Проэкт по английскому на тему традиции русской еды

Classic Russian soup prepared from the two vegetables. One vegetable has a neutral taste (boiled potatoes, rutabaga, carrots, cucumbers) and the other has a distinct taste and smell (parsley, celery, tarragon) . Cooks add fish with a neutral taste, beef or chicken. The essential elements of the hash – boiled eggs and sour cream. As condiments, use mustard, black pepper or pickles. 
Soup is one of the oldest Russian dishes. A wonderful soup that I didn't know class boundaries. Although rich and poor use different ingredients to prepare the soup, the basic principle does not change. Specific taste of the soup it turned out only in the Russian stove, where the soup sit a few hours after its completion. Required components of the soup – cabbage and sour element (sour cream, sorrel, apples, brine) . In the soup and added carrots or parsley roots, spicy herbs (onions, celery, dill, garlic, pepper) , meat and sometimes mushrooms. Sour schi are prepared with sauerkraut; grey soup – from the outer green cabbage leaves; green cabbage soup from the sorrel. 
Soup was originally called the broth. Only in the 17th century the word got its modern meaning – a fish broth or soup. In the ear is used at least vegetables. Classical ear is a strong broth, served with fish cakes. For soup best river fresh fish of small size. Every kind of fish in Russian cuisine cooked separately, not mixing with others to enjoy the clean taste. Therefore Russian cookbooks describes the ear of each fish species separately. 
Third course classic Russian meal – meat and fish dishes, and cereals. Often large pieces of meat cooked in soup or porridge and podevalis as a separate dish. In ancient Russian cuisine is not welcome grinding meat, it is cooked and served in one piece. An example of this custom – roast whole birds, suckling pig or ham. The only exception to this rule aspic or jelly. Garnish for meat dishes served porridge and boiled vegetables. Sometimes served pickled sour apples, cranberries and sauerkraut. Gravy uncharacteristic of traditional Russian cuisine. Burgers became Russian cuisine only in the 18-19 century. Dumplings became popular only in the 19th century, but perfectly embedded in the structure of Russian cuisine that are not controversial in its origin. 
Complete Russian meal desserts. In Russian cuisine there are many pastry dishes: pies, pancakes, cakes, breads, tarts, cheesecakes, pie, pies. Ancient Russian drink (sbiten, kvass) , original and not found in the traditions of other Nations, though Mead and beer known wherever there is honey and hops.