Ukrainian

Austrian chemist of the last century spent in the restaurant an experience. Eating ordered chicken, he remains discreetly sprinkled meal. The next day brought him soup, he openly added another powder. Spoon was not required: Changes in color shows that gnawed bones yesterday again worked for the glory of institutions. The desire for reducing the cost of everything and everywhere lately become just addiction. Ask recipe, for instance, borsch in a restaurant. "Branded" recipe nobody will. At best, you will be told that the search of true craftsmen began to engage in under Gorbachev, spent a lot of money, and the only thing that has no price – It is this: kvintesentsiya …

… stylish, with a unique … … grass, roots. But we know what it was: no spice in the recipe there. The soup we've already mentioned. Here are a couple of culinary techniques. "…

If you find a cabbage caterpillars it is put into cold salted water (50-60 grams of salt per 1 liter of water), why the caterpillars crawl out of the inner layers of cabbage and resurfacing. After that, the cabbage again thoroughly washed. Washed clean beet … ground, pour the broth or water, add vinegar and bring to a boil. After this treatment, infused over 15-20 minutes, strain. Beetroot extract is used for touch-up, borsch. " This is a quote from a textbook for culinary schools in the middle of last century. Yes, a lot of borscht has flowed since then. Hopefully, and respect for the cleaning of the past. It would be desirable, but not obtained. Perhaps, too, and it has led to the emergence various culinary shows. Cook at home, guys! This appeal is presently patented ersatz sounds from the screen almost pleadingly. I would start (and how did you guess?) From the Ukrainian borscht – a universal dish with open source software. Recipes you will find yourself. And here are some techniques to ensure excellent taste your creation – kvintesentsiya … exclusive! 1.Obzharit or bake the meat in the pan before laying. 2. Beets extinguish under the hood in the presence of a small amount of broth, oil, lemon juice, tomato paste, salt and sugar. 3. In the water for the broth to add parsley or celery – fresh or dried. 4. To get a raspberry-red (Real) color carrot saute until first oil painting in yellow – only then add the onion. 5. Beans cook separately in broth soup do not add. 6. Element of the culinary culture is the ability to properly chop vegetables: for some borsch this is quite original. 7. Collect the foam after each tab. 8. Old (one-year exposure in gauze on the kitchen cupboard), salted pork fat: less than 3 – 5 g in 3 l of borscht. Scrape with a knife and the right amount of mortar zatoloch it with garlic. Add 5 minutes until done – give inimitable hearty spirit. 9. Insist soup for 20 to 30 minutes.

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