What is the difference between soup and cabbage, what is the difference?

Do you know how borsch differs from cabbage soup? If not, we will tell you about this in the article.

General information

It should be noted that the two mentioned first courses are themselves popular in our country. Almost every housewife knows how to do them. However, such culinary beginners are often found who have no idea how borsch differs from soup. We decided to devote to them this short article.

We find out together what borsch is

Before telling you about the difference between borsch and cabbage, you should describe these dishes separately. After all, the only way we can give you a comprehensive answer to the question.

Borsch is a type of meat (or vegetarian) soup, which is prepared with the addition of a vegetable such as beets. It is the product mentioned that gives the broth a bright red or even burgundy color.

It should also be noted that the presented soup is a traditional dish of the Eastern Slavs. It is quite widespread in the national cuisines of neighboring nations (such as Poles, Lithuanians, Romanians, Ukrainians, Belarusians and Moldavians). That is why in different countries borsch can be prepared in different ways. However, one ingredient in it is unchanged. This is beetroot.

Features of cooking red soup

Have you ever cooked borsch and cabbage soup? The difference of these soups is felt not only after direct consumption, but also purely externally. As mentioned above, beets are required to be added to borscht. Therefore, it is a red or maroon soup.

Now you know by what signs to determine borsch and cabbage soup. Their difference lies not only in the color of the broth, but also in the method of preparation. Red soup requires more ingredients, time and effort.

As a rule, borsch is cooked on a beef bone with the addition of products such as potatoes, beets, carrots, cabbage, onions and beans. Also, to prepare such a soup, mushrooms and tomatoes are often used. As for cabbage soup, the last two ingredients, as well as beets and beans, are never added to them.

Features of serving red soup to the table

Now you know what ingredients contain borsch and cabbage soup. Their difference consists in serving to the dining table. It is customary to present borsch to family members in a deep plate along with sour cream or mayonnaise, which is added directly to the broth, making it pinkish and very tasty.

The taste of borsch

The difference between borsch and cabbage is noticeable immediately after eating these dishes. Due to the presence of beets, the first soup becomes not only bright red, but also sweetish. Although it is often added citric acid or sauté vegetables in vegetable oil using table vinegar.

It should be noted that borsch always turns out to be more satisfying and rich. It has a very rich taste, which, in fact, won the hearts of all the Eastern Slavs.

In detail about cabbage soup

Now you know the main difference between borscht and cabbage soup. But for the full picture, it is necessary to tell in detail about the second dish mentioned.

Russian cabbage soup is a national Russian dish, a type of meat (or vegetarian) dressing broth. Our ancestors made such a soup for dinner many centuries ago. Since then, virtually nothing has changed.

Features of cooking cabbage soup

To understand the difference between borsch and soup, you should imagine a set of ingredients that is used to prepare the second dish. As a rule, it includes:

1. Coarsely chopped cabbage or vegetable mass replacing it (nettle, sorrel, turnip).
2. Meat bone. More often beef. Although often used and pork, lamb.
3. Roots, or rather carrots.
4. Potato tubers.
5. Various spices (e.g. onions, garlic, celery, peppers, dill, bay leaves, etc.).
6. Any sour dressing (e.g. cabbage pickle).

The main component of cabbage soup is cabbage. In summer they use fresh vegetables, and in winter - more often pickled vegetables. By the way, it is the last ingredient that gives the whole soup a special acidity. If you do not have sauerkraut, then during the preparation of the first dish it is recommended to use citric acid or pickle from pickled cucumbers, tomatoes, etc.

Taste qualities of cabbage soup

Now you know how and with what help borsch and cabbage soup are made. What is the difference between these dishes? After tasting soups, you will immediately notice that cabbage soup is more acidic than borsch. This is the main highlight of this dish.

It should be noted that the cabbage soup is often cooked without the use of cabbage. In this case, it is replaced by nettle or sorrel. The name “green” was attached to such a soup. By the way, cabbage soup is prepared much faster than borscht. If you have to make red broth on beef bone for about two hours, then you can easily cook a cabbage dish twice as fast, that is, in 60 minutes.

Vegetarian Soups

How else can cook soup and cabbage soup? Vegetarian soups are especially popular among those who fast or just do not eat meat. It should be noted that there is nothing complicated in the preparation of such dishes. They are made in exactly the same way as ordinary ones. But in order for your dinner to turn out to be tasty and rich, you should definitely add a frying of onions and carrots to it. This will in some way replace meat, making the broth more fragrant and satisfying.

To summarize

As you can see, distinguishing home-made cabbage soup from home-made borsch is not so difficult. And to make it easier for you to understand exactly what the difference is between these dishes, we decided to briefly list all of the above.

1. Borsch is a red or maroon soup, cabbage soup is a white dish.
2. The main ingredient of classic borsch is beets. As for cabbage soup, its main product is fresh or pickled cabbage, as well as nettle or sorrel.
3. In most cases, borsch is made on beef bone. Cabbage soup can be cooked using poultry, pork and even lamb.
4. The taste qualities of borscht differ markedly from the taste qualities of borsch. The first soup is more sweet and rich. The second is sour.
5. Borsch is much more satisfying. This is due to the fact that during the preparation of red soup, many high-calorie foods such as beets, potatoes, carrots, beans, etc. are added to it.
6. By the time the borsch is cooked for quite some time. As for cabbage soup, you will need only one hour to create them.
7. Red soup is always served at the dining table with sour cream or mayonnaise. To cabbage soup, only fragrant ground pepper and a slice of bread are additionally presented.

Thus, despite the great similarity, borsch and cabbage soup have a huge number of differences. Knowing them, you will never disappoint your loved ones who ordered a specific tasty dish based on beets or sauerkraut for lunch.