Today, every housewife knows how to cook borsch so that it is red. But where this name came from, few people thought. In historical documents it is written that in Russia such an excellent beetroot began to be cooked in the middle of the XVI century, and much later this dish began to be prepared in Poland and Romania. Initially, beetroot soup was cooked from the plant “cow parsnip”, which is widely distributed throughout the country. A little later they began to cook it from nettles, and then from beetroot leaves. By the way, some housewives cook borsch according to this recipe today, adding tomato paste to it.
History of Red Borsch
But no matter what we say,
red borsch is still considered the national dish of Ukraine, and in many Slavic countries it is this variant of its preparation that is famous. So be it. Moreover, there are historical facts that the beetroot was first prepared by the fearless Cossacks of Ukraine when they took the Azov fortress. During the rest, the soldiers put in their large pot all their remaining provisions, which included beets. Then they did not think about how to cook borsch so that it was red, but just really wanted to eat. As a result, we got the famous beetroot soup, which we cook and enjoy eating to this day.
Differences between borsch in different countries
Currently, beetroot soup is a national dish of such countries as Belarus, Lithuania, Moldova, and in general they like to cook red borsch with meat in almost all countries of the world. True, everywhere he has his own national peculiarity. The differences in the preparation of dishes are in cooking the broth, which is made on the basis of various meat products. In some cases, meat replaces sausage 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, affects the taste and aroma of the soup. In addition to standard additives, spices such as parsley, coriander, marjoram, tarragon can be used here. Just because beetroot is based on beets, it is classified as vegetable soups. This component needs to be prepared separately: either stew, or fry, or simply boil, finely chopped first. Other ingredients for beetroot, namely onions, carrots and greens, also need to be passaged separately by adding tomato paste or tomatoes.
Tips for cooking borsch
There are many recipes for
how to cook beetroot
soup , but the secret of the true taste of the beetroot himself depends on its frying. First, as mentioned earlier, beets need to be peeled and boiled, then chopped on a coarse grater. Secondly, the potatoes are cooked separately until they are half-cooked, then fresh cabbage is added. Thirdly, fry the onions with carrots and herbs also need to be separately, adding various spices to the overheat. Then combine in a pan with meat broth and roasted meat, let the borscht boil for about 20 minutes. After that, the stove needs to be turned off and the soup is left to simmer for another 40 minutes. Serve to the table, seasoning with herbs.
Now that you have learned how to cook borscht so that it is red, go boldly to the kitchen, arm yourself with all the products and prepare the famous beetroot for your family. And then your family will appreciate your culinary abilities.