- Borscht

Borscht. A favorite of the presidents of Russia, Ukraine and Belarus #FTBIRTHDAY

It is very tasty. It helps to survive in a cold climate and be more healthy.

16w ago
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What is borscht?
And where did the word "borscht" come from? There are two main theories. The first is from the Slavic word "boer", that is, "red, crimson, bloody." The southern name for beets comes from the same roots. The second version - from the plant "hogweed". In the common Slavic terminology "borscht" is initially a vague concept, just a rich thick soup, in which available vegetables, roots, herbs, if you're not a vegan - even meat, but more often - corned beef and pickles. The soup is simple, peasant, and it was prepared from everything that was at hand. On the territories of modern Ukraine, beets were the soloist in the borscht ensemble, in Siberia, where beets did not ripen, the selected Siberian hogweed became the basis of the recipe. In the middle lane the first word was for cabbage, potatoes. Sometimes mushrooms were added (mushroom borscht is mentioned, for example, in Dahl). There was also a Polish "borshchok" with rye sourdough, a Lithuanian one with small dumplings and potato dumplings, a ceremonial "royal" one with lemons ...

Such different borscht
Is there something that unsuited borscht has in common? Undoubtedly! And this is a penchant for a sweet and sour palette of flavors inherent in Slavic cuisines in general. Hence, ferments, pickles, and sourdoughs appear in different borscht recipes. Among the most curious archetypes is Kuban borsch, which is cooked either without beets at all, or on fodder beets, so it looks not crimson, but really brown. However, a lot of ripe tomatoes are used, which straightens the color of the borscht towards more cheerful shades. And most interesting, real Kuban borscht always contains "old" bacon: a piece of bacon is wrapped in a rag, allowed to lie down for a month on the shelf, and when it turns yellow and its smell begins to be felt almost from the yard, it is gradually rubbed into frying for borscht as a spice. A typical Moscow borscht should be cooked on beef, and look lean, like an intelligent with its case and hat. Donskoy logically adds fish to the recipe. The list is endless. But it's better to go to the stove and cook borscht.

I cook in two ways. One is elite, as for the presidents of Russia and Ukraine (this is their favorite dish). And the second, to make it faster and more tasty, is popular.
Let's start with the second one.

Borscht

A favorite dish of the presidents of Russia, Ukraine and Belarus. Friendship borscht

Prep time30min
Cook time45min
Total time1h 15min
Serves5
CuisineSoup
MealDinner

Ingredients

  • 2-3 beet
  • 1-2 potatoe
  • 0.5-1 carrot
  • 1 cabbage
  • If you like 1-2 onion
  • 2 tomato
  • 1/3 of can of the Tomato sauce or pasta
  • (in a non-classic borscht, you can add some of this: eggplant, peas, zucchini, mushrooms, green beans, broccoli, beans)
  • Spices: ground black pepper and peas, lavrushka, parsley, dill
  • Fresh dill and parsley
  • 2-3 cloves of garlic
  • Salt
  • A little of sugar
  • Plant oil
  • (in non vegan version you can add a meat and prepare it without water. Only on boulion.)
  • Sour cream

Instructions

Preparation

  1. Wash and peel the beets. Rub on a grater. Start boiling in water.
  2. While the beets are boiling, wash and peel the carrots. Rub it also on a grater.
  3. Then we wash and peel the potatoes. Cut into cubes and add. Order is important because some foods need to be cooked longer than others. Beets for example.
  4. We wash and peel the onions, cut them into pieces. Fry in oil in a pan. Add to borscht along with butter.
  5. Add 5 tablespoons of tomato sauce.
  6. Wash and clean the cabbage, cut it into thin strips. There should be a lot of cabbage. Add to borscht.
  7. Wash and cut the tomatoes. Cut in a shape of cube.
  8. Add a lemon juice.
  9. All together from beginning to end is cooked for about 35-40 minutes. 5 minutes before cooking, add spices, salt, sugar a little at all.

How to serve

  1. Borscht is served with black bread, croutons, garlic, fresh dill and parsley and with obligatory sour cream (vegan).

Recipe Notes

You can chop a garlic.

Recipe by

People

Have you tried this recipe? Share your photos & thoughts in the comments below

And the second one

Elite Borscht for president

But I post a vegan version of it

Prep time45min
Cook time45min
Total time1h 30min
Serves5
CuisineSoup
MealDinner

Ingredients

  • 2-3 beet
  • 1-2 potatoe
  • 0.5-1 carrot
  • 1 cabbage
  • If you like 1-2 onion
  • 2 tomato
  • Spices: ground black pepper and peas, lavrushka, parsley, dill
  • Fresh dill and parsley
  • 2-3 cloves of garlic
  • Salt
  • A little of sugar
  • Plant oil
  • Presidents eat on meat broth with lamb or duck
  • Sour cream

Instructions

Preparation

  1. Peel the beets, cut into thin strips. Heat 2 tablespoons in a frying pan of an oil and fry the beets for 5-10 minutes. With the addition of lemon juice.
  2. Then pour in a fraying pan a glass of boiling water, cover and simmer for 15–20 minutes.
  3. Cut the onion into half rings, the carrots and parsley root into strips. Heat 2-3 tbsp in another frying pan of an oil and fry vegetables for 10 minutes, stirring frequently. Add bay leaf and a few peppercorns there.
  4. Make a cross-shaped incision on the tomatoes, lower for 30 seconds In a boiling water, pour over with cold water, remove the skin and cut into cubes. Add them to the beetroot frying pan and simmer for another 5 minutes.
  5. Transfer the beets to a large saucepan, add the prepared vegetables and sugar, stir and simmer for 3-4 minutes. Then pour in 2 liters of boiling water and bring to a boil.
  6. Cut the potatoes into cubes and the cabbage into thin strips. Add cabbage to a saucepan and cook without a lid for 5-10 minutes.
  7. Then add the potatoes and cook for another 10 minutes. or until ready.

How to serve

  1. Add crushed garlic and a part of chopped herbs to the finished borscht, season with salt and pepper to taste and let it brew under the lid for about 20 minutes. Serve the borscht with chopped herbs.

Recipe Notes

It is tasty with dark bred... I like to add more different vegetables here. In Belarus we like to eat it with a plate of fried potatoes...

Recipe by

Elite chef

Have you tried this recipe? Share your photos & thoughts in the comments below

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Comments (2)

  • I have never tried it

      3 months ago
  • Thanks for participating

      3 months ago
2