Borscht is not just beet soup, it is an invariable attribute of Russian cuisine in the representation of international people, second only to vodka as well as pancakes. Bordovo-red with gold shimmers, intense hot, meat with particular sourness, thick— so that the spoon stood— this is our reaction to imported gazpacho.
As for truth fatherland— Ukraine, borsch is absolutely its most major contribution to world cooking. Vareniki outside the former Soviet Union are unknown, yet borscht understand everything.
As soon as the air starts to smell like autumn, the body responds promptly and calls for a hot one. A woman is satisfied with tea with sweet, with a male this number will certainly not work. If you intend to please your fan, bear in mind the culinary preservation fundamental in the solid sex. No, the spinach and also sorrel casserole is definitely uncommon, as well as maybe even tasty, yet you definitely will not locate the means to the heart with it.
Prepare him a better borscht, the very same one, which in sum with cutlets advises a woman of her kitchen slavery, but inevitably pleases the guy. It’s rich, meaningful, fragrant, with garlic and also sour cream— he will certainly value it.
If we talk about the beginning of the name, the taleis sloppy, like a beetroot broth. According to among the variations, this is simply the name of the main part of the borsch— beetroot in Old Slavic called «borsch». On the other— borshch in the old days called the now failed to remember plant cowbler, whose young environment-friendlies were utilized to make a soup of green-brown color.
The English botanist, a contemporary of Shakespeare, explains just how the eastern Slavs stems, leaves as well as flowers of the cow grouse were stacked in barrels, poured with water and also left to urge for numerous days— it turned out something like sauerkraut. As a result, perhaps, those that prepare borscht with fresh leaves of a young beet are right.
To spite of opponents
As a whole, Ukrainian cuisine is exceptionally varied— many thanks to its abundant background and also large area. In spite of typical origins, it is extremely various from Russian. William Pokhlebkin notes its stability— both in the choice of products for cooking, and the concepts of cooking.
«The practices of the Old Russian food were not included in the national Ukrainian cuisine, the link with which was lost after the Mongol-Tatar invasion,» he creates.— This distinguishes Ukrainian cuisine from Russian as well as Byelorussian, where old practices, although modified, were however preserved for many centuries.
» Additionally, having experienced the influence of Turkish food, the Ukrainians adopted some technical techniques. The so-called lubrication— pre-frying, clothing vegetables for borsch. When it comes to the renowned accessory of Ukrainians to fat.
An additional attribute that is regular for Ukrainian cuisine is the visibility of one main ingredient in the recipe, while all the others are an enhance— for example, in the borsch, which we are going to cook, it is beet, as well as all the other active ingredients only efficiently complement its taste.
In addition to beets, beans and beans are commonly used in Ukrainian cuisine, in addition to carrots, potatoes, tomatoes and corn, spices— onions, garlic, dill, bay leaves. Mostly all this can be caught with a spoon in a dish of borsch. In overall, there have to do with 40 ranges of borscht— in each region it is prepared in its own way.
We prepare borsch
If we reword the well-known phrase: borsch without meat— cash to the wind. Let’s leave the vegetarian choice for the passing summer. A real Ukrainian borsch is cooked on a meat brew: it is a pledge of a great borsch. William Pokhlebkin advises for a borscht to take a brisket, much less usually for a brew make use of a thick or slim side. Beef as well as pork is far better to absorb the percentage of 2: 1 or 1: 1.
In some varieties, for instance in Lviv borsch, include ham or sausages, and also Poltava borscht cook on chicken broth (but in this situation include various other meat is no more possible). Meat is prepared for 2-2,5 hours, after boiling, the fire must be lowered as well as proceed food preparation on low warmth. All set meat is gotten as well as cut into large or tiny pieces— if desired, it will certainly go back to the borsch 15 minutes prior to it prepares. And also most likely to the vegetable part.
It is very important to prepare all veggies before laying in a pan— all independently. Beetroot roast in oil or on fat and after that snuff out.
The secret of a saturated burgundy color is in fact very simple. Before you send the beet right into a fry pan, spray it with vinegar or lemon juice, at the worst, include citric acid.
In the meanwhile, fry the onions with carrots, include in them tomato paste or tomatoes. «It is very essential to regularly lay veggies in broth,» writes Pohlebkin, «in rigorous dependancy on the duration of their food preparation. Prepare a timer.
Potatoes need to be put 30 minutes prior to borsch prepares, cabbage— for 20, stewed beetroots— for 15, browned veggies (onions, carrots, parsley)— for 15 minutes, seasonings— for 5-8, garlic— for 2 minutes «. Do not fail to remember to place the boiled meat currently cut.
In the end, the most interesting point is that the lard is massaged with garlic as well as natural herbs to a mushy mass as well as sent to borsch. Currently leave the pan on the lowest warm for 20 mins, to make sure that the borshch has reached, and suffer from the awesome scent.
For Ukrainian borsch you will certainly need: 500 g of beef 1/4 cabbage cabbage 4 potatoes 1 big beetroot 25 grams of lard fat 25 g of butter 0.5 glass. tomato paste or 2 tomatoes 0.5 pile. sour cream 1 carrot 1 parsley root 2 onions 1 tablespoon. 3%vinegar 2 tsp. sugar 3 laurel leaves 4-5 cloves of garlic 3 peas of wonderful pepper 5-6 peas of black pepper 1 tbsp. green parsley.
Prepare the meat broth as defined above , in the meanwhile, produced the beetroot with the vinegar as well as component of the fat, add sugar. In oil, fry carrots and onions, parsley root. Cook potatoes with cabbage in brew for 15 minutes, then add the sliced up vegetables (beetroots, carrots, onions), after 10 mins add oil and also seasonings. Send garlic clothing to the borsch. Permit to put and also infuse right into plates. Do not ignore sour lotion.
And also regarding bread— absolutely Ukrainian( we’ll prepare the pampushki next time). Borshch— the dish is remarkably homemade. No dining establishment, in a pot or a smart piano, can match the mommy’s borshch in a basic white crockery.
If 2 and also a fifty percent hrs is sorely doing not have, and also the body requires borsch, you have the possibility to taste it. There are restaurants of Ukrainian food in Novosibirsk, although there are not numerous of them. In the cafe «Taras Bulba»300 grams of borsch price 95 rubles, in «Shinki»— and also Vakula, and also Solokha— can be limited to 200 grams for 108 rubles, or to eat completely— 350 g expense 147 rubles.