Everyone’s Favorite Soviet Childhood Meal - Kotleti | Котлеты

[@Steve-h6w]

You have a criminally underrated channel. Great humor mixed with great recipes. Thanks for the content.

[@TheKitchenCosmonaut]

Thanks for the support! Hopefully other people catch on soon! :)

[@grumpywurzel1973]

I've binge watched pretty much all of your videos in the past 24/48 hours and I honestly think that it's a crime, that your channel hasn't got 10 or even 100 times the number of subs or views. that it has. Keep the food coming, not gonna say that I would try all of them (especially the cold pink soup!) but there's a few on my list Khachapuri for definate. The first video I watched was the Soviet canned food, shit even the UK Armed Forces wouldn't force us to eat some of that stuff and they had legit cat food in one of the pouches!

[@HoopleBogart]

Same. It's criminal this isn't more popular.

[@TheKitchenCosmonaut]

Thanks for the support! I hope that things keep growing and hearing that people enjoy the content keeps me motivated :)

[@natp3450]

This channel is a hidden gem! Excellent content - funny and useful!

[@TheKitchenCosmonaut]

I really appreciate all the support, keeps me motivated! Glad you like the channel!

[@timmytwodogs]

In former Soviet Union we also watch cooking videos but, they may also be watching us back... Very enjoyable comrade !

[@atheisthumanist1964]

My parents were horrible cooks, so my comfort foods became what I learned to cook/prep in restaurants and many more cultural cuisines (something my parents would never consider. 😂) Hadn't tried Japanese food until I was 25 and it quickly became a comfort food for me.

[@amyquigg2791]

KZbin algorithm, THIS is the content i want! A cool guy downing boilermakers to eat Soviet canned food? You're doing great work!

[@luzobtwitch2286]

"So get ready to plant the seeds of future nostalgia" is how I want to live my life from now on. Thank you

[@TheKitchenCosmonaut]

Glad that resonated with you! You can think of it as your future self looking back at the moment you are currently living in and being proud of the choices you made :) Or deeply embarrassed, which is more common in my case :D

[@BonnieCruse]

Good sense of humor & great recipes! Thank you!

[@NinaAntosh]

Thank you for “who grew up in the Soviet Union and are still alive today”, now I feel 90 years old 😂

[@natp3450]

You’re an excellent content creator! I enjoyed watching your videos! Thank you so much!

[@TheKitchenCosmonaut]

Aww, shucks! Thanks for the support and I'm glad you like the content!

[@ArcadiGauntlet]

“I think my knife skills are better than a Soviet grandmother…”Babushka has entered the chat room.

[@Mr.Blonde92]

Found your channel last week and binged all your videos, great channel 👍 oh and im trying the herring under a fur coat 😀

[@natp3450]

I made it too 😅

[@TheKitchenCosmonaut]

Anyone who has not had the shuba salad in their childhood and willingly eats it as an adult is a brave soul, you will have to let me know how it comes out! :)

[@TheKitchenCosmonaut]

Youre my hero!

[@jamesboulter7892]

Looks great! I will be trying this for my child. Hope you're well!! From Canada with love!

[@natp3450]

I made it for my daughter several times and now it's one of her favorite dishes, it's actually very tasty! But I don't add onions, only garlic.

[@TheKitchenCosmonaut]

Thanks! Youll have to let me know what the response is, I would wager its a hit :)

[@elinzmeyer3550]

My German wife, born in a German colony near Arad, Romania does this recipe. The are called, Frikadellen. Easy to make. Taste like love! Many great recipes were hidden from the West behind the iron curtain. I am glad to be part of that world...culinarily. Cheers from South Carolina.

[@TheKitchenCosmonaut]

Glad to have a fellow Southerner stop by! Yea, the slavic word in a few languages for "meatball" actually comes from the name of that German dish, so there is a definite connection. If you haven't seen it, I have a video on "grits" on the channel you might like. Thanks for the comment! :)

[@Bear-cm1vl]

My mother's family was Transylvanian before Romania, Alsasian German and Polish and this is nearly identical to the recipe she used to make both hamburgers and meatloaf. I grew up raising cattle in central North Carolina and knew we did not have the money that the kids I went to school with did, but I never felt poor. If anything, I pitied some of my school mates for eating meals that came frozen in a foil tray.

[@hildahilpert5018]

My german grandmother would make that, and my dad would make it too.

[@DebatingWombat]

Mom’s “frikadeller” (plural) will probably trigger similar nostalgia in many Danes. Such pan fried meatballs have been a staple of Danish cuisine since ground meat became easily available with the advent of the meat grinder. The typical meat used in the Danish version is a combination of veal and pork, usually with the latter providing the fat necessary for the right consistency of the meatballs. Indeed, Danish supermarkets sell ground veal/pork combo exactly because the meatballs are still very popular on both dinner and lunch tables on weekdays, as well as for festive occasions.

[@briansarah2745]

Great channel so interesting thank you

[@TheKitchenCosmonaut]

Glad you like the content, thanks for the support! :)

[@RobbsHomemadeLife]

When you said“ we're lucky that we can get ground meat at the stores almost everywhere, at least for now.” it made me subscribe. By the way, when I was a kid, my mom would make hamburgers with bread to make the meat go farther and she would get upset if the hamburger didn't have as much fat in it as she was used to getting

[@MrGromozheka]

for those who's heading for genuine soviet canteen experience (out of nostalgia or exploration) the rule of thumb is: meat to non-meat should be 1:1

[@Clancydaenlightened]

Basically like a Frikadeller, which basically is also a fancy german hamburger variation

[@Clancydaenlightened]

Because a burger isn't American actually

[@diemervdberg7661]

Watching this during few hours of power outage in Lviv while having candles lit next to me. Is this the new Netflix&chill?

[@thatguy9347]

Dude, I just had a huge thanksgiving meal and leftovers… and now I gotta make this !

[@TheKitchenCosmonaut]

haha grind up some of that turkey meat and some pork fat and make these! :D

[@dangtran5843]

Wow, so so glad you're uploading again! I've been a subscriber since I watched the salo video four years ago. Dropped by a few times and was wondering what was happening when you basically stopped posting videos. Stay safe, brother.

[@PaulSmith-qo4iz]

An absolute winner...I like them best with creamy mashed potatoes. Will be eating next week in Tashkent.

[@theredlagoon9903]

These remind me of Frikadellen or Buletten here in Germany. We often eat these with mustard in a bread roll with hard crust. I will give your recipe a try, they look absolutely delicious!

[@martinjansson1970]

If you exclude the garlic, you get a recipe for Swedish "pannbiff", or Danish "frikadelle". There are a lot of versions of "pannbiff" and "frikadelle". Danes usually prefer flour over stale bread, and if they use stale bread, they usually grate it before use ("rasp", kind of like breadcrumbs, but breadcrumbs are crushed), but Danish recipe versions that soak the bread in milk, and squeeze out leftover milk, exist. Traditionally, Swedes usually use grated stale bread (but more often today, they use ready made breadcrumbs from the store, which are crushed) and add a small amount of potato starch to get the patties crispier on the outside as well as more moist on the inside, but making the didh exactly like in the video, sans the garlic, is not uncommon. Both Danish and Swedish, more modern, recipes often replace some of, or all of, the bread/flour with rolled quick oats, as, in my and many other peoples opinion, this make them more delicious, more moist, and make them taste meatier than meat.

[@rolisreefranch]

grew up eating these from my polish grandma. its a slav thing

[@jarnopiispanen3483]

We used to eat these at least once a week when I was a kid. Never realized they were especially soviet food.

[@BF3DICEHUNTER]

Showed my sisters now they wants us to make this i cant wait. :)

[@TheKitchenCosmonaut]

Awesome! I think this dish would be incredibly popular. You'll have to let me know how it comes out :)

[@robertallison9653]

Look amazing! The USSR is, should be our friend now, they are an amazing country, from western Texas!

[@SgtRocko]

Another awesome video! I've been sharing them around with my fellow Soviet expats & we all love them. Our kotleti recipe was a bit different - obviously we couldn't keep Kosher in the USSR, but mum would never put milk in with meat. Plus... with 5 kids in the family milk was for drinking and for my dad's tea lol Ground beef in the shops meant MASSIVE queues... and I can count on one hand how many times I saw it for sale fresh, not frozen. Ground beef Tuschonka was not plentiful, and you had to queue for it, but it was not exactly RARE You still ALWAYS had to buy 2-3 tins of seaweed salad per tin (or kilo of frozen) or you didn't get it. Sorry, veering off. I make mine NOW in a way that would've made my mum cry with joy: 1 lb ground beef (coarse if possible), 1 lb of ground veal or lamb, 1 cup Italian flavoured bread crumbs, 1 cup matzoh meal, 3 onions, 4 eggs, garlic, Thyme, pepper, and a few dashes of Maggi sauce (Jugo is best). Hej - ever try Kasha Varnishkes? We were surprised when we came to America and our Jewish neighbours were all eating it. We thought it a Soviet thing! lol

[@andruspuusta4230]

I still do love these!

[@TheKitchenCosmonaut]

They are delicious! :)

[@MrNikArt]

4:24 The garlic your grandma tells not to worry about.

[@FunLunch94]

I wish all garlic was that size, it would save me a lot of time on the peeling and chopping because if a recipe asks for 3 cloves I use 3 bulbs...

[@spiloFTW]

In Slovakia we call this Fašírka. Most families and restaurants have sadly abandon this staple.

[@mrhappyfoot]

Yeah, now gagging for fish n chips and a trip to the beach, but its december 😭

[@PlastiPL]

You can even make it with hard boiled eggs, it's really nice

[@oksanashmiliak8205]

The best cooker after Max

[@EstonianPotato]

i cook kotlet about once a week. proper starchy boiled potatoes, fermented cucumbers and sourcream or mayo and you have a fabulous meal, tho i roll them in flour before frying, better maillard reaction.

[@TheKitchenCosmonaut]

The flour can totally help with browning, but it can also very easily burn or leave a bit of an off putting flavor. I know a lot of people do it, but I prefer without :) As for the sides, the veg salad and mashed potatoes with katleti, especially in summer when the veggies are in season, it's magical! Hope you like the channel! :)

[@EstonianPotato]

@@TheKitchenCosmonaut i must apologise for the roughness of some of my comments yesterday, i was drunk af. :D. you have a nice channel where you explore the unspoken pearls of soviet cuisine. thank you for that.

[@Grek1574]

It feels a little sacrilegious to not cook mushpotatos for the cotlets! But only a little=) thx for your vids, u put our culture in masses=) How about doing a buckwheat ala Carpatian next? (with shrooms)

[@TheKitchenCosmonaut]

Ugh, YES! Katlei cry out for fluffy mash, they just go together so well. I just didn't have electricity long enough to make them for this video. I want to make a seperate video about Buckwheat all together, because its SO important for Eastern Europe but is almost totally unheard of in the States. Glad you like the video and thanks for the support! :)

[@zacablaster]

@@TheKitchenCosmonaut because of our large Eastern European diasporas, at least my part of the USA loves buckwheat, it's even still called kasha

[@MikeBracewell]

Excellent channel. Silly question: you did add seasoning, didn't you? I noticed the black-pepper shaker.

[@TheKitchenCosmonaut]

Yes, salt and fresh ground black pepper. I would personally add red pepper flakes to give it a bit of spice, but for the channel I try to keep things mild/more traditional.

[@MikeBracewell]

@TheKitchenCosmonaut absolutely, else you'd be kinda tampering with history otherwise. Great channel BTW, you should have a lot more subscribers!

[@MrGromozheka]

mmm... classic :)

[@fosgen2001]

in polish : kotlety mielone, with boiled potatoes and beetroot salad... great camfort food...

[@TheKitchenCosmonaut]

That and bigos are my favorite Polish comfort foods!

[@freeman10000]

Yay! Fairy bread 🇦🇺

[@Smacsak]

My mom before frying rolled them in flour, extra delicious

[@pegasusbridge7282]

I had a Russian girlfriend who made these, but she also added corn to the mixture. So delicious. Thanks for the recipe.

[@TheKitchenCosmonaut]

I have never seen corn in any version of Katleti, but, I can imagine that it would actually be pretty good! Glad you like the videos! :)

[@pegasusbridge7282]

@@TheKitchenCosmonaut Well she was Russian but from Kazakhstan so perhaps it was a local influence

[@shaneharrison9388]

We call them rissoles in Australia. Yum

[@Aqualyra]

Chernobyl garlic! Creepy meat asmr! 😂❤ Thank you for the recipe and humour. Did you maybe purchase elephant garlic? They are huge.

[@TheKitchenCosmonaut]

Yea I get my garlic from a local farmers market (I have a video on that that) and in over a decade I never got elephant garlic before so I was a bit shocked, but it was almost certainly what happened :)

[@homuraakemi493]

That large clove is called elephant garlic

[@Starscreamious]

I'm not keen on the recipe used.....but I am very keen on the idea of eating mini-meatloafs all week long.

[@noobian458]

It's possible your garlic was actually Elephant Garlic, which is a type of leek although tastes similar but milder. It is sometimes known as Russian garlic. Or it is just a big garlic 😅

[@TheKitchenCosmonaut]

Whatever it was, I wish I could find it again, I always feel like garlic cloves are too small :D

[@neomage2021]

looks pretty tasty

[@07HAGE]

Looks great! Except for the garlic, very similar to Swedish meatballs. Not strange considering the the graphical closeness between Sweden and the Soviet Union.

[@lelandgaunt9985]

😊

[@natp3450]

Im interested in how to use the metal pan, if there are any secrets? is it better than a Tefal frying pan? a short instruction would be nice

[@Keithrrr]

For authentic soviet cos play, use old shredded newspaper as filler for mini meatloaf. Very nice, yes?

[@TheKitchenCosmonaut]

Newspaper or sawdust :D

[@KeanueAnakoni-Aukai]

In the US this is "hamburger steak" or " salsbury steaks"

[@EstonianPotato]

you asked in your proper borscht video what other recepies should you try? you know what is the difference between uhhaa and a fish soup? uhhaa is served with ice cold vodka. my grandpas recepie: fish heads and spines - no gills!(pike, zander, salmon, whatever you have - tho i must admit salmon family (including whitefish) is probably the best, unless you get smoked carp of something extra fatty like that, thats a whole different recepie), couple of big onions, handful of the hard old stalks of dill, black peppercorns, salt, ONE, maybe two bay leaf - not to overpower the fish, couple of carrots sliced into long strips( or you can just use whole carrots in the beginning, easier to deal with later) (because carrot circles are boring to eat) and ofcourse, water. raise to boil, then simmer on lowest heat possible for about half an hour, remove the gopniks (scum) as you go. If you do a rolling boil, youll get very cloudy fish soup, not so pleasant. sieve the solids out of liquid, let cool, pick off meat from the bones (there is a LOT of meat in the fish head, cheeks, jaws, back of the head, eyeballs are optional, but i like em). meanwhile put the pot of fish stock back on slow simmer, add starchy potato slices or cubes, throw the already precooked carrots (if you did not cut them earlier, then cut them now) back into it. boil 3 eggs separately to solid (or if you are lazy heathen, throw 3 eggs into the soup, but eggshell will alter the taste). when potato is about ready, throw in the fish solids or/and cubed fish of your choice and wait for 2 minutes, gently stir once after that, that will separate the fish cubes into more flaky bits. taste. chop up one egg and add it to a large mug from where you are going to eat your soup, dont bother with a plate. ladle the mug or bowl almost full of soup, add sour cream and freshly chopped dill plus a large squeeze of a half a lemon. taste again and realize you have made something that will just about make you cry as the childhood hits you.

[@TheKitchenCosmonaut]

For me, to make proper Uxha you have to be in the woods in a cabin or camping and you should make it the day after heavy drinking. It is the only time it has ever tasted "right" to me :) But your recipe sounds legit, ill keep it in my back pocket if I ever need it :)

[@BELCAN57]

I thought that garlic was a lemon at first.

[@DoctorMangler]

LOL I thought it was a tiny lemon too!

[@HankSielski]

Does anybody else feel the need for gravy here?

[@az0009990]

Дуже гарно вимова англійською. Як досягли цього ?

[@natp3450]

Народитися в США 😅

[@johnlawrence9957]

You REALLY need a properly seasoned cast iron skillet so food doesn't stick! No offense . . . 😁

[@archstanton4365]

In Soviet Russia loaf will most likely meat you!

[@sqike001ton]

so you almost to a T recreated my grandmother Salisbury steak recipe this isn't soviet meatloaf its soviet Salisbury steak without the potatoes and gravy

[@alonzobrickman7418]

Meatloafski - sounds good to me, maybe add some ketchup.

[@TheKitchenCosmonaut]

Just between you and I, I always have kotleti with ketchup. But I think that's atypical for here :)

[@dfbess]

This is a basic meatball recipe..

[@The7humpwump]

You should do a shot of vodka before and after slicing each onion

[@grumpy_nerd]

Spoiler it's meatballs. Just saved yourself 7.5 minutes of your lives.

[@SchwarzeBananen]

Delicious! The Germans do quite the same as Frikadelle ( en.wikipedia.org/wiki/Frikadelle ). The Poles loves them too. I like mine with mashed potato and green beans, or with a cucumber salad. Make them even smaller, and you have a good party fingerfood snack.

[@TheKitchenCosmonaut]

Yes! I think the origin of this dish is actually Germanic. The word for "meatball" in a lot of slavic languages actually stems from that word, so that dish had considerable impact on Slavic cuisine. Hope you like the rest of the channel! :)

[@sqike001ton]

Americans as well we call it Salisbury steak and serve it with mashed potatoes and mushroom gravy tho it fell off as a popular dish as it was a TV dinner and school lunch staple so nobody makes the homemade version anymore plus meatloaf was very similar and could feed the family's mountain of children the US had after ww2