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Onion "Borettana"
Onion "Borettana".
Super early and high-yielding variety for growing on a full-fledged turnip in one season.
Suitable for cultivation in northern regions.
The bulbs are light bronze, large, round, dense, with an excellent presentation.
The inner scales are white, juicy, very tender, slightly spicy, excellent in taste, with a high content of solids, sugars and vitamins.
The variety is resistant to major onion diseases.
1.0 g = 250-320 seeds.
Super early and high-yielding variety for growing on a full-fledged turnip in one season.
Suitable for cultivation in northern regions.
The bulbs are light bronze, large, round, dense, with an excellent presentation.
The inner scales are white, juicy, very tender, slightly spicy, excellent in taste, with a high content of solids, sugars and vitamins.
The variety is resistant to major onion diseases.
1.0 g = 250-320 seeds.
* Onion is a cold-resistant crop. Its seeds begin to germinate at a temperature of +5+6°C.
Shoots tolerate low temperatures and frosts. In the first period of growth and development, the onion is demanding on soil moisture, and later its excess delays the ripening of the onion.
Before planting, the seeds are pre-germinated. Sow in the spring, as early as possible (at the end of April), in moist soil, in furrows 2 cm deep with an interval of 25-30 cm. Seedlings appear on the 12-15th day.
Onions need frequent weeding. For better growth, onions are fed with organic and mineral fertilizers.
Harvesting begins at the lodging of leaves, around the end of August. Pulled onions with tops are left in the garden for ripening for 8-10 days. Under such conditions, the onion finally forms and dries.
* Finnish fish soup.
Cream gives this rich and aromatic fish soup a pleasant, delicate flavour.
1․ Cut off the fins and tail of the fish. Separate the fillet from the skin and bones and cut into large cubes.
2․ Place the tail, fins, skin and bones in a saucepan and cover with water. Bring to a boil, skim off the foam and cook for 15-20 minutes.
3․ Add bay leaf, peppercorns and salt to taste to the broth, cook for another 5-10 minutes. Then remove from heat and strain.
4․ Peel the vegetables. Chop the onion, cut the carrots into thin slices and cut the potatoes into large cubes.
5․ Bring the strained broth to a boil and add the vegetables. Cook for 12-15 minutes until the potatoes are soft.
6․ Add chopped fish to the soup and pour in the cream. Cook for another 5-7 minutes after boiling. Before serving, sprinkle the finished dish with chopped dill.
Ingredients: red fish 900 g, water 1 l, bay leaf 2 pieces, black peppercorns 3 pieces, potatoes 5-6 pieces, carrots 1 piece, onion 1 piece, cream with 20% fat content 400 ml, dill 2-3 sprigs, salt - to taste.
Cooking time: 50 minutes. Number of servings: 6.
