And to this day there is debate about whose merit is to consider the invention of this delicious hearty dish, which Gogol, Catherine the Second, and Anna Pavlovna, borscht, loved. It is believed that for the first time borsch was cooked by Ukrainian Cossacks while taking a fortress on the Sea of Azov. Ukrainians recognize it as their national dish, as do the Poles, Romanians and Lithuanians. Each culture introduced its own peculiarities into this dish, but one thing remained unchanged: borsch - one of the most beloved dishes among gourmets.
There is nothing better than hot fragrant borsch with herbs, donuts or sour cream. However, in hot noon there is nothing better than borsch, cold borsch. Borsch cold recipe differs among Ukrainians, Lithuanians and Poles, each of the cultures brought its original notes to this dish.
Borsch is a cold Lithuanian recipe, for its preparation you will need a liter of kefir, the same amount of water, two medium beets, six large radishes, a large cucumber, three boiled eggs, herbs, salt to taste. Prepared peeled beets are put in a pan and cook until cooked. Then the boiled beets are rubbed on a grater or cut with a neat straw. In the same way, boil and cut the eggs. Cucumbers and radishes are cut in quarters. All ingredients are placed in a pan, chopped greens, onions, salt are added. The resulting mixture is poured with kefir and water, mixed thoroughly. The dish is served chilled to the table.
Borsch cold Polish recipe , like Lithuanian borsch, uses beets as a basis, however, Poles add vegetable broth to their cold borsch . To prepare borsch in Polish, you need to take a kilogram of beets, two medium onions, about a hundred grams of white cabbage, eight hundred grams of vegetable broth, two hundred milliliters of sour cream, one tablespoon of butter and wine vinegar, 3 boiled eggs, salt and pepper to taste. The peeled beets are grated, cut cabbage, onions and herbs. Then they are fried in butter in a heated skillet. Bringing them to a half-preparedness, pour the vegetable broth. The mixture is crushed with a blender, sour cream, wine vinegar, salt and pepper are added. The dish is served chilled to the table.
Ukrainian cold borscht recipe uses four boiled potatoes, two medium beets, as many cucumbers, a teaspoon of sugar, horseradish, mustard, sour cream, herbs, salt to taste. The peeled and chopped beets are set on fire and cooked until cooked. The resulting beet broth is filtered and cooled. Boiled potatoes and cucumbers are cut into strips, mixed with beets. The resulting mixture is poured with chilled beetroot broth, mustard, horseradish, sugar, sour cream and salt are added. Served chilled on the table.
Borsch cold recipe can use other ingredients - it all depends on the hostess's imagination. It should be noted that cooked books or the Internet offer a huge number of recipes that you can safely take into service.
No less tasty cold first course is green borsch. This borsch with exquisite delicate taste will be the decoration of the summer table. Borsch green recipe includes the following ingredients: meat broth, three medium boiled potatoes, onion, carrot, tomato paste or two tomatoes, a bunch of sorrel, greens, salt to taste. Carrots and onions are fried by adding tomato paste or finely chopped tomatoes. Sliced boiled potatoes, fried onions and carrots are added to the meat broth. Then add all the greens, salt to taste, bring to readiness. The dish is served cold along with sour cream.
Any housewife should definitely find for themselves a delicious borscht recipe, with which you can create a unique satisfying dish with an exquisite taste, delighting your family.