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Paperback Dishes Of Ukrainian Carpathians Book

ISBN: 1986006093

ISBN13: 9781986006095

Dishes Of Ukrainian Carpathians

The hutsul cuisine is characterized by simplicity and at the same time, original dishes. The most used products: corn flour and cereals, potatoes, beans, mushrooms and, of course, cheese (bryndza), or "bryndzya", as affectionately called her Hutsul.Brynza - a special kind of cheese from sheep's milk, which is prepared on the floors; it has nothing to do with the product, which is sold in stores with the inscription "brynza" on the label. Strained sheep's milk, fermented with special yeast from the milk, stroganoff in the stomach of a lamb that has not yet grazed. Vats of milk put next to the fire and stir until you begin to appear clots of cheese, of which then directly into the VAT hands mold large Breasts. These cheese Breasts are hung in a warm place or simply laid out in the sun. Thus, a "semi-finished" cheese - budz. After a week of warming budz rubbed with salt and oil - thus get a cheese.Banush (banosh) is cooked in cast iron cauldron over an open fire. In the Cossacks pour sour cream or cream and bring to a boil, salt, then pour a small stream of corn flour, stirring constantly with a wooden spoon, bring to readiness until the surface of the droplets of fat appears. The finished dish should be of medium density, yellow and a little sour taste. Served with bacon, cheese, and mushrooms.Mushroom soup - dry porcini mushrooms boiled in chicken bullion with spices, add homemade noodles and greens.Hutsul soup - made from fermented beet and smoked pork.Reunica - a broth of pork and whipped sour cabbage seasoned cornmeal.Kulesza, corn porridge, boiled in water, served with brynza or melted cracklings. Can be cooked with grated potatoes.Stuffed cabbage is often cooked sauerkraut; stuffed potatoes or corn grains, sometimes there is meat or cracklings are added.

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