Historically, borshch used to be the national food in Ancient Rome, where cabbages and beets were specifically cultivated for that purpose. However, various sources suggest the modern version of borshch appeared around the 15th century.
Russian Borscht – Pyсский борщ
Recipe Submitted By: AllasYummyFood
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How to make Borsht! Easy & Healthy Recipe
(Лучший Рецепт Борщa, Как приготовить борщ)
One of the popular but unproved legends says the first-ever borsch was cooked by the Cossacks in 1637 during a two-month siege of the Azov fortress in Southern Russia, which was occupied by the Turkish army. Feeding four thousand Cossacks in a camp was problematic, so they collected anything edible they could find and threw it all together.
Despite its centuries-long history, there is no consistent recipe for borsch. Each Russian family cooks it in its own way, passing on the secret from one generation to another. The most important thing about preparation is that the soup must be both fiery red and clear, with the fat on the surface slightly orange. Commonly this course is made in a big pot to feed everybody for several days. Impressively, it seems only more delicious the next day.
Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Poland, Russia, Ukraine and Belarus. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other varieties that do not use beetroot also exist, such as the tomato paste-based orange borscht and green borscht. Potatoes and cabbage are also standard ingredients. Some regions have green borscht, where green spinach is substituted for the cabbage.
Borscht is served cold in many different culinary traditions, including Belarusian (Chaładnik, Хaлaднiк), Latvian (Aukstā zupa), Lithuanian (Šaltibarščiai), Polish (Chłodnik, Chłodnik litewski, Chłodnik wileński), Russian (Свекольник) and Ukrainian (Kholodnyk, Холодник). Other cooked soups are served cold in various parts of Europe, such as Hungarian cold tomato and cucumber soups, and sour cherry soup (meggyleves).
Its preparation starts with young beets being chopped and boiled, together with their leaves when available. After cooling down, sour cream, soured milk, kefir, yogurt, or butter milk may be added, depending on regional preferences. Typically, raw chopped vegetables, such as radishes or cucumbers, are added and the soup is garnished and flavored with dill or parsley. Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy ingredients.
The recipe and list of ingredients for this delicious dish is below the Video
- 2 medium carrots
- 2 medium potatoes
- 1 tomato
- 1 head of garlic
- 1 onion
- 1 head of white cabbage
- 4 beetroots
- 1 kg (about 2 lbs.) of beef ribs (leave out meat for vegetarians)
- 1 liter. (about 4 cups) of water with 2 cubes of beef bullion (or 4 cups of prepared beef or vegetable stock)
- Boil water with 2 cubes of stock - set aside
- Place the ribs into a large pot with 1 liter (about 4 cups) boiling water to cook
- Prepare all the vegetables. Cut the potatoes and tomato into cubes, grate the carrots, cut the onion with garlic and beetroot. Cut the cabbage into strips .
- Fry onions, garlic and carrots together. Add salt and pepper
- Add vegetables to the soup, first add cabbage, then beetroot, carrots, onions and garlic and mix. Add more salt and pepper.
- Boil for 20 min and then add potatoes and tomato
- Boil for another 10 min on medium heat and serve.
- Add sour cream to your soup ( add dill as well if you have) and serve!
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