Методична розробка уроку з англійської мови на тему: "Традиційна українська національна кухня"

Ukrainian national food and cuisine

Ukrainian national food got a merited renown almost in all places of the world. Different floury dishes (pampushki, galushki, vareniki, korzhi and others), meat dishes (Ukrainian sausages, cold collations, game, birds etc.), vegetable and milk dishes (ryazhenka and sirniki), various drinks of fruit and honey are very popular in Ukraine.

But especially known and most favorite dish all over the world is famous Ukrainian borsch. Borsch is cooked of fresh vegetables: cabbage, beet, tomato with the addition of pounded lard with garlic and parsley. The combination of all these groceries give the borsch its piquancy, aroma and unforgettable taste. There are about 30 types of Ukrainian borsch (Poltava borsch, Chernigov borsch, Kiev borsch, Volyn borsch, Lviv borsch and others).

Various porridges - varenikу filled with cottage cheese, potatoes, stewed cabbage and berries in summer - are prevalent in Ukraine too.

Stewed meat with potatoes, Ukrainian bitki with garlic and lard, stewed cold boiled pork with cabbage and lard, krucheniki and others have the same popularity among Ukrainian lovers of tasty food.

Fish dishes have a considerable part in Ukrainian national food assortment from the old times. For example, crucian (carp) baked in sour cream, fish krucheniki, carp stuffed with mushrooms and boiled buckwheat, carp stewed with onion or sour cream, pike perch stuffed with mushrooms and crawfish, and others.

Ukraine national cookery is rich in meals cooked in special cases (wedding, birth of the child, send-off to the army and others). In such a way pancakes of wheat and buckwheat flour and vareniki are the obligatory meals in Pancake week (Maslenica).

Meat or liver pies are usually cooked for the most solemn occasions. The ceremonial dish was fruit compote - uzvar. Now these dishes are common in every Ukrainian and Russian canteen or restaurant.

Introduction

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Conclusion

Read the text about the Ukrainian borsch with pampushkas (dumplings). Some sentences have been removed from the text. The task is to fill the gaps with the sentences from the list (A-F).

Ukrainian borsch

with pampushkas (dumplings).

1. _____. Add some salt, vinegar essence, tomato sauce, sugar, sauté the ingredients till they get half-done. Onions, carrots and parsley should be cut and roused in butter. (2) ___. When the contents start to boil, put in the prepared vegetables, the gently sauteed and diluted with the cold stock flour, bay leaves, and pepper.

(3) ____. Put some sour cream curdled together with the finely cut greenery into the plate. (4) ______.

    Recipe for making pampushkas: take flour, sugar, diluted in warm waster leaven (yeast), some vegetable oil. (5) ___ Grate garlic with salt, add some vegetable oil, boiled water, stir the mixture and pour the resulting sauce over the baked rolls. (6) _____ .

1. From this dough bake tiny round rolls.
2. The well-done borsch should be thickened with pounded grease and cloves of garlic.
3. Cut beets into fine slices (like French fries)
4. Enjoy Ukrainian borsch with pampushkas.
5. Serve the table with pampushkas.
6. Put segment-cut potato into the simmering stock and cook till it gets half-done, add some cabbage.

Cabbage leaves are used in making cabbage roles (holubtsi)

Cabbage soup

(kapustniak)

Borsch

Meat

Boiled or baked potato

Kasha, mamalyga, kulesh

Traditional Ukrainian food

The favourite dishes made of flour are: dumplings (varenyky) with different types of filling

Dishes made from either fresh or dried fruit: usvar, compote, kysil

Food prepared with milk: soured milk, cottage cheese, brynza (a salty cheese from sheep’s milk)