User:Fminiomega/sandbox/testefoodportal
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User:Fminiomega/sandbox/testefoodportal/box-header Read more... The page "User:Fminiomega/sandbox/testefoodportal/box-header" does not exist. The page "User:Fminiomega/sandbox/testefoodportal/Selected article/19" does not exist. More Good articles User:Fminiomega/sandbox/testefoodportal/box-header An hors d'oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d'œuvre [ɔʁ dœvʁ] ⓘ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view:
User:Fminiomega/sandbox/testefoodportal/box-header The page "User:Fminiomega/sandbox/testefoodportal/Selected ingredient/4" does not exist. User:Fminiomega/sandbox/testefoodportal/box-header The page "User:Fminiomega/sandbox/testefoodportal/Selected recipe/6" does not exist. User:Fminiomega/sandbox/testefoodportal/box-header This is a Featured article, which represents some of the best content on English Wikipedia..
Borscht (English: /ˈbɔːrʃ, ˈbɔːrʃt/ ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. (Full article...)User:Fminiomega/sandbox/testefoodportal/box-header The page "User:Fminiomega/sandbox/testefoodportal/Selected picture/21" does not exist. User:Fminiomega/sandbox/testefoodportal/box-header The page "User:Fminiomega/sandbox/testefoodportal/Selected person/6" does not exist. User:Fminiomega/sandbox/testefoodportal/box-header The page "User:Fminiomega/sandbox/testefoodportal/Did you know/19" does not exist. User:Fminiomega/sandbox/testefoodportal/box-header User:Fminiomega/sandbox/testefoodportal/Related portals User:Fminiomega/sandbox/testefoodportal/box-header User:Fminiomega/sandbox/testefoodportal/Topics User:Fminiomega/sandbox/testefoodportal/box-header User:Fminiomega/sandbox/testefoodportal/Categories User:Fminiomega/sandbox/testefoodportal/box-header User:Fminiomega/sandbox/testefoodportal/Fminiomega/sandbox/testefoodportal lists User:Fminiomega/sandbox/testefoodportal/box-header User:Fminiomega/sandbox/testefoodportal/Things you can do User:Fminiomega/sandbox/testefoodportal/box-header User:Fminiomega/sandbox/testefoodportal/WikiProjects User:Fminiomega/sandbox/testefoodportal/box-header The following Wikimedia Foundation sister projects provide more on this subject:
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