Belarusians will! "Belarusian cuisine for professional cooks: Mushroom kvass
Magic card edge. BY Persons Adnak! Will Belarusian! Culture improves the lives of Fair Projects In Search of the Dragon! Black and white verses Fight gene dozen. Reset - 2 Dozen. Restart Interests will be here! Be a Belarusian kitchen design be a Belarusian 2 be a Belarusian 3 "Let kitchen design the language!" We Belarusian holidays!
Another of the dishes almost lost the Belarusian-Lithuanian kitchen design cuisine, once widespread - mushroom brew. This is not a drink, not drinking brew of mushrooms, as some might think, and the soup - sour and tangy taste, always with mushrooms tend to lean, but in this dish is (or at least was) a lot of different variations , a "microcosm", man today has largely obscure. Since this dish seems to never 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, 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 spoiled little brew). But you can also use beet kvass, or even just vinegar or citric acid (although this is "not stylish"). After all, in the old days in the Belarusian language, as in Polish, the word "brew" and meant "acid." "Because of mushroom-and-sour" - that's what the mushroom brew if not to disclose details. While fungi can be taken as dried or fresh, and as an additive kitchen design may be dried meat or fish. Soviet culinary master Pahlёbkin who created the myth that the Belarusian cuisine mushrooms used exclusively in the form of dried powder, probably would never have been allowed to return to the national mushroom brew culinary pantheon. But is it worth it to listen to? It is better to hear what says Yakub Kolas in the "New Earth":
And dinner was conceived! I have to stay on kvass: He had a reddish color; There was a battering ram, Cusk bellied, Pike, Linok, perch, carp, dace and Kyalbok, kitchen design roach, ide, further dried in the summer. kitchen design But not everyone has that, too: brew was finished and mushrooms, all exceptionally borovichki; Onion, kitchen design pepper, bay leaf - Well, no vyasis that I am healthy!
The brew of Kolosov's 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 had the color red? Not for beet kvass was cooked? That's kitchen design the challenge for chefs-enactors: kitchen design authentic brew of "New Earth" that no severe critic could not find a deviation from historical and ethnographic truth. By the way, an interesting coincidence: Larissa Metlevskaya, who recently represented kitchen design in the program BT "Belarusian cuisine" fairly simplified version of the mushroom kvass, found this unbreakable tradition bearers under Ivyanets - believe in the same great forest, where she recorded kitchen design the poetic memories Kolas. What I like Pushcha patriot very nice - even though when he was famous brew is widespread, and the symbolic memory of it has retained it Nalibokskaya forest - the same "matechnik Lithuanian" which sang another Mickiewicz - Adam. Impenetrable thicket, where ruthless collectivist civilization kitchen design sometimes stumbles and must retreat, as it was necessary to make the Golden Horde and the Nazis. Therefore, if the ubiquitous burgers and sushi will not be able to erase from the memory of the earth Mushroom kvass - say once again, "Thank you, Pusha!"
Mushroom kvass and more of the following dishes from our series for professional chefs is Chykilevski Alexander, a member of the Guild of Chefs Belarus. "Before the potatoes are also people ate something!" - He said in a recent interview. "Was asparagus, turnips, sweet flag - a variety of products. And the roots of the Belarusian cuisine go down in history ON. Wrong to assume that our national dish - a range of exclusively "peasant" table. This Belarusian cuisine kitchen design - it's not rustic food! Although, of course, any cuisine has its roots in folk art. "
1 liter of kvass 100 g dried mushrooms (better - boletus) 30 g fresh parsley 2 onions (about 100 g) celery (about 50 g) ground coriander - spoon 2-3 laurel kitchen design sheets ("grandmother") 5-6 crumbs kitchen design black pepper (or black pepper) 2-3 Good allspice salt to taste
Soak dried mushrooms in water (300 ml) overnight, squeeze and cut. Infusion save. Mushrooms put in a pan, add finely diced onion and celery, finely dissected parsley, spices, salt and mushroom infusion. kitchen design Pour kvas. Cook on low heat for about 1 hour. A little cool, pour into bowls, add a little fresh parsley. kitchen design Serve with sour cream.
Mushrooms thoroughly cleaned. Bring to the boil 2.5 liters of water. Of these, 1.5 liter pour washed mushrooms and leave to infuse. In the remainder of the water to put the prepared sliced kitchen design meat and cook until tender, to get. Drain the water from the mushrooms, too big to crumble, put the broth from the meat, if necessary
Magic card edge. BY Persons Adnak! Will Belarusian! Culture improves the lives of Fair Projects In Search of the Dragon! Black and white verses Fight gene dozen. Reset - 2 Dozen. Restart Interests will be here! Be a Belarusian kitchen design be a Belarusian 2 be a Belarusian 3 "Let kitchen design the language!" We Belarusian holidays!
Another of the dishes almost lost the Belarusian-Lithuanian kitchen design cuisine, once widespread - mushroom brew. This is not a drink, not drinking brew of mushrooms, as some might think, and the soup - sour and tangy taste, always with mushrooms tend to lean, but in this dish is (or at least was) a lot of different variations , a "microcosm", man today has largely obscure. Since this dish seems to never 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, 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 spoiled little brew). But you can also use beet kvass, or even just vinegar or citric acid (although this is "not stylish"). After all, in the old days in the Belarusian language, as in Polish, the word "brew" and meant "acid." "Because of mushroom-and-sour" - that's what the mushroom brew if not to disclose details. While fungi can be taken as dried or fresh, and as an additive kitchen design may be dried meat or fish. Soviet culinary master Pahlёbkin who created the myth that the Belarusian cuisine mushrooms used exclusively in the form of dried powder, probably would never have been allowed to return to the national mushroom brew culinary pantheon. But is it worth it to listen to? It is better to hear what says Yakub Kolas in the "New Earth":
And dinner was conceived! I have to stay on kvass: He had a reddish color; There was a battering ram, Cusk bellied, Pike, Linok, perch, carp, dace and Kyalbok, kitchen design roach, ide, further dried in the summer. kitchen design But not everyone has that, too: brew was finished and mushrooms, all exceptionally borovichki; Onion, kitchen design pepper, bay leaf - Well, no vyasis that I am healthy!
The brew of Kolosov's 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 had the color red? Not for beet kvass was cooked? That's kitchen design the challenge for chefs-enactors: kitchen design authentic brew of "New Earth" that no severe critic could not find a deviation from historical and ethnographic truth. By the way, an interesting coincidence: Larissa Metlevskaya, who recently represented kitchen design in the program BT "Belarusian cuisine" fairly simplified version of the mushroom kvass, found this unbreakable tradition bearers under Ivyanets - believe in the same great forest, where she recorded kitchen design the poetic memories Kolas. What I like Pushcha patriot very nice - even though when he was famous brew is widespread, and the symbolic memory of it has retained it Nalibokskaya forest - the same "matechnik Lithuanian" which sang another Mickiewicz - Adam. Impenetrable thicket, where ruthless collectivist civilization kitchen design sometimes stumbles and must retreat, as it was necessary to make the Golden Horde and the Nazis. Therefore, if the ubiquitous burgers and sushi will not be able to erase from the memory of the earth Mushroom kvass - say once again, "Thank you, Pusha!"
Mushroom kvass and more of the following dishes from our series for professional chefs is Chykilevski Alexander, a member of the Guild of Chefs Belarus. "Before the potatoes are also people ate something!" - He said in a recent interview. "Was asparagus, turnips, sweet flag - a variety of products. And the roots of the Belarusian cuisine go down in history ON. Wrong to assume that our national dish - a range of exclusively "peasant" table. This Belarusian cuisine kitchen design - it's not rustic food! Although, of course, any cuisine has its roots in folk art. "
1 liter of kvass 100 g dried mushrooms (better - boletus) 30 g fresh parsley 2 onions (about 100 g) celery (about 50 g) ground coriander - spoon 2-3 laurel kitchen design sheets ("grandmother") 5-6 crumbs kitchen design black pepper (or black pepper) 2-3 Good allspice salt to taste
Soak dried mushrooms in water (300 ml) overnight, squeeze and cut. Infusion save. Mushrooms put in a pan, add finely diced onion and celery, finely dissected parsley, spices, salt and mushroom infusion. kitchen design Pour kvas. Cook on low heat for about 1 hour. A little cool, pour into bowls, add a little fresh parsley. kitchen design Serve with sour cream.
Mushrooms thoroughly cleaned. Bring to the boil 2.5 liters of water. Of these, 1.5 liter pour washed mushrooms and leave to infuse. In the remainder of the water to put the prepared sliced kitchen design meat and cook until tender, to get. Drain the water from the mushrooms, too big to crumble, put the broth from the meat, if necessary
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