2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Today, every housewife knows how to cook borscht so that it is red. But where this name came from, few people thought. It is written in historical documents that in Russia such an excellent beetroot began to be cooked in the middle of the 16th century, and much later this dish began to be cooked in Poland and Romania. Initially, beetroot soup was cooked from the hogweed plant, which is widespread throughout the country. A little later, they began to cook it from nettles, and then from beet leaves. By the way, some housewives cook borsch according to this recipe even today, adding tomato paste to it.
History of red borscht
But no matter what we say, red borscht is still considered the national dish of Ukraine, and in many Slavic countries this version of its preparation is famous. So be it. Moreover, there are historical facts that beetroot was first prepared by the fearless Cossacks of Ukraine when they took the Azov fortress. During the rest, the fighters put all their remaining provisions, which included beets, into a large cauldron. Then they did not think about how to cook borscht so that it was red, but they simply really wanted to eat. ATresulting in the famous beetroot that we cook and enjoy to this day.
Differences of borscht in different countries
Currently, beetroot is a national dish of such states as Belarus, Lithuania, Moldova, and in general, red borscht with meat is loved to be cooked in almost all countries of the world. True, everywhere it has its own national identity. Differences in cooking are in cooking broth, which is made on the basis of various meat products. In some cases, meat replaces minced meat.
Technology of its preparation
The question of how to cook borsch so that it is red disappears by itself if we know that beets are a component of this red soup. Each country uses its own spices as a seasoning for beetroot, and this, of course, is reflected in the taste and aromatic qualities of the soup. In addition to standard additives, spices such as parsley, coriander, marjoram, tarragon can be used here. It is precisely because borscht is based on beets that it is classified as a vegetable soup. This component must be prepared separately: either stew, or fry, or simply boil, after finely chopping. Other ingredients for beetroot, namely onions, carrots and greens, also need to be sautéed separately, adding tomato paste or tomatoes.
Tips for cooking borscht
There are many recipes for how to cook borscht with beets, but the secret to the true taste of thebeetroot depends on its roasting. Firstly, as mentioned earlier, the beets need to be peeled and boiled, then chopped on a coarse grater. Secondly, the potatoes are cooked separately until half cooked, then fresh cabbage is added. Thirdly, you also need to fry onions with carrots and herbs separately, adding various spices to the overcooking. Then combine the fry in a saucepan with meat broth and chopped meat, let the borscht boil for about 20 minutes. After that, the stove must be turned off and the soup left to languish for another 40 minutes. Serve to the table, seasoned with herbs.
Now that you have learned how to cook borscht so that it is red, go boldly into the kitchen, arm yourself with all the products and cook the famous beetroot for your family. And then your family will appreciate your culinary skills.
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