Today, every mistress knows how to cook borscht to make it red. But where this name came from, few people thought. In historical documents it is written that in Russia such an excellent beetroot began to cook in the middle of the XVI century, and much later this dish was prepared in Poland and Romania. Initially, beet soup was brewed from the "borshevik" plant, which is widely distributed throughout the country. A little later it was prepared from nettles, and then from beet leaves. By the way, some housewives brew soup with this recipe today, adding tomato paste to it.
History of red borsch
But whatever we say, red borscht is still considered a national dish of Ukraine, and in many Slavic countries such a variant of its preparation is famous. So be it. Moreover, there are historical facts that beetroot was first prepared by the fearless Cossacks of Ukraine when they took the Azov fortress. During the rest, the soldiers laid down all their remaining provisions in a large cauldron, which included beets. Then they did not think about how to cook borscht, so that it was red, but just really wanted to eat. As a result, the famous beetroot soup turned out, which we cook and gladly eat to this day.
Differences in borscht in different countries
Now beetroot is a national dish of such states as Belarus, Lithuania, Moldova, and in general a red borsch with meat like to prepare almost in all countries of the world. True, everywhere it has its own national peculiarity. Distinctions of preparation of dishes consist in cooking of a broth which do on the basis of various meat products. In some cases, meat replaces sausage stuffing.
Technology of its preparation
The question of how to cook borscht that it was red, disappears by itself, if we know that the component of this red soup is beet. In each country, spice is used as a seasoning for beetroot, and this, of course, affects the flavor and aromatic qualities of the soup. In addition to the standard additives, spices such as parsley, coriander, marjoram, tarragon can be used. Precisely because the beetroot is the basis of the borsch, it is considered to be a vegetable soup. This component must be prepared separately: either to stew, or to fry, or simply boil, previously finely chopping. Other ingredients for beetroot, namely onions, carrots and greens, also need to be pasted separately, adding tomato paste or tomatoes.
Tips for cooking borsch
There are many recipes for how to prepare borsch with beets, but the secret of the true taste of beetroot itself depends on its frying. Firstly, as mentioned earlier, beets need to be cleaned and boiled, then chopped on a large grater. Secondly, the potatoes are cooked separately to the semi-prepared condition, then fresh cabbage is added. Thirdly, fry onions with carrots and herbs, too, you need separately, adding to the overcooking various spices. Then combine in a saucepan with a meat broth and meat sauteed meat, let it simmer for about 20 minutes. After that, the plate should be turned off and leave the soup to languish for another 40 minutes. Serve to the table, seasoning with herbs.
Now that you have learned how to cook borscht, so that it is red, go boldly to the kitchen, arm yourself with all the products and prepare your famous beetroot for your family. And then your relatives will appreciate your culinary abilities.