1. Ukrainian National
Dish. Borsch.

2. Ukrainians are big eaters

5. Borshch

7. Proverbs Live not to eat, but eat to live Hunger is the best cook
First come, first served
Appetite comes with eating
Tastes differ

8. Tongue-twisters

9. Can you can a can as a canner can can a can ?
A good cook could cook a lot of cookies

11. Game
“YES or NO”

12. Ukrainians eat borshch with sour-cream
Galushka is a fruit
To loose weight you should eat mlyntsi
Salo is a national Ukrainian product
We bake pies in the frying-pan
Deruny is the second course

13. Lezhni is a kind of vegetables
You eat yushka with a fork
Ukrainians like to drink uzvar
Cabbage & beetroot are popular vegetables in Ukraine
Ukrainians are great coffee-lovers
Most Ukrainians are vegetarians

16. Group the words into the columns
РОБОТА НА КАРТКАХ
Group the words into the columns

17. Appetizers
Main courses
First courses
Desserts
Herring, green salad, oysters, mushrooms, chicken soup, noodle soup, borshch, varenyky with cheese, roast chicken, mashed potatoes, boiled rice, deruny, ice-cream, hot chocolate, biscuits, apple-pie, whipped cream

18. 1) Exercise 6a (p. 68)
2) Exercise 6b (p. 68)
3) Exercise 7 (p. 69)

19. 1) Exercise 8 (p. 69) Work in pairs
1) Exercise 8 (p. 69) Work in pairs. Ask and answer as in the example 2) Exercise 9 (p. 69) Look, read and choose the right word

20. Ukrainian borshch recipe

21. Ingredients for cooking borsh (for a five-litre saucepan)
2 beetroots 1 carrot 1 onion 4 potatoes 1/2 bulbs cabbage 4 tomatoes or 3 tablespoons piquant / pungent tomato sauce or 1 litre tomato juice 1 tablespoon butter 1 tablespoon sugar 1 teaspoon vinegar (3 %) 3 cloves garlic 3 pieces lard (or pork fat) parsley cooked meat broth (with meat): no less than 3 litre bay-leaf black pepper, pea-shaped (peppercorn) salt

22. How to cook Ukrainian borsch:
Directions:
Chop carrots and beetroots fine or grate it, chop onion. Put it into a small saucepan. Add to saucepan 1 tablespoon sugar, 1 tablespoon butter, some broth or water, 1 teaspoon vinegar.
Braise it all for 20 minutes, then add to a saucepan tomatoes and braise again for 20 minutes. In a heavy saucepan with cooked meat broth, put chopped potatoes and cabbage and boil for 10 minutes almost to full readiness. Then add to the saucepan braised vegetable, black pepper (peppercorn) and bay-leaf to taste and boil again for 10 minutes.
Rub 3 cloves garlic, combine 3 pieces fine-chopped lard and rubbed garlic; add it all and some parsley to the saucepan.

24. Varenyky

25. Deruny

27. Kholodets’

28. Golubtsi

29. Mlyntsi

30. Domashnya kovbasa

31. HOME TASK
Ex. 10, p. 70
Translate into Ukrainian

32. GOOD BYE!