I don’t have many clothes, only the most necessary items. I have some black skirts and white shirts. They are my regular school uniform. I also have some jeans and T-shirts, which I often wear when I go for a walk with friends. Last month my mum bought me a pair of party dresses for special occasions, and I really like them. If I could, I would wear them every day, but they are too festive. I also have some sports clothes, which I wear for PE (Physical Education) lessons. For winter time I have several sweatshirts and a warm coat. As for shoes, I have a pair of flat black shoes matching my school uniform, a pair of sneakers for sports activities, and a pair of boots. When I was a bit younger I used to like casual jeans and sportswear. At the moment, my favourite clothes are dresses. I like all types of dresses: summer sarafans, triangle-shaped dresses, polka dot dresses, lace or cotton dresses and so on. I know that jeans and a shirt is a much more comfortable wear, but dresses look gorgeous. As I’ve said I have only a pair of classic shoes without heels. So I would like to have another pair of dress shoes with low heels and sparkly elements.
beef - 300 beet - 300 g white cabbage - 400 g potatoes - 500 g carrots - 100 g root parsley - 2 PCs. onions - 2 heads garlic - 3 cloves clarified butter - 2 tbsp. spoon fat - 50 g sweet pepper - 1 PC. Bay leaf - 1 PC. sour cream - 150 g parsley and dill ground black pepper, salt to taste Описание ( этот текст взят с prazdniki-online.ru ) : Boil the meat in 3 liters of water, add salt and pepper. Beets, cabbage and onions cut into strips, potatoes - slices. Beet fry in butter, add a tablespoon of vinegar (3%), stew until tender in small amount of broth, add sugar (1 tablespoon), tomato paste (2 tablespoons). Strain the broth and continue to cook. Meat cut into cubes and put in boiling broth, add potatoes, cabbage and cook for 15 minutes. Then add the beets, vegetables and sweet pepper cut in shreds, spices. Cook for another 15 minutes. Add chopped garlic, pounded with fat and bring to a boil. Then let stand another 20 minutes.
What to take For broth: Water - 1,5-2 l .; Pork or beef on bones - 400 g. For roasting: Beets - 2 pcs. (Small); Carrots - 1 piece; Onions - 3 pcs. (Average); Tomato paste - 2 tbsp. L .; Sunflower oil - 4-5 st. L .; Citric acid - a pinch. For borsch: White cabbage fresh - 300 g; Potatoes - 4 pcs. (Average); Salt, bay leaf, greens - to taste. For submission: Sour cream - 1 tbsp. L. (In each plate); greenery. How to cook Step 1. Cook the broth Take a 3-liter pot. Pour in it 1.5-2 liters of water, put the meat. Set on medium fire. Watch the broth, remove the foam before boiling. The broth will be tastier if you use meat on the bone. When it boils, cover the pan with a lid and cook over low heat for an hour and a half. Step 2. Make the roast While broth is boiled, we will fry vegetables. Wash and brush beets, carrots and onions. Beetroot grate on a coarse grater, and carrots on medium. Cut the onions into cubes. Pour the sunflower oil on the pan, turn on the medium heat. First, grill the onions and carrots (5 minutes), then add the beets. Sprinkle the beet with citric acid or sprinkle with fresh lemon juice. Thanks to this borscht will be really red. Fry the vegetables for another 5 minutes. After that, add the tomato paste, mix and leave for another 5-7 minutes. Step 3. We collect borsch When the broth is cooked, remove the meat from it. While the meat cools, run the chopped cabbage into the broth. After 5-10 minutes, add potatoes cut into strips. While potatoes are being boiled, separate the meat from the bone and cut into cubes. Return the meat to the soup. Salt to taste. Add the roast. Stir. Add the bay leaves and finely chopped greens. Cover the pan with a lid and cook for another 5-7 minutes. Borsch is ready.
