Borsch was originally spread in the territory of Kian Russia, but now it has become more widespread – variety of cooking. Borsch has been mentioned in Russia since the 16th and 17th centuries. It was a favorite dish even of Catherine II և Alexander II.
The Poles, the Russians, the Ukrainians, as well as the Lithuanians, Romanians and Belarusians, have only their own unique delicacies և special recipes for making borscht. There is no specified recipe for borscht as such.
Method of preparation:
As a raw material for borscht, potatoes, cabbage [4], tomatoes, carrots [5], onions, parsley, dill այման beet (beet, under), due to which the borscht gets a dark red color. It is cooked with meat or bone broth, despite the fact that historically borscht was a simple peasant meal, meat was added to it only on holidays.
When fasting, borscht was cooked without meat, only with rose oil, mushrooms, and often fish. When serving, sour cream is added, except for a few varieties. In summer, they make cold borsch based on marinated or boiled beets. Other lactic acid foods are added to it, fresh dill, green onion, parsley and garlic. After cooking, add sour cream-boiled eggs. In addition to the main raw materials (beets, potatoes, cabbage, tomatoes), beans, pumpkin, turnips, apples are used in various places as spices: pepper, celery, laurel, tsotrin, hornbeam, basil, rosemary, tarragon, etc.
Borsch is a thick soup. After cooking it is desirable to leave it for a few hours and serve.
Բարի Գալուստ Նատալի Տագեսյանի բլոգ 