Forgotten names of culinary geniuses

Dishes everyone knows, like salad Olivier, Guryevskaya kasha, and beef Stroganoff are dedicated to worthy people, but unfortunately not their inventors, the real culinary geniuses. The secrets of Russian cuisine on RTG TV.

The history of the culinary arts is just as unsparing towards the names of its great masters as history in general is to its real heroes. Their inventions are attributed to others; paintings are copied, and these days it can barely be determined who is the genius and who is the plagiarist. Olivier, Guryev, Stroganoff - behind each of these ‘culinary’ families lies a long and complicated history. The presenter and the head chef of Stroganoff Steak House prepare the original dishes and reveal the real names of the culinary geniuses, thanks to whom no holiday table today is without salad Olivier, tender beef Stroganoff, or sweet Guryevskaya kasha.


Recipe «Guryevskaya kasha»

Recipe «Salad Olivier»  

Recipe «Beef Stroganoff»  

Guryevskaya kasha recipe serves 2 persons; preparation time ~ 10 minutes, cooking time ~ 45 minutes Ingredients: 250 ml milk, 100 ml cream, 150 g durum semolina, pine nuts, walnuts, raisins, 50 g sugar, tinned peaches. Directions: To obtain the cream pour milk into a roasting pan and set in the oven for about 15 minutes at 180 degrees. Boil the semolina. For this, boil the milk and the cream, add the semolina in a fine stream, and sugar to taste. Soak the raisins in water. Brown the nuts in a frying pan and chop finely. Cut the fruit into small cubes. Add the nuts, fruit, and raisins to the cooled kasha. Put a layer of semolina onto a plate. On top - the cream obtained from the milk. Then, add another layer of kasha and more cream. The more cream added, the tastier the kasha will be. Sprinkle the top layer with crushed nuts and fresh raspberries. Salad Olivier serves 2 persons; cooking time ~ 15 minutes Ingredients: 1 boiled potato, 2 boiled eggs, 1 pickled cucumber, green peas, chicken breast, mayonnaise, 10 g gelatin, beef bouillon Directions: To obtain gelatin, cover a tab of gelatin with water for 10 minutes. Warm up the bouillon, add in the gelatin. Pour the mixture into a flat pan and place in the refrigerator to set. Salt and pepper the chicken breast, and fry in vegetable oil. Cut into cubes and blend in a bowl: the boiled potato, the cucumber, the cooled fried chicken breast, the boiled eggs, the peas, and the bouillon gelatin. Add mayonnaise, stir. Serve on a bed of lettuce, in small mounds. Beef Stroganoff serves 2 persons; cooking time ~ 15 minutes Ingredients: 200 g beef (sliced), 150 g mushrooms, 1 pickled cucumber, onion, cream. Directions: Slice the beef into thin, neat strips approximately 1 cm thick. Slice the mushrooms, and the onion and cucumber into slivers. Brown the meat in olive oil for 10 minutes, add the onions and mushrooms. Salt and pepper to taste. Add the sliced cucumbers at the end of browning. Add the cream and smother for 5 minutes. Garnish with parsley and serve.