Student food in the dorm. Meals for a student for a week

Students are always interested in simple recipes. They simply don’t have time to cook something complicated. And money is always difficult for students, so it’s better to use the simplest and most affordable products.

1. Scrambled eggs with goodies

For example, one of these recipes is scrambled eggs with nishtyaki. To prepare it, you need to buy sausage (Doctor’s sausage or Protvinsky cervelat, basically, whichever you like best or what you have enough money for), bread, eggs, cheese, onion and tomato.
Grease a heated frying pan with oil and place finely chopped bread on it. Fry it until a nice crust forms. Finely chop the sausage and add to the bread, fry for a few minutes. Then you can slightly reduce the heat and add the tomato, also cut into small pieces. Stir the food slightly while frying.

We collect all the frying in the center of the pan, forming a mound. Break the eggs on top. You can sprinkle with seasoning if desired. Top everything with grated cheese. Fry under the lid for another 5-10 minutes.

2. Dumplings stewed with vegetables

Students usually look for recipes that are easy to prepare. The most “favorite” student dish is dumplings. However, it soon gets boring. We offer an option on how you can diversify ordinary dumplings and get a completely new dish.

You need to stock up on dumplings, peppers, carrots, onions, potatoes, and tomatoes. Of course, you will need salt and oil, as well as seasonings to taste. The amount of ingredients depends on how many people you will be cooking for.

Heat a frying pan and grease it with oil. Place grated carrots and chopped onions in a frying pan. After that, it’s the turn of peppers, tomatoes and potatoes. Everything needs to be mixed.

Add dumplings to the resulting mass of vegetables, mix everything again and let it simmer. Simmer until the food is ready, about 10-15 minutes. Next, add seasonings and simmer for another 10 minutes under the lid.

3. Scrambled eggs with cheese and sausage

What are the easiest recipes for a student to prepare? Of course, scrambled eggs come in a variety of variations. For example, with cheese and sausage.

Take boiled sausage and cut into slices. Fry on both sides. Next, break the eggs (4 pcs) into the frying pan. Leave the yolk whole. Now you can add salt. Next is the tomato's turn. Cut it into slices and place on top of the eggs. A minute or two before it’s ready, add grated cheese on top. You can sprinkle the scrambled eggs with herbs before serving.

4. Sea kale salad

Many girls, even in their student years, take special care of their figure. It is for them that we can offer a very light and healthy seaweed salad. Salad recipes like these are easy to prepare and enjoyable to eat.

First you need to boil 1 egg, cool and peel it. Grate the egg on a coarse grater. Then take 100 grams of pickled seaweed and lightly rinse it in boiled water. This is necessary to remove the sharpness from the cabbage. If the seaweed is very long, it is better to cut it.

Wash the cucumber, carrot and apple. We clean everything and cut it into cubes, the smaller the better. We also finely chop the pre-washed greens. Everything else is very simple. Combine all the ingredients, add salt to taste and season with sour cream.

5. Potatoes with stewed meat

Don’t think that delicious dishes always take a long time to prepare. Usually delicious recipes are easy to prepare in 10-15 minutes. Such recipes are especially popular among students who are always short on time. You can have a hearty meal with a wonderful dish - potatoes with stew. This is, so to speak, a student classic.

We take potatoes, peel and cook them. Open the stew and put the fat from it on a heated frying pan. You need to fry finely chopped onions on it. Place the stew into the almost finished onion. Let everything simmer a little.

Make mashed potatoes from boiled potatoes and put them in a frying pan. Simmer a little more and stir until a homogeneous mass is formed. That's all.

6. Salad Suzanne

January 25th is a significant day for every student. And I want to celebrate it in some special way. If you have an extra penny, you can prepare the “Suzanne” salad. For this penny you will have to buy 1 can of canned salmon, or other similar fish. All other ingredients are inexpensive and are in every student’s refrigerator.

Boil four chicken eggs and boil 200 grams of rice separately. Take 10-12 pieces of prunes and soak them for 10-15 minutes in cold water. After this, it will need to be cut into strips, after drying. Finely chop 1 onion and scald it with boiling water. Grind the fish and eggs.

Now you can combine all the ingredients, add pepper and salt to taste, and serve with mayonnaise in a salad bowl.

7. Carrot and cabbage salad

A carrot and cabbage salad looks festive and elegant. At the same time, this salad can easily be classified as the “simplest salad recipes” group. In general, it’s just the thing for students.

You only need carrots and cabbage. Refined oil and salt to taste are also used for dressing. But the result will exceed all expectations - that's for sure.

First, chop the cabbage very finely. It must be transferred to a salad bowl and mashed by hand. This simple procedure is necessary for the cabbage to release its juice.
We grate the carrots, it is better to use large ones. Then you need to chop the carrots a little with a knife. We put everything into one salad bowl and mash it again, now the carrots and cabbage are together.

8. Bean soup

It's not very difficult to make bean soup. True, its preparation will take quite a long time. It is very nutritious and tasty, so it is perfect for student lunches. True, you will have to prepare the beans in advance. It needs to be soaked in the evening.

Fill the beans with water and put on fire. After it boils, you need to reduce the gas. You need to cook it for about 40 minutes. The beans will be almost done before we add the rest of the ingredients. While it is cooking, you can start frying.

Place carrots, onions, tomatoes and peppers in a heated frying pan and add oil. We will simmer everything under the lid until done for about 10-15 minutes.

Place potatoes into almost finished beans. The frying must be placed in the soup when the potatoes are ready. Mix everything. Next is the turn of salt, seasonings and bay leaf. We add all this to taste. Cook for about three minutes until done. Then turn off the heat and leave the soup to brew for about 5 minutes.

9. Chocolate dessert

How can a student treat himself on Student's Day? Moreover, it should be fast and inexpensive. Here, for example, is a chocolate dessert. You will need sugar, chocolate, starch and milk.

Dissolve starch in a glass of cold milk. Place the rest of the milk (3 more glasses) over medium heat and add chocolate and sugar. We are waiting for the chocolate to completely dissolve. Don't forget to stir. After this, pour in the starch and heat, stirring constantly. Pour the thickened mass into cups. Enjoy your chocolate dessert while it's hot.

10. Sandwiches for breakfast

Students usually have sandwiches for breakfast. There are a lot of their recipes, we suggest using one of them, which is perfect for both a regular morning and for a snack on Tatiana’s day.

Fry rye bread on both sides in sunflower oil. Slice and fry the boiled sausage. We put it on bread, and put tomato slices on top. Now it’s time for grated cheese and herbs. That's all, fast and tasty.

The student is always hungry. And this is normal: young people should spend their time not on healthy and high-quality food, but on entertainment. After all, this is precisely why we are given youth, isn’t it?

But it’s better to preserve at least a little bit of health, so that in the near future you don’t have to go to the doctor and heal the wounds received as a result of an unhealthy diet. Therefore, we decided to tell you about how to eat cheaply as a student, and so that the food does not cause much harm to your health.

And now in more detail about proper nutrition for students. Menu for every budget!

1. Student-"doshirak". This representative eats only rolltons and doshiraki, instant soups, sausages, pasta, pasties with cats. In general, his food is everything that is filling, cheap and can be eaten with ketchup-mayonnaise. Most often, this is what hostel students eat, since eating healthy is not profitable here: at any moment, 100,500 neighbors will come to you, ready to forcibly share your meal with you.
2. Vegetable students. This includes most of the fair sex. Under the guise of preserving their figure, they make up their diet mainly from vegetables: onions, cabbage, potatoes (someone tell them that this vegetable “preserves” the figure in the same way as pies made from yeast dough!). however, they don’t disdain porridge either. On their table you can always find something that you can’t lure guests with: oatmeal, rice and unsalted buckwheat.
3. Student breadwinner. These are smarter than everyone else: they don’t spend money on food at all. Their tactics are as follows: we make as many friends as possible and visit them every time we want to eat. And the money saved will always be something to spend on!

And now about the main thing.

Healthy menu for those who like to eat cheap

You don't know what it is yet "Student pilaf"? Quickly write down:

• boil the rice;
• fry the onion;
• if you have carrots, fry them too.
• Mix all the ingredients and enjoy the meal.

We don't ask if you have meat for pilaf. After all, if there is, then you have nothing to do on this page. Because we tell smart guys and girls how to live on a budget without it.

Another option for a wonderful, cheap and healthy student snack is Sandwiches "Joy". Behind this modest name lie equally modest components. Stale bread is fried in a frying pan and rubbed with grated garlic. As easy as pie!

And our most valuable advice on what should be in your refrigerator that will be useful for both your wallet and your health.

Do you want meat?

Buy offal at the store. Chicken liver, gizzards, hearts - all these products cost several times less than any meat. They have exactly the same benefit. And as a bonus, get a recipe for a healthy dish:

1. We take a kilogram of any offal and wash it.
2. Peel and chop 5 onions, fry in a frying pan.
3. Place offal (navels, hearts, ventricles or liver) in a deep saucepan, add chopped onion and simmer over low heat for 2-3 hours.
4. At the very end, add your favorite spices and salt. Optional: sour cream, curry, ketchup.

It's really tasty

You won't believe us, but this is the perfect nutritious dinner for the whole week. You can eat it with or without a side dish, just with bread.

By the way! For our readers there is now a 10% discount on any type of work

Excellent meat substitute – mushrooms

Some even call them "white meat". Why not? In terms of nutritional value and satiety, they are in no way comparable to meat. In addition, in the summer you don’t have to buy them at all - you can stock up on them for the year ahead! Go to the forest, collect it, put it in jars or dry it, or just ask your relatives.

Mushrooms are always great

Mushrooms are great both as an independent dish and as a side dish, additive, or decoration. Fry, make soup, pickle, add to salad or eat with onions and butter - mushrooms are incredibly tasty, cheap and healthy, but only if you know how to pick them.

Meat is an indispensable product

If you love meat, but cannot stand any “substitutes” for this product, do this: buy several chicken backs/necks or a broth kit, boil in a large saucepan or simmer with potatoes. There will definitely be a smell of meat, and in some places there will even be a taste!

Chicken - even more so

Students' food supplies: what everyone should have in their cupboards

Well, in addition to pleasant and healthy substitutes for expensive food, every student should have the following products in their warehouses:

• cereals Buckwheat, rice, barley, pearl barley, oatmeal, peas - all this is suitable for preparing first, second, and independent dishes;
• pasta – as much as possible and in any form. This product is the alpha and omega of nutrition for every student;
• tomato paste (it’s better to replace the much-loved ketchup) and of course mayonnaise. Without these products, no student will recognize you as one of their own;
• beets, peppers, tomatoes, onions, cabbage. Even if you don't eat these vegetables, you should still have them. So that they are, and that’s the end of the conversation;
• potato. This product is generally a substitute for everything. It can be eaten together with cereals, and instead of vegetables, and instead of meat. Fried, boiled, steamed, stewed - respect to potatoes.

Don't throw away stale bread. Sprinkle it with sugar or salt and fry it in a frying pan. This way we’ll get a budget-friendly treat for tea or beer – whichever is more relevant for whom.

Guys, I really just want to eat

Oh, how hard it was to write this article! In general, everything is as always: if you want, write it yourself; if you don’t want, turn to specialists to write tests, term papers, essays and dissertations. I'll go eat.

Quick noodles

Quick noodles- This is the most popular Japanese invention of the twentieth century. Karaoke is in second place, and CDs are only in fifth place. Initially, it was positioned as an expensive, quickly prepared exclusive product. It cost about 6 times more than traditional varieties of soba and udon noodles. Now it serves as an indicator of economic growth: when the economy declines, people begin to eat cheap noodles, and their sales begin to grow. In Russia, instant noodles are commonly called “bum packages”, “beach packages”, “plastic porridge”, “bapashka”, “choices”, “freeze-dried noodles”, “instant pasta”, “instant noodles”, “ Chinese noodles", "doshirak".

You can prepare quick noodles in two ways: as a soup or as a side dish. It can be broken or left long before cooking. (Further…)

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Everyone knows two truisms:

1. The student is always hungry.

2. If the student is not hungry, then see point one.

On the eve of initiation into students, we decided to find out what, besides the granite of science, the student is gnawing on, and also think about how to help a poor student live on one scholarship.

What does a student eat?

First category saves time on cooking and actively eats “doshiraki and rolltons”, soup in bags, pasties, sausages with pasta and even “sawdust (fried) with ketchup - inexpensive and satisfying.” And if there is not even sawdust, then “the only way out is to drink.”

Second category, which included mainly representatives of the fair half of the student body, tries to eat healthy food as much as possible. Oatmeal, buckwheat, rice and vegetables occupy leading positions, apparently due to their relatively low cost.

Student's feet are fed

If you think that nothing worthwhile can be prepared from this, then you are deeply mistaken. This is what the “hunters” told us. To prepare the “Hunter's Lunch”, put some rice, finely chopped potatoes and pre-fried onions and carrots into boiling water. When everything is almost cooked, add grated processed cheese and salt.

Another variation on the theme is “Student Pilaf”: rice is boiled and onions are fried. If you are a very rich student, then carrots are also fried. Then all the ingredients are mixed.

And there is also something called “Student’s Joy”: croutons are fried from rye black bread (in any fat) and then rubbed with garlic. Or onions are fried in vegetable oil and eaten again with black bread.

Another creation of a hungry student is a sandwich, in which the name only contains “brod” (German “butter” - butter, “brod” - bread): bread with cabbage, topped with mayonnaise.

5 ways to eat nourishingly, inexpensively and with health benefits

So, the survey result showed that the student either lives on fast food or eats cereals and vegetables. The latter, of course, is not bad, but young growing brains at least sometimes need at least some kind of protein - sausages don’t count!

Method 1

If you want meat, but the price is high, then buy so-called by-products instead of meat: chicken navels and hearts. They are half the price, and from a kilo you can make an excellent nutritious dish that you can eat all week. We take a kilogram of offal and wash it. We take 5 onions, chop them, fry them in a frying pan and put them in a saucepan (ideally a cast iron, but if you don’t have one, it’s okay). Then add the navels to the pan and simmer everything together over low heat (about 3-4 hours). Add spices: salt, pepper. If desired, you can add curry, sour cream or tomato paste. This way, dinner for the week is ready. This dish can be eaten alone or with any side dish: rice, buckwheat, lentils, potatoes or vegetables.

Method 2

Another excellent “substitute” for meat is mushrooms, known for their beneficial properties. Now that the mushroom season is in full swing, you can go and pick them yourself, and then prepare a delicious mushroom puree soup. If you are lazy, then you can buy oyster mushrooms in the store: their price is much lower than, for example, champignons.

However, in this case, I recommend buying some kind of bouillon cube with mushroom flavor. You will also need a bag of cream, crackers and a bunch of any greens (the last two ingredients are optional). So, we wash the mushrooms in water and clean them. Then boil them for 15 minutes. We pour the mushroom “broth” into a separate bowl, and finely chop the mushrooms (ideally, it would be nice to break them up with a blender, but for a student this is already a lordship). Then we place them in a saucepan, add cream and mushroom “broth” depending on how thick you want your soup to be. Salt to taste, bring everything to a boil, but do not boil. Pour into plates, throw in crackers and finely chopped herbs. The first dish is ready.

Method 3

Another option to eat the former is to buy some chicken breasts, which are also cheaper than meat. They can be boiled in a large saucepan to make a broth. Some of the breasts can be used as meat for soup, and we’ll get to the second a little later. If you leave the broth in the refrigerator, then during the week you can season it with various cereals and thus diversify your life.

Method 4

We cut the cooked breasts into small pieces and fry them with any vegetables (well, onions, onions!). Boil buckwheat or rice, add to chicken meat and mix everything - the pilaf is ready!

Method 5

Ground chicken is also much cheaper than, say, ground beef. So, we buy half a kilo of minced meat, a couple of onions, a couple of tomatoes or tomato paste and spaghetti (or any other pasta). Prepare the pasta dressing: finely chop the onion, mix it with minced meat, salt and pepper. Let the pasta cook according to the instructions on the package. Pour vegetable oil into a frying pan and fry the minced meat over high heat, stirring constantly. When the pasta is ready, drain the water and mix it with the minced meat. Student-style pasta is ready!

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At the beginning of the school year, I always remember the eternally hungry students from my home university. We went hungry not because we didn’t have enough rubles for lunch, but because there was nowhere in particular to eat. The dining room and the food in it left much to be desired; the hamburgers and hot dogs at the stalls were a gastronomic horror; there was nowhere to heat up lunch brought from home. I don’t know how the quality of food in the alma mater’s canteen has changed in recent years, but the signs of a good takeaway lunch certainly haven’t changed.

A proper student lunch is one that:

• no need to reheat;
• can be stored for a long time outside the refrigerator (and had to sit through seven pairs);
• replenishes energy and nutrients;
• promotes brain activity;
• delicious, of course.

This list fully corresponds to a variety of sandwiches, rolls and sandwiches, no matter what they are called. To maintain brain activity, you need to take dessert with you, and for normal metabolism, tea or compote.

Sample menu for the school week - in order.

The first day

Dinner

We'll start Monday with a regular hamburger with a beef patty. But for fun, so as not to be upset about the past summer and weekends, the sandwich will be in a bagel. Beef contains a lot of iron, zinc and creatine, which are necessary for muscle growth. A great way to recover after a long rest and get ready for work.

duskbabe/depositphotos.com

Ingredients:

• 1 wide bagel, preferably with sesame seeds;
• 2 beef cutlets 100 g each;
• leaves of any salad (which you like best), other greens to taste;
• 1 tomato;
• 50 g of your favorite cheese;
• 4 tablespoons of tomato paste;
• 2 tablespoons unsweetened yogurt or sour cream.

For a lighter lunch option, you can bake the meat in the oven and use a slice of baked beef instead of a cutlet.

Preparation

Cut the bagel in half horizontally. Fry the cutlets, and a minute before they are ready, place a slice of cheese on top of them so that it melts slightly. Place a leaf of lettuce, a tomato, a cutlet with cheese on the cut of the bagel, then repeat the layers in the reverse order. At any time, you can top the burger with yogurt or tomato paste, as you like.

Dessert

Since the burger itself is large and nutritious, a light dessert should be provided for it. It can be any fresh fruit, except banana (banana is too high in calories, it’s too much to be next to a burger).

It is better to drink herbal teas with ginger and mint at the beginning of the week: these herbs and spices have a tonic effect, which is very useful for the start. Mint also goes well with cardamom.

Second day

Dinner

We take a cheese and spinach sandwich with us.

bakeyourday.net

Ingredients:

• 100 g soft cheese;
• 4 pieces of grain bread;
• 1 tomato;
• 100 g spinach (fresh or defrosted);
• butter;
• seasonings to taste.

Preparation

Finely chop the spinach and fry it in butter with spices. Place the spinach mixture, a piece of cheese and a tomato slice on the bread. If desired, you can add a few olives.

If you don't like spinach, replace it with any grilled vegetables.

Dessert

As a dessert for a light lunch, take marshmallows or marshmallows with you, and add raspberry leaves, cinnamon and orange zest to your tea - they are a great tonic.

Day three

Dinner

Make a salad sandwich with chicken breast or any part of the chicken. Such sandwiches eliminate the feeling of hunger for a long time. Nuts make the brain work better, and the unusual sauce adds variety to the menu.

Ingredients

For the salad:

• 200 g boiled chicken breast;
• 100 g celery;
• ½ cup chopped walnuts;
• 50 g hard cheese;
• bread.

For refueling:

• ½ cup mayonnaise (can be replaced with yogurt);
• 4 tablespoons apple juice;
• 3 teaspoons honey;
• 2 teaspoons apple cider vinegar;
• 1 teaspoon mustard;
• 1 tablespoon of confectionery poppy seeds;
• salt and seasonings to taste.

Preparation

The ingredients for the salad need to be chopped and mixed. Then mix the sauce ingredients until smooth and season the salad. The resulting mixture can be spread on bread or wrapped in pita bread.

Dessert

For dessert on Wednesday there will also be sandwiches, but with bananas.

Ingredients:

• 3 eggs;
• 1 banana;
• ½ glass of milk;
• bread;
• cinnamon.

Preparation

Separate the whites from two eggs, mix them in a blender with the third egg, banana, milk and cinnamon. Dip the bread into this mixture and fry in a frying pan until crust appears.

Wash down this beauty with herbal tea with fennel and linden. These herbs help the immune system, which is very important in the fall.

Day four

Dinner

Fish day! Fish contains healthy fats and acids, as well as iodine, which is necessary for heavy mental stress.

Ingredients:

• 1 bran bun;
• canned tuna;
• 1 tomato;
• 1 teaspoon olive oil;
• 1 boiled egg;
• lettuce leaves and greens to taste.

Preparation

Mash fish from a can with a fork or buy special canned food for salads. Chop the egg and add half to the fish. Mix with oil. Cut the bun in half, make a hole in it, add lettuce, tomato slices and fish filling.

Dessert

For dessert, grab some homemade apple chips.

Ingredients:

• 3 hard apples;
• 2 hard pears;
• 2 lemons;
• ½ cup sugar.

Preparation

Wash the fruit and cut into thin slices. Squeeze the juice out of the lemons and dilute it with water (a quarter glass is enough). Add chopped fruits to this mixture. In a saucepan, combine a glass of water with sugar, bring to a boil and cook until the solution thickens (this will take about 7 minutes). Then add fruit to the syrup and wait until the liquid boils. Then place the fruit on a parchment-lined baking sheet and dry it for three hours in the oven at 100°C. After an hour and a half, the fruit needs to be turned over.

Add oregano, lemon zest and thyme to the tea. This combination relieves fatigue and helps the nervous system cope with stress.

Day five

Dinner

Healthy shawarma day. In general, you can wrap any salad in pita bread to make it convenient to transport and eat. Just make sure it doesn't dry out.

fotek/depositphotos.com

Ingredients:

• chicken (breast is best, but any part is fine);
• pita;
• White cabbage;
• 1 fresh carrot;
• 1 tomato;
• lettuce leaves;
• processed cheese in jars;
• 50 g ham.

Preparation

Boil the chicken and cut into thin slices. They can be fried if desired. Finely chop the cabbage and grate the carrots on a coarse grater. Cut the ham into thin slices.

Take the pita bread and spread it with a thin layer of cheese. Top the cheese with lettuce, cabbage, carrots, slices of ham and chicken. Wrap it up and take it with you.

Dessert

For dessert, take homemade tea, as well as chamomile and lemon balm tea to relax before the weekend.

Most likely you will stay in a room for four (or even five people). Your whole life will be spent in the company of neighbors. When people live so closely together, they often come together to organize meals. Indeed, it seems that it is not so convenient to eat, say, when the neighbors follow every bite with hungry eyes. However, take your time - eating together has its inconveniences, and they are quite serious. If your neighbors persistently offer options for sharing food, it will be quite difficult to refuse (it’s easier to agree than to explain why you don’t want this). But at least don’t provoke such a union yourself.

Possible options for combining in pairs or something else. But this does not solve the problem described above (I eat and others watch).

If everyone living in a room joins together for meals, then, as a rule, they chip in money for a certain period of time, and a “kitchen duty” is established. It should be taken into account that:

• Feeding four people is not easy. They eat a lot. Kitchen duty turns into hard work.
• It is difficult to take into account everyone's tastes when eating together. This leads to resentment (She always cooks what I can't eat!) and quarrels. Moreover, not everyone likes to cook and not everyone knows how to do it.
• There may be differences in funds. Some of you may not be able to afford food costs that are normal for others. Moreover, some people can be free when it comes to food purchases (buying more expensive things that are easier to prepare), while others can save money (while cooking food that is tasteless or not enough).
• Your daily routine and habits may require completely different times to eat. Especially if the room contains students with different class schedules.
• Some people like to drink tea and have a snack more often, while others only need to have dinner in the hostel. Either you will have to take this into account in your financing, or resentment may build up.
• Kitchen duties will restrict your freedom. Perhaps one day you are not in the mood to cook and, in general, you don’t want to see anyone. However, being on duty obliges you to work on feeding.
• Perhaps one day you are invited to dinner with your pretty neighbors. But you will be forced to refuse, because... the toad strangles you to leave your rightful share of dinner for your neighbors to eat.
• You will feel embarrassed if you suddenly want to eat something tasty. This may be “unaffordable” for everyone at the moment or simply “a pity for money for nonsense.” But eating alone when meals are shared is somehow inconvenient.
• And most importantly, once you start eating together, it’s quite difficult to give up this regimen later. After all, refusal is already an expression of some kind of dissatisfaction with partners.

It will be easier if you eat separately, without limiting your freedom of maneuver - agreeing, say, to have dinner together today (we buy bread and stewed meat together, I peel potatoes, you fry, and Natasha washes the dishes), but without establishing a strict order and duty roster. Even if you eat together regularly, don't spread it to any piece you put in your mouth. Even if dinner is shared (you probably dine in the dining room), this does not mean that you should share every apple or curd cheese for breakfast that you bring into the house.

If someone is preparing to eat while their neighbors are not eating, it is quite acceptable to defuse the situation with the phrase: “I’m going to eat here, I hope that this will not bother you too much.” You can invite everyone to try: “Would anyone like to join a little of my dinner?” If someone brazenly agrees, then give him just a little under the pretext that you didn’t really count on him. For the rest, it’s better to refuse or actually “try”, and certainly not eat the person!

Of course, the exception is the moment when you want a holiday, and you greet your neighbors with the words: “Guys, I fried potatoes for everyone here - someone run for a beer, let's go for a walk!”

In general, try to treat this moment delicately. If you think about it, you will always understand whether a person really wants to treat you or whether he is offering it only out of politeness. Don't try to embarrass someone. After all, you live with these people - it’s better if you communicate with each other more pleasantly.

Under no circumstances should you scold the food that someone else is eating in front of you (“These dog sausages – how can you eat them?!” or “How can a person eat pasta even without sausage?”). Everyone has their own tastes - they must be respected. Moreover, everyone eats “according to their means” and according to their capabilities.

What's the easiest thing to cook?

If you regularly dine in the cafeteria, then you are in luck. But even in this case, there are still breakfast and dinner left. More often: eating regularly in the canteen is expensive, tasteless, inconvenient, etc. And now the problem arises - what to cook?

In general, you need to understand that in cooking there are no strict recipes, that a mistake twice there is not a mistake at all, that a missing product can be successfully replaced with something similar, or even do without it altogether (of course, if this product not the main one in the dish - so, fried potatoes without potatoes still won’t work...).

The simplest feeding options (which do not require virtually any additional products) will be useful for the very first days:

Instant noodle soup

This is for the completely helpless. Instructions on the pack.

Instant porridge "Bistrov"

It also does not require long preparation and your efforts. The instructions on the packaging are the same.

Sausages

Well-known sausages - on the way home I bought 5 pieces of sausages and bread, came home, cooked it, ate it. The sausages are cleared of cellophane and thrown into boiling water (there should be little water so that it just covers all the sausages, because the more water, the more tasty food is boiled out of the sausages). When you add the sausages, the water will stop boiling for a while. After it boils again, they are cooked for just a couple of minutes, because... In fact, sausages are a finished product; they are cooked only to heat them up.

Sausages

As a rule, they taste better than sausages, because... more like meat. They differ in preparation in that they need to be cooked longer - about four minutes (after all, they are thicker than sausages).

Eggs

They contain a lot of useful substances, and you can eat a couple of them every day. Cooked it, ate it. The eggs are dipped into boiling salted water (it doesn’t really matter how much salt, for example, a teaspoon per liter of water) (there can be a lot of water, then it will boil again faster after the eggs are lowered, but the shell still prevents anything from boiling from the egg). After boiling, cook for 4 minutes. Then they are taken out and immersed in cold water for half a minute so that they can be cleaned better. The water is salted so that the eggs do not burst during cooking. But a more reliable way is to take an ordinary needle and pierce a tiny hole in the shell at the blunt end of each egg before putting them in boiling water, then they will certainly not burst.

Dumplings (from a pack)

On your way home, you buy a pack of frozen dumplings (as close to home as possible, otherwise they will thaw on the way and stick together into one lump). When you arrive, you quickly boil water (about a liter and a half to half a kilo), add salt (half a teaspoon) and pour the dumplings from the pack into the boiling water. You can add pepper, bay leaf and half a small peeled onion before adding. If the dumplings have already stuck together, it’s better to tear the lump into small pieces and throw them into boiling water (you’ll get “lazy dumplings”).

Ham

The dish that is most similar to real food is the following: on the way home, buy a chicken leg, at home, rinse it under the tap without defrosting, put it in a pan and fill it with tap water (let it cover it all). Place it on the stove and wait until it boils, then reduce the heat until the broth is at a very low boil (in fact, it doesn’t matter until it boils, but if it boils too much, the broth may splash out of the pan and will also boil away greatly during cooking - Be careful not to let it all boil away, otherwise everything in the pan will burn without broth). Leave it to cook. You don't have to remove the foam. The leg is ready in about 30 minutes. Readiness is determined by tearing a piece of meat from the main leg with a fork. If it separates easily, then it’s ready (after 50 minutes of boiling, the leg is ready for sure, you don’t have to determine anything, but eat it right away).

Now remove the chicken foot from the pan and eat it. Wash it down with broth.

Broth left in a cool place overnight usually (if you didn’t add too much water during cooking and it has boiled away a fair amount) turns into jelly, which can be eaten for breakfast with bread without heating.

You can salt the broth when adding the chicken (about half a teaspoon per liter of water), or immediately before use (to taste). When cooking, you can add bay leaf, pepper, half a small onion to the broth - but all this is no longer necessary.

Meat

Buy a piece (to fit into the pan) of meat. It is better if it has less fat and bones (usually they take beef, you can also cook pork, but it is fattier).

Then the meat is treated like a leg, with the only difference being that it is cooked longer. So as not to think, cook for three hours. Here, be sure to make sure that all the broth does not boil away. Since the process is long, it is better to buy a larger piece of meat so that you can cook it once, and it will last for several (2-3) days. True, the pan with meat and broth should be in the refrigerator or in another cool place.

In order not to forget that dinner is being cooked in the kitchen, it is better to set an alarm clock (the ringing will remind you that it is time to see how the pan is doing there).

What to have for food

For greater freedom of maneuver in cooking, you must always have some equipment and products in the room. You will need:

• A saucepan with a lid, a frying pan (preferably with a lid), a kettle, a knife - for cooking. If you are cooking porridge, you need an aluminum pan to boil the milk.
• Plates and spoons with forks for food, a ladle, a board for cutting bread and other products.
• A pack of plastic bags - to pack purchased products that will be stored for some time.
• Dishwashing liquid ("Fairy") - by dropping it on a sponge, you will wash the dishes much easier, and your hands will not be covered with nasty grease from dirty plates, because it is immediately broken down by detergent. A sponge and a dishwashing squeegee (a wire squeegee for scrubbing burnt pots and pans).
• Dish towel and rag - bring something hot, wipe the plate, table, hands.

Food prepared for future use, as well as some foods purchased in reserve, should be kept in the refrigerator or in a cool place. If you don’t have a refrigerator, you can almost always store food outside the window. It's cold outside at night from September to May. True, if the windows are south and direct sunlight shines on your supplies all day, then this is no longer a refrigerator! Then it’s better to drag everything into the room for a day (and also not leave it in the sun).

In frosty weather (when the temperature outside drops below zero degrees), food must also be stored outside the window carefully (it is better to place it between the glass panes or on the windowsill inside the room - although they can freeze there too). The liquid will freeze and may rupture the container (bottle, jar) in which it was stored. Vegetables, fruits, dairy products, sausages and, in general, “ready-made products” also do not like freezing - frozen and defrosted they change the taste, and vegetables and fruits can only be consumed by throwing them undefrosted into boiling water (in soup, compote, etc.) .d.). But sausages or sausages, for example, can withstand freezing, but they will need to be cooked either longer or after defrosting. Completely prepared cooked rice, for example, can also be easily frozen for several days, and then defrosted, heated in a frying pan and eaten. Frozen eggs are inconvenient to cook, although nothing bad will happen to them when frozen. But here's what you need to keep in mind - not a single product can survive freezing and thawing several times, avoid this.

Without a refrigerator, the following can be stored in the closet:

• Sugar, tea, coffee, milk powder, salt, pepper, bay leaf, sunflower oil, canned fish, canned stew, condensed milk, dry cereals and soups in bags and briquettes, cereals and pasta.
• Bread. It is kept in a plastic bag. Bread can sit for 2-3 days, even longer, but over time the bread will deteriorate. Of course, the bread will not spoil to the point that you could be poisoned by it - even if you eat a completely moldy piece, it is not dangerous. But the smell and taste deteriorate, and the bread becomes unfit for consumption. Black and white bread (as well as sweet rolls/loaves and a regular loaf) must be stored in different bags - together the bread will spoil much faster. You cannot put fresh bread in the same bag with old bread (if even a small piece of old bread gets moldy, it will immediately spoil and become tasteless). Do not put fresh bread in a bag from old bread - microscopic crumbs remain in the bag, which deteriorate over time, and this will also spoil the fresh bread.
• Lie (not in a plastic bag, but in a bucket, in a cloth bag, in a box, or even just in a pile on a newspaper to ventilate) potatoes, onions, garlic, carrots, and other vegetables.
• Raw eggs don’t last long, about three days.
• Ketchup – five days, even a week.
• Raw smoked (hard) sausage – a week, or even more. Sausage skins from long-term storage may become covered with a white coating (to prevent this from happening, you can wipe it with sunflower oil) - this is not a problem, because it is removed before eating. If the sausage's inherent smell remains, then it can be eaten - when it begins to spoil, this can be determined by the smell.

The following can remain in bags folded into a string bag and hung outside the window for several days: butter and margarine, dairy products (sour cream, kefir, fermented baked milk, yogurt, etc.), eggs, sausages, smoked and salted fish. You can also carefully hang the broth directly in the pan or pour it into a jar (or a saucepan with porridge).

It is better not to leave outside a cool place (at least more than overnight): meat and dairy products, butter, cakes and pastries with cream, ready-made cereals and soups, open canned fish and meat (under no circumstances! they should be eaten immediately, it is better not to leave them in the refrigerator for more than a couple of hours).

More complex dishes

Fried eggs

Heat the frying pan. Melt any fat (a little - just to lubricate the bottom). Heat the pan for a couple more minutes. Break the egg held over the frying pan in your left hand with a blow of a knife held in your right hand, and breaking the shell into two halves, carefully pour the egg into the frying pan. Next. Next... Sprinkle with salt and pepper (a little bit). If you managed to keep the yolks intact, you will get fried eggs. If not, you can mix everything with a knife already in the frying pan (they say, I didn’t really want to eat them whole) so that they are fried better. Fry for three minutes until the whites thicken.

Before beating the eggs, you can fry in a frying pan any sausage slices, pieces of bacon, chopped sausages or small sausages, chopped onions, tomatoes - or almost anything. Scrambled eggs allow any additions, they only become tastier.

Oatmeal for the budget conscious

What is this, Barrymore?
- Oatmeal, sir...

The attractiveness of the recipe, on the one hand, is its simplicity and the fact that the products for its implementation do not require a refrigerator. On the other hand, porridge will cost you much less than the same “Bystrov”.

You will need products: milk powder (1/4 cup), Hercules (cup), sugar (2 teaspoons), salt (1/8 teaspoon). The quantity of products and even the proportions can be freely changed based on needs, capabilities, and simply “to taste.”

Mix milk, salt and sugar with Hercules to facilitate dissolution without lumps, add boiling water (1 part of the mixture to 4 parts of water - the proportions can also be changed, depending on the desired thickness of the result), stir well. All this can be poured into the container in which the porridge will then be cooked. Leave for at least 20 minutes, but the longer, the easier the cooking process will be. Fans of exotic foods can add raisins or dried apricots (or you can add this immediately before cooking or even to the plate before eating porridge).

It is convenient to pour the mixture in the evening to prepare porridge in the morning for breakfast. At night, the poured mixture can be left simply on the table (does not require placement in a cold place), but it must be covered from cockroaches, if there are any in the house.

Cook the swollen mixture over low heat, stirring continuously, until tender. The process will take approximately 5-10 minutes. More precisely, readiness is determined by the fact that the porridge begins to puff - the mixture thickens, and the bubbles formed during boiling break through it with the sound “Puff”.

Serve and accept with words from the epigraph.

Potato

It’s better to buy more potatoes – for example, a bucket. It is bought at the market (mini-markets near the store), it is rarely found in stores - only in vegetable stores and, as a rule, it is worse. Let potatoes always be at home - fry, boil and eat with herring or lard, throw into soup.

Boiled potatoes "in their jackets"

Potatoes can be boiled “in their jackets” (without peeling). To do this, wash several potatoes, put them in a saucepan and fill them with cold water (so that the water covers the potatoes), and put them on the fire. When the water boils, it is better to reduce the heat to a low boil. The potatoes will cook in about 20 minutes of boiling. If you doubt whether it’s ready, you can check: if the potato can be easily pierced with a knife blade, it means it’s ready. It is not recommended, however, to poke them all, otherwise the potatoes may boil over (fall into pieces). It is better to prevent potatoes from boiling over if you boil them in salted water (approximately a teaspoon of salt per liter of water).

Boiled potatoes are removed from the pan, peeled and eaten: with milk, with butter, with salted or smoked lard, with salted or smoked fish, with sausages, with vegetables - with anything!

Boiled potatoes can lie in the cupboard for about a day (and longer in the cold), and then they can be peeled, cut, poured into a frying pan with heated fat, sprinkled with pepper, salt, fry, stirring (fry for 5 minutes). Get a hot dish. You can then pour sour cream, ketchup or a mixture of them directly into the frying pan and, closing the lid, keep it on low heat for another 5 minutes so that this mixture boils.

Boiled potatoes

Potatoes can also be peeled before cooking (if you are not too lazy). In this case, it can be cut into pieces (if it is large) 2-3 centimeters thick - and then it will cook much faster (it will boil for about 10 minutes). You can put water on the fire in advance (while you are peeling the potatoes) and pour the potatoes into boiling (or just hot) water.

You can throw whole peeled potatoes into the broth when you cook meat, ham or soup. They can be stored there in the broth for several days until you fish them out, heat them up (in a toaster or in a frying pan with some oil) and eat them.

Fried potatoes

For cooking, in addition to the potatoes themselves, you need: a frying pan, fat, a knife and the ability to peel potatoes. Cooking including peeling the potatoes will take some time. However, this dish is traditionally a favorite among students, so it's worth the effort!

The potatoes need to be peeled. It is better to do this over the sink, before peeling, wash each potato under running water, then peel (throw the peels into the sink), wash the peeled potatoes clean and put them in a saucepan. Then the peels are thrown out of the sink, hands and sink are rinsed and the potatoes begin to be cut. Peeled potatoes can stand for some time, but they must be immediately filled with cold water (without water they will darken within half an hour or even earlier). Potatoes flooded with water can stand for more than a day, but in this case the water must be changed periodically (at least three times a day) - drain the old one, hold the potatoes half-covered with the lid of the pan, and pour fresh, cooler water from the tap. Cut the potatoes into small pieces less than a centimeter thick; they should also not be very wide.

After the potatoes are cut, place the frying pan on the fire and let it heat for a minute over high heat. Then you need to put the fat in the pan. Potatoes can be fried in: sunflower oil, unsalted lard, margarine, fat from canned stew, fat trimmed from chicken legs, etc. Vegetable oil is simply poured into the frying pan and wait a minute until it heats up, margarine and fat from canned food are laid out in pieces and melted, lard and fat from the legs are cut into small pieces (the smaller the better), poured into the frying pan and heated for about three minutes, until The fat is rendered out of them (then you can catch and eat the remaining cracklings so that they do not burn while frying the potatoes). Rock the pan and tilt it from side to side so that the fat or oil spreads evenly. The layer of melted fat in the frying pan should be about half a centimeter. After this, add the potatoes. Be careful - there will be a terrible crackling sound, hissing and splashing (the less water in the cut potatoes, the less it hisses and spits) - it is better to immediately cover with a lid so that everything settles down on its own. Then repeat the following steps three or four times: wait 5-7 minutes, open the lid and thoroughly mix the potatoes using a knife, fork or spoon. After the second stirring, reduce the heat. Before the last stirring, you can add salt (sprinkle about half a teaspoon evenly onto the frying pan) and stir again. Should be ready soon...

There are options: potatoes with fried onions, with garlic, with pieces of meat, etc. But this is for more experienced cooks.

Pasta

Pasta is good because it doesn’t need to be peeled (unlike potatoes) and is easier to buy. Place the pasta in boiling salted water (half a teaspoon per liter of water), wait until it boils again, and reduce the gas to a low simmer. There may be a lot of water. Make sure that when the water boils, it does not escape from the pan along with the pasta. If the pasta is long, it is better to break it before adding it so that it fits in the pan without any problems. Cook the pasta for 10–15 minutes. Catch one to try. If ready, drain the water.

The water can be drained using a sieve. If there is nothing similar on the farm, then it is better to choose larger pasta (feathers, horns) and drain the water from under a loose lid. When the water is drained this way, steam rushes vertically upward from under the top edge of the lid - be careful not to get burned.

After draining the water, you need to quickly add fat to the pasta (butter is recommended) and stir - otherwise they will stick together.

Pasta can be eaten with butter, with ketchup, with sausages, with vegetables, with stew (the jar is dumped into the pan after draining the water and for a while all this is heated directly in the pan over the fire with vigorous stirring), etc.

Fried meat

There is an opinion that only experienced cooks can fry meat, so students often deny themselves this pleasure. This is not true - frying meat is very simple, and also quick.

If meat is bought in the form of semi-finished products (entrecotes, chops, fried, etc.), then the process is generally greatly simplified. If you buy a piece of real raw meat, you must first cut it correctly. For frying, it is best to take lean pork or turkey (turkey can easily be considered meat, not poultry - its taste is not much different from meat) - they fry faster and are chewed better when fried. You need to know a few rules:

• Raw meat can be stored in the refrigerator for no more than a day; longer it can only be stored in the freezer (at sub-zero temperatures)
• If the meat was purchased in advance, but there is no freezer, then you can cut it into portions, and then, lightly salting it (then do not add salt when cooking!), pour a weak solution of vinegar into the bathhouse (a third of a teaspoon of vinegar essence per liter of water). In this form, it can lie in the room for two days (or better yet, in the refrigerator or in a cool place - four days)
• When raw meat is defrosted or simply stored, a puddle always leaks from it, which, if precautions are not taken, can spoil other products or something else. Keep it only in a deep plate or dish
• Already defrosted meat is fried. It is better NOT to defrost it under running hot water (otherwise it will wash out all the vitamins from it)
• Cut the meat across the grain - then it is easier to bite and chew the finished product
• It is easier to cut meat that has not been completely thawed - while it still holds its shape, defrost what has already been cut
• Cut the meat into not particularly thick (about a centimeter thick) flat slices of arbitrary shape and size. From large palm-sized pieces (1-2 per serving) you will get an escalope (or entrecote - from beef). You can make the pieces thicker - 2-3 centimeters thick, but before frying, lay them out on the table, tap them over their entire surface with an empty bottle - you will get a chop. Small blocks (thickness and width of a centimeter, length - five centimeters) will be fried. Any transition options are possible.

Heat the frying pan, pour in a little (just to lubricate the bottom) sunflower oil and heat the oil for a couple of minutes (if the frying pan with oil is not warm enough, the meat will stick to it). Then the meat is carefully laid out on the bottom of the frying pan or simply poured into it in a heap if the pieces are small. You need to sprinkle the meat on top with salt (if you haven’t salted it beforehand) and pepper (lightly, but evenly, it’s better to sprinkle less - add more salt in the plate, you won’t be able to correct the oversalting). However, you could add salt and pepper to the pieces even before placing them in the frying pan. Fry the meat over high heat for a very short time - about three minutes, then turn the pieces over to the other side and fry for another two minutes (the sides should look appetizingly browned, when you pierce a piece of meat with a fork or knife, clear juice should come out, not blood - then the meat is ready).

While the meat is frying, it would be nice to peel and cut a couple of large onions into thin half rings (onions successfully complement the meat). When the meat is removed from the frying pan, add onions and fry in the fat remaining after the meat, stirring until golden brown.

If the meat is cut finely, then you will be tormented by turning over each piece, so you can simply stir it every 2 minutes and fry it for 8-10 minutes (longer than coarsely chopped meat, because finely chopped meat is usually heaped into the frying pan more - not just one at a time) layer). In this case, chopped onions can be immediately poured into the frying pan mixed with meat. Salt and pepper everything together.

If desired, you can pour half a glass of sour cream directly into the frying pan along with the onions, cover with a lid and keep on low heat for five to eight minutes. You will get stewed meat with sauce.

Chicken liver in sour cream

On the way home, buy a package of chicken liver (sold in stores, in the same place as legs, chickens, etc.) and a package of sour cream (you will need 100 grams - half a glass, the rest can be eaten for breakfast). The chicken liver is packaged in small foam plastic troughs (about 15x25 cm in size), covered with plastic film on top. It weighs 400 grams - this is enough to eat for one person or two with a side dish. If you have time, leave it to defrost; if not, cook it right away.

Peel the onion and cut it smaller. Heat a frying pan and pour a little sunflower oil into it, just to grease the bottom. Warm up for a couple of minutes. Shake the liver from the pack onto the heated oil (you can pre-cut each piece - a liver with a heart - into 3 parts). If the liver is not thawed, then turn the heat to low, close the lid and wait until it thaws and falls apart into individual livers. Then add the onion, turn up the heat, stirring, and fry the liver and onion for 5-10 minutes (fry on all sides). If you haven’t cut it into pieces raw, you can cut it with a knife right in the frying pan now (or you can leave it in large pieces until the end). Add salt (a third of a level teaspoon), sprinkle with pepper (if desired), put in a bay leaf (if available), pour in sour cream (half a glass), cover with a lid, reduce heat. Simmer for 10 minutes. Done.

Soups

Soup is a very healthy dish for a student to eat. Soup can be cooked for the whole room, or a large pot can be cooked for several days. You can boil a large piece of meat and whole potatoes in the soup and eat soup for lunch, and meat and potatoes for dinner. The soup will last today or tomorrow without a refrigerator (if the room is not very hot), but you can keep it in a cool place for four days.

If you haven’t liked soups since childhood, think about it: maybe we’re not talking about those soups at all (usually soups are eaten as a first course before the second course, so it happens that they are cooked liquid and with virtually no meat). And here we are talking about something completely different (so that you can eat it as a separate dish, without additional ones): cook the soup thicker - let it be something between stewed potatoes and soup, put a larger piece of meat in it - you will definitely like this soup.

The basis of the soup is broth. Usually for the broth they take a piece of beef with a bone (the more meat on the piece, the more meat in the soup!), larger, but so that it fits in the pan. You can also cook it from pork, but it is better to trim off the fat - it is unnecessary in the soup. The meat needs to be rinsed under the tap, put in a pan, filled with cold water, covered with a lid and put on fire. You don’t have to remove the foam - the foam is dirt and coagulated whites, but you washed off the dirt when you rinsed the meat, and the whites haven’t bothered anyone yet (if the soup is not so transparent, it’s not a problem at all). As soon as the water boils, reduce the heat to a very low simmer and leave the broth to simmer for three hours. Make sure that the water does not boil away (if it does, add more).

If you don’t have enough patience to cook the broth for three hours, then it’s better to take not meat, but a chicken leg or a couple of legs (they are cooked for half an hour) or a can of stew (pour what is considered meat into boiling water from the can and boil for five minutes) or meatballs (for pack of 200 grams of raw minced meat, break one raw egg, add a little salt, mix thoroughly with a fork, put small pieces into boiling water, cook for about five minutes).

At the end of cooking, the broth is salted - about a level tablespoon of salt per three-liter pan. If the broth has boiled away too much, add water to the desired amount and boil for five minutes (cooks believe that adding water to the finished broth requires tearing off your hands, however, this is just foppishness, because it will have virtually no effect on the taste).

If the broth was cooked from meat, then it is strongly recommended to remove the meat from the broth when it is cooked, separate it from the bones, throw away all the bones, and return everything that is considered edible to the pan. This is not a very pleasant procedure, because... the meat (don’t get burned, you have to wait a little while it cools down) is torn apart with your hands, and your hands are all covered with a layer of fat... But, if you do these actions right away, this will save you from later picking at your plate while eating (when you use your hands It’s no longer customary to dig there!) in vain attempts to separate the edible pieces covered in pasta from the bones and cartilage.

• Small vermicelli (if you use long pasta, break it smaller, but it will be worse than vermicelli). Cook for 5 minutes over low heat at a low boil. Place two or three handfuls in a three-liter pan (well, depending on how much space there is left of the piece of meat in it!)
• Rice (first pour into another pan or dish, add water from the tap, rinse, rubbing with your hands, then drain the water). Cook for 15 minutes over low heat at a low boil. Place a glass somewhere on a three-liter pan.
• Potatoes (peel and cut not very finely - you can also add whole potatoes and then eat them separately from the soup). Cook for 10-15 minutes (with whole potatoes 20 minutes) over low heat at a low simmer. Place about 4-6 medium potatoes in a three-liter pan (you can add a few more whole ones).
• Vegetables (buy a bag of any frozen vegetable mixture in advance, quickly, without defrosting, pour it into the broth from the bag). Cook for 15 minutes over low heat at a low boil. Place half a packet (200-400 grams) on a three-liter pan.
• If peas, beans or lentils are planned, then this should have been decided earlier, because... they are washed (like rice) and placed together with meat. Cook everything together with the meat for a long three hours (or you can soak the peas in cold water for a couple of hours before cooking the broth). Place about a glass or two on a three-liter pan.

Vermicelli is more suitable for chicken legs - get chicken noodles. For peas or beans, it was good to add something smoked to the meat for cooking the broth - pieces of smoked sausage, the skin of smoked ham (catch and throw away after cooking) or bones of smoked meat. Vegetables (or frozen champignons) can be added to the soup along with rice (or potatoes, or noodles, or peas) - they won’t hurt. But it’s not customary to put rice and vermicelli together...

While the filler (potatoes, rice, pasta or something else) is cooking in the broth, you need to peel and chop the onion (one large onion). Pour sunflower oil (a couple of tablespoons) into a heated frying pan, heat for another couple of minutes, add onion, fry, stirring, for three minutes (fry). You can also add finely chopped carrots and fry them for another three minutes over low heat. You can add finely chopped tomato or sweet pepper or mushroom or pickled cucumber or something else, or all together (fry for a couple more minutes over very low heat) - the dressing will give the soup a certain flavor. Then pour it all from the frying pan into the pot of soup.

As a soup dressing, you can also use ready-made (given from home in a jar) salty dressing. To prepare such a dressing, tomatoes (can also be green), carrots, sweet peppers, onions, and greens in free proportions are finely chopped, sprinkled with salt, and placed in jars (can be stored in a cool place until spring). In this case, only the onions are fried (and even then it is not necessary), and the broth does not need to be salted (do not salt, because the dressing is salty - oversalt!!!). After pouring the fried onions into the soup, scoop the dressing from the jar with a spoon and put it directly into the soup (a spoon or two or three: the main thing is not to oversalt!).

Add a couple of bay leaves, perhaps some pepper... You can have a lot of chopped greens (dill, parsley, green onions), or you can put them directly on the plate. Boil the soup over low heat for another five minutes. Ready.

Meals at a party

If it turns out that you are having dinner more and more often in the same room, being invited there as a guest, think about how everything happens? Whose money do you eat with, and whose work was invested in preparing dinner and cleaning up the dishes? These costs must be compensated somehow.

If, for example, the same girl regularly feeds you dinner, and you, in turn, feed her lunch in the canteen for your own money, then we can assume that the balance has been maintained. However, please note that her neighbors may be dissatisfied with your constant presence. This can be easily avoided if, when entering the room, you hint to them how beautiful they all look today, or from time to time you bring a chocolate bar for tea.

If they all cook and clean together (or take turns), buy groceries together, and you come to visit someone alone, this is an unstable situation. Most likely, this will end in a scandal - soon they will ask you from there. To prevent this from happening, it is necessary to somehow compensate for the material and labor costs of all participants, either by purchasing food from time to time (bringing a couple of buckets of potatoes from the market, for example), or by “labor contribution” - regularly washing dishes, for example.

Likewise, if such a situation develops in your room, it is better not to start it and not lead to a scandal. As soon as you feel that what is happening is stressing you out, try to either quit sharing meals yourself (without focusing on the reason), or, perhaps, after consulting with other participants, hint to your neighbor who is hosting the guests that it is difficult for you to feed all those who come who do not participate in any way. process. Don't be afraid to offend anyone - if you get angry inside yourself, the situation will only get worse.

Or will the student’s parents not give money for food, will he eat on his scholarship of 1-3 thousand? If they give you money for food, it means there is at least some money. Even homeschoolers, at best, take sandwiches from home, prepared by their mother, and...

Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. Of course, I try to cook more on the weekends so that I have enough for several days, but it doesn’t always work out.

Parents of Moscow students living in a dormitory, tell me how much money you send to your child every month? Relatives are determined to send their daughter to study at a Moscow university (middle echelon). It is expected that he will study on a budget.

The student is always hungry. And this is normal: young people should spend their time not on healthy and high-quality food, but on entertainment. After all, this is precisely why we are given youth, isn’t it?

But it’s better to preserve at least a little bit of health, so that in the near future you don’t have to go to the doctor and heal the wounds received as a result of an unhealthy diet. Therefore, we decided to tell you about how to eat cheaply as a student, and so that the food does not cause much harm to your health.

And now in more detail about proper nutrition for students. Menu for every budget!

Meals depend on the type of student

But first, let's figure out what students eat. Here are 3 popular categories into which students are usually divided:

1. Student-"doshirak". This representative eats only rolltons and doshiraki, instant soups, sausages, pasta, pasties with cats. In general, his food is everything that is filling, cheap and can be eaten with ketchup-mayonnaise. Most often, this is what hostel students eat, since eating healthy is not profitable here: at any moment, 100,500 neighbors will come to you, ready to forcibly share your meal with you.
2. Vegetable students. This includes most of the fair sex. Under the guise of preserving their figure, they make up their diet mainly from vegetables: onions, cabbage, potatoes (someone tell them that this vegetable “preserves” the figure in the same way as pies made from yeast dough!). however, they don’t disdain porridge either. On their table you can always find something that you can’t lure guests with: oatmeal, rice and unsalted buckwheat.
3. Student breadwinner. These are smarter than everyone else: they don’t spend money on food at all. Their tactics are as follows: we make as many friends as possible and visit them every time we want to eat. And the money saved will always be something to spend on!

And now about the main thing.

Healthy menu for those who like to eat cheap

You don't know what it is yet "Student pilaf"? Quickly write down:

• boil the rice;
• fry the onion;
• if you have carrots, fry them too.
• Mix all the ingredients and enjoy the meal.

We don't ask if you have meat for pilaf. After all, if there is, then you have nothing to do on this page. Because we tell smart guys and girls how to live on a budget without it.

Another option for a wonderful, cheap and healthy student snack is Sandwiches "Joy". Behind this modest name lie equally modest components. Stale bread is fried in a frying pan and rubbed with grated garlic. As easy as pie!

And our most valuable advice on what should be in your refrigerator that will be useful for both your wallet and your health.

Do you want meat?

Buy offal at the store. Chicken liver, gizzards, hearts - all these products cost several times less than any meat. They have exactly the same benefit. And as a bonus, get a recipe for a healthy dish:

1. We take a kilogram of any offal and wash it.
2. Peel and chop 5 onions, fry in a frying pan.
3. Place offal (navels, hearts, ventricles or liver) in a deep saucepan, add chopped onion and simmer over low heat for 2-3 hours.
4. At the very end, add your favorite spices and salt. Optional: sour cream, curry, ketchup.

You won't believe us, but this is the perfect nutritious dinner for the whole week. You can eat it with or without a side dish, just with bread.

By the way! For our readers there is now a 10% discount on

Excellent meat substitute – mushrooms

Some even call them "white meat". Why not? In terms of nutritional value and satiety, they are in no way comparable to meat. In addition, in the summer you don’t have to buy them at all - you can stock up on them for the year ahead! Go to the forest, collect it, put it in jars or dry it, or just ask your relatives.

Mushrooms are great both as an independent dish and as a side dish, additive, or decoration. Fry, make soup, pickle, add to salad or eat with onions and butter - mushrooms are incredibly tasty, cheap and healthy, but only if you know how to pick them.

Meat is an indispensable product

If you love meat, but cannot stand any “substitutes” for this product, do this: buy several chicken backs/necks or a broth kit, boil in a large saucepan or simmer with potatoes. There will definitely be a smell of meat, and in some places there will even be a taste!

Students' food supplies: what everyone should have in their cupboards

Well, in addition to pleasant and healthy substitutes for expensive food, every student should have the following products in their warehouses:

• cereals Buckwheat, rice, barley, pearl barley, oatmeal, peas - all this is suitable for preparing first, second, and independent dishes;
• pasta – as much as possible and in any form. This product is the alpha and omega of nutrition for every student;
• tomato paste (it’s better to replace the much-loved ketchup) and of course mayonnaise. Without these products, no student will recognize you as one of their own;
• beets, peppers, tomatoes, onions, cabbage. Even if you don't eat these vegetables, you should still have them. So that they are, and that’s the end of the conversation;
• potato. This product is generally a substitute for everything. It can be eaten together with cereals, and instead of vegetables, and instead of meat. Fried, boiled, steamed, stewed - respect to potatoes.

Don't throw away stale bread. Sprinkle it with sugar or salt and fry it in a frying pan. This way we’ll get a budget-friendly treat for tea or beer – whichever is more relevant for whom.

Oh, how hard it was to write this article! In general, everything is as always: if you want, write it yourself; if you don’t want, turn to specialists to write tests, term papers, essays and dissertations. I'll go eat.