It’s not for nothing that the red borsch is called the trump card of Ukrainian cuisine. After all, it is this dish that most Ukrainians prefer to see on their tables.
It is prepared both for guests and for the closest people, that is, family members. And the recipes of this dish are passed on from generation to generation.
Probably every housewife knows how to cook a real Ukrainian borsch, but it is safe to say that the nuances of its preparation and methods differ. Although the common thing with all the options is that they are all equally tasty.
In total there are several varieties of borsch:
- red, it is, in combination, the most beloved by most of the inhabitants of our country (and not only ours);
- spring, it is green or sorrel;
- cold, it’s a chill.
This article will focus on the preparation of red borsch - the undisputed leader among many culinary recipes.
Even if you already know how to cook red borsch, and this dish is obtained at the highest level, be sure to read the article to the end. After all, the recipe presented in it will be interesting for both novice chefs and professionals of culinary art.
First, I would like to remind everyone that the first dish of vegetables (beets, potatoes, cabbage, onions and carrots) and meat is called red borsch. Properly prepared food has a rich pink-red color.
The most delicious soup - cooking recipe
Ingredients for 6 servings:
- pork ribs - 1-1.2 kg;
- beets - 2-3 pieces of medium size;
- potatoes (medium size) - 3-4 pieces;
- cabbage - 0.5 heads of medium size;
- water - 3 liters;
- onions and carrots - 2 pieces each;
- ripe tomatoes - 4 pieces (large preferably);
- beans - a glass;
- fresh sour cream;
- greens (dill and parsley);
- salt, pepper - add to taste.
Preparing red borsch according to the recipe for about three hours.
Beans must be soaked in the evening, and in the morning put it cook in salted water. Cook until tender.
For such a dish, the ribs of a young piglet would be ideal, but they could well be replaced with ribs of an adult pig. The main condition is that the meat must be fresh. So, the meat should be thoroughly washed, pour water (cold) and cook for about 1-1.5 hours on low heat.
During this time, it is necessary to wash, peel and chop the beets with a thin straw, then season it with a mixture of salt, sugar and vinegar and let it brew for 15-20 minutes. Then you should peel and dice the potatoes, and finely chop the cabbage. All vegetables are sent to boil for meat, there we add cooked beans.
Now you need to do the frying. First you need to peel the onions and carrots, chop them finely or grate, then fry in vegetable oil, adding tomato paste or tomato puree, and season with sour cream. All together briefly put out and send to the pan.
Cook the red borscht for another 10-15 minutes. Then salt it, pepper, if desired, you can add chopped garlic and finely chopped greens. The dish is ready. It remains only to pour it into plates and treat all guests.
Enjoy your meal!
And finally, we present to you some interesting facts and figures that relate to red borsch:
- no historian can name the birth date of the first dish under the name borsch, however it has been definitely established that in Ukraine this recipe appeared in the mid-14th and early 15th centuries;
- historians call borsch a national dish of Ancient Rome, after which it appeared in the cuisines of different nations. However, the main virtuosos for its preparation are Ukrainians;
- the name “borsch”, according to one version, came from “borsch” - that is how beets were called in ancient times. Another hypothesis claims that the "name" of this dish came from the cow parsnip - a plant that was used by peasants as the main ingredient for its preparation.