6 RECENT TRADITIONAL UKRAINIAN NAPES
31.07.2017
6 RECENT TRADITIONAL UKRAINIAN NAPES
Yagodanka
It is not known for sure when this drink appeared, which quenches thirst. Just someone once decided to pour the berries-falling (and later - fresh) with water, and then add sugar and yeast. The result was a quass-like, toning and refreshing drink.
1 kilo of any berries (you can even put apples, pears, apricots, etc.) beforehand, put into a large enamel or glassware and pour 1 liter of boiled cold water, and then add yeast (about 15 grams). To accelerate the process of fermentation dishes with the contents is better to put in a place where constant heat is maintained. Then you have to leave for 4-5 days, after - pour in bottles, plug and cool in cool.
Sita
Sita (with the emphasis on "a") is a honey diluted with water, sometimes a broth of honey on the water. Apparently, the earliest sweet drink: still in the Stone Age, people used honey of wild bees, diluting it with water. At Christmas, sweetened corn, and in Polissya the sieve was a separate ritual dish.
Ideally, a cellular fresh honey is taken, placed in a barrel and filled with boiling water. As a result, the honey dissolves, and the wax will emerge. The resulting sieve should be strained and cooled. The drink is ready.
Kvass
Known since the times of Kievan Rus. In 966, Prince Volodymyr ordered to celebrate the victory over the Pechenegs with the use of this drink. Later, the raw milk began to be used as a reflux for okra and green borsch. In essence, it is bread kvass, but without the addition of sugar.
In a large bowl (or oak barrel) put stale rye bread, pour 4 cups of rye flour. All this is filled with boiling water. The vessel is covered with a lid and left overnight. Meanwhile, in a separate bowl, two cups of flour mix with water, add yeast and leave also for a day. Then this opaque is added to the main bowl, the barrel is stirred, the top is filled with water. Keep the barrel in a cool place, after 3-4 days the cheese is ready. As you select a product in a barrel, you can add water.
Kalinnik
The age of this drink is calculated over several centuries. The Ukrainian Polissya knew a lot of recipes for its preparation.
At 4 liters of water one kilogram of grass is taken. Take the berries, wash them and put them in a bowl. 2.5 cups of sugar to dissolve in boiling water and pour it on the potato. Capacity closes and tries during the week in a cool place. The drink is then filtered and cooled down.
Ryazhanka
This sour-milk drink is nothing but yogurt, but without any additives. His recipe appeared in Ukraine several hundred years ago: then milk and cream mixed, resulting in a variety of sour milk.
The liter of milk is brought to a boil, then held on low heat for 1.5-2 hours. After that, put a jar of milk in a well-heated oven without fire for about 2 hours. As soon as the milk cools a little, to it add 1-2 tablespoons of sour cream, the vessel is wrapped in a warm towel and stays until the morning. Drink after cooling.
Kissel
There are several varieties of this ancient beverage. In the main, kissels differ in their consistency: from a thick jelly to a drink. The advantage of the jelly is that it can be prepared from almost anything: fruits, berries, rhubarbs or milk.
You can take, for example, blueberries and blend into a homogeneous mass. The resulting puree must be poured into the water, brought to a boil, and add whole berries. You should also pour sugar and bring to a boil. Next you need to add starch, diluted in a small amount of water, mix again to boil and immediately remove from the fire. Drink cooled
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