What is the difference between borsch and cabbage soup, what's the difference?

Do you know what distinguishes borscht soup from cabbage soup? If not, we will tell you about this in the article submitted.

General information

It should be noted that the two mentioned first dishes are themselves popular in our country. Almost every mistress can do them. However, there are often such culinary beginners who have no idea what is the difference between borsch and cabbage soup. We decided to devote this small article to them.

We find together what is borsch

Before you tell us about the difference between borscht soup and cabbage soup, you should describe the mentioned dishes separately. It's the only way we can give you an exhaustive answer to this question.

Borsch is a kind of meat (or vegetarian) soup, which is prepared with the addition of a vegetable such as beets. It is this product that gives the broth bright red or even burgundy color.

It should also be noted that the presented soup is a traditional dish of the Eastern Slavs. It has become quite widespread in the national cuisines of neighboring peoples (such as Poles, Lithuanians, Romanians, Ukrainians, Belarusians and Moldovans). This is why borsch can be prepared in different ways in different countries. However, one ingredient in it is unchanged. It's beet.

Features of cooking red soup

Have you ever cooked borsch and soup? The difference between these soups is felt not only after direct consumption, but also externally. As mentioned above, it is mandatory to add beets to borsch. Hence, it is red or maroon soup.

Now you know the signs of borscht and cabbage soup. The difference is not only in the color of the broth, but also in the method of preparation. Red soup requires more ingredients, time and effort.

As a rule, borsch is prepared on a beef bone with the addition of products such as potatoes, beets, carrots, cabbage, onions and beans. Also for the preparation of such soup, mushrooms and tomatoes are often used. As for the cabbage soup, the last two ingredients, as well as beets and beans, are never added.

Features of serving a red soup table

Now you know what ingredients contain borsch and soup. The difference is in the filing with the dinner table. Borscht is usually presented to family members in a deep dish along with sour cream or mayonnaise, which is added directly to the broth, making it rosy and very tasty.

Taste quality of borsch

The difference between borsch and cabbage soup is noticeable immediately after the use of these dishes. Due to the presence of beets, the first soup becomes not only bright red, but also sweetish. Although it is often added with citric acid or vegetables in vegetable oil with table vinegar.

It should be noted that borscht is always more satisfying and rich. It has a very rich taste, which, in fact, won the hearts of all the Eastern Slavs.

In detail about what is soup

Now you know the main difference between borsch and cabbage soup. But for the full picture should be told in detail about the second mentioned dish.

Shchi is a national Russian dish, a kind of meat (or vegetarian) refueling broth. Our ancestors made such soup for lunch many centuries ago. Since then, almost nothing has changed.

Features of soup preparation from cabbage

To understand what distinguishes borscht soup from a cabbage soup, it is necessary to present a set of ingredients, which is used to prepare the second dish. As a rule, it includes:

1. Large-chopped cabbage or a substitute vegetable mass (nettle, sorrel, turnip).
2. Meat bone. More often beef. Although often used and pork, lamb.
3. Root, or rather carrots.
4. Potato tubers.
5. Various spices (for example onions, garlic, celery, pepper, dill, bay leaves, etc.).
6. Any acid dressing (for example, cabbage brine).

The main component of cabbage is cabbage. In summer, use a fresh vegetable, and in winter - more often sour. By the way, it is the last ingredient that gives the soup a special sourness. If you do not have sauerkraut, then during the preparation of the first dish it is recommended to use citric acid or brine from pickled cucumbers, tomatoes and so on.

Taste quality of cabbage soup

Now you know how and how to make borscht and soup. What is the difference between these dishes? Trying soups, you immediately note that the soup are more acidic than borsch. This is the main highlight of this dish.

It should be noted and the fact that often soup are prepared without the use of cabbage. In this case, it is replaced with nettle or sorrel. Behind such soup the name "green" was fixed. By the way, soup is prepared much faster than borsch. If the red broth on the beef bone you have to do about two hours, then cabbage dish you can easily cook twice as fast, that is, in 60 minutes.

Vegetarian soups

How else can you cook borsch and cabbage soup? Vegetarian soups are especially popular among those who fast or simply do not eat meat. It should be noted that there is nothing difficult to prepare such dishes. They are done in exactly the same way as usual. But in order to make your dinner tasty and rich, it is necessary to add roast of onions and carrots to it. This in some way will replace meat, making the broth more flavorful and satisfying.

Let's sum up the results

As you can see, it is not so difficult to distinguish domestic soup from home borsch. And so that it becomes more clear to you what exactly is the difference between these dishes, we decided to briefly list all of the above.

1. Borscht is a red or maroon soup, soup is a white dish.
2. The main ingredient of classic borscht is beet. As for cabbage soup, its main product is fresh or sauerkraut, as well as nettle or sorrel.
3. In most cases borsch is made with a beef bone. Shchi can also be cooked with poultry meat, pork and even lamb.
4. Taste quality of borsch significantly differs from the taste qualities of cabbage soup. The first soup is more sweet and sated. The second one is sour.
5. Borsch is much more substantial than cabbage soup. This is due to the fact that during the preparation of red soup, a lot of these high-calorie foods are added to it, such as beets, potatoes, carrots, beans, etc.
6. By the time borscht cooks for a long time. As for the cabbage soup, you only need one hour to create them.
7. Red soup is always served to the dinner table along with sour cream or mayonnaise. To shcham they also present only fragrant ground pepper and a slice of bread.

Thus, despite the great similarity, borsch and soup have a huge number of differences. Knowing them, you will never disappoint your loved ones who ordered you for dinner a specific tasty dish based on beets or sauerkraut.