The recipe of a borsch – simpler does not happen
The borsch is considered one of the most often prepared first courses. What nationality would not be the person what adherent of culinary culture he would not be, having tried though once this fragrant dish, he will fall in love with it forever. Well, or at least will remember. Actually it is not so difficult to train him as can seem at first sight. The real Ukrainian borsch it is possible by the right to call the real work of art, after all it tasty is and it is pleasant to look at it.
Nalistniki: recipe of preparation
|Nalistniki — is thin pancakes from fresh dough in which wrap various stuffings, a traditional dish of Ukrainian cuisine. Maslenitsa in the heat, so, is a high time to prepare nalistnik! You will find the recipe of nalistnik in the Country of Councils. |
Zrazas with mushrooms
|Zrazas — it is meat rolls or meat, fish or potatoes cutlets with a stuffing (mushrooms, vegetables, boiled eggs, porridge). This dish is very widespread in the Polish, Belarusian, Lithuanian and Ukrainian cuisine. Today Infohow.net will tell how to cook zrazas with mushrooms. |
Green borsch with a sorrel
|One of the most tasty and useful summer soups — is a green borsch with a sorrel. It is very simple to train him, besides, preparation of such borsch will not take a lot of time. Shares the recipe of a green borsch with the readers of Infohow.net. |
Vareniki with a potato stuffing
|In various kitchens of the world of a product from thin fresh crust with a various stuffing which are boiled or steamed, have different names. It both Russian pelmeni, and Italian ravioli, and Caucasian manti, and, of course, Ukrainian vareniki. |
| Easter bread in Ukraine call pasky or Easter. The traditional Ukrainian paska prepares without raisin, unlike the Russian easter Easter cakes. The top of the Ukrainian paska is decorated with the decorative strips from dough put by a cross, "shishechka", etc. |
Chicken Kiev represents the beaten-off chicken fillet in which the slice of cold butter is wrapped. Cutlet is baked in hot fan, previously is covered with egg and coated with breadcrumbs. It is possible to add grated cheese, mushrooms, greens, an egg yolk to oil, etc.
| The fresh, still smoking, fragrant, appetizing borshchik, generously priprvlenny sour cream... Looking at it, are remembered the tender grandmother's voice calling to have dinner and already hands in search of a spoon itch, and from an anticipation slobbers simply flow... A borsch for the Ukrainian people - a national dish and where the destiny would not throw us, we still cook it "strange beet soup". Here retseptik traditional Ukrainian borsch. |
Dumplings the Poltava classical
When we get acquainted with traditions of world cookery, we quite often forget about pearls of the Ukrainian ethnic cuisine. A fragrant borsch with pampushechka, the baked fat with a crisp, vareniki in a various stuffing... mm!
And remember, in the immortal work "Night before Christmas" from the cycle "Evenings on the Farm near Dykanka", Nikolay Vasilyevich Gogol colourfully described the Zaporozhets which is appetizingly eating the Ukrainian dumplings? We bring the recipe of the real classical Poltava dumplings to your attention.