Differences in appearance. What is the difference between borsch and cabbage soup, what is the difference

20.06.2018

Do you know the difference between borscht and cabbage soup? If not, then we will tell you about it in the presented article.

General information

It should be noted that the two mentioned first courses are themselves popular in our country. Almost every housewife knows how to make them. However, there are often such novice cooks who have no idea how borscht differs from cabbage soup. We decided to dedicate this short article to them.

Find out together what is borscht

Before telling you about the difference between borscht and cabbage soup, you should describe the dishes mentioned separately. After all, only in this way we can give you an exhaustive answer to the question posed.

Borscht is a kind of meat (or which is prepared with the addition of a vegetable such as beets. It is the mentioned product that gives the broth a bright red or even

It should also be noted that the presented soup is traditional dish Eastern Slavs. It has become quite widespread in national cuisines neighboring peoples (such as Poles, Lithuanians, Romanians, Ukrainians, Belarusians and Moldovans). That is why in different countries borscht can be prepared in many ways. However, one ingredient in it is unchanged. This is a beetroot.

Features of cooking red soup

Have you ever cooked borscht and cabbage soup? The difference between these soups is felt not only after direct use, but also purely outwardly. As mentioned above, it is mandatory to add beets to borscht. Hence, it is a red or maroon soup.

Now you know how to identify borscht and cabbage soup. Their difference lies not only in the color of the broth, but also in the method of preparation. Red soup demands more ingredients, time and effort.

As a rule, borsch is cooked on beef bone with the addition of foods such as potatoes, beets, carrots, cabbage, onions and beans. Also, mushrooms and tomatoes are often used to prepare such a soup. As for cabbage soup, the last two ingredients, as well as beets and beans, are never added to them.

Features of serving red soup to the table

Now you know what ingredients borscht and cabbage soup contain. Their difference lies in the supply to dining table. It is customary to serve borscht to family members in a deep bowl along with sour cream or mayonnaise, which is added directly to the broth, making it pinkish and very tasty.

The taste of borscht

The difference between borscht and cabbage soup is noticeable immediately after eating these dishes. Due to the presence of beets, the first soup becomes not only bright red, but also sweetish. Although it is often added citric acid or sauté vegetables in vegetable oil using table vinegar.

It should be noted that borsch always turns out to be more satisfying and rich. He has very rich taste, which, in fact, won the hearts of all Eastern Slavs.

Details about what is shchi

Now you know the main difference between borscht and cabbage soup. But for a complete picture, it is necessary to tell in detail about the second mentioned dish.

Shchi is a national, type of meat (or vegetarian) dressing broth. Our ancestors made this soup for lunch many centuries ago. Since then, practically nothing has changed.

Features of cooking cabbage soup

To understand how borscht differs from cabbage soup, one should present the set of ingredients that is used to prepare the second course. As a rule, it includes:

1. Coarsely chopped cabbage or vegetable mass replacing it (nettle, sorrel, turnip).
2. Meat bone. Mostly beef. Although often used and pork, lamb.
3. Roots, or rather carrots.
4. Potato tubers.
5. Various spices (for example, onion, garlic, celery, pepper, dill, bay leaf, etc.).
6. Any sour dressing(e.g. cabbage pickle).

The main component of cabbage soup is cabbage. In summer they use a fresh vegetable, and in winter - more often pickled. By the way, it is the last ingredient that gives the whole soup a special sourness. If you don’t have sauerkraut, then during the preparation of the first course it is recommended to use citric acid or brine from pickled cucumbers, tomatoes, etc.

Taste qualities of cabbage soup

Now you know how and with what help borscht and cabbage soup are made. What is the difference between these dishes? After tasting soups, you will immediately notice that cabbage soup is more sour than borscht. This is the main highlight of this dish.

It should be noted that the cabbage soup is often prepared without the use of cabbage. In this case, it is replaced with nettle or sorrel. The name "green" was assigned to such a soup. By the way, cabbage soup cooks much faster than borscht. If you have to make red beef bone broth for about two hours, then cabbage dish you can easily cook twice as fast, i.e. in 60 minutes.

Vegetarian soups

How else can you cook borscht and are especially popular among those who fast or simply do not eat meat. It should be noted that there is nothing complicated in preparing such dishes. They are made in exactly the same way as usual. But to make your dinner tasty and rich, you should definitely add roasted onions and carrots to it. This will somehow replace the meat, making the broth more aromatic and satisfying.

Summing up

As you can see, to distinguish homemade cabbage soup from homemade borscht not so difficult. And to make it more clear to you what exactly the difference is between these dishes, we decided to briefly list all of the above.

1. Borscht is a red or maroon soup, shchi is a white dish.
2. The main ingredient of classic borscht is beetroot. As for cabbage soup, its main product is fresh or sauerkraut, as well as nettle or sorrel.
3. In most cases, borscht is made on a beef bone. Shchi can be cooked with poultry, pork and even lamb.
4. The taste qualities of borscht are noticeably different from the taste qualities of cabbage soup. The first soup is sweeter and richer. The second is sour.
5. Borscht is much more satisfying cabbage soup. This is due to the fact that during the preparation of red soup, many high-calorie foods such as beets, potatoes, carrots, beans, etc. are added to it.
6. Borsch takes a long time to prepare. As for cabbage soup, it will take you only one hour to create them.
7. Red soup is always served at the dinner table along with sour cream or mayonnaise. In addition to cabbage soup, only fragrant ground pepper and a slice of bread.

Thus, despite the great similarity, borscht and cabbage soup have great amount differences. Knowing them, you will never disappoint your loved ones who ordered a specific tasty dish for lunch based on beets or sauerkraut.

Borsch and cabbage soup are two liquid first courses that are often hard to tell apart. They are rich, nutritious and equally tasty. But still they have a number of features that make them different. What is the difference between borscht and cabbage soup?

Shchi have original sour taste, which is given to them by sauerkraut or sorrel. Also, vegetables are laid in them without prior heat treatment. Some recipes do not include the use of meat at all.

Borscht is prepared mainly for meat broth. In most cases - on pork, less often - on chicken or beef.

Beets, potatoes, carrots, fresh cabbage, tomatoes or tomato, even mushrooms are always added to borscht. Vegetables are pre-fried a small amount fat.

Shchi is made from cabbage and sorrel. They also add pieces of pre-boiled meat - beef or pork.

Borscht - more nutritious dish and is prepared mainly in winter. It is served hot to the table.

Shchi - more summer dish which can also be eaten cold.

These are the main differences between borscht and cabbage soup. And now a few recipes for both dishes.

Ukrainian borscht according to the classic recipe

Ingredients

• water - 5 liters;
• pork ribs - 600 gr.;
• potatoes - 300 gr.;
• carrots "Punisher" or "Vitamin" - 150 gr.;
• beets "Bordeaux" - 150 gr.;
• white onion - 100 gr.;
• Bulgarian pepper - 100 gr.;
• tomato paste - 50 gr.;
• fresh tomatoes - 100 gr.;
• cabbage - 50-60 gr.;
• a piece of old fat - 50 gr.;
• garlic - 20-30 gr.;
• salt, herbs - to taste.

Cooking

1. We cook the broth from the ribs. We wash them and fill them with water. Bring to a boil, remove the foam (all the way to the last “island”) and cook for about half an hour for a very small fire so that the broth does not boil, but melts.
2. In the meantime, prepare vegetables for laying in borscht. Peel potatoes and cut into small cubes.
3. We clean the carrots and beets and chop them into medium straws. This way the taste is better. Rub the onion on a coarse grater.
4. We throw the potatoes to the meat and let it boil for big fire. As soon as it boils, we remove the foam that has formed from the potatoes and again make the fire small.
5. Immediately heat the pan and pour a little refined vegetable oil into it. Throw in the vegetables and simmer them until the carrots are soft.
6. Add tomato paste and chopped tomatoes without pulp to the pan. Add bell pepper and continue to simmer under a closed lid.
7. Cut the cabbage into thin strips and crush a little with your hands.
8. We throw stewed vegetables from the pan into the pan with potatoes and meat and continue to cook.
9. As soon as it boils, we throw cabbage, salt and add spices to taste.
10. The most important!!! At the very end, before turning off the fire, we take a piece of bacon (certainly old) and grind it with garlic. Throw it all into a bowl ready borscht, let it boil and immediately turn it off.
11. Before serving, let it brew a little under a closed lid. But it must be eaten hot.

It can be served with brown bread and thinly sliced ​​bacon, sprinkled with finely grated garlic. Or twist the lard along with garlic and black pepper and serve like that. Pampushki with garlic are good.

Ingredients

• 1 kg sauerkraut;
• 1 kg of ribs, preferably low-fat;
• 500 gr. potatoes;
• 100 gr. white onion;
• 20 gr. olive oil;
• green dill and onion feathers - 100 gr each;
• Bay leaf, salt, peppercorns and ground - to taste.

Cooking

1. We take a thick-walled pan or cast-iron cauldron and heat olive oil in it.
2. Trim fat from ribs upper layer and fry them, pouring quite a bit of oil into the pan.
3. We clean the onion, chop it into small cubes or quarter rings and send it to the meat. Fry over low heat until soft.
4. Add cabbage to the pan along with brine and simmer under a closed lid. Cooking time - 1.5 hours. Stir occasionally so that the cabbage does not stick to the bottom and does not burn.
5. Pour 3 liters of water into the pan and cook over low heat for at least another hour.
6. In the meantime, peel the potatoes and prepare the spices for laying in the pan - peppercorns and bay leaf.
7. We send potatoes whole tubers to the pan and add spices. You need to cook until the potatoes are ready.
8. As soon as the potatoes boil in cabbage soup, and boil for just a couple of minutes, taste the dish. If needed, add salt or sugar. Focus on your taste, but keep in mind - cabbage soup should not be sweetish. This is a sour dish.
9. Preparing greens for serving. Very finely chop the dill and green onion feathers.
10. Turn off the cabbage soup and let it stand under a closed lid for a few minutes so that they cool down a bit and infuse.
11. We take the potatoes out of the pan and serve them on a separate plate. If you cooked the ribs in one piece, take it out and divide it into portions. They can also be served on a separate plate.
12. Pour the cabbage soup on plates. Sprinkle potatoes with chopped herbs. You can add it to your plate, or you can eat it as a side dish.

• Shchi can be prepared from sauerkraut and fresh cabbage, turnips and sorrel. But it is cabbage soup from sauerkraut that is served in winter with black bread and sour cream. For the best flavor you can add a few dried porcini mushrooms to them.
• Borscht can be cooked both in meat broth and lean. But then it is better to add mushrooms to make the flavor more piquant.
• Borscht with their dressing fresh tomatoes always more fresh and lighter than the one that is fried with tomato paste or ketchup.
• Sweet pepper can be added to borsch just before the end of cooking, and not stewed along with other vegetables. So its aroma will be fresher.
• Dressing for borscht is made from quality vegetables that do not have fibers. Such vegetables give borscht a bitter taste.

You can add beans to borscht. But you need to cook it long enough, much longer than potatoes.

• If you add to borscht beet tops, you can not add cabbage. But you should know that the taste will be specific, which not everyone will like.
• Borsch and cabbage soup - dishes that are prominent representatives Slavic cuisine. But at the same time, their differences are obvious, although this does not make the food less beloved.

Shchi is native Russian, and borscht is a representative Ukrainian cuisine. There is a lot in common in these two dishes, however, cabbage soup and borscht differ in the set of vegetables used for their preparation and the way vegetables are laid during the cooking process.

Russian cabbage soup is hearty and delicious, and its divine aroma quickly gathers the household at the dinner table. Russian folk proverb, dedicated to the abilities of the hostess, says: "Not the hostess who speaks beautifully, but the one who cooks soup well."

Borscht is fragrant, rich, beautiful and satisfying, this dish has been the most popular in Ukraine for many centuries, and the ability to cook delicious borscht is considered a sign of the culinary skills of any housewife. Borscht is complex dish for cooking and very nutritious.

The history of cabbage soup

Shchi appeared in Russian cuisine in the 9th century, when cabbage was brought to Rus'. Since then, cabbage soup has become a traditional dish that has been loved by all segments of the population at the same time. Shchi was on the table of both the poor and the highest strata of the population. The method of preparing this dish has not changed since then.

This soup is cooked in several variations: with fresh cabbage, sauerkraut, and there are also lean cabbage soup. TO lean cabbage soup cabbage soup from fresh cabbage without potatoes and cabbage soup with mushrooms can be attributed.

Shchi cooking method

Of course, everyone is interested in the question of how to cook cabbage soup? Delicious cabbage soup from fresh or sour cabbage is cooked on meat, fish or mushroom broths, as well as vegetable broths.

First you need to cook the meat broth. For this, any meat that you like best (whether beef or pork) will do. While the meat is being cooked, prepare the vegetables: peel, cut and chop.

Cabbage is finely chopped, carrots are rubbed on a grater, onions are cut into small cubes, and potatoes are cut into bars.

When all the vegetables have reached readiness, they lower the roast for the soup, season with spices.

Shchi is served with sour cream and traditionally eaten with meat-filled pies.

History of borscht

Borsch is a dish in Ukrainian, Russian, Polish, Bulgarian and even Lithuanian cuisine. But still, borscht is associated, first of all, with Ukraine.

In the old days, hogweed soup was called borscht. Later, borsch was cooked on beet kvass: it was diluted with water, the mixture was poured into clay pot or cast iron and bring to a boil. Chopped beets, cabbage, carrots and other vegetables were placed in boiling water and the pot was placed in the oven. The boiled borscht was salted and seasoned.

Some historians suggest that the first borscht was cooked by the Cossacks, when provisions ran out during the siege of the Azov fortress and everything that was at hand was used for food. The resulting soup was liked by everyone and became widespread.

For many, especially foreigners, it remains a complete mystery how shchi differs from borscht. And in general, what kind of dishes are such "overseas"? There is nothing complicated here: everything is extremely simple.

Shchi is an absolutely Russian national dish, which is very good to “tempt” after a past feast or after coming from a frost. And borscht is a symbol of national Ukrainian cuisine, famous for the garlic donuts that are served with it. But in fairness, it must be said that this dish has long taken root in Russia and has become common Slavic. So what is the difference between cabbage soup and borscht? Let's figure it out.

A bit of history

When cabbage was brought to Russia, then such a thing appeared tasty dish like cabbage soup. And this happened in the 9th century, and from those distant times to the present day they remain on the table of Russians with constant success.

All sectors of society in Russia loved to treat themselves to cabbage soup (especially since they never get boring). The only difference was that the wealthy class could afford cabbage soup in meat broth, while simpler and poorer people sometimes limited themselves to the so-called empty cabbage soup, that is, cooked on water. Sometimes this dish in frozen form was even taken on the road. Very comfortably.

In Rus', there were a huge number of variations in the preparation of cabbage soup, but what always remained unchanged was the container in which they were cooked. Without fail, it had to be a pot (clay or cast iron), which was treated with special respect. And washing it, they even started talking. It was by cooking in a pot that it was possible to withstand the necessary temperature regime and achieve desired consistency and taste. Therefore, history itself gives the answer to the question of how cabbage soup differs from borscht.

A bit from the history of borscht

There is no consensus among historians about the origin of borscht. Someone believes, and perhaps rightly so, that this dish was first cooked by the Cossacks, who held the siege of the Azov fortress. When all the provisions were over, and we really wanted to eat, we prepared a stew from all that was left. Surprisingly, everyone liked the “brew”, and since then borscht has enjoyed well-deserved popularity not only in Ukraine, but also in Russia. At one time, Catherine II really liked to eat this dish, and at court there was a specially trained person who was involved in its preparation.

Others adhere to the version that borscht originated in other countries, for example, in Poland, Romania, Lithuania, Moldova or Bulgaria. But be that as it may, the dish has survived to this day, and in the Old World, and in the New, there are constantly discussions about how cabbage soup differs from borscht. There are many versions. Truth is one.

How is shchi different from borscht

How are these two dishes different from each other? Of course, they have a lot in common. But nevertheless, they differ in the set of components and the way they are laid during the cooking process. And the most important difference lies in such a root crop as beets. In borscht, its presence is obligatory, but cabbage soup manages in an excellent way without it. The next difference is cabbage: it goes to borscht only in fresh, and sauerkraut can be added to cabbage soup.

What is the difference between borscht and cabbage soup, what is the difference? Let's figure it out. In borscht, unlike cabbage soup, a greater variety of vegetables is used. Perhaps this is due to the different climatic conditions in which these two dishes originated. On the one hand, this is a hot climate and an abundance of vegetables, and on the other, cold winters and sometimes cool summer months. As a result, a more meager assortment of vegetable crops.

Important! In cabbage soup, vegetables are put raw, and for borscht, their main amount is subjected to a slight preliminary heat treatment.

Another "stumbling block" is garlic. In borscht, his presence is always welcome, but in cabbage soup, he was rarely seen.

Both borscht and cabbage soup can be cooked both in meat broth and simply in water (a lighter version for vegetarians). But the recipe for cabbage soup may also fish broth, in which all the ingredients are subsequently laid. By the way, very tasty. In addition, cereals are sometimes added to cabbage soup to make it more rich. When preparing borscht, this is unacceptable. But Ukrainian dish boasts of his donuts.

Can't say enough about the taste. Shchi has a sour taste (the “chip” of this dish), which is obtained from cabbage (fresh or sauerkraut). And borscht, on the contrary, has a slightly sweet taste due to the added beets and sugar. That is, the similarities and differences between borscht and cabbage soup are obvious.

Cooking cabbage soup

Cooking them is not difficult even for a novice young housewife. First, cook the meat broth (and you can use water), using red meat, pork or chicken.

On a note! Just do not forget to add salt, peppercorns, bay leaf and the whole onion (peeled and washed) to it.

While the broth is cooking, grate the carrots (you can just chop them finely), chop the (fresh) cabbage, chop the onions and potatoes (you can determine their shape yourself, which one you like best). Ready. When the broth has boiled for 1.5 hours (remember: 1 hour is enough for chicken), we take out the meat and separate it from the bone, cut into small pieces(to fit in the mouth) and send it back to the pan.

Important! Do not forget to remove the boiled onion from the broth. She "did her job", now she can be thrown away.

Cook for 5 minutes and start dressing with vegetables: cabbage, after a few minutes, potatoes and bell peppers (if you don’t like it, you can not add it). Next, we do olive oil fried carrots, onions and fresh tomatoes, which we add to the cabbage soup 15 minutes before the end of cooking. Then comes the turn of all kinds of spices: celery, dill and others (to taste). Moreover, you can add a fresh bay leaf, and throw it out already boiled in the broth.

On a note! Those who love garlic can chop it finely and add it to the cabbage soup along with the fry. We assure you it will be delicious.

Variations on the theme of cabbage soup

There are many variations on the theme of cabbage soup:

• Instead of meat broth, you can use cereal, vegetable, mushroom or fish broth.
• IN ready meal add ham or Antonov apples.
• Sorrel, nettle, spinach or salted mushrooms are used to give the cabbage soup a sour taste.
• Instead of white cabbage, you can put Savoy cabbage.

On a note! Keep in mind that cabbage soup and green borscht(with cabbage or sorrel) are different names for the same dish.

Cooking borscht

The algorithm for preparing borscht is similar in many respects to cabbage soup: the broth, roasting, spices, and the set of products (with a few exceptions) are the same. There are two points to pay attention to:

• When preparing a roast, it is better to use tomato paste instead of fresh tomatoes. She will give borscht more saturated color and taste.
• The beets must either be grated, or finely chopped and stewed in a separate saucepan with the addition of sugar. It should be added 10 minutes before the final preparation of the dish.

Well, what kind of borscht is complete without donuts made from yeast dough and sprinkled with garlic sauce? Just lick your fingers.

Variations on the theme of borscht

You can cook borscht in a variety of ways. different ways:

• with lard and meat;
• with mushrooms;
• with chicken or other poultry meat.

What is beetroot

What is the difference between borscht and cabbage soup? The first two courses are served and eaten hot. And beetroot is a dish, usually cold, which is most often prepared in the summer. It does not include cabbage at all. The basis is beetroot decoction and grated beets. Also add there fresh cucumbers, green onion, dill, boiled potatoes, onion, boiled egg and sour cream. For satiety, you can put chicken, ham or sausage, after cutting them.

Chapter " Borscht and cabbage soup” includes the most popular recipes cooking borscht and cabbage soup step by step photos. Borscht, as you know, can be both red and green. Red borscht are prepared from beets, while green borscht is prepared from spinach, sorrel, nettle.

Ukrainian borscht known all over the world and is considered a symbol of Ukrainian cuisine. There are a lot of recipes for making red borscht and we will be happy to share them.

Thanks to our recipes, you will learn how to cook delicious borscht in a slow cooker, learn how to cook red borscht without frying, in a pot, with beets and lard, mushrooms, tomatoes and beans.

And you already know how to cook borscht in broth? If not, then we suggest that you familiarize yourself with the recipes for making borscht on beef ribs, chicken broth.

Every good housewife has her own tricks and secrets of cooking borscht, but how to cook borscht properly not everyone knows.

When we cook beetroot borscht, first of all we want it to be tasty and that the beetroot in it does not lose its color. This can be achieved if you follow certain rules for preparing borscht.

Many want not only to read the recipe, but also to see with their own eyes what it looks like on photo borscht, prepared according to one recipe or another. For each recipe you will find not only photos of ready-made borscht, but you can also see photos step-by-step cooking borscht.

Any red Ukrainian borsch, recipe which you would not take, it necessarily has beets and cabbage in its composition, but in addition to these vegetables, borscht can be varied with other vegetables, which, at first glance, may seem unusual. For example, you can add prunes, an egg, green pea, cauliflower, mushrooms, fish.

As you can see, red borscht can be completely different in appearance and taste, based on the ingredients that are used in its preparation.

Do you want to cook an exclusive and unusual borscht? Recipe with photo of cooking borscht with sea ​​kale will come to your aid. Even real gourmets will appreciate such borscht.

Cooking borscht is a simple matter for experienced housewives. For those housewives who culinary experience not very large, we offer recipes for light borscht, which are prepared quickly and simply.

Red borscht with beets is usually cooked in meat broth. For those who follow diets or fasting, we offer recipes for lean borscht.

Any borscht in a slow cooker, recipe which you will find in this section will pleasantly surprise and delight you. We will show you recipes for making more borscht in multicookers of different models.

In addition to red borscht, we will tell you how to cook green borscht with sorrel.

One of these borscht is delicious and rich borscht with beans, borscht with mushrooms and minced meat, borscht with apples and cinnamon.

Shchi is a traditional dish of Russian cuisine, which has not lost its relevance since its inception. We'll tell you how to cook sauerkraut and fresh cabbage soup, you will also learn everything about cooking Russian cabbage soup.

Traditional cabbage soup, recipe, which has come down to us hundreds of years later, are cooked in a Russian oven. Of course, keeping up with civilization, not everyone has a real oven, but this is not a reason to deny yourself the pleasure of cooking rich cabbage soup.

And how delicious are they? cabbage soup in a multicooker, besides, they are prepared quickly and without the need to constantly stand at the stove.

We are sure that having prepared one or another borscht, the recipe of which you will find in this section, you and your household will be very pleasantly surprised by its taste.

Stay with us and we will teach you how to cook different recipes only delicious borscht and cabbage soup.

Without cabbage soup and borscht, a traditional Russian table is inconceivable. Despite the fact that borsch is typical mainly for Ukraine and the southern regions of Russia, and cabbage soup “gravitates” to the central and northern Russian regions, both of these tasty and rich soup loved throughout our country. [S-BLOCK]

These dishes have been known since ancient times. But which one came first? It is difficult to answer this question with complete certainty, since the date of preparation of the first borscht and the first cabbage soup has not been preserved in any document. However, it can be assumed that cabbage soup has a more solid age. What allows such a conclusion?

Written sources

Shchi is first mentioned in The Tale of Bygone Years, a document from the 11th century. The word "borscht" is found for the first time in "Domostroy" - a written source of the 16th century. This in itself does not, of course, speak of the age of this or that dish, because it is clear that borscht was cooked already before the writing of Domostroy, since the author so actively recommends this dish for cooking.

origin of name

The very origin of the word "shchi" betrays its deep antiquity. Some experts believe that the name of this soup comes from the old Russian word "sto" - food, food, or "siti" - a liquid brew. The very sound of this old word is reminiscent of the modern "well-fed, satiety." It is clear that initially cabbage soup is food in general. Other historians deduce the name "shchi" from the Slavic word "shchavn" - sorrel, which suggests that they learned to cook such a brew even before the appearance of cabbage in Russia. As for the name "borscht", here too opinions differ. Some believe that it comes from the hogweed plant, which in the old days was added to food. Do not confuse this ancient edible hogweed with a modern noxious plant that causes burns. Others believe that the word "borsch" has a two-part stem: "boron", which indicates the red color of the dish (beetroot is still called "beetroot" in the southern regions) and "u", reminiscent of the good old cabbage soup. In the written documents of the Moscow royal court, “borscht soup” is mentioned, which also gives us reason to assume a derivative of the origin of borscht from cabbage soup.

Time of appearance of vegetables

Everyone knows that the basis of cabbage soup is cabbage, and borscht is red beets. Both of these vegetables were different time brought to Russia. Cabbage became widespread in our country in the 11th century, and even then it was eaten both fresh and sauerkraut. Beets arrived later. They first met her in the 13th century. She came to us, apparently, from the Byzantine Empire. The Greeks loved beets, counting them medicinal plant. Everywhere in Rus', beets began to be planted much later, only in the 15th century. Apparently, then a bright red soup appeared for the first time.

Recipe Features

The recipe for the preparation of cabbage soup betrays its deep archaism. This soup is prepared, as you know, with meat or vegetable broth, with the addition of mushrooms, sometimes with fish. Be sure to add vegetables to cabbage soup: cabbage, turnips, carrots, onions. Later, potatoes were added instead of turnips. The historian of Russian cuisine Pokhlebkin notes a paradoxical thing: none of these ingredients is mandatory. Meat may or may not be, mushrooms may or may not be added. Even cabbage, despite the fact that it is considered the basis of cabbage soup, is not necessarily present. Everyone knows green cabbage soup cooked with sorrel, nettle and other herbs. It is obvious that cabbage soup was cooked from time immemorial according to the principle: put everything that is in the house into a pot. For this reason, there are so many varieties of cabbage soup: meat, rich, prefabricated, mushroom, lean, fish, green, etc. The hostess put everything she had in a pot, filled it with water and put it in the oven. This was probably the end of the technological subtleties of the preparation of cabbage soup. Do not forget about such an archaic feature of the cabbage soup recipe as adding flour mash to the dish to make the brew more satisfying. Flour was abandoned only in the 19th century, when French cuisine came into fashion.

As for borscht, here we will not find the patriarchal simplicity of a pot of cabbage soup. Classic borscht is prepared on beet kvass, without fail using roasting, which is typical for a kitchen that already knows what it is. gourmet cooking. Many products for borscht must be subjected to serious pretreatment. If the hostess does without beet kvass, she must stew or bake beets to achieve the desired red color and characteristic taste, onions and carrots are also pre-fried or stewed, tomatoes are crushed into a paste. And, of course, there is not even a question of the introduction of flour talker, which will spoil noble taste red soup. You can “whiten” borscht only with sour cream and nothing else.

Do you know the difference between borscht and cabbage soup? If not, then we will tell you about it in the presented article.

General information

It should be noted that the two mentioned first courses are themselves popular in our country. Almost every housewife knows how to make them. However, there are often such novice cooks who have no idea how borscht differs from cabbage soup. We decided to dedicate this short article to them.

This homemade recipe Borscht is the easiest and fastest ever, ready in less than 15 minutes. Beet for a long time trains. Longer than 15 minutes. And now we are in the holiday season, which always makes me think about Borsh, as it is a staple in the Ukrainian Christmas holidays.

The use of canned beets for this soup is amazing. Not only are they already tender, they are also already cleaned. Beet peeling is a labor intensive and messy business. It's so cool that you don't have to do it. You roast beets in their skins. If you want to make borscht using fresh beetroot instead of canned food, this is the way to go. You will need 5-6 medium beets for the borscht recipe.

Find out together what is borscht

Before telling you about the difference between borscht and cabbage soup, you should describe the dishes mentioned separately. After all, only in this way we can give you an exhaustive answer to the question posed.

Borscht is a kind of meat (or which is prepared with the addition of a vegetable such as beets. It is the mentioned product that gives the broth a bright red or even

A note about this borscht and borscht in general. There are different types of borscht. Only in my family we eat three different varieties. There's a special summer version with fresh vegetables in the garden, a winter meaty version that can be a whole meal, and a more delicate vegetarian version that's always part of our headless Ukrainian Christmas dinner. If you grew up eating borscht, this would probably be one of those three. Or it could be completely different.

The key is those sweet beets, of course, but also dill and good cream. Also, you need to have some acid, usually in the form of vinegar. My mom says that acid is needed to keep beets. Adding a small amount can really make a difference in a soup. The next time you try a soup and think it needs more seasoning or salt, try adding some lemon juice or vinegar. So good.

It should also be noted that the presented soup is a traditional dish of the Eastern Slavs. It has become quite widespread in the national cuisines of neighboring peoples (such as Poles, Lithuanians, Romanians, Ukrainians, Belarusians and Moldovans). That is why in different countries borsch can be prepared in different ways. However, one ingredient in it is unchanged. This is a beetroot.

And so, here is my quick and easy borscht recipe.

Vinegars are best added halfway through cooking, so the harshness can mix in a bit. Citrus is best added at the very end of cooking to preserve fresh fragrance. I hope you have yours too festive holiday! Measure the broth into a large microwave bowl and microwave for 5 minutes. Meanwhile, heat the oil in a large pot or Dutch oven over medium heat. Coarsely chop the carrot matches. Mix and cover. Chop the onion. When the decoction is made by heating, add it to the pot along with salt and pepper. Increase the heat to the maximum, cover and let it come up. Reduce heat to a moderate boil. While the stock is simmering in the pot, place the frozen peas and beans in a microwave bowl and heat until thawed and heated through, about 2 minutes. While the peas and beans are roasting, chop the dill. Add half of it to the soup pot. Place a colander over a bowl and pour the beets into the jars. You need fluid, so don't throw it away. Place the dried beets in a food processor and process until they are small pieces. When the potatoes in the pot are tender, add the vinegar, beetroot and beetroot liquid, heated peas and beans. Taste and add more vinegar and black pepper as needed. Serve with whipping cream or sour cream on the side for people to add to their soup bowls.

• Chop potatoes into small cubes.
• Turn the heat up to medium.
• Stir and then cover the pot.

Soups have always been an important part of Russian cuisine.

Have you ever cooked borscht and cabbage soup? The difference between these soups is felt not only after direct use, but also purely outwardly. As mentioned above, it is mandatory to add beets to borscht. Hence, it is a red or maroon soup.

Shchi cooking method

Russian soups can be divided into at least seven groups. Shchi plays a central role in Russian cuisine. Well, for more than a thousand years the pot was played with cabbage soup in most Russian households leading role. Despite the fact that tastes have changed, cabbage soup has remained. Shchi is regularly eaten even today, in every season. It's long and quenching almost indefinite availability make up most attractiveness of Russian soups and stews. They usually don't require much effort and the taste was definitely worth it.

For next recipe no quantity. That's great simple version Borsh Professor of Deviation Research; it is a version of the late and even deviant scientist Rolf Schwendter. Borschch is considered the most famous Russian soup, although in Russia it is even more common cabbage soup cabbage soup. At the beginning of winter, borscht is the soup we need now - it's healthy, cheap, very, very beautiful and, above all, delicious.

Now you know how to identify borscht and cabbage soup. Their difference lies not only in the color of the broth, but also in the method of preparation. Red soup requires more ingredients, time and effort.

As a rule, borsch is cooked on beef bone with the addition of foods such as potatoes, beets, carrots, cabbage, onions and beans. Also, mushrooms and tomatoes are often used to prepare such a soup. As for cabbage soup, the last two ingredients, as well as beets and beans, are never added to them.

My own favorite option is to put chopped beef with onion, garlic and herbs in the cold, add finely chopped cabbage and a bottle of milk-fermented fermented beetroot juice from the store healthy food in season with salt and cumin After about 4 hours, to remove food from the fire and fuse with cream or cream.

First of all, there are some empty spaces to fill in the professor's recipe. Schwender was a Marxist, he didn't care, he always wrote like a proletarian, and since his thoughts revolve first around food and then around morality, he doesn't care about quality - from Darbenden's point of view. But beef no matter what, but we prefer the shoulder and even the best leg knife because they are crossed by tendons or braids and they dissolve creamy, they are also cheap that the proletarian had to cost something It is also true - here also the professor's aesthetic is to scoop up foaming foam when boiling so that it does not spoil our borscht.

Features of serving red soup to the table

Now you know what ingredients borscht and cabbage soup contain. Their difference lies in serving to the dinner table. It is customary to serve borscht to family members in a deep bowl along with sour cream or mayonnaise, which is added directly to the broth, making it pinkish and very tasty.

Although this foam is only protein from the edge of the meat, which turns gray in high temperature and not harmful, just ugly. Then the onion and garlic, of course, must be peeled and cut off, as well as clean the soup-green and roll it roughly. Finishing sauerkraut is finally a very good introduction to the professor because when eating long spoons of sauerkraut strands are really stupid because they shake and ruin your shirt. Here Schwender thought practically.

Because yes, in this dish with the best, a high proportion of lactose-derived vitamins will be killed in four hours of cooking. Yes, this is crazy, because a gamer - whether he should get to the bottom, you can tell for yourself. Whilst sour sweet, comforting warming, filling but not greasy, each flu weeping and steaming in front of us is the latest digression from the short recipe process.

The taste of borscht

The difference between borscht and cabbage soup is noticeable immediately after eating these dishes. Due to the presence of beets, the first soup becomes not only bright red, but also sweetish. Although citric acid is often added to it or vegetables are sautéed for vegetable oil using table vinegar.

It should be noted that borsch always turns out to be more satisfying and rich. It has a very rich taste, which, in fact, won the hearts of all Eastern Slavs.

Boiling means boiling, of course, but then the contents of the pot should only boil quietly, not cook, which is enough to dissolve the tendons and cook the vegetables, but to get rid of other ingredients halfway through. We still keep the dry vitamin powder in the form of a bottle of beetroot juice.

Thus, we place 1 kg of soup beef in cold water, carefully scoop out the foam during cooking, turn off the heat, add 1-2 onions, 1 large cut with herbs and garlic cloves to taste and cook until the meat falls from the bones. Once again, this is a recipe that can be found on the side of the road - these are the most practical, they do not require attention.

Details about what is shchi

Now you know the main difference between borscht and cabbage soup. But for a complete picture, it is necessary to tell in detail about the second mentioned dish.

Shchi is a national Russian dish, a type of meat (or vegetarian) dressing broth. Our ancestors made this soup for lunch many centuries ago. Since then, practically nothing has changed.

Fish the meat from the stock, pour the rest through a sieve once. Put the broth back into the pot. Fort with cooked leftovers. Put 1kg of sauerkraut in a sieve and strain, then cut into a board, add to stock and cook gently for 2 hours - until noticeably soft and biting.

Cut the meat into smaller cubes. Depending on the size of the stomach, mix the cream with fruit, sour cream or yogurt and season fresh dill or big amount lemon. In addition - separately - boil potatoes. If cooking cabbage, pour beetroot juice into the soup and heat it, but do not let it boil. Place 1-2 potatoes in deep bowls and crush them, spoon borscht over them and crown with pimp yogurt.

To understand how borscht differs from cabbage soup, one should present the set of ingredients that is used to prepare the second course. As a rule, it includes:

1. Coarsely chopped cabbage or vegetable mass replacing it (nettle, sorrel, turnip).
2. Meat bone. Mostly beef. Although often used and pork, lamb.
3. Roots, or rather carrots.
4. Potato tubers.
5. Various spices (for example, onion, garlic, celery, pepper, dill, bay leaf, etc.).
6. Any acidic dressing (such as cabbage pickle).

The main component of cabbage soup is cabbage. In summer they use a fresh vegetable, and in winter - more often pickled. By the way, it is the last ingredient that gives the whole soup a special sourness. If you don’t have sauerkraut, then during the preparation of the first course it is recommended to use citric acid or brine from pickled cucumbers, tomatoes, etc.

Features of cooking red soup

Also, cold beer mineral water but above all liquor. Several black radishes came to the house several times in the spring and some of the recipes were tried. I really liked this black radish soup. This is a potato soup from the base, but a little spicy and fresh from the radish. She tasted me both in the form of white cream soup and chopped onions.

In many areas, the year traditionally begins with sauerkraut or lentils. This should bring good luck and money for the year. Youth relations always cultivate the custom with sauerkraut. Rondini are small round pumpkins about the size of tennis balls. Their flavor is medium intensity for a gourd.

Taste qualities of cabbage soup

Now you know how and with what help borscht and cabbage soup are made. What is the difference between these dishes? After tasting soups, you will immediately notice that cabbage soup is more sour than borscht. This is the main highlight of this dish.

It should be noted that the cabbage soup is often prepared without the use of cabbage. In this case, it is replaced with nettle or sorrel. The name "green" was assigned to such a soup. By the way, cabbage soup cooks much faster than borscht. If you have to make red beef bone broth for about two hours, then you can easily cook a cabbage dish twice as fast, that is, in 60 minutes.

Also suitable for some seasonings, without the taste of pumpkin. Hot, strong creamy soup is just good. The fresh note comes through the sour cream and something like salty bacon bits. Beetroot stew, a kind vegetable borscht, incredibly tasty and right in the middle of winter. A lot of sour cream is important - if possible, creamy liquid sour cream! Right now, at the vegetable storage season wedding, weekly fresh vegetables are coming from the potato plant. Some things like carrots, celery and leeks can never be enough as they can always be used to replenish your vegetable stock.

Vegetarian soups

How else can you cook borscht and are especially popular among those who fast or simply do not eat meat. It should be noted that there is nothing complicated in preparing such dishes. They are made in exactly the same way as usual. But to make your dinner tasty and rich, you should definitely add roasted onions and carrots to it. This will somehow replace the meat, making the broth more aromatic and satisfying.

In the case of beets and white cabbage, we did not know what to do from the very beginning. This red beet cabbage stew is a clear favorite to use these two vegetables in addition to beetroot risotto, beetroot herb with feta cheese and mint, cabbage casserole white cabbage and cabbage pie! If you like, you can also cook melted meat with vegetable borscht. Cooked belly, breast or meat from beef or pork. The soup becomes especially good when the meat is boiled to the broth, and this broth becomes the basis for the stew.

Summing up

As you can see, it is not so difficult to distinguish homemade cabbage soup from homemade borscht. And to make it more clear to you what exactly the difference is between these dishes, we decided to briefly list all of the above.

1. Borscht is a red or maroon soup, shchi is a white dish.
2. The main ingredient of classic borscht is beetroot. As for cabbage soup, its main product is fresh or sauerkraut, as well as nettle or sorrel.
3. In most cases, borscht is made on a beef bone. Shchi can be cooked with poultry, pork and even lamb.
4. The taste qualities of borscht are noticeably different from the taste qualities of cabbage soup. The first soup is sweeter and richer. The second is sour.
5. Borscht is much richer than cabbage soup. This is due to the fact that during the preparation of red soup, many of these are added to it. high-calorie foods like beets, potatoes, carrots, beans, etc.
6. Borsch takes a long time to prepare. As for cabbage soup, it will take you only one hour to create them.
7. Red soup is always served at the dinner table along with sour cream or mayonnaise. In addition to cabbage soup, only allspice ground pepper and a slice of bread are additionally presented.

Features of cooking cabbage soup

Potato soup with salmon is a wonderful entry into a fine meal. Who likes salmon, raw or cooked in soup, everyone can decide for themselves. The taste and texture of the fish are different, but both are excellent in soup! The sour cream gives the potato soup a fresh note.

Fennel is slightly rough on the outer leaves, leathery and sometimes fibrous. However, if you still run the fennel through a sieve after cleaning, then you will get absolutely lovely soup which is simply amazing - alone or as part of the menu. But even alone with some white bread, she cheers up already by color. The soup tastes good with dill without being overbearing.

Thus, despite the great similarity, borsch and cabbage soup have a huge number of differences. Knowing them, you will never disappoint your loved ones who ordered a specific tasty dish for lunch based on beets or sauerkraut.

Borsch and cabbage soup are two liquid first courses that are often hard to tell apart. They are rich, nutritious and equally tasty. But still they have a number of features that make them different. What is the difference between borscht and cabbage soup?

Shchi has an original sour taste, which is given to them by sauerkraut or sorrel. Also, vegetables are laid in them without preliminary heat treatment. Some recipes do not include the use of meat at all.

Borscht is cooked mainly in meat broth. In most cases - on pork, less often - on chicken or beef.

Beets, potatoes, carrots, fresh cabbage, tomatoes or tomato, even mushrooms are always added to borscht. Vegetables are pre-fried in a small amount of fat.

Shchi is made from cabbage and sorrel. They also add pieces of pre-boiled meat - beef or pork.

Borscht is a more nutritious dish and is prepared mainly in winter. It is served hot to the table.

Shchi is a summer dish that can be eaten cold.

These are the main differences between borscht and cabbage soup. And now a few recipes for both dishes.

Ukrainian borscht according to the classic recipe

Ingredients

• water - 5 liters;
• pork ribs - 600 gr.;
• potatoes - 300 gr.;
• carrots "Punisher" or "Vitamin" - 150 gr.;
• beets "Bordeaux" - 150 gr.;
• white onion - 100 gr.;
• Bulgarian pepper - 100 gr.;
• tomato paste - 50 gr.;
• fresh tomatoes - 100 gr.;
• cabbage - 50-60 gr.;
• a piece of old fat - 50 gr.;
• garlic - 20-30 gr.;
• salt, herbs - to taste.

Cooking

1. We cook the broth from the ribs. We wash them and fill them with water. Bring to a boil, remove the foam (all the way to the last “island”) and cook for about half an hour on a very low heat so that the broth does not boil, but melts.
2. In the meantime, prepare vegetables for laying in borscht. Peel potatoes and cut into small cubes.
3. We clean the carrots and beets and chop them into medium straws. This way the taste is better. Rub the onion on a coarse grater.
4. We throw the potatoes to the meat and let it boil over high heat. As soon as it boils, we remove the foam that has formed from the potatoes and again make the fire small.
5. Immediately heat the pan and pour a little refined vegetable oil into it. Throw in the vegetables and simmer them until the carrots are soft.
6. Add tomato paste and chopped tomatoes without pulp to the pan. Add bell pepper and continue to simmer under a closed lid.
7. Cut the cabbage into thin strips and crush a little with your hands.
8. We throw stewed vegetables from the pan into the pan with potatoes and meat and continue to cook.
9. As soon as it boils, we throw cabbage, salt and add spices to taste.
10. The most important!!! At the very end, before turning off the fire, we take a piece of bacon (certainly old) and grind it with garlic. We throw it all into a saucepan to the finished borscht, let it boil and immediately turn it off.
11. Before serving, let it brew a little under a closed lid. But it must be eaten hot.

It can be served with brown bread and thinly sliced ​​bacon, sprinkled with finely grated garlic. Or twist the lard along with garlic and black pepper and serve like that. Pampushki with garlic are good.

Ingredients

• 1 kg of sour cabbage;
• 1 kg of ribs, preferably low-fat;
• 500 gr. potatoes;
• 100 gr. white onion;
• 20 gr. olive oil;
• green dill and onion feathers - 100 gr each;
• bay leaf, salt, peppercorns and ground - to taste.

Cooking

1. We take a thick-walled pan or cast-iron cauldron and heat olive oil in it.
2. Cut off the fatty top layer from the ribs and fry them, pouring quite a bit of oil into the pan.
3. We clean the onion, chop it into small cubes or quarter rings and send it to the meat. Fry over low heat until soft.
4. Add cabbage to the pan along with brine and simmer under a closed lid. Cooking time - 1.5 hours. Stir occasionally so that the cabbage does not stick to the bottom and does not burn.
5. Pour 3 liters of water into the pan and cook over low heat for at least another hour.
6. In the meantime, peel the potatoes and prepare the spices for laying in the pan - peppercorns and bay leaf.
7. We send potatoes whole tubers to the pan and add spices. You need to cook until the potatoes are ready.
8. As soon as the potatoes boil in cabbage soup, and boil for just a couple of minutes, taste the dish. If needed, add salt or sugar. Focus on your taste, but keep in mind - cabbage soup should not be sweetish. This is a sour dish.
9. Preparing greens for serving. Very finely chop the dill and green onion feathers.
10. Turn off the cabbage soup and let it stand under a closed lid for a few minutes so that they cool down a bit and infuse.
11. We take the potatoes out of the pan and serve them on a separate plate. If you cooked the ribs in one piece, take it out and divide it into portions. They can also be served on a separate plate.
12. Pour the cabbage soup on plates. Sprinkle potatoes with chopped herbs. You can add it to your plate, or you can eat it as a side dish.

• Shchi can be prepared from sauerkraut and fresh cabbage, turnips and sorrel. But it is cabbage soup from sauerkraut that is served in winter with black bread and sour cream. For a better flavor, you can add a few dried porcini mushrooms to them.
• Borscht can be cooked both in meat broth and lean. But then it is better to add mushrooms to make the flavor more piquant.
• Borscht dressed with fresh tomatoes is always fresher and lighter than the one cooked with tomato paste or ketchup.
• Sweet pepper can be added to borsch just before the end of cooking, and not stewed along with other vegetables. So its aroma will be fresher.
• Dressing for borscht is made from quality vegetables that do not have fibers. Such vegetables give borscht a bitter taste.

You can add beans to borscht. But you need to cook it long enough, much longer than potatoes.

• If you add beet tops to borscht, you can not add cabbage. But you should know that the taste will be specific, which not everyone will like.
• Borsch and cabbage soup are dishes that are prominent representatives of Slavic cuisine. But at the same time, their differences are obvious, although this does not make the food less beloved.