b) Now say what you have done. c) What did you/your family cook last Sunday? How? Tell your partner. Writing (a recipe) 5 Portfolio: Write a recipe for a dish in Russia. List the instructions in the correct order.

Portfolio Task:

The task requires writing a recipe for a dish popular in Russia. This involves detailing the ingredients and the step-by-step instructions in the correct sequence.

Recipe Example: Borscht

Borscht is a quintessential Russian soup, known for its vibrant red color and hearty flavor, primarily derived from beetroot.

Ingredients:

• 500g beef (chuck or brisket)
• 2 large beetroots, peeled and grated
• 2 carrots, peeled and grated
• 1 large onion, finely chopped
• 2 potatoes, peeled and cubed
• 1/4 head of white cabbage, finely shredded
• 2 tbsp tomato paste
• 1 tbsp white vinegar
• 1 bay leaf
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)
• Sour cream (for serving)

Instructions:

1. Prepare the Broth: Place the beef in a large pot, cover with water, and bring to a boil. Skim off any foam, then reduce heat, add the bay leaf, and simmer for 1.5-2 hours until the beef is tender. Remove the beef, let it cool slightly, and cut into bite-sized pieces. Strain the broth and return it to the pot.
2. Sauté Vegetables: In a separate pan, heat a little oil. Add the chopped onion and sauté until softened. Add the grated carrots and cook for another 5 minutes. Stir in the tomato paste and cook for 1-2 minutes more.
3. Add Beetroot: Add the grated beetroot to the pan with the onion and carrots. Stir well and cook for about 10 minutes. Stir in the vinegar (this helps preserve the beetroot's color).
4. Combine Ingredients: Add the sautéed vegetables to the pot with the broth. Bring to a simmer. Add the cubed potatoes and shredded cabbage.
5. Cook the Soup: Simmer for about 20-25 minutes, or until the potatoes and cabbage are tender.
6. Season: Return the cooked beef pieces to the pot. Season with salt and pepper to taste. Simmer for another 5 minutes.
7. Serve: Ladle the borscht into bowls. Garnish with fresh dill and serve hot with a dollop of sour cream.

The order of instructions is crucial for developing the correct flavors and textures of the borscht.