Red Borsch is the most well-known
Russian dish in the world.
Borsch derives from a hogweed soup
originally made by the Slavs
way before they separated in 16 century. Modern borsch typically made with meat
stock and sautéed vegetables such as beetroots, white cabbage, carrots, parsley root, potatoes, onions, and tomatoes.
There are three basic types of
borsch red, green and the original (plain borsch).
The red borsch considered being a
winter dish. The preparation of beetroot, proper for genuine red borscht, is
the special process with a strict technology. A beetroot should be stewed in
sunflower oil. Some cooks prefer to add vinegar or lemon acid.
The main ingredients for green
version or the dish are greens. It is usually cooked during spring and summer
seasons and served hot or cold with optional hard-boiled egg and sour cream.
The plain borsch is a simplified
version of the red but without the beats often substituted with sauerkraut.
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