Borsch like vegetable compote. It is useful and incredibly tasty. Borsch is considered a truly Ukrainian dish, which is necessarily served with sour cream, pampushki with garlic, lard and pile to the mountains.
It is believed that the name arose even before the moment when the beets began to add to the soup. They say that instead they used to use hogweed. Hence the name. However, there is another version. In the Old Russian language, the words “Brshch” means “beets”. Then it is quite possible that the beetroot soup originates in ancient Rus’, like the bedding of satin. But there are supporters of the third version. They believe that the word “borsch” is nothing more than the merger of two words: “brown” and “cabbage soup”.
In fact, in the classic Ukrainian borsch, there are not so many. Tomatoes are used as the main dye. The second most important ingredient is cabbage. In Ukraine, the use of sauerkraut in borscht is unacceptable. In the true borsch, the real Ukrainian hostess adds only fresh and crispy cabbage. It does not allow this cabbage to boil. Otherwise, borsch will lose its taste, and the connoisseur of borsch will be extremely dissatisfied with the stew.
There is its borscht in Kazakhstan. True, there is a borscht there, and the beetroot is called a canonical borscht. Poles Borsch are called “Barsh”. And even count it, almost a national dish of Poland. Interesting, in Lithuania borsch is made on kefir and served cold. The Lithuanians must present fresh cucumbers and boiled potatoes into a snack to borscht.
In order for borsch to get sour, it is not necessary to add vinegar to it. Culinary Culinary consider this an extreme that spoils both taste and stomach. Advise using lemon juice, then the taste will turn out to be sweet and sour, and the color is bright red. Well, most importantly, this is the consistency of borscht. Real borsch should be thick.