Soup: ingredients and preparation

Every self-respecting hostess you without hesitation will tell you how to properly cook this dish, which in most cases is a kind of thick soup based on beet, this root gives the dish an authentic characteristic red-brown color. In addition, of course, the soup comes with many other ingredients, some degree of confidence variable in different recipes around the world. And of course, it's safe to say that this is a traditional dish of the Eastern Slavs, the main “first” in the southern Russian, Ukrainian people's kitchens. Borscht has received the widest distribution and the nearest neighbors: similar soups are poles, Lithuanians, Romanians, Moldovans. Even in the Northern regions of our vast country eat soup. So the dish is truly nationwide and, so to say, “non-aging” – in modern national restaurants it is constantly served to the table, as it enjoys the widest demand from customers. Well, and we will try with you to implement a few recipes?

Borsch

But first, a little talk with you about the General classification of this dish. For example, the red borscht (traditional) must include: beets and tomatoes, potatoes, cabbage and carrots, onions and parsley, dill. Through the first two ingredients of this vegetable soup becomes red brown (beetroot) colour. In addition, in some regions the composition of the soup can be turned on and legumes, and apples, and zucchini, sometimes with Bulgarian and Chile peppers. The dish can vary and a wide range of spices — they used to twenty species. Along with the usual – black, red, sweet peppers, garlic, dill, parsley, Bay leaf, can be used thyme and tarragon, Basil and marjoram, some others, like cumin and barberry. Sometimes part of the soup may include dried fruits: for example, a very popular plum as an additive. As well as lemon. Today's first dish is usually cooked in meat (certainly with the bones) broth, though historically it was simple peasant food, and meat in the villages there were added only on major holidays. On week days – especially in the southern and South-Eastern areas of the Russian Empire – crushed fat plus garlic, onion.

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When serving the dish, usually served with sour cream (with the exception of some species, for example, Odessa). Also, it is served fresh, usually black or branny bread. Popular also and dumplings with garlic sauce. And during lent soup prepared without fat, meat, and animal fat. Use only vegetable oil. Cook red soup with mushrooms, and fish.

“Friendship of peoples»

Their ancient history of this soup with beets has in Ukraine, where it is also called borscht. Christmas festival previously prepared mushroom with “ears” — small dumplings or dumplings from egg dough. And the Ukrainian borscht essential ingredient is injected pork fat (often pounded with garlic and salt). But there is, as already mentioned, Lithuanian and Polish, Russian and Moldavian variants. They cook them differently in individual regions and with variations of: meat, mushroom and vegetable, summer – friedge, beetroot recipe Combines... the main thing – everywhere, where he is preparing a soup, it relates to favorite culinary dishes. And the ability to really cook a tasty dish in different territories of previously considered almost the main virtue of the hostess, not second in importance, for example, beauty. And the soup in Slavic tradition it was considered a powerful aphrodisiac!

Friedge

He's preparing mostly in late spring or summer, at least – autumn. Basis is pickled (or boiled) beets, and sometimes add yogurt (or other dairy products). Other ingredients of the injected raw — dill, green onions, parsley, garlic. In the final preparation is administered cream, sometimes hard-boiled eggs. Eat a chilled dish, instead of bread sometimes use boiled potatoes. Accordingly, the composition of the products of soup ‘friedge” will be greatly different from ingredients, for example, red.

Green

This is, in fact, sorrel soup, but it is also referred to as borscht and is referred to the national cuisine of Eastern Europe. This product is not a variation of the classic soup as it has a completely different recipe, and color – green. It appears from the addition of sorrel again with the other green components.

A Few tips on cooking

• To the dish to be thick, cook together with other ingredients one large potato. When everything is ready, get it, mash thoroughly and return back to the pot.
• From the melting of the color of beets is muted. That dish turned out juicy and bright shades, about a quarter of a small beet, chopped (or grated) for soup, put in a bowl, pour boiling water and leave for about twenty minutes-half an hour (while cooking the rest). And when the pan remove from heat, squeeze the broth and pour into the mainstream.
• To improve the taste and aromatic properties take a slice of decent bacon (salty but not boiled) and rubs it with garlic, and the resulting texture is added in the final pot of pudding. Just yum!
• Not recommended serve the soup immediately after cooking! Be sure to give the dish to infuse (this process usually takes about an hour). By the way, the so-called daily (or yesterday's) soup, in the unanimous opinion of experts from cooking, tastes much better than just made. So you should listen to folk wisdom!

Classics

Although, as mentioned above, every home cook has her own recipe of this dish, perhaps you would be interested to know what the composition of the products of the classic soup and how it is brewed according to most cookbooks? So, cook it up!

What we take

That is part of the soup? For the broth we will need: beef or veal (preferably on the bone) – a pound for a large pot, Bay leaf, one large onion (just peel and cut it is not necessary). For the so-called frying or the filling will take a few medium beet, a few carrots, a couple onions, a little vegetable oil, a little citric acid (or lemon juice), tomato paste. But still need: five potatoes, 300-400 grams of cabbage fresh cabbage. For serving: fresh herbs, sour cream (a spoonful in each plate).

Just Prepare

1. Take a big “borscheva” pot, put the washed meat and fill 2/3 with water. Put on fire and boil the broth. Watch carefully and before boiling remove the foam. By the way, the soup is delicious, if you are using meat on the bone.
2. When the water boils, cover and cook on low heat for about an hour and a half.
3. During this time, make a roast and prepare all the other ingredients. Wash and peel beets, carrot, onion. Root vegetables RUB on a coarse grater, and onion cut into cubes or strips-as anyone like.
4. Pour the vegetable oil into a pan, turn a small fire. First fry the carrots and onions (about five minutes), and then add the beets (it is advised to sprinkle the citric acid, as an option, drizzle with lemon juice – thanks to this the color of the dish is really rich red).
5. Simmer the vegetables for another five minutes. After adding a few large spoonfuls of tomato paste (you can make their own from fresh tomatoes, but that's a different story). All carefully mix and leave on the stove for another five minutes.

“assemblage Point” soup

When the broth is cooked, take out of liquid meat. While it cools, you enter in a pot of cabbage, cleaned, washed and chopped (you can use a special device for chopping, and if it is not at hand, and the ordinary sharp and wide knife will do). After a few minutes add chopped potatoes (cubes or julienne – you decide). While all this is cooking, separate the meat from the bones and cut it into cubes. Return the ingredient back to the pot. In the final, add salt to taste and add dressing. Mix thoroughly (by the way, borscht is considered a success if spoon for stirring it “should”). Add chopped greens, cover the pot with a lid, turn off the heat. The dish is ready. But he still needs to stand at least half an hour, and preferably for an hour. Although you can eat immediately after cooking, if you can not wait, but the next day it will obviously taste better when you marinate. As you can see, the composition and preparation of the soup is not as complex as it seems. Do not be afraid colinearity with their own imagination. Because this dish has many variants. Maybe you will come up with?

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