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12 Fish Broth Aroma Or Ideal Dacha Day

Fish Broth Aroma Or Ideal Dacha Day

Posted on May 29, 2012 by team


Why is food prepared alfresco always much tastier than at home? And when summer is gone you remember that aroma all winter long till the next time.

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12 Responses to “Fish Broth Aroma Or Ideal Dacha Day”

  1. bludclot says:

    More of these food bits please!
    This site wants me to travel around russia so bad!

    • amd48 says:

      Haha. You do not know what Dacha (summer residence). This is the second “home” for residents. There dumped all the old, but suitable in everyday life things. Even TVs and refrigerators. Living at the weekend away the noise and smog of the city – in nature. There is a garden, fruit trees, fishing, and the ear. Think of your barbecue. It’s all the same, but even more civilized. There are all the minimum necessary conditions of life. And most importantly – this piece of land (usually 600 square meters) and a small house – your property

  2. Will says:

    I’m in the UK and lived with a Polish guy and he would quite often lay out a table similar to this with a bottle of decent ice cold vodka. Good times.

  3. tom says:

    when I participate in the cooking process or when I do entire meal myself it is usually less tastier for me than if someone else had done it.

  4. Daniel says:

    Nice pictures of Summer’s goodness.

  5. Sasha says:

    And if you can’t leave the city, do it in a large park or at the riverside. :)

  6. Mumbling freak says:

    Is there a vegetarian option on the menu please?

  7. sst says:

    Sorry, but what a way to destroy a nice fish by boiling it.

    • Anon150 says:

      No, no.

      Lightly simmered in a flavorful broth is an excellent way of preparing some of the more “strong-tasting” fish.

      Mackerel, sturgeon, pike, some varieties of carp (not all of them are bottom-feeders), shark, and so on.

      You just don’t want to overcook them.

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