From grain grater to modern cuisine and Meat Okroshka
Although it is believed that the first ancient profession was by no means related to culinary art, historical science allows us to assert that culinary processing of food was the occupation that a person mastered in the first place.
The ability to make foods unsuitable for food in their raw form, suitable for food, has ensured humanity's survival and the opportunity to engage in all other types of activities.
Grain grinders are an invariable attribute of primitive people. Archaeologists have found these primitive "cooking machines", which consist of a flat stone and another one that can be used to grind grains, seeds, plant stems and other coarse food around the globe. Papuans, Australian Aborigines and some other ethnic groups still use grain grinders.
When man mastered fire, he began to cook food on bonfires. People have learned how to roast and bake, thanks to which many products that were previously inedible have become so.
The Bible mentions unleavened bread, products baked from unleavened dough. Once upon a time, yeast dough was not known, it was invented in Ancient Egypt. The slaves, who received soured porridge from their masters, baked delicious tortillas from it on stones hot from the sun.
For a long time, cooking was focused on the physical survival of people, and only then it turned into the art of giving pleasure to gourmets.
Meat okroshka
To make meat okroshka, you need: 2 liters of naturally fermented bread kvass (not sweet), 300 g of beef, 3 chicken eggs, 2-3 fresh cucumbers, 150 g onion, 2 teaspoons of mustard, 1 cup of sour cream, herbs, salt.
1. Put the beef in a saucepan with water and cook the meat for 30-40 minutes.
2. Cut the boiled beef into small pieces, and cut the cucumbers into cubes.
3. Finely chop the onion and grind it with salt until the juice forms.
4. Boil the eggs. Separate the whites from the yolks. Cut the whites.
5. Grind the yolks and mix with mustard and sour cream. Stir until a homogeneous mass is formed, add salt.
6. Mix all the ingredients, pour kvass and add finely chopped herbs, salt. Okroshka is ready. Enjoy your meal!
P.S. Okroshka is a traditional Russian folk dish. It was prepared in spring or summer, as it is a cold soup based on kvass. The original recipe for okroshka is slightly different from the one presented to you. Firstly, the kvass used in the preparation of okroshka was prepared by our ancestors themselves. However, in our conditions, it is easier to buy ready-made kvass than to prepare it yourself. Secondly, they preferred to use more than one type of meat, but mixed beef, lean pork and even poultry meat. This was explained by the fact that pieces of meat left over from cooking other dishes were used for cooking. superbet casino
The ability to make foods unsuitable for food in their raw form, suitable for food, has ensured humanity's survival and the opportunity to engage in all other types of activities.
Grain grinders are an invariable attribute of primitive people. Archaeologists have found these primitive "cooking machines", which consist of a flat stone and another one that can be used to grind grains, seeds, plant stems and other coarse food around the globe. Papuans, Australian Aborigines and some other ethnic groups still use grain grinders.
When man mastered fire, he began to cook food on bonfires. People have learned how to roast and bake, thanks to which many products that were previously inedible have become so.
The Bible mentions unleavened bread, products baked from unleavened dough. Once upon a time, yeast dough was not known, it was invented in Ancient Egypt. The slaves, who received soured porridge from their masters, baked delicious tortillas from it on stones hot from the sun.
For a long time, cooking was focused on the physical survival of people, and only then it turned into the art of giving pleasure to gourmets.
Meat okroshka
To make meat okroshka, you need: 2 liters of naturally fermented bread kvass (not sweet), 300 g of beef, 3 chicken eggs, 2-3 fresh cucumbers, 150 g onion, 2 teaspoons of mustard, 1 cup of sour cream, herbs, salt.
1. Put the beef in a saucepan with water and cook the meat for 30-40 minutes.
2. Cut the boiled beef into small pieces, and cut the cucumbers into cubes.
3. Finely chop the onion and grind it with salt until the juice forms.
4. Boil the eggs. Separate the whites from the yolks. Cut the whites.
5. Grind the yolks and mix with mustard and sour cream. Stir until a homogeneous mass is formed, add salt.
6. Mix all the ingredients, pour kvass and add finely chopped herbs, salt. Okroshka is ready. Enjoy your meal!
P.S. Okroshka is a traditional Russian folk dish. It was prepared in spring or summer, as it is a cold soup based on kvass. The original recipe for okroshka is slightly different from the one presented to you. Firstly, the kvass used in the preparation of okroshka was prepared by our ancestors themselves. However, in our conditions, it is easier to buy ready-made kvass than to prepare it yourself. Secondly, they preferred to use more than one type of meat, but mixed beef, lean pork and even poultry meat. This was explained by the fact that pieces of meat left over from cooking other dishes were used for cooking. superbet casino