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Read the recipe (Borshch) and fill in the gaps.

Pour about 8 cups of water into (26) _. Bring the water to the boiling point and put into it two or three peeled and diced (27) _, about half a medium-sized green (28) _ head, finally shredded, a couple of spoonfuls of rice or (29) _ and boil for about twenty or thirty minutes. Then add one finely shredded red beet, a finely shredded medium-sized (30) _, a chopped onion, and a tablespoonful of (31) _ paste.

Put a couple of (32) _, a bit of black pepper, a pinch of (33) _, and cook for another fifteen minutes. When the borsch is ready, add a couple of minced cloves of (34) _ and some parsley. Leave it for about twenty or thirty minutes to reach the proper condition. Then warm the borsch again and serve with (35) _.

a saucepan

pearl barley

salt

sour cream

cabbage

carrot

tomato

garlic

potatoes

bay leaves

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Read the recipe (Borshch) and fill in the gaps. Pour about 8 cups of water into (26) _. Bring the wa...

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