A dish that is considered national by the Ukrainians,Poles and Lithuanians, which occupies one of the leading places in the ranking of the frequency of cooking in families living in the territory of the CIS countries - this has been familiar and loved by many borsch since childhood.
Origin of the dish
In addition to the main question: “Borscht is a soup or not?”, Disputes about who invented this dish did not subside. Several nations are fighting for the right to be called the "ancestors" of borscht.
Unfortunately, historically confirmed thatwhere borsch came from - no. The dish has become popular in Ukraine since the fourteenth century, and in Poland - from the eighteenth. True, then the name of the dish sounded different: hogweed.
From an etymological point of view, the word is divided intotwo components: "bor" and "u". The beginning of the word means the color - brown or red. The second part is the abbreviated name of soup, which was cooked in meat broth, but without the addition of beets. So it turns out that this soup is red meat broth.
Borsch: is it a soup or not?
Soup is the first dish to bedecoction, in which seasonings and additional components are added. Therefore, to answer the question: soup is a soup or not, quite simple. It is liquid and served as a first course. So, borsch is a soup.
Beetroot common among the Slavic countries.Its basis is spicy vegetables, among which there are beets. When cooking, some of the vegetables are usually fried or stewed, and only after that all the ingredients are added to the prepared broth.
Usually borsch is served hot and refuels.sour cream. For a long history, when many were arguing about whether soup is soup or not, hundreds of recipes were invented: lean, kefir, prune, microwave, and so on. The best recipes are presented below.
Ingredients for lean borsch with beans
It differs from many other dishes in quite simple cooking. Soup - borscht in our case - can be lean, but at the same time very tasty and nutritious.
Lean borscht is cooked in an hour and a half. To prepare ten servings you will need:
- Three hundred grams of cabbage.
- Two hundred grams of champignons.
- One hundred grams of dry beans.
- Three medium potatoes.
- Three cloves of garlic.
- Two fresh tomatoes.
- One medium onion.
- One beet.
- Carrot.
- Bulgarian pepper.
To taste add spices, herbs and bay leaf.
Preparation
A few hours before cooking is necessarysoak the beans in cold water. After pouring the water, and put the beans in a container where the soup will be prepared. Add three liters of water and keep on fire for sixty minutes.
Chop the onions and carrots.Add the onions to the preheated frying pan, fry for three minutes. Then add the carrots and leave the vegetables on the fire for another five minutes. After the resulting mass, add to the pan to the beans.
After that, cut the potatoes into pieces, add immediately to the water and cook for ten minutes. At this time, chop the pepper and chop the cabbage. After ten minutes add them to the soup.
Fry sliced beets in oil for about five to seven minutes, and then put everything in the pan. After that add spices and bay leaf.
Tomatoes must be washed with boiling water and removed.peel, then grind them into a homogeneous mass. Champignons should be fried briefly and only then added to the soup. Season the dish with tomatoes and cook for ten minutes. All that remains is to add parsley and garlic, mix everything up and turn off the heat.
Ready borsch must cover and leave to infuse for fifteen minutes. This is how you can solve the problem of how to make a delicious soup — soup, more precisely, during fasting.
Ingredients for Borscht with Beans Cooked in Beef Broth
Lenten dishes, perhaps, are good for the body.But no one will refuse delicious borscht cooked in beef broth. Many housewives know how to cook this soup borscht. The recipe is pretty simple. The main thing - to choose good bones, which will be enough meat.
For cooking you will need:
- Beef on the bone.
- Three potato tuber.
- One onion.
- One carrot.
- A jar of beans.
- One beet.
- One or two tablespoons of tomato paste.
- Cabbage to taste.
- Two bay leaves.
- Two cloves of garlic.
- Spices to taste.
- Greenery.
Preparation
There is something that unites almost all borscht, soups. Broths. Their preparation should not occur in vanity. If the soup is prepared in broth on the bones, then it must be cooked in advance.
Purchased bones will need to be washed well.then put it in a saucepan and add water. Cooked broth for two hours on low heat. At this time, you must constantly remove the formed foam. After boiling the broth, you must add bay leaf, onion and greens. Boil everything until the meat keeps up with the bones. After that, pull out the onion and bay leaf.
Then you need to chop the carrot and onion, stew them for five minutes. Add the beets to the total weight - fry for five minutes, then add a little broth and leave to stew.
While the vegetables are stewing, you can finely chop the cabbage.After add it to the vegetables and simmer until it becomes soft. If the vegetables become too dry, you can add a little broth to the pan. Then add the same beans and tomato paste. Stew all ingredients for another five to seven minutes.
Sliced potatoes pour in broth.Transfer all vegetables and beans from the pan to the pan, add garlic, salt and sugar to taste. Leave the soup to boil for another five to ten minutes. Sprinkle with herbs before serving.
Ingredients for the preparation of borscht in multi
The hostess who got so helpfulthe device, like a multicooker, do not get tired to extol their "helper". According to them, in them and the dishes are tastier, and cooking is easier. But is it possible to cook first courses in a slow cooker? Borscht, soups are usually associated with a long standing at the plate. But, as it turned out, even your favorite borscht can be cooked in a slow cooker.
For cooking you will need:
- Meat on the bone - three hundred grams.
- Cabbage - two hundred grams.
- Potatoes - four pieces.
- Two fresh tomatoes.
- Two cloves of garlic.
- One beet.
- One onion.
- One carrot.
- One Bulgarian pepper.
- Lemon juice.
- Oregano
- Basil.
- Tomato paste - three tablespoons.
- Salt pepper.
Preparation
Cut meat into small cubes. Set the slow cooker to the "Baking" mode and add some vegetable oil to the bowl. Transfer the meat there and bake for twenty minutes.
Cut vegetables.Beets and carrots - grate, cut tomatoes into cubes. Onion cut into small pieces. Onions and carrots add to the bowl of meat and fry for another fifteen minutes. Dice the peppers in small cubes and add them to the meat. After ten minutes of frying, add beets to the total mass. Leave to prepare for ten minutes.
Add garlic and spices to vegetables and meat.Chopped cabbage and chopped potatoes add to bowl. Salt again and mix. Change the cooking mode to "Quenching", add water to the bowl, and leave to boil for sixty minutes.
After an hour, change the mode to “Heating” and leave for another two hours. After this dish can be served on the table, after adding greens and lemon juice. You can fill the dish smetannoy.
The number of products can be changed depending onfrom taste preferences. However, even in a slow cooker, you get a delicious soup - borscht. Photos of dishes cooked on the stove and in the slow cooker are almost the same.
Ingredients for Pork Ribs Borscht
You can make a delicious and nourishing soup from anymeat: beef, chicken and, of course, pork. Borscht cooked in pork, turns out to be particularly nourishing. You can use the tongue, meat on the bones, ribs and fillets. Below is a recipe for borscht on pork ribs.
For cooking you will need:
- Pork ribs - five hundred grams.
- Fresh cabbage - five hundred grams.
- Green beans - two hundred and fifty grams.
- Tomato paste - two hundred grams.
- Garlic - four cloves.
- Bulbs - three pieces.
- Carrots - two pieces.
- Beets - two pieces.
- Fresh tomatoes - two pieces.
- One small eggplant.
- Bulgarian pepper.
- Black pepper.
- Salt, sugar.
Preparation
Borscht on pork ribs prepared quite simply.First you need to fill the ribs with four liters of cold water. Leave to boil, get rid of the formed foam. In a container with ribs add peas, bay leaf and greens. Leave the broth cooked on the fire for an hour and a half.
While preparing the broth, you can chop the vegetables.Grind bell peppers, potatoes, carrots and beets. Eggplant and cabbage chop the straw, and the tomato cut into small cubes. Add a piece of vegetable oil to the pan and let it melt.
Spread the carrot in the pan,fry for five minutes. Then add the onions and simmer for three minutes. After this, add tomatoes and peppers. Leave to prepare for five minutes. Next - beets. Stew vegetables for another ten minutes on low heat. After adding the tomato paste, mix thoroughly and leave on the fire for another five minutes.
From the broth to pull the ribs and remove the meat from them.They must be cut into small pieces. Add chopped cabbage and a quarter of all vegetables to broth. Boil five minutes. Then add the cubes of potatoes and again leave to boil for five minutes. Add the eggplant, salt and leave on the fire for five minutes.
Then add the remaining vegetables and beans to the broth. Pour the sliced meat into the pan. All carefully moved and cook for ten minutes. After that, try again on the salt.
While borsch is prepared, it is necessary to chop the greens and crush the garlic. Remove the pan from the heat and add herbs and garlic to the dish. Let it sit for fifteen to twenty minutes.
Приготовить вкусный и сытный борщ можно из разных products. It is not necessary to follow clear instructions and follow the recipe to the smallest detail. After several experiments, the housewives usually add their notes: more cabbage, less onions, and so on.
And no matter where the borsch came to us, is it a soup or not. What matters is that these dishes are already loved by many generations.
