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Реферат Recipe for Ukrainian Borshch

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Текст реферата Recipe for Ukrainian Borshch

Recipe for Ukrainian Borshch
Borshch is Ukrainian beet soup Other spellings for "borshch" are
"borsch" or "borsoht". Every visitor to Ukraine will have tasted this
dish many times. It is served in many variations with up to 25
different ingredients, and usually contains
either beef, chicken, dumplings stuffed with meat or mushrooms or
vegetables. Many families have their own recipe.
One of many variations of borshch is following
Fill a 4 litre pan with 3 litres of water or meat stock, 3 whole
peeled beetroot as well as one sliced carrot, and boil for 30
minutes. Then add 6 potatoes peeled and quartered lengthwise, and 2
handfuls of thinly sliced white cabbage and let the soup boil for a
further 30 min. Lift the beetroot out of the liquid and grate it into
fine slices. Slice an onion and fry it gently in butter. When the
onions are soft, add a dessertpoonful of flour and tomato puree and
200g of sour cream mix well and heat the mixture through. Now stir the
grated beetroot and 2-4 finely chopped garlic cloves into the onion
mixture. Add this onionbeetroot mixture as well as a handful of choped
chives, salt and pepper to taste and 1 or 2 bay leaves to the soup and
let the soup simmer for a further 15 min.
Shortly before serving, add a few slices of red pepper and serve the
borshch with dark bread.