Golden Horde

Generous, hospitable, unique. Ukrainian cuisine – it's not just food. This – a philosophy, a holiday flavor, a sense of normal life. How easy for tired students to read literature class luxury literary descriptions of Ukrainian feasts. Just as soon forget about the diet of anyone who feels aroma of hot borscht or hear a tempting offer to try the smoked sausage. Famous recipes of Ukrainian cuisine is largely borrowed from the culinary traditions of neighboring peoples, but they have acquired distinctive local features. Cooking recipes are varied and the availability of food. When the owner hospitable home to decide what to cook for guests in the list will be mandatory meat dishes. Most likely, it will be pork. Once she helped the Ukrainians to survive in harsh conditions yoke Golden Horde – the invaders are not ate pork. Ukrainian cuisine – is more and poultry (to recall the chicken Kiev). Characteristically, the Ukrainians prefer minced meat dishes – rolls, meatballs, zrazy. Widely known for fish dishes – Carp in sour cream, fish broth soup (a word which has passed in the Russian language as the ear) and many others. But, whatever you say, but the most popular product – is, of course, bacon. It is eaten almost everything, it is present in the borscht, it is added in the main meal, used as a cold snack for a good vodka. But this is not enough. Recently become fashionable to put on the table desserts with bacon. Recipes of dishes are passed from mouth to mouth. Individual restaurateurs go further and offer a taste of chocolate and lard, it is worth noting, wishing to try the product culinary arts are at all times. On the Ukrainian cuisine can talk endlessly. However, all of the above would be only a little of it without mentioning the main course. This soup – the most popular zapravnoy soup. Prepared, usually on the strong meat broth, it adds fullness and power. In addition there are a large number vegetables, which contain all the necessary microelements. Chief among them, of course, a beet. Even the concept comes from ancient Slavic borscht beet names – "brsch." Every housewife knows that at the moment decided what to cook, you need to understand how best to do it. Essential attribute of thermal processing of vegetables (and not only for borscht) in the Ukrainian cuisine is their passirovka, for this purpose sunflower oil or butter. And if there are no borscht garlic, parsley, bay leaf and pepper, you can call your dish as you like, but not this wonderful word. In general, get this soup, which is about speak with a gasp, a force that does our beloved grandmothers so professional chefs. However, the recipes of cooking will help even the novice mistress. And what kind of soup without pampushek? Ukrainian cuisine – it is also a great a variety of dough products, fresh-water or sand. Very popular dumplings, recipes are encouraged to take immediate action, the more that is right for any filling. Many parents naughty children who refuse to have a useful cheese in its purest form, they will say thank you for inventing such foods as cheese cheesecakes. A real taste of the pancakes made of buckwheat flour can be felt, perhaps, only Ukraine.

Ukrainian Seafood

But fugu fish – only holders of strong nerves, but also gourmets (really, they say, is delicious). If this wrong to cut the fish, then from the tissues contained in its venom can kill a man instantly, and when to cut correctly – that of serving this fish in consumer must remain a pleasant feeling of euphoria. Therefore, only specially prepared fugu chefs licensed guru. And if, God forbid, happens to be a fatal mistake, cook immediately makes his hara-kiri. GLOSSARY Gourmet should be noted that Japanese cuisine is famous not only for his virtuosity chef, but also the presence of philosophical thought, reward, many dishes are unusual and beautiful names. For example, fried cuttlefish called 'Pine cones' meat on the foil -' Silver boat ', the dishes of chicken and eggs – "Fathers and Sons'. Of course, all these complicated names we do not remember, but some of the basic culinary terminology, know can not hurt. Sushi (sushi) – a dish of special glutinous rice and seafood or fish. There is a subspecies of it: nigiri – a ball of rice, which is a piece of fish fillet, seafood, eggs or omelets; poppies – wrapped in nori (seaweed paper from) roll out rice with slices of fillet of fish (tuna, salmon) or ovoshey. Our countrymen have come up with Ukrainian adaptation of sushi: tuna instead of herring fillets are used, and instead of seafood – crab sticks. Miso – soup (soup base) of viscous mass of soy sauce with the addition of yeast.