Belarusians will! "Belarusian cuisine for professional chefs: Patravka
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects chalon Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload chalon Interests chalon will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Patravka (Pol. Potrawka) - a traditional dish of the Commonwealth, which at first seems to have fixed in an aristocratic and middle-class environment, but quite a long time and is widely penetrated, so to speak, into the interior of the masses. Ethnographic sources, and pre-revolutionary, and even late Soviet regularly fix it and among the peasants, including the east of Belarus. It's chalon a cross between soup and stew (depending on how thick do), most often chicken, at least from the other birds, but all white meat. This word is almost synonymous with the full in the French and pan-European cuisine - fricassee (fr. Fricassée - "all different" from the verb fricasser - fry, stew"). By definition, a stew - stew of white meat in a white sauce. Usually prepares veal, chicken or rabbit. In fine dining is also found fricassee of pigeon meat, lamb and pork. As a side dish to stew often served boiled rice. For a classic stew meat cut in small pieces, lightly fried in butter, flour and stew the meat or chicken broth. The resulting liquid is mixed with cream and egg yolk and dressed with pepper and lemon juice. In fricassee can also add mushrooms, green peas, asparagus and capers.
Adapted kitchen Rzeczpospolita aristocratic French fricassee, calling it his own words, or French cuisine and our options were developed independently of each other? Culinary history does not know the exact answer to this question. Interestingly, the Radziwill handwritten cookbook in 1686, found recently in Poland, often mentions the word "patravka", but not in the sense in which the word has been known since the XIX century. Unknown kuhmistr Radziwill called so sweet puddings, mousses, soufflés and omelets - egg dishes, sugar and fruit, and sometimes even with crayfish! So that future chalon generations will have to smash his head on solving the mystery of the history of our patravki.
In the Polish-Lithuanian-Belarusian practice patravku zagushchayuts flour "zasmazhkay" sour cream and sometimes egg yolk, and sputtered broth from the meat, which is prepared patravku. Or include the Canon patravku Belarusian cuisine? It depends on the viewpoint. For example, in Lithuanian culinary guides this dish was not hit as those it is often prepared, for the most part were forced to emigrate to Poland in 1944 - 1958 years. A special word for Balt dishes did not exist. In modern Lithuanian language to refer to the word patravki troškinys (can be translated as "something stew", "stew"), but it is too broad a definition. The proximity of the Belarusian language Polish predetermined that patravka as dialectal chalon word and the concept remained in Belarus without causing social repression as "alien, hostile, lordly", which in many other aspects we have had even much larger scale than in Lithuania. So that a clear answer to the question, to recognize its patravku, I will not give you. Be creative as suggest conscience, intuition and family experience. But in my opinion, this word in Belarus (including in Russian - potravka) could be called chalon not only dishes on traditional local recipes, but also borrowed from international cuisine fricassée. Or maybe the famous Beth Stroganoff, in our cultural context - is also one of the options patravki?
100 g veal fillet (tenderloin); chop meat 50 g onion - medium chalon dice 1 tbsp. tablespoon butter beef broth 40 g pickles, sliced average Dice 1 spoon of breadcrumbs
Diced onion and fry in oil until translucent state. Add sliced veal average Dice and fry for 1-2 minutes, sprinkle with breadcrumbs, fry for another 30 seconds. Add cucumbers, chalon pameshvaem, pour a small amount of broth and simmer until zagusannya and preparedness chalon courses (until the broth is almost evaporated). Serve with fresh herbs, bread, mushrooms and a cup of hot broth.
Cook the chopped chicken in broth with a variety of greens (carrot, onion, parsley, celery), chalon take 3-4 cups of unripe gooseberries, add a couple tablespoons of broth, put a couple of lumps of sugar and put out. Dissolve a spoon of oil, fry it a spoonful of flour, dilute broth, throw extinguished gooseberries, pour this sauce chickens and much warm (but do not boil) again before serving. chalon The chicks look better and more tender, they can be pre-abvalyavshy in egg and breadcrumbs, strands
Magic Card Edge. BY Persons Adnak! Belarus will! Culture improves the lives of Fair Projects chalon Looking for dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload chalon Interests chalon will be here! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays!
Patravka (Pol. Potrawka) - a traditional dish of the Commonwealth, which at first seems to have fixed in an aristocratic and middle-class environment, but quite a long time and is widely penetrated, so to speak, into the interior of the masses. Ethnographic sources, and pre-revolutionary, and even late Soviet regularly fix it and among the peasants, including the east of Belarus. It's chalon a cross between soup and stew (depending on how thick do), most often chicken, at least from the other birds, but all white meat. This word is almost synonymous with the full in the French and pan-European cuisine - fricassee (fr. Fricassée - "all different" from the verb fricasser - fry, stew"). By definition, a stew - stew of white meat in a white sauce. Usually prepares veal, chicken or rabbit. In fine dining is also found fricassee of pigeon meat, lamb and pork. As a side dish to stew often served boiled rice. For a classic stew meat cut in small pieces, lightly fried in butter, flour and stew the meat or chicken broth. The resulting liquid is mixed with cream and egg yolk and dressed with pepper and lemon juice. In fricassee can also add mushrooms, green peas, asparagus and capers.
Adapted kitchen Rzeczpospolita aristocratic French fricassee, calling it his own words, or French cuisine and our options were developed independently of each other? Culinary history does not know the exact answer to this question. Interestingly, the Radziwill handwritten cookbook in 1686, found recently in Poland, often mentions the word "patravka", but not in the sense in which the word has been known since the XIX century. Unknown kuhmistr Radziwill called so sweet puddings, mousses, soufflés and omelets - egg dishes, sugar and fruit, and sometimes even with crayfish! So that future chalon generations will have to smash his head on solving the mystery of the history of our patravki.
In the Polish-Lithuanian-Belarusian practice patravku zagushchayuts flour "zasmazhkay" sour cream and sometimes egg yolk, and sputtered broth from the meat, which is prepared patravku. Or include the Canon patravku Belarusian cuisine? It depends on the viewpoint. For example, in Lithuanian culinary guides this dish was not hit as those it is often prepared, for the most part were forced to emigrate to Poland in 1944 - 1958 years. A special word for Balt dishes did not exist. In modern Lithuanian language to refer to the word patravki troškinys (can be translated as "something stew", "stew"), but it is too broad a definition. The proximity of the Belarusian language Polish predetermined that patravka as dialectal chalon word and the concept remained in Belarus without causing social repression as "alien, hostile, lordly", which in many other aspects we have had even much larger scale than in Lithuania. So that a clear answer to the question, to recognize its patravku, I will not give you. Be creative as suggest conscience, intuition and family experience. But in my opinion, this word in Belarus (including in Russian - potravka) could be called chalon not only dishes on traditional local recipes, but also borrowed from international cuisine fricassée. Or maybe the famous Beth Stroganoff, in our cultural context - is also one of the options patravki?
100 g veal fillet (tenderloin); chop meat 50 g onion - medium chalon dice 1 tbsp. tablespoon butter beef broth 40 g pickles, sliced average Dice 1 spoon of breadcrumbs
Diced onion and fry in oil until translucent state. Add sliced veal average Dice and fry for 1-2 minutes, sprinkle with breadcrumbs, fry for another 30 seconds. Add cucumbers, chalon pameshvaem, pour a small amount of broth and simmer until zagusannya and preparedness chalon courses (until the broth is almost evaporated). Serve with fresh herbs, bread, mushrooms and a cup of hot broth.
Cook the chopped chicken in broth with a variety of greens (carrot, onion, parsley, celery), chalon take 3-4 cups of unripe gooseberries, add a couple tablespoons of broth, put a couple of lumps of sugar and put out. Dissolve a spoon of oil, fry it a spoonful of flour, dilute broth, throw extinguished gooseberries, pour this sauce chickens and much warm (but do not boil) again before serving. chalon The chicks look better and more tender, they can be pre-abvalyavshy in egg and breadcrumbs, strands
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