About me
I was born on the 27th of October in 2004 in the town of Kropyvnytskyi. My mum used to say that I was independent and purposeful as a child, although I don't know if I have these qualities now. However, this ambitious girl would never have thought that she would study programming. My thoughts about a career varied from teacher to lawyer. But one thing I knew for sure was that I never wanted to be a doctor. I don't like biology and chemistry...
Now I realise that entering Igor Sikorsky Kyiv Polytechnic Institute was one of the best choices I have made in my life. Yes, studying here is difficult, you have to find lots of new information yourself... But there is no comparison with how many wonderful people you can meet here, how many cool teachers you can learn from, how much fun it is to be a student here. I think this is where I fit in.
Borscht
Ingredients:
- water - 2-2.5 litres,
- beans - 1 cup,
- carrot - 1 pc,
- parsley - 1 pc,
- onion - 1 pc,
- cabbage - 1/2 part (medium),
- beetroot - 2-3 pieces (medium),
- tomato paste - 2-3 tbsp,
- oil, pepper, vinegar, salt, sugar
Preparation:
- Cover the beans with water to swell for 2-3 hours or overnight. Then cook over low heat.
- Boil beetroot for 40-45 minutes whole in the skin, add one tablespoon of vinegar to the water, cool, peel and grate.
- Cook vegetable broth: chop onions, carrots and parsley in 2 litres of water and keep on fire for 30 minutes. Then add chopped white cabbage and cook for another 10 minutes. Add beetroot, bay leaf, allspice and cook together for 5 minutes.
- Fry 4 spoons of tomato paste in 2 tablespoons of oil separately.
- Combine the boiled beans, tomato paste, grated garlic, a tablespoon of sugar, chopped dried parsley, dill and salt to taste with the broth.
If you're too lazy to cook borsch, try the best borsch at Puzata Khata
