Презентация на тему Ukrainian Cuisine. Borshch (10 класс)

Borshch


For a good borsch, is to prepare the stock and vegetables correctly, strictly observing the proper order in which the ingredients are added. The amount of sugar included is a source of great dispute among borsch lovers. Some like it sweet and mild, others, myself included, prefer it tart and zesty. Adjust the amount of sugar and lemon juice to suit your taste. Borsch tastes better the next day.
rr Recipes There are many recipes of preparation of borshch. Every hostess prepares it individually. Even I, my mother, sister and grandmother – all is prepared it variously. Here my recipe of borsch.
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style.rotation Ingredients400-500 gr of beef by a bone-in200 gr of cabbage50 gr of beans,1 root of bow1 carrot 2 beets1 sweet pepper4 potatoes 4 soupspoons of tomato paste 2 chives, laurel sheet, salt, black pepper, parsley.






When to foreigner is told Ukraine, he at once has three associations at least. Two from them related to the sporting idols - Shevchenko and Klichko. And third or first is Ukrainian borsch. Many, arriving to Ukraine, dream to taste borshch. Other tasted it, but does not know how to prepare at home. I decided to correct this misunderstanding and write down a few simple recipes of preparation of borsch for foreign gourmets and admirers of the Ukrainian kitchen.

Directions Chop carrots and beetroots fine or grate it, chop onion. Put it into a small saucepan. Add to saucepan 1 tablespoon sugar, 1 tablespoon butter, some broth or water, 1 teaspoon vinegar. Braise it all for 20 minutes, then add to a saucepan tomatoes and braise again for 20 minutes. In a heavy saucepan with cooked meat broth, put chopped potatoes and cabbage and boil for 10 minutes almost to full readiness. Then add to the saucepan braised vegetable, black pepper (peppercorn) and bay-leaf to taste and boil again for 10 minutes. Rub 3 cloves garlic, combine 3 pieces fine-chopped lard and rubbed garlic; add it all and some parsley to the saucepan.P.S.: It is needed to notice that borsch – as good wine. Better, when it will be a bit insisted. Then it taste will be more deep and saturated.


Дякую за увагу!
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