12. June 2018 · Comments Off on Anatomy Of Borscht · Categories: News · Tags:

now Borscht – a typical Russian dish – is extremely healthy. When you read that soup can contain 20 – 30 components, respectful wonder. And let’s see! But the question immediately splits into two parts – how many components can be downloaded at the same time in soup and what can be make borscht without loss of tribal affiliation. Just make up actually at the same time can have soup? Not in the boiler field kitchen, but in a saucepan on the stove. Two-liter – the undercarriage. Shows the mass of purified products. Ukrainian borsch. Bouillon – 1400 ml.

Parsley root – 32g. Beet – 240 g Carrot – 80g. Onion – 80g. Potatoes – 320, the Cabbage – 160g. Fat – 40g. Tomato paste – 60g.

Garlic – 6d. Fat – 20g. Sweet pepper – 40g. Sugar – 20g. Wheat flour – 12g. Vinegar – 20g. That two liters of output. So says’ Collected recipes of dishes of Ukrainian cuisine. “What can we push for new components? Borscht can be without potatoes or cabbage. So, what else scattered to numerous recipes? Young beet leaves and petioles. Fresh mushrooms and dried. Bean seeds or beans. Young green peas zucchini. Eggplant. Fresh tomatoes, salted, pickled. Fresh apples are sour or pickled. Cabbage sauerkraut. Pumpkin. Dried fruit – apples, pears, prunes. Sorrel. Spinach. Cauliflower or Brussels sprouts. Corn. Asparagus. Pasternak. Celery. Cayenne pepper hot. Fish. Karp. Karas. Canned fish in tomato sauce. Meat and meat products. Beef. Pork. Chicken. Duck. Goose. Bacon or smoked bacon (ham). Sausages. Not sure what list is complete.

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