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The text to correct from user NatalieSkrebkova1
My first text during the writing week of our language marathon is devoted to a traditional Russian dish – borsch. Borsch is more than just a soup, it’s a part of Russian culture and one of our symbols among foreigners.
Honestly, the previous week I’ve got an unusual proposal from one German guy – he asked me if we could make borsch together as friends. A little bit weird, but why not =)
So I need to know how to explain him a recipe of this particular dish in English. I’ll try to kill two birds with one stone: prepare for cooking and practice writing.
Let’s start from ingredients. For our dish we need:
- half a kilo of meat (preferably beef brisket, bone-in)
- 3 liters of water
- half a head of small cabbage
- 2 small carrots
- 1 medium onion
- 2 small beets
- 2 tomatoes
- 2 potatoes
- 2 cloves of garlic
- 2 bay leaves
- bunch of parsley
- 2 tbsp of tomato paste
- 2 tbsp of sunflower oil
- 1 tbsp of butter
- salt, black pepper
- 1 tbsp of sugar
- 1 tbsp of vinegar
- sour cream
At first, deal with meat: wash beef and place it into a large soup pot with 3 liters of cold pure water. Wait till water boiling, then remove a foam using a table spoon, add after that add 1 tbsp of salt and bay leaves. Lower the heat, cover the pot with a lid and cook at low heat for 1, 5 hour. Then take meat out of the pot, cut it into pieces and return it to the pot without a bone.
Then we have some operations with vegetables. Slice onion into half-circled pieces, grate carrots and beets on a large grater holes. Warm a pan, place there a butter and onion, when onion will start to soften, add carrot and sautee for about 5 minutes until the mixture will be soft. Remove it from the pan and put there sunflower oil, sugar and vinegar, add grated beets and sautee for 0 minutes, occasionally stirring. Add tomato paste, sautee for 2 minutes more and set the pan aside.
Next step: tomatoes, potatoes and cabbage. Pell tomatoes: make a cross incision on tomatoes, put them into a boiling water for several seconds, then pull the tomato skin away and cut them into small cubes. Peel and slice potatoes, place them into the soup pot where the meat is, boil for 3 minutes, add shredded cabbage, tomatoes and pepper, boil another 5 minutes. Add sautéed vegetables (onion, carrots and beets), cook under the lid for 10 minutes.
Chop parsley and garlic (press garlic using a knife before), add into a soup pot, stir, cover with lid and remove from the heat. Let our borsch to strengthen its flavor for 10 minutes.
Serve it with sour cream and fresh parsley.
Bon appetite! And I hope borsch will be traditionally good and delicious, and the excitement won’t influence the quality of the dish.
Language: English
Language Skills: Native speaker, Proficiency
Honestly, the previous week I’ve got an unusual proposal from one German guy – he asked me if we could make borsch together as friends. A little bit weird, but why not =)
So I need to know how to explain him a recipe of this particular dish in English. I’ll try to kill two birds with one stone: prepare for cooking and practice writing.
Let’s start from ingredients. For our dish we need:
- half a kilo of meat (preferably beef brisket, bone-in)
- 3 liters of water
- half a head of small cabbage
- 2 small carrots
- 1 medium onion
- 2 small beets
- 2 tomatoes
- 2 potatoes
- 2 cloves of garlic
- 2 bay leaves
- bunch of parsley
- 2 tbsp of tomato paste
- 2 tbsp of sunflower oil
- 1 tbsp of butter
- salt, black pepper
- 1 tbsp of sugar
- 1 tbsp of vinegar
- sour cream
At first, deal with meat: wash beef and place it into a large soup pot with 3 liters of cold pure water. Wait till water boiling, then remove a foam using a table spoon, add after that add 1 tbsp of salt and bay leaves. Lower the heat, cover the pot with a lid and cook at low heat for 1, 5 hour. Then take meat out of the pot, cut it into pieces and return it to the pot without a bone.
Then we have some operations with vegetables. Slice onion into half-circled pieces, grate carrots and beets on a large grater holes. Warm a pan, place there a butter and onion, when onion will start to soften, add carrot and sautee for about 5 minutes until the mixture will be soft. Remove it from the pan and put there sunflower oil, sugar and vinegar, add grated beets and sautee for 0 minutes, occasionally stirring. Add tomato paste, sautee for 2 minutes more and set the pan aside.
Next step: tomatoes, potatoes and cabbage. Pell tomatoes: make a cross incision on tomatoes, put them into a boiling water for several seconds, then pull the tomato skin away and cut them into small cubes. Peel and slice potatoes, place them into the soup pot where the meat is, boil for 3 minutes, add shredded cabbage, tomatoes and pepper, boil another 5 minutes. Add sautéed vegetables (onion, carrots and beets), cook under the lid for 10 minutes.
Chop parsley and garlic (press garlic using a knife before), add into a soup pot, stir, cover with lid and remove from the heat. Let our borsch to strengthen its flavor for 10 minutes.
Serve it with sour cream and fresh parsley.
Bon appetite! And I hope borsch will be traditionally good and delicious, and the excitement won’t influence the quality of the dish.
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