If the hostess in the kitchen masterly bakes pies, cooks aromatic borsch and cooks the rest of the goodies, then you can be sure that the woman has a black belt for cooking. I would like to pay special attention to borsch. How did it all start? Who invented the soup? This will be discussed in this article.
The history of borsch
No one will ever give the exact date and name of the one who cooked the first time borsch. Moreover, to say which national cuisine this dish belongs to is also impossible. Poles attribute the merit of cooking borsch to themselves. Hot Lithuanian guys claim that it was their forefathers who tried. But all over the world they say that this soup is a Ukrainian national dish. It can be concluded that the history of borsch goes back to such distant centuries that it is almost impossible to look there. But still, something has come down to our days.
Linguists report that “boron” and “u” at one fine moment formed a single word “borsch”. Many people believe that the story of borscht begins here. Part "boron" came to the word from brown. About the site with pine trees, which have a red bark, they said "pine forest". Red used to be called brown. Beets are also red in color, so they began to call it a “beet.” Hence the first part of the word.
Many centuries ago, in the villages, soup was served on the meat broth with cabbage, it was called "shti". Time later, shti turned into cabbage soup. The dish looks like borscht, only without beets. Now we connect “drill” and “cabbage soup” - “borsch” comes out. That is cabbage soup with beets.
Unlike cabbage, beetroot cannot be called frost-resistant. Beets grow in the southern regions, so borsch has spread here, in which beetroot and cabbage are floating. To the north cabbage grows more, in these regions cabbage soup is served.
The history of borsch is overgrown with various legends. One of the most popular says that Zaporizhzhya Cossacks invented the food. During the capture of the Azov fortress, there was little provision. The Cossacks ate what they found edible, and cooked their own food. Once, everyone really liked the result of cooking from what was at hand. Gallant guys rearranged the letters from the name of the soup "scherba", turned out borsch. A lot of time has passed, but the Cossacks to this day believe that soup with beets owes their appearance to them.
Be that as it may, this dish is loved by many people on the planet. But the largest distribution of borsch was in Ukraine. They cook it in different ways. There were three main cooking options.
1. Red.
2. Green.
3. Cold.
Everyone should stop and find out what this masterpiece is made of.
Red borsch
On holidays and weekdays, soup was prepared in different ways. Festive borsch was cooked in meat broth. The rest of the days, they were made from garlic, onion and lard. The dish could not do without a lot of beets. For acid, serum was added. The history of borsch says that potatoes in Ukrainian cuisine appeared only in the 19th century, until that time, toasted borsch was added toasted flour, beans, cereals. In special cases, served with sour cream when serving.
Green borsch
It is cooked mainly from sorrel. Such borsch is called spring. At this time of the year already want vitamins and something like that. The borsch billet in those days was very different from the modern one. Mistresses plucked young nettles, quinoa, very small leaves of beets. All this was cut and rushed into the broth. Boiled and chopped eggs, whey to taste, sour cream were added. Lean soup was cooked without meat, but it was supplemented with mushrooms or fish.
Cold borsch
From the name itself it follows that this borsch was eaten cold. Cooked young beets were cut into strips. Refueling for such a dish was different, for example, kvass or whey. Boiled eggs, parsnips, onions, dill, garlic were chopped and rushed to the dressing, and a little sour cream was added for satiety. On hot days, when there is no time to cook, and there is a battle for the harvest, cold borsch was salvation. We used this dish with bread.
Borsch has been approved and has found excellent distribution in almost all cuisines of different nationalities. They like to cook it in Russia, Belarus, Moldova. Nevertheless, Ukrainian is the most famous borsch.
Ukrainian borsch
Previously, the preparation for borsch consisted of products that were stored for a long time. For example, sour cabbage, old bacon, brisket, beets. The dish was hearty and aromatic.
There are a lot of Ukrainian borscht recipes. Each region brought something of its own to it. Kiev borsch is cooked on beef and lamb broth, and beans are added there. Chernihiv is distinguished by the fact that sour apples are added to it. Poltava is cooked in poultry broth, mainly a duck or a goose. Lviv cooked with delicious sausages. Each hostess herself decides how to cook Ukrainian borsch. You can use the recipe below.
Ukrainian borsch recipe
About 500 grams of pork are put in the pan, poured with water, brought to a boil, remove the foam and cook until cooked. While the meat is cooked, in a separate bowl, the beets cut into strips are fried in fat with three tablespoons of tomato puree. Beets are to taste - the more, the sweeter the borsch. After they add a small amount of broth, a couple of spoons of sugar, and continue to simmer until the beets are cooked. Shredded fresh cabbage, about half a head of cabbage, depending on the size, as well as pepper in the amount of one piece, five potatoes, carrots, grated, salt, bay leaf are added to the pan with the prepared meat. The resulting mixture was brought to a boil and combined with beets. At the end, add the fried flour. Lastly, 4 garlic cloves are ground with 50 grams of bacon. All this rushes into an almost ready dish. Boiled - the dish is cooked! But what is Ukrainian borsch without donuts?
The history of borsch with donuts
The earliest references to this soup were found by historians in ancient Rome. In the process of how the Roman army conquered the world, the dish entered Europe. Then Russia was fragmented into some centers of culture - Polotsk, Tmutarakan, Veliky Novgorod, Kiev. Here Ukrainian borsch with donuts was born. The history of its occurrence is ambiguous and no clear roots are observed here. Of the above areas, wheat grew only in Kiev and Tmutarakan, in the rest - oats and rye. In this regard, in future Ukraine, culinary masterpieces are made of white bread, among which lush wheat donuts with garlic have found their place. They went perfectly to beetroot soup. Now few people imagine Ukrainian borscht without donuts. By the way, it’s not so difficult to cook any kind of borsch with donuts. And for sure it will be very tasty.