Овощное рагу Рецепты с фото on Windows Pc

The most extensive culinary genre - stew, in fact - a porridge from an ax. A variety of products are found in a single pan, forming a cross between soup and hot. It is important that the result of this unity was not the feeling of the meeting was accidental. And in the vegetable stew - also a fact that all the components as much as possible retain their shape and do not turn into a puree.
French name given dish. "Ragout" translation - "appetizing".
The researchers suggest that the stew was prepared back in the "eternal" city and its surroundings. It's well saturable dish could easily cook at home, and in military campaigns.
But the fact that the stew - classic, time-tested, proven conclusively data last archaeological finds: Amazon Indians prepared the similarity of this dish even 8000 years ago.
The prevalence and variability of dishes in the kitchens of different peoples said that the stew - this is not even the name of the dish, but, Coming soon, the technology of preparation.
 Needless to stew in France prepared by a long extinguish the fire pieces of meat, which is sometimes added to beans, mushrooms and vegetables. The resulting sauce is thickened with pieces of bread, wine or beer. The French are the most active in culinary terms, influenced the cuisine of other nations and, above all, to Russian cuisine.
Whatever it was, even with the pre-Christian era became obvious: how not spoil porridge with oil and stew will not spoil any one ingredient. You can experiment by adding each time something new - this concoction will benefit.
In addition, this stew can be a side dish, as well as a separate dish. It is perfectly absorbed by the body, adjusting the digestive tract, because the quenching requires maximal preservation of the ingredients of nutrients.

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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