Belarusians will! "Belarusian cuisine for professional chefs: Mushroom kvass
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. solid wood cabinets Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Another of the dishes almost lost the Belarusian-Lithuanian cuisine, once widespread, - mushroom brew. This is not a drink, not drinking brew of mushrooms, as some might think, and soup - sour and spicy taste, always with mushrooms tend to lean, but this dish is (or at least was) a lot of different variations , a "microcosm", man today has largely obscure. Because this dish never seems to fall into the focus of attention gentry writers of the XIX century., I can not say anything about how long it is known from written sources. But of course, that it was no less traditional than soup or hash beet kvass. As a rule, it was cooked to padkislym bread kvass (perhaps just to dispose of a little spoiled brew). solid wood cabinets But you can use beet kvass, and even just vinegar solid wood cabinets or citric acid (although this "not stylish"). After all, in the old days in the Belarusian language, as in Polish, the word "brew" meant and "acid". "C-mushroom-and-sour" - that's what the mushroom brew, if not to disclose the details. While fungi can take as dried or fresh, and as additives may be dried fish or meat. Soviet culinary master Pahlёbkin who created the myth that the Belarusian cuisine mushrooms used exclusively in the form of dried powder, presumably, would never allow a return to the national mushroom brew culinary pantheon. But whether or not to listen to him? It is better to hear what says Jakub Colas in "New solid wood cabinets Earth":
And dinner was conceived! I have to stay on kvass: He had a reddish color; There was a ram, tusk-bellied, Pike, Linok, perch, carp, Kyalbok and dace, roach, ide, further solid wood cabinets dried in the summer. But not everyone has that, too: kvass was trimmed and mushrooms, all exceptionally borovichki; Onion, pepper, bay leaf - Well, not vyasis that I'm healthy!
That brew of Kolosov childhood was typical dish of lean, vigiliynuyu - family Mickiewiczes cooked it on Christmas Eve. Today was not so easy to cook a brew - try to find somewhere in one place dried minnow, ide and dace. And why have a reddish color? Or not to beet kvass was welded? That's the problem for cooks-enactors: authentic brew with the "New Earth" that no severe critic could not find a deviation from the historical and ethnographic truth. By the way, an interesting coincidence: Larissa Metlevskaya who recently represented solid wood cabinets in the program BT "Belarusian cuisine" rather simplified version of mushroom kvass, found this unbreakable tradition carriers under Ivyanets - believe in the same great forest, where she recorded solid wood cabinets the poetic memories Kolas. What I like Pushcha patriot very nice - even if it was once famous brew is widespread, and the symbolic memory of it kept it Nalibokskaya Forest - the same "matechnik Lithuanian" who sang another Miscavige - Adam. Impenetrable thicket, where ruthless solid wood cabinets collectivist solid wood cabinets civilization sometimes stumbles and must retreat, as it was necessary to make the Golden Horde and the Nazis. Therefore, if the ubiquitous burger and sushi can not be erased from the memory of the land Mushroom Kvass - say again, "Thank you, Forest!"
Mushroom kvass and more of the following courses of our series for professional solid wood cabinets chefs is Chykilevski Alexander, a member of the Guild of Chefs Belarus. "To the potatoes, too, people were eating something" - he said in a recent solid wood cabinets interview. "There was asparagus, turnips, sweet flag - a variety of foods. And the roots of the Belarusian cuisine go into the history of ON. Wrong to assume that our national dish - a range of exclusively solid wood cabinets "peasant" section. This Belarusian cuisine solid wood cabinets - this is not rustic food! Although, of course, any cuisine has its roots in folk art. "
1 liter of kvass 100 g of dried mushrooms (better - boletus) 30 g fresh parsley 2 onions (about 100 g) celery (about 50 g) coriander powder - teaspoon 2-3 bay sheets ("grandmother") 5-6 crumbs black pepper (or ground black pepper) 2-3 Good allspice salt to taste
Soak dried mushrooms in water (about 300 ml) overnight, squeeze and chop. Infusion save. Mushrooms put in a pan, add the finely diced onion and celery, solid wood cabinets finely solid wood cabinets dissected parsley, spices, salt and mushroom infusion. Pour kvas. Cook over low heat for about 1 hour. Cool slightly, pour into bowls, add a little fresh parsley. Serve with sour cream. solid wood cabinets
Mushrooms thoroughly cleaned. Bring to a boil 2.5 liters of water. Of these, 1.5-liter fill-washed mushrooms and leave to infuse. In the remainder of the water to put the prepared sliced meat and cook until soft, remove it. Mushroom drain the water, too much crumble, put the broth from the meat, if necessary
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. solid wood cabinets Reload Interests will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Another of the dishes almost lost the Belarusian-Lithuanian cuisine, once widespread, - mushroom brew. This is not a drink, not drinking brew of mushrooms, as some might think, and soup - sour and spicy taste, always with mushrooms tend to lean, but this dish is (or at least was) a lot of different variations , a "microcosm", man today has largely obscure. Because this dish never seems to fall into the focus of attention gentry writers of the XIX century., I can not say anything about how long it is known from written sources. But of course, that it was no less traditional than soup or hash beet kvass. As a rule, it was cooked to padkislym bread kvass (perhaps just to dispose of a little spoiled brew). solid wood cabinets But you can use beet kvass, and even just vinegar solid wood cabinets or citric acid (although this "not stylish"). After all, in the old days in the Belarusian language, as in Polish, the word "brew" meant and "acid". "C-mushroom-and-sour" - that's what the mushroom brew, if not to disclose the details. While fungi can take as dried or fresh, and as additives may be dried fish or meat. Soviet culinary master Pahlёbkin who created the myth that the Belarusian cuisine mushrooms used exclusively in the form of dried powder, presumably, would never allow a return to the national mushroom brew culinary pantheon. But whether or not to listen to him? It is better to hear what says Jakub Colas in "New solid wood cabinets Earth":
And dinner was conceived! I have to stay on kvass: He had a reddish color; There was a ram, tusk-bellied, Pike, Linok, perch, carp, Kyalbok and dace, roach, ide, further solid wood cabinets dried in the summer. But not everyone has that, too: kvass was trimmed and mushrooms, all exceptionally borovichki; Onion, pepper, bay leaf - Well, not vyasis that I'm healthy!
That brew of Kolosov childhood was typical dish of lean, vigiliynuyu - family Mickiewiczes cooked it on Christmas Eve. Today was not so easy to cook a brew - try to find somewhere in one place dried minnow, ide and dace. And why have a reddish color? Or not to beet kvass was welded? That's the problem for cooks-enactors: authentic brew with the "New Earth" that no severe critic could not find a deviation from the historical and ethnographic truth. By the way, an interesting coincidence: Larissa Metlevskaya who recently represented solid wood cabinets in the program BT "Belarusian cuisine" rather simplified version of mushroom kvass, found this unbreakable tradition carriers under Ivyanets - believe in the same great forest, where she recorded solid wood cabinets the poetic memories Kolas. What I like Pushcha patriot very nice - even if it was once famous brew is widespread, and the symbolic memory of it kept it Nalibokskaya Forest - the same "matechnik Lithuanian" who sang another Miscavige - Adam. Impenetrable thicket, where ruthless solid wood cabinets collectivist solid wood cabinets civilization sometimes stumbles and must retreat, as it was necessary to make the Golden Horde and the Nazis. Therefore, if the ubiquitous burger and sushi can not be erased from the memory of the land Mushroom Kvass - say again, "Thank you, Forest!"
Mushroom kvass and more of the following courses of our series for professional solid wood cabinets chefs is Chykilevski Alexander, a member of the Guild of Chefs Belarus. "To the potatoes, too, people were eating something" - he said in a recent solid wood cabinets interview. "There was asparagus, turnips, sweet flag - a variety of foods. And the roots of the Belarusian cuisine go into the history of ON. Wrong to assume that our national dish - a range of exclusively solid wood cabinets "peasant" section. This Belarusian cuisine solid wood cabinets - this is not rustic food! Although, of course, any cuisine has its roots in folk art. "
1 liter of kvass 100 g of dried mushrooms (better - boletus) 30 g fresh parsley 2 onions (about 100 g) celery (about 50 g) coriander powder - teaspoon 2-3 bay sheets ("grandmother") 5-6 crumbs black pepper (or ground black pepper) 2-3 Good allspice salt to taste
Soak dried mushrooms in water (about 300 ml) overnight, squeeze and chop. Infusion save. Mushrooms put in a pan, add the finely diced onion and celery, solid wood cabinets finely solid wood cabinets dissected parsley, spices, salt and mushroom infusion. Pour kvas. Cook over low heat for about 1 hour. Cool slightly, pour into bowls, add a little fresh parsley. Serve with sour cream. solid wood cabinets
Mushrooms thoroughly cleaned. Bring to a boil 2.5 liters of water. Of these, 1.5-liter fill-washed mushrooms and leave to infuse. In the remainder of the water to put the prepared sliced meat and cook until soft, remove it. Mushroom drain the water, too much crumble, put the broth from the meat, if necessary
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