II. Vocabulary and Grammar exercises. Ex. 1. Give Ukrainian equivalents to the following words and word- combinations Use them in the sentences of your own:

Ex. 1. Give Ukrainian equivalents to the following words and word- combinations Use them in the sentences of your own:

appetizing, variety, wide choice, combined recipes, varied ways, ingredients, boil, stew, flavor, succulence, stuffed, larded, cabbage rolls, home-made sausages, potato-rolls, stuff, poultry, variety of delicacies, flour, buckwheat bread, farm products, national cuisine, close ties.

 

Ex. 2. Complete the following sentences on the basis of the information given in the text:

1. Ukrainian cuisine is noted for...

2. Ukrainian dishes have been devised from....

3. Ukrainian borsch has....

4. Many meat and fish dishes are...

5. Especially tasty are...

6. Cutlets «à la Kiev» are...

7. Ukrainian national cuisine is rich in...

8. Ukrainian national drinks are...

9. The invention of new dishes is...

10. The national essence of Ukrainian dishes has been preserved despite...

 

 

Ex. 3. Say from what verbs these nouns are:

Choice	-	Stuffing	-
Combination	-	Variety	-
Preparation	-	Development	-
Frying	-	Preservation	-
Stewing	-	Introduction	-

III. Speech exercises

Ex. 1. Ask questions to fit these answers:

1. Ukrainian cuisine is noted for its appetizing variety of dishes.

2. These dishes have been devised from a wide choice of products.

3. The popular Ukrainian borsch has as many as 20 ingredients.

4. These ingredients are boiled as well stewed.

5. Many meat and fish dishes have original taste, flavour and succulence.

6. Especially tasty are dishes with meat and vegetables.

7. Ukrainian dishes made from poultry are very popular.

8. Vareniki, mlintzi, buckwheat bread are the delicacies made from flour.

9. Fruit and berry desserts and drinks are the peculiarities of Ukrainian national cuisine.

10. A number of dishes of different nations have been introduced into Ukrainian cuisine.

 

Ex. 2. Translate into English the following sentences:

1. Важко знайти туриста, який би не захоплювався українською кухнею. 2. Чимало ресторанів і кафе в містах України пропонують великий вибір чудових страв та напоїв.  3. Кафе і ресторани пропонують такі страви: український борщ, вареники, котлети по київські, млинці, та ін. 4. Вареники звичайно роблять з сиром і їдять із сметаною. 5. Рибний суп часто називають «юшка». 6. Багато українських страв відомі в усьому світі.

Ex. 3. Make up dialogues on the basis of the text.

Recipes of Ukrainian cuisine

Ukrainian Borsch with Pampushkas

Make a meat and bone broth. Peel beet, cut into long strips (like shoe string potatoes), salt, sprinkle with vinegar, place into casserole, add fat removed from broth, tomato sauce, sugar and stew until half done. Sauté onions, carrots, parsley root cut into long strips.

Add diced potatoes to the cool strained stock, bring to the boiling point, add finely chopped fresh cabbage, cook for 10-15 minutes. Add the sautéed beets together with the sautéed onions, carrots and parsley root, sliced fresh tomatoes, all spice, peppercorns, bay leaf, and flour sautéed in butter and diluted with broth. Simmer for 5 minutes. Season with pounded or crushed cloves of garlic, parsley and salt pork, bring to the boiling point and let stand for 15 to 20 minutes.

When serving, put a slice of meat into each soup plate, a tablespoon of sour cream and sprinkle with finely chopped parsley and dill. The pampushkas with garlic sauce are served separately.

 

 

Vocabulary notes

strips	− Þ	шматочки
diced	− Þ	порізаний на кубики
bay leaf	− Þ	лавровий лист
dill	− Þ	кріп
stock, broth	− Þ	бульйон
sprinkle	− Þ	додавати невелику кількість
season (v)	− Þ	приправляти

POTATO OLADYI-DRANIKI

500 gr. potatoes, ½ cup flour, 5 gr. yeast, 2 tbsp butter, 1 egg, salt taste

Grate potatoes, place them in a pen or bowl, add yeast diluted in ¼ cup of warm water. Add salt, sift in flour, add the egg. Mix thoroughly, set a side in a warm place. Allow to rise. Shape into patties. Fry in a well -heated frying pan. Serve hot with butter, sour cream and vegetables.

Vocabulary notes

 

1.	yeast	Þ	дріжджі
2.	salt taste	Þ	сіль за смаком
3.	grate (v)	Þ	терти на терці
4.	sift (v)	Þ	просіювати
5.	tbsp –table spoon	Þ	столова ложка

Ex. 1. What other method of Potato Oladyi cooking do you know?

MEAT GOLUBTSY

300 gr. soft meat, 800 gr. white cabbage, ½ cup grain (rice, millet, or pearl - barley) 1 onion, 1 tbsp. flour, 2 tbsp each of tomato puree, sour cream and butter, salt, pepper, parsley, dill.

Mince the meat. Cook the grain, cool and mix with minced meat: add finely - chopped lightly browned.

Add onion after it has cooled, salt and pepper. Cook whole leaves of cabbage in boiling water for 5-7 minutes, remove cool. Arrange the meat filling on the cabbage leaves (meat with the cooked grain and flour), role into a sausage - like shape, brown frying pan and place into a pot. Pour sour cream, tomato puree, cupful of water into a frying pan, add 1 tbsp flour mixed with 1 tbsp of butter, mix, bring to a boil, salt. Pour over sauce and place on low flame for 30-40 minutes.

Serve with the sauce in which they simmered and sprinkle with chopped parsley and dill.

Vocabulary notes

pour	–	наливати
cool	–	охолоджувати
minced meat	–	перекручене м´ясо