For many years, disputes about the belonging of this dish to the national cuisines of many European countries, and some oriental regions, for example, Turkey, where there is also Borsch, apply, almost for the invention of this dish. Borsch is loved by many, they were served in the palaces of crowned persons and in the shacks of the poor, they eat him with pleasure, both in the capital’s elite restaurants and in deaf villages.
Historians, and completely present us with a hypothesis that borsch was born in ancient Rome. Ukraine and Russia, Lithuania and Poland, Romania and Moldova, Balkan countries – everyone considers themselves the only ancestors. A great many questions and answers, let’s try to understand the main of them.
Linguists share the word “borsch” into the components. The first part of the “Bor” is related to the words – “Bor” and “Bur”, which means red, brown. Yes, and beets in the Ukrainian language are called Buryak, and “s”, from the ancient brother of the borsch, known for more than ten centuries – in ancient times, in ancient times – “STE”. Cabbage soup – cabbage soup welded on meat broth. When combining the words “drill” and “cabbage soup”, our modern “borsch” – beetroot cabbage soup turned out. Another version of origin from the name of the grass hogweed, which the poor were added to the stew in ancient times, although now this hypothesis can be questioned, since this grass is poisonous, causes strong burns and allergic reactions.
There are three main varieties of borscht: red, green and cold. Red is traditionally cooked, with cabbage, beets, carrots, potatoes, onions and garlic, in meat broth. Green is spring borsch, when preparing it is used young nettle and beets and necessarily sorrel. Cold borsch – indispensable in the summer heat, the basis of its beets and various greens.
Each country has its own recipes and ways to prepare this famous dish, Ukrainian borscht is considered the most famous. A classic recipe is well known, but in different regions, in different families, different housewives have their own Borch recipe. With the same set of products, the dish can turn out to be different. Its taste depends even on the mood of the hostess, her desire to cook this dish. In some families, borscht is eaten several times a day – both for lunch and dinner, probably, the expression came from here: “overdo it” – go too far, exceed the measure. It is believed that after cooking borsch should brew for a while, it fully reveals its taste the next day.
The most important rules for the preparation of borsch are the excellent mood of the hostess and fresh quality products, and then all family members “you won’t drag out” from a plate of hot aromatic borscht, and if with pampushki with garlic …
And finally, the recipe for borscht:
1 kg pork with a bone, better a ham, 3 l of water. While the broth is cooked, chop the cabbage, rub the beets, carrots, parsley root on the middle grater, and cut the onion finely. When the meat is ready, we send potatoes to the pan, and a little later cabbage, and at this time the rest of the vegetables are covered with half -consumption, and they are added to them, depending on the time of year, or tomatoes or tomato sauce, as well as bell pepper. Salt, red or black pepper is added to taste, necessarily a teaspoon of sugar, and a little citric acid. And finally, the most important thing is to grind a few pieces of fat, preferably in a mortar, with two or three cloves of garlic. Bon appetit!