2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
The most famous and popular dish of Ukrainian national cuisine for several centuries has been borscht. Historians find the first mention of it in written monuments of the times of Kievan Rus. Borsch owes its name, most likely, to an edible herb called hogweed. For Ukrainians, this is not just a type of food, it is also a traditional ritual dish.
Since the dish is popular throughout Ukraine, in Russia, the B altic states and Belarus, there are countless recommendations on how to cook borscht, in every region it is customary to cook it according to original recipes. There are no strict canons for preparing this technologically complex dish, but according to different recipes, approximately the same products are put into borscht.
How to cook borscht with beets
The main ingredient of any recipe is beetroot, its presence gives a specific taste, aroma and color. In addition, beans, potatoes, carrots, cabbage, greens, onions, tomatoes or tomato juice (paste), spices are put in borscht. Depending on the cooking season, green peas, asparagus beans, zucchini and evenapples.
Before cooking borscht, boil the broth. It can be made from pork bones and meat, from chicken, during fasting it is customary to cook borscht on mushroom broth. In Western Ukraine, during the cooking process, home-made sausages, cut into pieces, are added to borscht. Beetroot kvass or beetroot sourdough is added to the finished broth, but this is not for everybody. Modern recommendations on how to cook borscht do not emphasize this point as mandatory. It should be noted that the dish owes its unusual taste to almost two dozen products that are part of it.
Before you cook Ukrainian borsch according to the traditional recipe, you should prepare for 1 liter of broth:
- 150-170 gr. beets;
- 100 gr. fresh cabbage;
- 200-210 gr. potatoes;
- 20 gr. beans;
- 50 gr. parsley and carrot roots;
- 40 gr. onion;
- 35 gr. tomato puree;
- 25 gr. rendered lard;
- 10 gr. sugar;
- 10 gr. vinegar;
- 5 gr. wheat flour;
- 30 gr. lettuce;
- 1 garlic clove;
- 10-15 gr. fat.
Beans should first be washed and poured with boiling water, this will speed up the cooking process. It is usually boiled together with meat when preparing the broth. Beets should be carefully cut into strips and stewed in a frying pan along with fat, vinegar, sugar and tomato puree. Carrots are also finely chopped, poured into a heated frying pan with a small amount of fat, choppeddiced onion and chopped parsley root and fry until half cooked.
Peeled potatoes cut into small cubes, put in a boiling broth. After 15 minutes, the boiling field is added with stewed beets, browned vegetables. After another 5 minutes, add lightly fried flour (previously diluting it with hot broth), chopped peppers and cabbage. The dish is s alted and peppered, bay leaves and chopped fresh dill and parsley leaves are added.
A story about how to cook borscht would not be complete without a description of the fact that at the last stage of cooking, the dish should be seasoned with fresh lard and garlic ground in a mortar. The lard is ground until smooth and added to the pan for a couple of minutes before removing it from the heat.
Having learned how to cook borsch, you should also be aware that they eat Ukrainian borsch with sour cream and donuts - freshly baked s alty buns seasoned with garlic.
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