Рассказ о бобрах на 10-12 предложений

Beaver - large rodents. Their body is massive, the tail is flattened from top to bottom and covered with large horny shields. The toes of the hind legs are connected by a swimming membrane, and the front ones are free. The claw of the second toe of the hind limbs is bifurcated, forming a peculiar fork, which, apparently, helps the beaver to comb the hair and remove the ectoparasites. The auricles are immersed when the animal is immersed in water, the nostrils are closed. Genital teeth 16: 4 in the upper and lower jaw. Beaver are common in Europe, Asia and North America. In this family, only one genus is distinguished, in which two species are distinguished.The beaver (Castor fiber) is well known to many. The body length reaches 1 m, weight 30 kg.

This is the season when it is hot, when you can swim in the river and when vegetables grow.

This is the season when you have the longest holidays.

(Summer)

 

This is  the season when the weather is cold. Usually it snows.
The days are short and the nights are long.
The rivers and lakes freeze and we can go skating and skiing.
(Winter)

 

This  is the  season when the birds return from the hot countries.

Winter’s gone away.

 (Spring)

 

This is the season when the birds prepare to fly to the South.

The days become shorter and the nights become longer.
(Autumn)

At Pokhlebkin cold soup on kvass, in which recipe the main component - vegetable weight is called as okroshka. According to the recipe of an okoroshka to this weight cold boiled meat or fish can be mixed with proportions 1:1. That is added to vegetables, we receive okroshka vegetable, meat or fish. So, on meat okroshka there was a meat which isn't specially prepared for it, and the remains of other meat dishes, mainly the meat which is cut off from bones, by the way, as softer and gentle. In ancient Russian okroshka preferred to combine meat of a pig, turkey and black grouse, i.e. low-fat pork, poultry and a game. From fish the tench, a pike perch, as their meat sweet, neutral and not really bony, from sea - only a cod, the most neutral to taste both low-fat and well combined with vegetables and kvass are good in okroshka. A condition for receiving get prettier okroshkas also the choice for it a liquid basis, i.e. kvass, and filling with its spices is. Usually for okroshka there is a so-called white okroshechny kvass, sourer, than the usual drinking grain.
Окрошкой у Похлебкина называется холодный суп на квасе, в рецепте которой основной компонент - овощная масса. По рецепту окорошки к этой массе могут быть подмешаны холодное отварное мясо или рыба в пропорции 1:1. В зависимости от того, что добавлено к овощам, получаем окрошку овощную, мясную или рыбную. Так, на мясную окрошку шло не специально приготовленное для нее мясо, а остатки других мясных блюд, преимущественно мясо, срезанное с костей, кстати, как более мягкое и нежное. В старинной русской окрошке предпочитали сочетать мясо поросенка, индейки и тетерева, т. е. нежирную свинину, домашнюю птицу и дичь. Из рыбы годятся в окрошку линь, судак, поскольку их мясо сладкое, нейтральное и не очень костистое, из морских - только треска, наиболее нейтральная по вкусу и нежирная и хорошо сочетаемая с овощами и квасом. Условием для получения хорошей окрошки является также выбор для неё жидкой основы, т. е. кваса, и заправка его пряностями. Обычно для окрошки идёт так называемый белый окрошечный квас, более кислый, чем обычный питьевой хлебный.