Real Ukrainian borscht: recipe, especially cooking and reviews

It's Hard to find a dish that is associated with the Slavic culture more than the soup. It is difficult to pronounce for a foreigner, the word is known and requires no interpretation in most countries. People hear the word “soup” and are distant Russia. However, in Russia most often used the phrase "Ukrainian borsch", and if we follow the historical objectivity, is more true.

History

Soup is a close relative of another legendary Slavic soup, soup. However, the cabbage eaten mostly in the Northern and Central regions of Russia, where in abundance grew cabbage and beet in a cool climate to take root reluctantly. But Buryak, Ukrainian name of beet give excellent yields on Ukrainian black earth. Ukrainians began to use it in the soup, and then soup had spread throughout Russia, Poland, the Baltic States, and Romania.

There is No exact information, when was invented the original recipe is a classic Ukrainian borscht. The first mention of the soup belong to the sixteenth century, it is described in the famous Domostroi. In Poland, a variation of the soup called borschak appeared only in the eighteenth century.

Etymology

Scientists Argue not only about the Dating of the first recipes Ukrainian borscht, but the origin of the name. The most plausible and popular two versions.

• The Word "soup" appeared on the basis of two independent Slavonic words: “drill” or “BYR" (red, brown) and "Sch" (acid). It became red from the beets and sour from fresh or sour cabbage soup.
• The Name of the dish gave the plant the cow parsnip, the leaves were used by the Slavs in the food, they cooked the stew that became the ancestors of recipes for Ukrainian borsch.

Varieties

The Official varieties of soup over hundreds, as a rule, they are given names from the area where they were invented. The differences relate to set of products, methods of thermal processing of beet, combinations of types of meat. Moreover, the Slavs, the ability to cook a good soup is an essential feature of this lady. Often family recipes of the most delicious Ukrainian borsch passed from mother to daughter through several generations. Housewives have their own secrets of cooking and the original ingredients, each soup is unique.

To Order this diversity, it is easier to split the soup into two types:

• Hot soup, they are cooked usually in meat broth, served hot;
• Cold borscht, cook them in hot time of year on the water, kvass or kefir, usually without meat, served cold.

Ukrainian borsch

Distinctive features of the present Ukrainian borsch – the richness, density, fat content, mandatory use of fat at different stages of the cooking and, of course, the classic dumplings and dumplings. Moreover, in Ukraine there is no single recipe for this soup, there are many regional variations, with distinctive features.

In Kiev borscht strongly influenced by Belarusian and Russian cuisine, soup, usually cooked with beef broth, slightly zakislate kvass. The broth for the Lviv borsch is cooked from the bones, and then add the sausages or hot dogs. In the recipe of delicious Ukrainian borsch in Odessa use the noodle, fish, it is served without sour cream. Nuance of borscht-Volyn is pre-cooked and shredded beets, which is added to the broth. In Chernihiv version of the soup uses zucchini and slices of sour apples. And the recipe of the Ukrainian borsch in Poltava stated that the soup should be cooked in goose or duck broth.

Reviews and advantages

Why Ukrainian borsch is so popular? To answer this question help reviews people on cooking forums and websites. The advantages of soup include:

• Great taste
• The ease of cooking and availability of products;
• General low cost meals;
• Benefit, because the soup has many vitamins and nutrients that fill the body with energy;
• Variety of recipes;
• The richness of the soup.

Main ingredients

Combinations of products in the soup very much. But there are a set of core ingredients that are in almost any step-by-step recipe of Ukrainian borsch:

• Meat. For soup, if it's not the cold option, use high-quality pork, beef, Turkey, chicken, meat ducks and geese, lamb, and even fish. An important recommendation when choosing meat – it should be fatter, it could be the shank, ribs, any meat on the bones, which turns a rich broth. In addition to meat, the Ukrainian borscht is always present fat.
• Water. Its quality determines the taste of the soup. Tap water is chlorinated as its flavor can put a cross on the soup, even if its other components. Better to use a key or well water, if not, bottled or filtered.
• Vegetables. Beet – the main component of vegetable soup, it gives the soup a rich color and recognizable taste. In addition to beets, the vegetable soup add fried carrots, onions and tomatoes or tomato paste. Potatoes and sauerkraut or fresh cabbage lay crude.
• Herbs and spices. The greens considerably enriches the taste and appearancekind of soup, chopped bunches of bright green parsley and dill wonderfully harmonize with the Burgundy-red color of the soup. Also in the soup add peas allspice and black pepper, crushed bacon garlic and Bay leaf.

Fat

It is necessary to speak separately. Fat is used almost in all Ukrainian variations of soup. According to many chefs, real Ukrainian borsch is unthinkable without the fat. It roast the beets and the dressing, and the resulting cracklings, sprinkle with salt and herbs, served to the table. Pounded with herbs and garlic bacon are added at the end of cooking the soup, thereby giving the soup the flavor and fat content. Melted of of fat fat is smeared crusty bread. Moreover, it is not necessary to use a fresh product, on the contrary – sophisticated and zealous Ukrainian Housewives often cook the soup on the old yellowish fat, believing that his unusual flavor gives a truly Ukrainian spirit.

Characters

A Fragrant, smelling of garlic and fresh pastries donuts to create soup excellent Duo that can serve as a symbol of culinary harmony. Baking them is easy, and the result is excellent. As a rule, dumplings made from a simple yeast dough, kneading it on a dry yeast, water, flour, salt, vegetable oil, sugar. Baked bread smeared with melted lard with garlic and served with soup.

Dumplings

The most popular recipes of Ukrainian borshch with dumplings. They can not be called-only attribute of Ukrainian cuisine, dumplings are widely used in the Caucasus, Polish, Slovak, Hungarian, Russian kitchens. Dumplings mold from dough, zameshennogo on eggs, water, salt and flour sometimes added to the dough, boiled potatoes. In the soup put about half an hour before cooking so that the pastry had cooked. The soup dumplings give originality, richness, and beauty.

Cookware

The recipe of Ukrainian borsch is not require for cooking some special dishes. The soup can be cooked in a cast iron pot, metal pot, pot or ceramic pot for furnace, even in the bulk baking dish. Over a campfire, on the stove, in the oven, in a slow cooker. Of course, dishes and heaters, the taste of food changing. Soup prepared on a fire, has a smoky flavour. And the soup from the slow cooker or oven more nourishing due to long homogeneous longing than soup cooked on a conventional stove. But it is more important to uphold the basic principles of cooking soup, which are generally the same for all variants of this soup.

The Basic principles and peculiarities of preparation

There is no established algorithm for making soup, once you've mastered that, you can cook soup according to any recipe. You just need to consistently do a step by step, remembering that each of them affects the final result.

• Broth. Thick, rich broth - the Foundation of any soup. In cold clean water and put washed meat or bones. Water is brought to boiling, at this moment from the broth carefully to catch the foam of coagulated meat protein. Some come easier, they just pour out all the water, wash the meat and boil the broth on the new water. With the meat in water, put the carrots, onion, parsley root and parsnip. Bone broth is brewed for four-six hours, meat — for two or three hours.
• Beets. The recipe of the Ukrainian borsch beets are often cooked separately from the other vegetables. It are sauteed in oil or fat, pre-baked in the oven, boiled or even put in the soup raw. Do the beets are sauteed in lard. Moreover, to maintain color, it is lightly sprinkled with vinegar.
• Fried. Grated or shredded carrot and chopped onion also, fry in lard or oil, then add chopped tomatoes and tomato paste which gives the soup a sour taste and a more intense color. In some recipes Ukrainian borscht fried bell pepper is present.
• Vegetables. In a ready broth about thirty-forty minutes prior to cooking the soup put the potatoes, cut into strips or cubes. Ten minutes in a bowl and added shredded fresh or pickled cabbage. These ten minutes are needed to cook the potatoes, if it is thrown after the cabbage, it solidifies from acid. After the cabbage, in ten or fifteen minutes, laid beet and vegetable roast.
• Spices, bacon and garlic. Spices are placed in the soup five minutes before making it. Rubbed with garlic bacon and chopped greens – two minutes before turning off the fire. The soup should be served immediately, it should wrap in a towel or put in oven for half an hour to potamilla reached. And only then to bear the table.

Submission

The Soup is very beautiful in itself, but still it deserves a special presentation. You can pour it into portioned plates, and can be put on the table in a separate tureen, from which to pour plates. The soup is served with donuts and bread, bacon and remaining bacon, each serving of flavored sour cream and herbs. You need to remember that the soup, as soup, better the nextthe day after he carefully insists. However, you should not keep it more than three days.

Classic Ukrainian borscht: recipe step-by-step

Composition:

• Beef on the bone – 500 grams.
• Beets-1 large or 2 medium.
• Cabbage-200 grams.
• Carrots-1 medium.
• Onion – 2 medium-sized heads.
• Potatoes - 3-4 medium tuber.
• Tomato paste or tomatoes-2 tablespoons or 3 pieces.
• Garlic-4 cloves.
• Fat-100 grams.
• Fresh parsley and dill-50 grams.
• Water-3.5 litres.
• Salt, spices, pepper-to taste.

Preparation:

1. Meat is thoroughly washed, before that, if necessary, slowly defrosted to room temperature. Although the soup is preferable to cook fresh beef.
2. In a saucepan to pour cauldron water, put into it one onion.
3. Water, quickly bring to boil and carefully to catch all the foam, which is formed by the folding of the meat protein.
4. To Cook the broth on a slow fire about two hours with the lid closed.
5. During this time, prepare the beets and the vegetable fried. On one pan in a small amount of oil to melt a half of fat, the resulting grease to put in a separate plate, pepper and prisolit.
6. In the melted fat for about five minutes, stirring occasionally, sauté the grated or shredded beets.
7. In another pan to fry for five minutes chopped onion and grated carrot, then add fried chopped tomatoes or tomato paste, the ladle of broth and simmer for three to five minutes. Roast is ready.
8. From the broth to remove the meat, separate it from bones, cut into serving pieces and return to pot.
9. To add salt to the broth and put the sliced large chunks of potatoes. Cook for ten minutes.
10. Then in the pan pour the finely chopped cabbage. Cook for ten minutes.
11. Put in the broth and fried beets. Cook for ten minutes.
12. Add the chopped herbs, Bay leaves, black pepper and a dressing of ground between a fat, coarse salt and crushed or minced garlic. Cook for five minutes, and then remove the soup from heat.
13. Let the soup to infuse for at least half an hour, better longer. Served with garlic, sour cream, fresh herbs and cracklings.

Cool Ukrainian borsch: step-by-step recipe

Composition:

• Water-1.5 liters.
• Beets-1 large or 2 medium.
• Egg-3 pieces.
• Potatoes-3-4 tuber.
• Cucumbers-2-3 pieces.
• Green onion and dill-to taste.
• Vinegar, mustard, grated horseradish, sugar-1 tsp.
• Salt-to taste.

Preparation:

1. Beets wash, peel, grate or cut into fine strips, put in a pot of water.
2. Water bring to a boil, reduce the heat, add salt and vinegar, which helps the beets to preserve the color.
3. Boil the beets for about half an hour until tender, then remove the pan from the heat, season with mustard, sugar, grated horseradish and leave to cool.
4. Chilled beet broth pour into portioned deep plates, add the same sliced diced cucumbers, boiled eggs and potatoes, chopped parsley.
5. Serve cold with cream.