Добавил:
Upload Опубликованный материал нарушает ваши авторские права? Сообщите нам.
Вуз: Предмет: Файл:
Moiseeva_F_Gavrilina_O_Zubrilova_YU_English_i.doc
Скачиваний:
223
Добавлен:
21.02.2016
Размер:
910.85 Кб
Скачать

Recipes of ukrainian cuisine Ukrainian Borsch with Pampushkas

Make a meat and bone broth. Peel beet, cut into long strips (like shoe string potatoes), salt, sprinkle with vinegar, place into casserole, add fat removed from broth, tomato sauce, sugar and stew until half done. Saute onions, carrots, parsley root cut into long strips.

Add diced potatoes to the cool strained stock, bring to the boiling point, add finely chopped fresh cabbage, cook for 10-15 minutes. Add the sauteed beets together with the sauteed onions, carrots and parsley root, sliced fresh tomatoes, all spice, peppercorns, bay leaf, and flour sauteed in butter and deluted with broth. Simmer for 5 minutes. Season with pounded or crushed cloves of garlic, parsley and salt pork, bring to the boiling point and let stand for 15 to 20 minutes.

When serving, put a slice of meat into each soup plate, a tablespoon of sour cream and sprinkle with finely chopped parsley and dill. The pampushkas with garlic sauce are served separately.

Vocabulary notes

strips

diced

bay leaf

dill

stock, broth

sprinkle

season (v)

— шматочки

— приварений

— лавровий лист

— кріп

— бульйон

— додавати невелику кількість

— приправляти

POTATO OLADYI-DRANIKI

500 gr. potatoes. 1/2 cup flour, 5 gr. yeast, 2 tbsp butter, 1 egg,salt taste

Grate potatoes, place them in a pen or bowl, add yeast diluted in 1/2 cup of warm water. Add salt, sift in flour, add the egg. Mix thoroughly, set a side in a warm place. Allow to rise. Shape into patties. Fry in a well -heated frying pan. Serve hot with butter, sour cream and vegetables.

Vocabulary notes

yeast

salt taste

grate (v)

sift (v)

tbsp -table spoon

— дріжджі

— сіль за смаком

— терти на тертці

— просіювати

— столова ложка

Ex. 1. What other method of Potato Oladyi cooking do you know?

MEAT GOLUBTSY

300 gr. soft meat, 800 gr. white cabbage, 1/2 cup grain (rice, millet, or pearl – barly) 1 onion, 1 tbsp.flour, 2 tbsp each of tomato puree, sour cream and butter, salt, pepper, parsley, dill.

Mince the meat. Cook the grain, cool and mix with minced meat: add finely - chopped lightly browned.

Add onion after it has cooled, salt and pepper. Cook whole leaves of cabbage in boiling water for 5-7 minutes, remove cool. Arrange the meat filling on the cabbage leaves (meat with the cooked grain and flour), role into a sausage - like shape, brown frying pan and place into a pot. Pour sour cream, tomato puree, cupful of water into a frying pan, add 1 tbsp flour mixed with 1 tbsp of butter, mix, bring to a boil, salt. Pour over sauce and place on low flame for 30-40 minutes.

Serve with the sauce in which they simmered and sprinkle with chopped parsley and dill.

Vocabulary notes

pour

cool

minced

meat

— наливати

— охолоджувати

— перекручене

— м'ясо

Ex. 1. Explain meat golubtsy cooking.

CUTLETS A LA KYIV

600 gr. soft chicken meat, 125 gr. white bread, 1/2 cup bread crumbs, 3/4 cup milk , 1/2cup butter, salt to taste.

To prepare the filling put the meat through a mincer after removing all tendonds and cutting into pieces. Add the white bread soaked in water or milk, then salt, shape the cutlets into ovals. After pouring malted butter inside each, roll in bread crumbs and place in pan with melted butter. Try until done (8-10 minutes). Serve with potato chips and vegetables.

Pour melted butter or sour cream over the cutlets.

Тут вы можете оставить комментарий к выбранному абзацу или сообщить об ошибке.

Оставленные комментарии видны всем.