Borscht - is it soup or not? Delicious borscht recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A dish that Ukrainians, Poles and Lithuanians consider national, which occupies one of the leading places in the ranking in terms of the frequency of cooking in families living in the territory of the CIS countries, is borscht, familiar and beloved by many since childhood.

Origin of the dish

Besides the main question: “Is borscht a soup or not?”, the debate about who invented this dish does not subside. Several nations are fighting for the right to be called the "progenitors" of borscht.

Unfortunately, there is no historical confirmation of where borscht came from. The dish has become popular in Ukraine since the fourteenth century, and in Poland since the eighteenth. True, then the name of the dish sounded differently: hogweed.

From an etymological point of view, the word is divided into two components: “boron” and “u”. The beginning of the word means color - brown or red. The second part is the abbreviated name of the cabbage soup, which was cooked in meat broth, but without the addition of beets. So it turns out that this is borscht - this is a red meat broth.

Borscht: is it soup or not?

Soup is the first dish, which is a concoction in whichseasonings and additional components are added. Therefore, to answer the question: is borsch a soup or not, is quite simple. It is liquid and served as a first course. So, borscht is a soup.

Beetroot is common among Slavic countries. Its basis is spicy vegetables, among which there are beets. When cooking, part of the vegetables is usually fried or stewed, and only after that all the components are added to the broth prepared in advance.

Usually borscht is served hot and seasoned with sour cream. Over the long history, when many have argued about whether borscht is a soup or not, hundreds of recipes have been invented: lean, on kefir, with prunes, in the microwave, and so on. The best recipes are below.

Ingredients for lean borscht with beans

From many other dishes, this is distinguished by a fairly simple preparation. Soup - borsch in our case - can be lean, but at the same time very tasty and nutritious.

Lenten borsch is prepared in an hour and a half. To prepare ten servings you will need:

• Three hundred grams of cabbage.
• Two hundred grams of champignons.
• One hundred grams of dry beans.
• Three medium potatoes.
• Three cloves of garlic.
• Two fresh tomatoes.
• One medium onion.
• One beetroot.
• Carrot.
• Bulgarian pepper.

Add spices, herbs and bay leaf to taste.

Cooking

Beans should be soaked in cold water a few hours before cooking. After pouring the water, and the beansput in a container where borscht will be prepared. Add three liters of water and keep on fire for sixty minutes.

Cut onions and carrots. Add the onion to the hot skillet and sauté for 3 minutes. Then add the carrots and leave the vegetables on the fire for another five minutes. After the resulting mass, add to the pan to the beans.

After that, add the potatoes cut into pieces immediately into the water and cook for ten minutes. At this time, chop the pepper and chop the cabbage. After ten minutes, add them to the borscht.

Fry chopped beets in oil for about five to seven minutes, and then transfer everything to the pan. Then add spices and bay leaf.

Tomatoes must be doused with boiling water and peeled, then grind them into a homogeneous mass. Mushrooms need to be fried for a short time and only then added to the soup. Fill the dish with tomatoes and cook for ten minutes. All that remains is to add the parsley and garlic, mix everything and turn off the heat.

Ready borscht must be covered and left to infuse for fifteen minutes. This is how you can solve such a problem, how to cook a delicious soup - borscht, more precisely - during fasting.

Ingredients for borsch with beans cooked in beef broth

Lenten meals may be good for the body. But no one will refuse a delicious borscht cooked in beef broth. Many housewives know how to cook such borscht soup. The recipe is quite simple. The main thing is to choose good bones that will have enough meat on them.

For cooking you will need:

• Beef meat on the bone.
• Three potato tubers.
• One bulb.
• One carrot.
• Jar of beans.
• One beetroot.
• One to two tablespoons of tomato paste.
• Cabbage to taste.
• Two bay leaves.
• Two cloves of garlic.
• Spices to taste.
• Green.

Cooking

There is something that almost all borscht and soups have in common. Broths. Their preparation should not take place in a fuss. If the borscht is to be cooked in broth on the bones, then it must be cooked in advance.

Purchased bones will need to be washed well, and then transferred to a saucepan and poured with water. The broth is simmered for two hours over low heat. At this time, it is necessary to constantly remove the resulting foam. After boiling the broth, add the bay leaf, onion and herbs. Cook everything until the meat pulls away from the bones. After that, pull out the onion and bay leaf.

Then you need to cut the carrots and onions, stew them for five minutes. Add beets to the total mass - fry for five minutes, then add a little broth and leave to stew.

While the vegetables are stewing, you can finely chop the cabbage. Then add it to the vegetables and simmer until it becomes soft. If the vegetables become too dry, you can add a little broth to the pan. Then add beans and tomato paste there. Simmer all ingredients for another five to seven minutes.

Pour chopped potatoes intobouillon. Transfer all vegetables and beans from the pan to the pan, add garlic, s alt and sugar to taste. Leave the borscht to boil for another five to ten minutes. Sprinkle with herbs before serving.

Ingredients for cooking borscht in a slow cooker

Housewives who have acquired such a useful device as a slow cooker do not get tired of praising their "assistant". According to them, the dishes are tastier in them, and cooking is easier. But is it possible to cook first courses in a slow cooker? Borscht, soups are usually associated with a long standing at the stove. But, as it turned out, even your favorite borscht can be cooked in a slow cooker.

For cooking you will need:

• Meat on the bone - three hundred grams.
• Cabbage - two hundred grams.
• Potatoes - four pieces.
• Two fresh tomatoes.
• Two cloves of garlic.
• One beetroot.
• One bulb.
• One carrot.
• One bell pepper.
• Lemon juice.
• Oregano.
• Basil.
• Tomato paste - three tablespoons.
• S alt, pepper.

Cooking

Meat cut into small cubes. Set the multicooker to the "Baking" mode and add a little vegetable oil to the bowl. Transfer the meat there and bake for twenty minutes.

Cut vegetables. Beets and carrots - grate, cut the tomatoes into cubes. Onion cut into small pieces. Add onions and carrots to the bowl with meat and fry for another fifteen minutes. Cut the pepper into small cubes and add it to the meat. After ten minutes of frying, add tothe total mass of beets. Leave to cook for ten minutes.

To vegetables and meat, add garlic and spices to taste. Add shredded cabbage and chopped potatoes to the bowl. S alt again and stir. Change the cooking mode to "Stew", add water to the bowl, and leave to cook for sixty minutes.

After an hour, change the mode to "Heating" and leave for another two hours. After that, the dish can be served on the table, after adding greens and lemon juice. You can fill the dish with sour cream.

The number of products can be changed depending on taste preferences. However, even in a slow cooker, you get a delicious soup - borscht. Photos of dishes cooked on the stove and in a slow cooker are almost the same.

Ingredients for borsch on pork ribs

You can cook delicious and satisfying borscht from any meat: beef, chicken and, of course, pork. Borscht cooked on pork turns out to be especially rich. You can use tongue, meat on the bone, ribs and fillets. Below is a recipe for borscht with pork ribs.

For cooking you will need:

• Pork ribs - five hundred grams.
• Fresh cabbage - five hundred grams.
• Green beans - two hundred and fifty grams.
• Tomato paste - two hundred grams.
• Garlic - four cloves.
• Onions - three pieces.
• Carrots - two pieces.
• Beets - two pieces.
• Fresh tomatoes - two pieces.
• One small eggplant.
• Bulgarian pepper.
• Black pepper.
• S alt, sugar.

Cooking

Borscht on pork ribs is prepared quite simply. First you need to fill the ribs with four liters of cold water. Leave to boil, get rid of the resulting foam. Add peppercorns, bay leaf and greens to a container with ribs. Leave the broth to cook on the fire for an hour and a half.

While the broth is cooking, you can cut the vegetables. Grind bell pepper, potatoes, carrots and beets. Chop the eggplant and cabbage into strips, and cut the tomato into small cubes. Add a piece of vegetable oil to the pan and let it melt.

Put chopped carrots in the pan, fry for five minutes. Then add the onion and simmer for three minutes. Then add tomatoes and peppers. Leave to cook for five minutes. Next is the candle. Simmer vegetables for another ten minutes over low heat. After adding the tomato paste, mix thoroughly and leave on fire for another five minutes.

Remove the ribs from the broth and remove the meat from them. They need to be cut into small pieces. Add chopped cabbage and a quarter of all vegetables to the broth. Boil five minutes. Then add the potato cubes and leave to cook again for five minutes. Add the eggplant, s alt and simmer for five minutes.

Then you need to add the remaining vegetables and beans to the broth. Pour chopped meat into a bowl. All carefully move and cook for ten minutes. After that, try again for s alt.

While the borscht is cooking, you need to chop the greens and crushgarlic. Remove the pan from the heat and add the herbs and garlic to the dish. Let it brew for fifteen to twenty minutes.

You can cook delicious and satisfying borscht from different products. It is not necessary to follow clear instructions and follow the recipe to the smallest detail. After a few experiments, the housewives usually add their notes: more cabbage, less onion, and so on.

It doesn't matter where borscht came from, whether it is a soup or not. The only important thing is that these dishes have been loved by many generations.