ХОЛОДЕЦ ИЗ СВИННЫХ НОЖЕК

Ингредиенты:

½ фунта свиных ножек

½ фунта нежирной свинины

3 шт. очищенной моркови

1луковица

1/3 чашки уксуса

сельдерей, петрушка, лавровый лист, горошины душистого перца, чеснок

Способ приготовления

Варить свиные ножки с перцем, овощами и лавровым листом. Снять пену, добавить петрушку и уксус. Готовить еще 2 часа. Нарезать мясо и морковь кубиками. Нарезанную морковь выложить на дно формы, сверху положить мясо. Вылить бульон в форму. Охладить пока не застынет.

 

Shchi

I. Read the words:

- cereals - злаки

- peasant - крестьянин

- harvest - жатва

- wedding - свадьба

- funeral - похороны

- honey - мед

- raisins - изюм

- indication - указание

- sauerkraut - квашенная капуста

- to slice - резать ломтиками

- immerse - погружать

- bitter taste - горьковатый привкус

- bay leaf - лавровый лист

- spring onions - зеленый лук

- special occasion - знаменательное событие

- to shred – шинковать

- to dice – нарезать в форме кубиков

- desire – желание

- sauté – тушить

- cranberries –клюква

 

II. Read after the speaker and translate:

1. - cereals

- made of various cereals

- Pudding - like dishes made of various cereals.

 

2. - buckwheat

- buckwheat kasha

- Shchi was often eaten with buckwheat kasha.

 

3. - ingredient

- basic ingredient of shchi

- The basic ingredient of shchi is sauerkraut.

 

4. – to shred

- shred the cabbage and add

- Shred the cabbage and add it to the boiling stock.

 

5. - diced

- diced potatoes

- Diced potatoes can be added if desired.

 

6. - vegetables

- put the vegetables into the boiling stock

- Put the vegetables into the boiling stock and simmer for 20 minutes.

 

III. Read the text:

Shchi

“Shchi and kasha feed us” — this old saying shows how important these two dishes are in Russian cooking. In former times shchi and various kinds of kasha (pudding-like dishes made of various cereals) were the basic diet. Shchi was often eaten with buckwheat kasha and this is still one of the dishes on the menu at Moscow's Slavyansky Bazar restaurant.

Kasha was not only the staple fare of peasants, but a dish for special occasions as well. There could be no feast to celebrate the completion of the harvest, a wedding, or to mark a funeral without kasha. For these occasions it was usually rice kasha with honey and raisins. Indeed at that time the whole wedding feast was called a kasha. And the word 'kasha' is found in many proverbs and sayings.

Making shchi has always been considered a great art. It is not for nothing that the proverb goes: 'A good housewife is one who makes good shchi, not one who makes nice conversation.' In the past the kind of shchi served in each home was an indication of how well off the household was. If there was no meat in the shchi, it meant that the house­hold was poor, and if meat was served with the shchi even on week days, then the household was considered to be well-to-do.

The basic ingredient of shchi is hard white cabbage, either fresh or as sauerkraut. For shchi made from fresh cabbage you need several carrots, 20 grammes of parsley roots and one onion. Slice and sauté them. Shred 600 grammes of cabbage (if the cabbage is one of the late varieties, first immerse it in boiling water for 2-3 minutes to remove the slightly bitter taste).

Add the cabbage to the boiling meat, fish or mushroom stock, bring back to the boil, add the sauté ed vegetables and simmer for 30 to 40 minutes. Diced potatoes and fresh tomatoes can be added if desired. 5-10 minutes before the shchi is cooked, season it with salt, pepper and bay leaves.

For shchi made from sauerkraut, rinse half a kilogramme of sauerkraut and press out the excess liquid. Put it in a saucepan with 50 grammes of butter and enough water or stock to prevent it from burning, cover and stew fast, then gently for one and a half hours, stirring occasionally.

Slice 80 grammes of carrots, 20 grammes of parsley root and 100 grammes of onions, add several spoonfuls of tomato puree, and sauté. Add this to the cabbage 10-15 minutes before it is cooked.

Put the cabbage and other vegetables into the boiling stock and simmer for 20-30 minutes. Add salt, pepper and bay leaves and simmer for another 5-10 minutes.

Garnish with sour cream and finely chopped dill, parsley and spring onions before serving.

 

IV. Match the following English expressions with their Russian equivalents:

1. if your cabbage one of the late varieties 2. to remove the slightly bitter taste 3. slice and sauté 4. season shchi with salt and pepper 5. press out the excess liquid 6. put the cabbage into the boiling stock 7. add several spoonfuls of tomato puré e

1. добавить несколько ложек томатного пюре 2. положить капусту в кипящий бульон 3. заправлять щи солью и перцем 4. нарезать дольками и пассировать с жиром 5. отжимать для удаления жидкости 6. для удаления горьковатого привкуса 7. если ваша капуста одна из поздних сортов

 

V. Find in the text the words that mean the following and reproduce the sentences in which they were used:

1. a special event or ceremony

2. a dish made from cut-up cabbage allowed to become sour by keeping a salt

3. a liquid made by boiling meat, bones, etc., and used in cooking

4. soft food boiled to a soft half-liquid mass

5. cream made sour by adding a kind of bacteria, and used in various foods

6. fairy solid yellow fat made from milk or cream and spread, used in cooking.

 

VI. Answer the questions:

1. What was Shchi often eaten with?

2. What dish was usually cooked for special occasions?

3. What is the basic ingredient for Shchi?

4. What should you do if the cabbage is one of the late varieties?

5. What stock can be used for cooking Shchi?

6. What ingredients should be used for Shchi with sauerkraut?

7. Нow can Shchi be garnished?

VII. How can Shchi with hard white cabbage be cooked?

The basic ingredient ….

Slice and sauté ….

Shred ….

Add ….

Garnish ….

 

VIII. Translate the recipe from Russian into English: