Борщ Рецепты с фото on Windows Pc

Borsch -Traditional dish eastern Slavs, basic first dish of Ukrainian cuisine.
Borscht - Ukrainian soup, which is considered the Russian around the world, except for Ukraine. In general, beet soup - one of the few gastronomic objects, which in our area people can argue fiercely than politike.Svoy of rich color are borscht, boiled beets out of the ordinary with the addition of acid. Today, its intricacies and peculiarities of cooking borscht are Poles, and Russian, and the Lithuanians, Romanians and belorusy.Borschi can be divided into two types: hot (red) and cold soup, which is made mainly in spring / summer.
Red borsch is made from potatoes, cabbage, carrots, onions, parsley, dill and necessarily - beets. Red borsch usually cook on meat and bone broth, although historically it was a simple peasant food, and the meat was added to the dish just for the holidays, weekdays same - added pounded fat with garlic and onions.
When serving soup dressed with sour cream and served fresh rye bread or dumplings with garlic sauce.
During Lent soup cooked without fat or meat, only sunflower oil, mushrooms, and sometimes fish. In Ukraine, traditionally prepared for Christmas mushroom soup with "ears" - small dumplings of dough with egg.
Cold soup, main article: friedge. Friedge basis of pickled or boiled beets, in some regions add yogurt (or similar dairy products), all the other ingredients are added to raw - fresh dill, green onions, parsley, garlic. After cooking, add sour cream, Hard Boiled Eggs. Eat chilled, often with boiled potatoes instead of bread.
Borsch - filling and multi soup is technologically difficult at meal preparation. soup refers to vegetable soups.
Along with the mandatory ingredients of borsch as beets, cabbage (not used in the Belarusian borsch), carrots, potatoes, onions and tomatoes in various regions of the soup may include beans, apples, squash, turnips, sometimes pepper. Borsch can set different spices used - they can be used up to twenty or more. In addition to the commonly used spices in the form of black, red and allspice, dill, parsley and celery (root and green), often garlic (rastёrtogo with salty bacon and added to the soup), bay leaf, can be used lovage, thyme, tarragon, angelica basil, marjoram.
Properties of our collection:
- Name (common and national identity) serves;
- Approximate time of cooking dishes with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calories (and sometimes the content of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dish and feed it on the table).
- Recipes from different foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisines: Russian cuisine (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -Children's menu, Lenten menu, vegetarian dishes, gluten-free diet
Recipes - guidance for the preparation of culinary products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal processing of ingredients, methods of serving the finished product.
Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs

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