Ukraine has always been famous for its cuisine. Her dishes were known far beyond the country. This is due primarily to their high taste and nutritional properties, the variety of products used and the method of culinary processing.
Ukrainian cuisine is characterized by a variety of cooking methods.
And what English national dishes do you know?
Пиріг з пюре (PieandMash) , Уельські грінки з сиром (WelshRarebit), Пиріг із свининою і рулет з ковбасою та (PorkPieandSausageRoll), Тістечка Еклс (EcclesCake)
BORSCH: CLASSICAL RECIPE
The first dish of Ukrainian cuisine
Ingredients:
For broth:
water - 1.5-2 liters;
pork or beef - 400 grams.
For roasting:
beets - 2 pieces. (small);
carrots - 1 piece;
onions - 3 pieces. (average);
tomato paste - 2 tablespoons .;
sunflower oil - 4-5 tablespoons .;
For borsch:
white cabbage fresh - 300 grams;
potatoes - 5 pieces. (average);
salt, black pepper, bay leaf, greens to taste.
To submit:sour cream - 1 tbsp. l. (In each plate);green
How to cook borsch
Step 1. Cook the broth
Pour 1.5-2 liters of water into a 3 liter pan. Lay the meat and set over medium heat. Before boiling, remove the foam as soon as the broth boils, cover the pot and simmer for an hour and a half.
Step 2. Make the fry
We wash and clean beets, carrots and onions. Grind the beets on a large grater and the carrots on a medium grater. Cut the onion into cubes.
On a medium heat in a frying pan heat the oil, pour onions and carrots there, fry for 5 minutes. Add the beets.
Fry the vegetables for another 5 minutes, add the tomato paste, stir and fry for another 5-7 minutes.
Step 3. Boil borsch
Remove the meat from the broth and toss the shredded cabbage into the broth until cool. After 5-10 minutes, add the chopped potatoes. Separate the meat from the bone and dice. Turn the meat into borsch, salt it and add the roast. Mix the borscht, put the bay leaf and finely chopped greens, cover and cook for another 5-7 minutes.
Borsch is ready! Serve borsch with sour cream, garlic pampushkas and greens.
