Question

рецепт української страви на англійській мові

Answer 1

the soft meat broth - 3 l; potatoes - 5 PCs.; beets - 1 PC.; carrot - 1 PC.; onions - 1 PC.; garlic – 1 tooth.; white cabbage - 150 g; sugar - 0.5 tsp; citric acid 1 g; tomato paste - 1 tbsp; sour cream - 2 tbsp; parsley - 1 tsp.; Bulgarian pepper - 1 PC.; ground black pepper - 1 g; vegetable oil - 3 tbsp How to cook Ukrainian borscht. Pre-cook the broth. The meat doesn't matter, it can be pork and beef, it turns out very tasty. In this case I had cooked the chicken broth. The pan Association with a volume of 3 liters. 1 Wash, peel the vegetables. And shinkuem beets, carrots on a coarse grater. Onions and Bulgarian pepper cut into cubes. 2 The vegetables we will first fry, and then simmer. But first, we cut cubes a potato and throw it in the broth. 3 Now on a heated pan pour oil and slightly passeruem beets. After 5 minutes add the beets carrots and simmer another five minutes. 4 Add onion and fry again stirring. When the vegetables are soft equal quality, add to the pan a pinch of citric acid, a teaspoon of sugar and same of salt. 5 Mix. And in the glass dilute the tomato paste with boiled water. 6 Pour into the pan the tomato paste, cover with lid, reduce the heat and leave to cook for about 5-7 minutes. Borovoy then to the contents add grated garlic and diced sweet peppers. 7 Stir just a couple of minutes and add the stew to the weight of two tablespoons of sour cream. Sometimes I add sour cream instead of heavy cream. It turns out even more interesting taste.