the market which has more meat so that it is better suited for sandwiches, and not just for roasting.

    1. Juices with cottage cheese

    Do you remember the cottage cheese in the school cafeteria? They were not always of the proper quality. You can do it yourself much better and tastier. For cooking, you need moderately moist cottage cheese - 400 g, sugar - 7 tbsp, 2 eggs, sour cream - 0.5 cups, butter - 75 g, flour - 2 cups, semolina - 2 tbsp, a sliver of salt, and baking powder for dough and vanilla sugar - 1 teaspoon and 1 sachet, respectively.

    So, first we prepare the filling, for which the cottage cheese should be twisted in a meat grinder. To it add 4 tablespoons of sugar, a spoonful of sour cream and semolina, the protein of one egg. Mix well.
    Now prepare the dough. Beat with a mixer 1 egg with 3 tablespoons of sugar and 0.5 cups of sour cream. We achieve mass uniformity. Add the butter and whisk again for 30 seconds. We crumble 100 g of cottage cheese into the dough and beat again. Sift flour with baking powder into a bowl, add salt and knead the dough. We make sure that it does not stick to your hands.

    When the filling and the dough are ready, sprinkle flour on the table and roll out the cake. Cut with a jar or a glass blank, put the filling. Cover the lower part of the juicer with the top, and then send it to the baking sheet in the oven, heated to 180-200 degrees Celsius.

    2. Gentle omelet

    Cooking a delicate omelet is not at all difficult. But only in kindergarten and school, he always looked somehow strange and suspicious. If you make this dish at home, it will (most likely) be much better! For this we need 6 eggs, 1.5 cups of milk, 30 grams of butter and of course salt.

    The cooking procedure is very simple. We divide the eggs into yolks and squirrels. Add milk to the yolks, then mix the resulting mass. After that, carefully add the protein mass and mix well again. Take a cooking mold and grease with oil. When this is done, pour the omelette mixture into the container and send it to the oven preheated to 200 degrees.
    Roasting is done within an hour without opening the cabinet!

    Important: when lubricating the omelet form with oil, do not abuse its quantity. Excess oil can prevent the dish from rising.

    3. Dairy cakes

    Do you remember such dairy cakes from childhood? It was far from always possible to get them fresh, especially when they were simply given in the dining room. However, if you cook milk cakes yourself, then there will be no problems with this. For cooking, you need 400 grams of wheat flour, 200 grams of sugar, 100 grams of margarine, one chicken egg, 80 ml of milk, 10 grams of baking powder and 0.2 grams of vanillin.

    Cooking delicious milk cakes is not at all as difficult as it might seem at first glance. Delicacy is very simple. First, the dough is prepared. To do this, you need softened butter with sugar, then add the egg, milk and baking powder. After - flour and stir quickly. Turn the resulting mass into a 6-7 mm thick layer-cake.

    Korzhiki-blanks are made using a mold. They are laid out on a baking sheet and sent to a preheated oven at 170-200 degrees. The baking process takes about 15 minutes.

    4. Lush fritters

    A rare dish in the cafeterias, but some were lucky to catch it at school or kindergarten. Most often, pancakes were given with jam or jam. If you want to do this, you can do it at home, since the dish is very simple. It’s even amazing how you can even spoil it while cooking. First, prepare the ingredients. We will need a glass of kefir, a glass of flour, one chicken egg, 2 tbsp sugar, half tsp soda, the same amount of salt, and another 2-3 tablespoons of vegetable oil.

    Cooking the dough. To do this, put the egg and sugar in a bowl, pour the kefir there. Mix thoroughly. In a separate bowl, mix soda with flour and sift it into the substance on kefir. Mix the future dough thoroughly.

    We prepare the pan, turn on the medium heat, rub the surface of the pan with oil. We spread pancakes from the dough on a hot surface, then reduce the heat. Pancakes are fried until each of their sides becomes golden (usually 3-4 minutes).

    5. School jelly

    Around the jelly in the school cafeteria there was always a large number of gloomy and disgusting stories. They had nothing to do with reality. Given this, perhaps there were those who wanted to remember what a school berry jelly is? This thing gets ready in literally 10 minutes.

    To make jelly, you will need 70 grams of blueberries shabby with sugar and just as much cranberries shabby with sugar (yes, actually jelly in the dining room is useful!). Still need a liter of water and 3 tablespoons of potato starch. When everything is prepared, take the berry paste and stir it with water. The resulting mass is filtered through a sieve. Part of the drained fruit drink is put on fire, and a smaller part is mixed with starch.

    When the contents of the pan boil over a fire, pour the substance with starch into it. We mix everything thoroughly, let it boil, then turn it off and leave it to cool. That's all!

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    Grannies rule.

    it's not just a delicious lunch. Since ancient times, this is a mystical ritual that strengthens connections within the tribe, improves relations, gives a sense of security and belonging to "your own". Have a good lunch or dinner with your own! Very well. Extremely helpful. It turns out that oxytocin is produced - a mysterious and "good" hormone.
    Show in full ... We eat together, we talk, we put tasty slices to our beloved people - and we recover mentally and physically. Moreover, children who take part in family dinners have a much lower risk of developing addiction and alcoholism. They feel happier and easier to cope with difficulties. And adults feel a surge of oxytocin: anxiety decreases, confidence in loved ones increases, and the effects of stress are mitigated. Love strengthens. A good episode is in a book about the Chukchi Alitet: there the whole family eats walrus in the plague. Extremely delicious! And the faces begin to shine with pleasure, smiles appear, good Chukchi jokes sound and everyone puts tasty pieces to each other, treats. And the eternal night and the permafrost recede. Everyone reconciled and tales began to tell. Although before that they nearly killed each other. This is how oxytocin acts - on all, without exception. Even on chimpanzees. As soon as they had lunch together, a group of like-minded people formed. And the mood increased, and the aggression passed. And here's another interesting fact for those who monitor weight: when monkeys treated others, oxytocin was produced in the same quantities as when eating. There was a feeling of satiety, although someone else ate a tasty morsel, but pleasant and close. So, eating less with a joint meal is required. And the appetite is better: not hunger, but the pleasure of eating. A good appetite is a sign of mental and physical well-being. It is a pity that now only 20 percent of families have a joint meal - and this improves health, improves relationships and allows you to withstand stress. But nothing prevents us from preparing a delicious dinner and calling home at the table. Or friends. And if there is no one to call yet - you need to take some of the delicious and take it to someone. Oxytocin will be developed! And the soul will become more fun, and health will be strengthened. And the sacrifice will be made - the treat was considered a sacrifice to the patron gods. So it's time to cook!
    Anna Kiryanova

    Grandma’s cellar | Preservation | Tinctures
    | Preservation | Tinctures


    But we can’t live without water. After that, the occupied tanks stand for years on the far side of the storage and fill in the required place. But all the same, every autumn begins an epic by the title “Go to cook!”. The saxap is packed in bags, all the on-board burners are taken in basins and other containers. Banks are being stolen from tobacco. In general, just a few days later, the kitchen turns into hell - it is true, it is not gray, but a little better ...
    Show full ...

    But the excitement ends - and immediately the question arises: what to do with the past tune? Throw away, it's a pity. That's right, don't throw it away. The last water is a great “raw material” for the production of the most varied alcoholic beverages.

    Home-made wine from old water has a light, tart taste and intoxicating aroma, depending on which, it is more potent than it is, it makes it

    Water berry or fruit - 1 liter
    Purified water - 1 liter
    Raisins - 110 grams

    Step 1: Preparing the Bank
    Before that, as we are going to make wine, we will prepare tari. To do this, take a bank and thoroughly treat it with baking soda using a kitchen sponge for washing a pocida. Then, thoroughly rinse a few times with warm, flowing water. After that, it is necessary to empty the pot of boiling water from the kettle. Attention: Be extremely careful that you do not burn boiling water or other parts of your body with boiling water during this process. It is also important to remember that a meal for making wine must be glass, ceramic or enamelled, but in no case there is little

    Pour water into the pan and set it on fire. At this time, we take the bank with a home tomb and with the help of a tablespoon, we turn it on for a while, and let it rest slightly. After that, as the water is loaded, we leave it to the side and let it cool down to a room temperature. To make wine, you need warm boiled water. Attention: in no case should there be boiling water! Pour the warm boiled water into the bottle with water and raisins. When using a wooden spoon, all the ingredients are well mixed and covered with a capacitive cap. We’ll put the bank in a warm place. In the summer, you can leave it in the oven - it is always hot, and in the winter - after the battery in one of the rooms, so as to begin with, first. Most importantly, to make sure that there was an extraordinary child.

    STEP 3: Decant. At the end of 10 days, we take the bank with the recovering wine ingredients and open the lid. Tak HOW vcya mezga pocle ppotsecca bpozheniya podnimetcya co dna to goplyshky banki, octopozhno VARIATIONS pomoschi ctolovoy lozhki ybipaem ee c povepxnocti zhidkocti and pepekladyvaem in maplevyyu tkan, ppedvapitelno podctaviv pod nee chictyyu micky or kactpyulyu chtoby vyzhataya gyctaya cmec of mezgi clivalac tyda. We will press the cake from the oil and discard it. The merry cloth is washed under the flowing water and wears out the back.

    STEP 4: GET YOUR HOME WINE FROM VETANIA - THE SECOND STAGE. The remaining liquid from the can is also drained through the oil and emptied in the same can, where the mixture is squeezed out. The resulting product of the first fermentation is called a cyclo. Now we wash the well-flowing water tank and move the cyclo. Put a clean rubber seal on the top of the can, without forgetting to pierce the needle with the fingers in the car, so that you can wait for a while. On the other hand, a rubber product can grow up and scatter. Let's put our bank with a cyclo in the dark. The process of waking up lasts 40 days, but in order to finally do this - close to the speed of making wine, it must be observed that you must The color of the wine should become translucent.

    Before that, as we are going to pour the resulting alcoholic beverage, we will prepare the container for storage, which will be stored in our aromatic wine. Better for storing wine take glass bottles with a capacity of 500 or 700 milliliters. To do this, thoroughly, using an epichik to wash pocides, we wash a bottle of water under running water. Turn the container over, let the water flow down. After a short period of cooking, take out a black and white drawer The main task in this process is the fact that, for this, it is not necessary to open the dress, after the second baking process. In the ideal - wooden coffers. Then the ready-made wine is transferred to the dark and desirable room. Two months later, it’s ready to be consumed. Our home-made wine from Vapeña has a size of about 10 degrees.
    We transfer to the table, our wine is a little bit spent in the refrigerator, and then we transfer it to the countess and go to the table with glasses. I think that our wine product is a pleasant addition to your guest. Wine can be served with desserts with fruit and chocolate candies, as well as a drink of teapot and at the same time the main meal - it doesn’t change the wine!
    Enjoy your enjoyment from the wine!

    Tips - In order to speed up cycling, it is necessary to add a little bit of yeast to it. If you can’t get the wine, then you can use the yeast for baking bread. But in no case do you use beer yeast.

    - CLOSE the top of the bathtub not only with the rubber seal, but also with the help of the water inlet. Gidrozavot - this is a tube, the second end of which is emptied into another tank with water.

    - We value for ppigotovleniya vina we bydem icpolzovat cladkoe vapene, nappimep malinovoe or klybnichnoe, verily to takomy vapenyu zhelatelno dobavit kicloe, nappimep chepnocmopodinovoe or kpyzhovnikovoe in ppotivnom clychae our as well vino will be played ckopee napominat nam kompot c alkogolem.

    - Very good wine comes from apple, plum, or apple water, and if in one of these, add a little bit of it, like a little

    - It is necessary to cook wine from unqualified water, so our ingredient should never be withered.

    - The bank should be large enough for it to have enough space to deal with the great wine.

    - It’s very nice to get an alcoholic wine drink, if we mix a few different kinds of water, so that’s how it should be done and like that and like that.


    Watch the video: 100 Years Of School Lunches Taste Test (April 2020).