“Nettle pesto and sprat bouillabaisse”: Russians are trying to preserve haute cuisine in conditions of poverty and scarcity

Russians are preparing to survive in the face of sanctions and growing poverty. MK has collected several recipes for adapting gourmet dishes for a lean wallet and taking into account the declining availability of products.

Vitello tonato, a cold appetizer popular in Italy, should be prepared from baked veal in a sauce based on canned tuna with capers. However, tuna is becoming scarce and veal is becoming unaffordable. But the Russians found a way out: instead of tuna, sprats are used for sauce, and veal tenderloin is replaced with chicken or turkey breast baked in foil with the addition of herbs.

Marseille bouillabaisse – fish soup with the addition of a large amount of fresh seafood – Russian chefs suggest cooking from canned fish. “You will need a jar of sprats in a tomato, half an onion and carrots. Optionally, you can add tomatoes and celery stalks. It is necessary to fry, using a strong fire, all the vegetables in vegetable oil, and then, pouring half a liter of water, evaporate the liquid by one third. Sprat is added in tomato sauce, boiled for a third of an hour. Small fish can then be taken out and chopped in a blender, large ones can be left alone. Salt and pepper are added to taste, ”MK quotes a recipe from one of the Russian housewives.

Italian pesto is traditionally made with fresh green basil, pine nuts, parmesan and olive oil. However, pine nuts were expensive even before the crisis, there has been no parmesan since 2014 due to counter-sanctions, and in the coming conditions there will be no time for basil. Cheerful Russian chefs suggest replacing basil with parsley, sorrel, spinach, or even nettles and carrot tops. Instead of pine nuts, you can use walnuts or hazelnuts. It is proposed to replace Parmesan with Russian-made hard cheese.