Belarusians will! "Belarusian professional chefs kitchen: Mushroom kvass
Magic Card Edge. BY Persons Adnak! Culture improves the lives of Fair Projects Finding the dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload Interests We HERE! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays! Belarus names: santa and cole top-12 How I became a Belarusian Paganism
Another of the dishes almost lost the Belarusian-Lithuanian cuisine, once widespread, - mushroom brew. This is not a drink and 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 , its "microcosm", man today is largely obscure. Because this dish never seems to fall into the focus of attention of the XIX century gentry writers., santa and cole I can not say anything about how long it is known from written sources. But surely it was no less traditional than hash soup or beet kvass. As a rule, it was cooked to padkislym kvass (perhaps just to dispose of a little spoiled brew). But you can use beet kvass, santa and cole and even just vinegar or citric acid (although this "stylish"). In fact earlier in the Belarusian language, as in Polish, the word "brew" and meant "acid." "C-mushroom-and-sour" - that is the mushroom brew, if not to disclose details. While fungi can take as dried or fresh, and additives may be dried meat or fish. Soviet culinary master Pahlebkin who created the myth that the Belarusian cuisine mushrooms used exclusively in the form of dried powder, apparently, would never allow a return to the national mushroom brew culinary pantheon. But whether or not to listen to him? Better hear what says Jakub Colas in "New Earth":
And dinner was conceived! Should I stay on kvass: He had a reddish color; There was a ram, Menek bellied, Pike Linok, perch, carp, and Kyalbok dace, roach, ide, even with dried summer. But all is not and that is: 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 - Mickiewicz family cook it on Christmas Eve. Today was not so easy to cook a brew - try to find somewhere else dried minnow, ide and dace. And why had reddish color? Or not to beet kvass was welded? That's the problem for culinary-enactors: authentic brew with "New Earth" that no severe critic could not find a deviation from historical and ethnographic truth. Incidentally, an interesting coincidence: Larissa Metlevskaya who recently represented in the program BT "Belarusian cuisine" rather simplified version of mushroom kvass, found this unbreakable tradition carriers under Ivyanets santa and cole - believe in the same great forest, where she recorded the poetic memories Kolas. What I like Pushcha patriot very nice - even if he was once a famous brew widespread and symbolic memory of it kept it Nalibokskaya forest - the same "matechnik Lithuanian" which sang another Miscavige - Adam. Impenetrable thicket, where ruthless santa and cole collectivist civilization sometimes santa and cole stumbles and must retreat, as it was necessary to make the Golden Horde and the Nazis. Therefore, santa and cole if the ubiquitous burger and sushi will not be able to erase the memory of this land Mushroom kvass - once again say, "Thank you, Forest!"
Mushroom kvass and more of the following courses of our series for professional chefs is Chykilevski Alexander, santa and cole a member of the Guild of Chefs Belarus. "By the potato people too eat something!" - He said in a recent interview. "There santa and cole was asparagus, turnips, sweet flag - a variety of foods. And the roots of the Belarusian cuisine go down in history ON. Wrong to assume that our national dish - is a range of exclusively "peasant" section. This Belarusian cuisine santa and cole - 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 seed black pepper (or black pepper) 2-3 Good allspice santa and cole salt to taste
Dried mushrooms soaked in water (about 300 ml) overnight, squeeze and chop. Infusion save. Mushrooms put in a saucepan, add finely diced onion and celery, finely 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.
Thoroughly wash the mushrooms. Bring to a boil 2.5 liters of water. Of these, 1.5 liter pour washed mushrooms and leave to infuse. In the remainder of the water prepared to put sliced meat and cook until soft, remove it. Drain the water from the mushrooms, too big to crumble, put
Magic Card Edge. BY Persons Adnak! Culture improves the lives of Fair Projects Finding the dragon! Black and White Fight gene dozen poems. Restart - 2 Dozen. Reload Interests We HERE! Be a Belarusian Be Byelorussian Byelorussian 2 Be 3 "Let the language!" We Belarusian holidays! Belarus names: santa and cole top-12 How I became a Belarusian Paganism
Another of the dishes almost lost the Belarusian-Lithuanian cuisine, once widespread, - mushroom brew. This is not a drink and 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 , its "microcosm", man today is largely obscure. Because this dish never seems to fall into the focus of attention of the XIX century gentry writers., santa and cole I can not say anything about how long it is known from written sources. But surely it was no less traditional than hash soup or beet kvass. As a rule, it was cooked to padkislym kvass (perhaps just to dispose of a little spoiled brew). But you can use beet kvass, santa and cole and even just vinegar or citric acid (although this "stylish"). In fact earlier in the Belarusian language, as in Polish, the word "brew" and meant "acid." "C-mushroom-and-sour" - that is the mushroom brew, if not to disclose details. While fungi can take as dried or fresh, and additives may be dried meat or fish. Soviet culinary master Pahlebkin who created the myth that the Belarusian cuisine mushrooms used exclusively in the form of dried powder, apparently, would never allow a return to the national mushroom brew culinary pantheon. But whether or not to listen to him? Better hear what says Jakub Colas in "New Earth":
And dinner was conceived! Should I stay on kvass: He had a reddish color; There was a ram, Menek bellied, Pike Linok, perch, carp, and Kyalbok dace, roach, ide, even with dried summer. But all is not and that is: 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 - Mickiewicz family cook it on Christmas Eve. Today was not so easy to cook a brew - try to find somewhere else dried minnow, ide and dace. And why had reddish color? Or not to beet kvass was welded? That's the problem for culinary-enactors: authentic brew with "New Earth" that no severe critic could not find a deviation from historical and ethnographic truth. Incidentally, an interesting coincidence: Larissa Metlevskaya who recently represented in the program BT "Belarusian cuisine" rather simplified version of mushroom kvass, found this unbreakable tradition carriers under Ivyanets santa and cole - believe in the same great forest, where she recorded the poetic memories Kolas. What I like Pushcha patriot very nice - even if he was once a famous brew widespread and symbolic memory of it kept it Nalibokskaya forest - the same "matechnik Lithuanian" which sang another Miscavige - Adam. Impenetrable thicket, where ruthless santa and cole collectivist civilization sometimes santa and cole stumbles and must retreat, as it was necessary to make the Golden Horde and the Nazis. Therefore, santa and cole if the ubiquitous burger and sushi will not be able to erase the memory of this land Mushroom kvass - once again say, "Thank you, Forest!"
Mushroom kvass and more of the following courses of our series for professional chefs is Chykilevski Alexander, santa and cole a member of the Guild of Chefs Belarus. "By the potato people too eat something!" - He said in a recent interview. "There santa and cole was asparagus, turnips, sweet flag - a variety of foods. And the roots of the Belarusian cuisine go down in history ON. Wrong to assume that our national dish - is a range of exclusively "peasant" section. This Belarusian cuisine santa and cole - 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 seed black pepper (or black pepper) 2-3 Good allspice santa and cole salt to taste
Dried mushrooms soaked in water (about 300 ml) overnight, squeeze and chop. Infusion save. Mushrooms put in a saucepan, add finely diced onion and celery, finely 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.
Thoroughly wash the mushrooms. Bring to a boil 2.5 liters of water. Of these, 1.5 liter pour washed mushrooms and leave to infuse. In the remainder of the water prepared to put sliced meat and cook until soft, remove it. Drain the water from the mushrooms, too big to crumble, put
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