Dinner at roadside inn «21 versta»


Host Maria Mumicheva visited the Grand Cafe 21 Versta and found out some fascinating facts about the history of roadside inns and, of course, discovered some recipes for delicious, athentic dishes.

Today, in an age of incredible speed, it's difficult to believe that once upon a time there were no planes, trains or automobiles. People moved around in carriages, and distances in Ancient Rus were measured in 'versts.' The Grand Cafe 21 Versta is located not far from St. Petersburg key road, formerly known as the Moscow High Road. In the early days, it was in a poor condition, with travelers being bumped about in the ruts and potholes and the horses getting bogged in the mud after heavy rainfalls. Later the road was covered in sand and gravel, and marble posts were set up to show the distance that had been traveled. And then, literally every couple of versts, roadside inns and taverns began to appear. Host Maria Mumicheva visited the Grand Cafe 21 Versta and found out some fascinating facts about the history of roadside inns and, of course, discovered some recipes for delicious, athentic dishes.

 

Recipe «Pork in a honey-beer sauce»

Recipe «Steamed «Rose» salmon with red caviar and vegetables»  

Recipe «Mushroom edge»: Vegetable- and Mozzarella-stuffed mushrooms»  

Pork in a honey-beer sauce recipe serves 6 persons; preparation time ~ 10 minutes; cooking time ~ 25 minutes Ingredients: pork tenderloin, 250 ml. dark beer, 100 g. honey, 2 white onions, 50 ml. Demi-glace sauce or strong beef bouillon, pepper, salt, vegetables and fresh green herbs (to garnish). Directions: Pound the pork and sprinkle on salt and pepper. Cook on both sides in a frying pan until the meat is half-cooked. Next pour the beer into the pan. Cut the onion into half rings and add them in as well. Let everything cook for 10 minutes with the cover off. Then put in the honey and the Demi-glace sauce. Let the meat stew until it’s finished cooking, turning it over occasionally. When the sauce all becomes the same consistency and is a dark caramel colour, turn off the stove. Garnish the meat with vegetables and fresh herbs before serving. Steamed «Rose» salmon with red caviar and vegetables recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 15 minutes Ingredients: salmon fillet, 200 ml. cream, 1 bay leaf, fresh parsley, 50 g. red caviar, cherry tomatoes, fresh green herbs, 1 lemon, black olives, pepper, salt. Directions: Cut the salmon fillet into thin strips. Put them in a deep plate or a bowl and pour in the cream. Let them soak in the liquid for 5-7 minutes. In the boiled water that will be used to steam the fish, put a bay leaf, fresh parsley and a pinch of both ground black pepper and salt. Arrange the strips of fish to look like a rose that has not yet bloomed – so that one strips almost form a coil. Try your best to make the “flower” look natural and made of petals. Make sure the cover of the steamer is securely closed and let the fish steam for about 15 minutes. Put the steamed fish on a plate and garnish with red caviar, cherry tomatoes, fresh green herbs, lemon and olives. «Mushroom edge»: Vegetable-and Mozzarella-stuffed mushrooms recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 15 minutes Ingredients: 300 g. white mushrooms, 1 tomato, 1 white onion, 150 g. Mozzarella cheese, fresh green herbs, salt. Directions: Separate the mushroom caps from the stems. Sprinkle salt on the caps and put them in the cooker to bake for about 10 minutes. While the caps are in the cooker, make the stuffing. Cut the stem part of the mushrooms into small pieces. Also chop the onion and the tomato. Mix all of these chopped vegetables together and saute them in vegetable oil. Take the mushroom caps out of the cooker and scoop the filling into each cap. Place a thin slice of Mozzarella on top of each stuffed cap. Put the mushrooms back in the cooker for 10 more minutes to cook at 180 degrees Celsius. Put the mushrooms on a serving platter and garnish with fresh green herbs before serving.