Lazerson's culinary recipes. Hot from minced "Granny Lazerson's soul"
To be honest, sometimes I like to watch some culinary video in my leisure hour. One of the recipes shown by Ilya Lazerson in one of his programs was called Souls and somehow he sunk into my soul that I wanted to cook it. Lazerson learned it from his grandmother, and I from him. The dish is very simple, in fact there are only three ingredients, but interesting and satisfying. The taste is not bright, but very pleasant. I prepared it for the first time and, of course, made some mistakes, which I realized and will, as I describe it, warn you against repeating them. Although everything is simple, but I had to tinker a lot!
Ingredients for "Granny Lazerson's Soul Minced Meat":
Recipe "Hot from minced meat" Soul of Lazerson's grandmother "":
I have such a rather fat brisket ...
Peeled quite a few potatoes and some onions. In fact, you need three onions, but the last one is applied at the very end, which is why I took it at the very end so as not to get aired.
It should be noted that since childhood I have suffered from gigantomania, and if you also want to cook this dish in order to just try, and not feed a dozen people, then proportionally reduce the amount of ingredients. In the recipe, I gave the same as mine.
In the usual way, through a meat grinder, ground the minced pork with one onion. Salted, pepper, beat, as usual, and sent to marinate in the refrigerator, covering it with a lid. Except for pepper and salt, nothing else.
It is now that our entire kitchen is filled with jars of spices, but in the days of Lazerson's grandmother, there was no such luxury. Salt and pepper, that's the whole story.
So far, everything is simple, right?
It will start now.
Minced meat ripens, and I rub all the potatoes on a medium grater, which is considered to be cheese.
Then I squeeze the potato mass through cheesecloth. Advice: if there is a lot of mass, it is better to separate it and squeeze it out in parts.
Squeeze the liquid from the potatoes not into the sink, but into a separate bowl, starch will settle there, and it is needed for gluing.
I rub the second onion and add it to the mass, squeezing it a little in my hand. Excess moisture is not needed.
In a mass of three eggs, three tablespoons of flour, salt and mix with your hands until smooth. Dough is not dough, mashed potatoes are not mashed potatoes ...
We must not forget to return the starch to the mass. It will settle fairly quickly in the bowl at the bottom.
Then I divide the mass into equal portions and proceed directly to the preparation of showers ... or showers? ..
Unfortunately, there is no way to photograph the process of sculpting souls, both hands are busy, but I will try to describe.
At first I thought it was extremely difficult, but starting from the third soul, I already sculpted, well, if not like Lazerson's grandmother, then like Lazerson himself, for sure!
We put the mass on one palm and flatten it. We take the minced meat with the other palm and make as approximate a cutlet as it can be done with one hand, and put it on the potato mass. And now we are trying to conclude with both hands meat cutlet in a potato shell.
Have you ever seen a live hedgehog? I have a lot of them at my dacha. If you catch it with a towel or mitten and put it on its back, holding it in your hands, then it will curl up into a ball. So, the movements of the hands should be such as if we want to help the hedgehog lying in our palms to curl up into a ball. This is such an association ...
I warn you! Don't make them big like me, it's not bad, it's just inconvenient to work with them later. I made them in my palm and the size of my palm. This is my mistake. The size of a woman's palm will be the most it!
Ready raw souls should be put on a plate dusty with flour.
Fry until firm crust in a skillet. It is not necessary to sprinkle it heavily with flour, otherwise it will burn in a frying pan. So, slightly ...
I put the fried souls in cast-iron patches on a pillow of potatoes and onions. A little vegetable oil on the bottom and randomly chopped onions and also chopped unpeeled potatoes, and on top are laid out souls.
Something like that. I close the lid and on microscopic fire, through the divider, this whole story languishes for a long, long time ...
And then my passion for gigantism played a cruel joke on me. Everything did not fit into one patch, thank God there is a second one.
Then, when I cooked all this, I had a thought, why shouldn't we simmer everything in the oven? It is clear that given the times when Lazerson's grandmother prepared these souls, and little Ilya looked at it, and their place of residence, this was perhaps the only way to languish. Maybe they didn't have an oven at all at home, or she couldn't provide enough low temperature... Now in modern ovens, you can set the temperature to about 100 degrees and simmer yourself calmly. Well, that's what I think ...
I had to languish instead of 1.5 hours 4.5 hours, but I myself am to blame. Too much done. It took too long for the overhead showers to get warm. Another plus in the direction of the oven, there the heat would be distributed more evenly.
But, as you can see, I did it authentically.
Well, after 4.5 hours, the result. A modest, grayish, but very interesting soul. Please love and respect!
I will embellish this modesty a little with lettuce leaves.
I quite liked what I did. Obviously, the dish is quite greasy, although this is not felt at all, the potatoes compensate. Nourishing is not the right word! Needs neither sour cream, nor any sauces, nor side dishes, nor anything. I want to take it and eat it right as it is.
I advise you to salt when cooking a little more than you usually salt, it seemed to me that it would be tastier. I don't like a lot of salt at all, but here I made an exception.
I would hardly recommend replacing the brisket with something less fatty. All the buzz will disappear. I repeat, the fat content is almost not felt, and even my body, exhausted by Narzan, coped with eating souls (or souls ???) with a bang! What I wish for you too!
Bon Appetit!!!
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