Types of borscht and their features. Features of cooking certain types of borscht
Classic borscht (red borscht)- it's famous beet soup which the peoples of Eastern and Central Europe can rightly be proud of. Beetroot borscht has a particularly ancient history in Ukraine, which is why it is often called Ukrainian borscht. But there is also Lithuanian, Polish, Russian, Kuban, Moscow and even Siberian borscht. And they cook it differently in each individual region, and even with options: meat, lean, and in summer cold borscht, which is often called a holodnik, a beetroot... It unites the main thing - wherever borscht is prepared, it is one of the most beloved culinary specialties. And the ability to cook real borscht in these parts it is considered one of the main virtues of a woman, almost as good as beauty and kindness. Therefore, the preparation of borscht is a kind of sacrament, and borscht itself is one of the main aphrodisiacs for the Slavs. This word is delicious - borscht!
Green borscht - This sorrel soup, also a dish of national cuisines of Eastern Europe. Green borscht is not a variation of the classic borscht, it has a completely different recipe and a completely different color - green. It is obtained from sorrel and other green ingredients.
- To make borscht thick, boil one whole potato in it. When the borscht is ready, take it out, knead it well and return it to the borscht.
- When beetroot is boiled, its color and the color of its broth are muted. To make borscht juicy bright color, about a quarter of the beets, chopped for borscht, put in a bowl, pour boiling water over and leave for at least 20 minutes. When the borscht has already been removed from the heat, squeeze the beets and pour the resulting juice into the borscht.
- For improvement palatability borscht recommend to take a piece good fat grind it with salt and garlic, add the mixture to the almost ready borscht.
- Do not serve borscht immediately after cooking is complete! Let the borscht brew for at least an hour.
| Name | Cooking features |
| Borscht | |
| Borscht with prunes and mushrooms | Without potatoes, meat broth; add mushrooms, boiled prunes and its broth |
| Moscow borscht | Without potatoes and flour sauteing; released with a meat set (meat, ham, sausages) |
| Borscht with potatoes | Add potatoes, cook without cabbage |
| Borscht with sausages | Cooked with and without potatoes; add boiled or fried chopped sausages |
| Borscht with potatoes and cabbage | Fill with flour passerovka; cooked with potatoes and cabbage |
| Naval borscht | With potatoes and cabbage, beets and cabbage are cut into squares; released with bacon |
| Borscht with dumplings | Cooked with and without potatoes, released with dumplings |
| Siberian borscht | Add boiled beans; released from meatballs |
| Borscht green | Boiled with potatoes, add chopped sorrel, spinach, let go with an egg |
| Ukrainian borscht | Cooked with potatoes pork fat, garlic, bell pepper |
| Continuation of the table. 4 | |
| Name | Cooking features |
| Kuban borscht with zucchini | Cooked with beans and zucchini, fresh tomatoes, seasoned with bacon |
| Summer borscht | Prepared from young beets along with tops |
cabbage soup. Shchi is prepared from white-headed fresh and sauerkraut, savoy cabbage, cabbage seedlings, young nettle, sorrel, spinach. They can be cooked vegetarian, with mushrooms, as well as on bone broth, with meat and various meat products, goose, duck, bacon. Sauerkraut soup, in addition, is cooked with fish, sturgeon headfish, smelt, anchovy, salted sprat.
For cabbage soup, fresh cabbage is cut into 2-3 cm pieces or chopped. early cabbage cut together with the stump into slices of 2-3 cm or chopped.
The roots are cut into slices, straws or sticks, onions - slices or straws, potatoes into slices or cubes. Carrots and onions are sautéed.
Some varieties of cabbage give the cabbage soup a bitter taste. Such cabbage should be blanched before being put into the broth. Shchi from fresh cabbage is cooked as follows: cabbage is put into the boiling broth, after boiling, passivated roots are introduced, and spices before the end of cooking. Shchi can be seasoned with sautéed flour, sautéed tomato puree or added to them fresh tomatoes, and also seasoned with garlic mashed with salt (2 g per 1 liter of soup).
The order of laying products in sauerkraut soup is determined by the acid reaction of the environment, which inhibits the softening of vegetables. Wringed out or washed cold water(in order to avoid significant losses of vitamin C) sauerkraut is additionally chopped or chopped if it comes across large pieces. Potatoes are respectively cut into cubes or cubes. The cabbage is stewed separately and added to the soup after the potatoes are ready.
For the preparation of cabbage soup from sauerkraut, you can use semi-finished products produced by the industry, sterilized or quick-frozen stewed cabbage, which is shredded sauerkraut with sautéed vegetables (onions, carrots, white roots) with the addition of tomato, wheat flour, sugar and spices.
For cabbage soup finely chopped sauerkraut is stewed for 3-5 hours with broth, ham bones, fat and tomato puree. Sauteed vegetables are cut into small cubes. Garlic can be added to the daily allowance.
IN cabbage soup Ural introduce additional cereals (millet, pearl barley or oatmeal).
Shchi green cooked most often with sorrel and spinach. Given the different acidity of green vegetables and its effect on the change in the color of chlorophyll, sorrel and spinach are brought to readiness separately - sorrel is allowed to own juice, and spinach is boiled in water or broth. Prepared vegetables are rubbed and injected into cabbage soup in the form of mashed potatoes. Then browned onions, spices, salt are added, seasoned with browned flour and boiled for 10-15 minutes. On vacation, put a slice of hard-boiled egg on a plate, pour cabbage soup, add sour cream, chopped parsley and dill.
prepared as follows: put in boiling broth stewed cabbage, sautéed vegetables and seasoned with sautéed flour, diluted with warm broth, boiled for 10-15 minutes and poured into pots, spices are added, covered with a lid and the cabbage soup is put on low heat for 1-1.5 hours. The cabbage soup is released in pots with sour cream. Separately, buckwheat pancakes are served in 2 pieces. per serving.
Boyar cabbage soup. Put meat, stewed cabbage, sautéed vegetables in a pot, pour water, add mushroom broth, bring to a boil, season with sautéed flour, diluted water or mushroom broth, put salt and spices, cover with a dough cake and bring to readiness in the oven for 15–20 minutes.
For a cake, yeast is bred in warm water with a temperature of 30-35 0 C, add sugar, salt, sifted flour, knead the dough and leave for 3-4 hours for fermentation in a room with a temperature of 35-40 0 C. when the dough increases in volume by 1.5 times, make a punch for 1-2 minutes and again leave for fermentation, during which the dough is punched 1-2 more times. Ready dough divided into pieces weighing 18 g and rolled into round cakes. The boyar cabbage soup is released in a pot covered with a flatbread.
Cooking features certain types cabbage soup are given in table. 5.
Table 5
Features of cooking cabbage soup
| Name | Cooking features |
| Shchi from fresh cabbage | Without potatoes, with flour sauteing |
| Shchi from fresh or sauerkraut with potatoes | With potatoes. Sauerkraut soup prepared without tomato |
| Shchi daily | With sauerkraut stewed with smoked pork. Ready cabbage soup is seasoned with garlic, mashed with salt |
| Shchi green | With sorrel or spinach, seasoned with flour sauté, released with boiled egg |
| Sorrel soup | Filled with lezon and released with a boiled egg in a "pouch" |
| Continuation of the table. 5 | |
| Name | Cooking features |
| Russian cabbage soup | Prepared with cereals (millet, pearl barley or oatmeal) |
| Shchi stewed with buckwheat pancakes | Ready cabbage soup is languishing in pots and served with buckwheat pancakes |
| Boyar cabbage soup | Prepared with meat, mushrooms. Released in a pot covered with a cake |
Shchi from fresh cabbage can be served with pies, cheesecakes, kulebyaka.
Sauerkraut soup - with crumbly buckwheat porridge, krupenik, cheesecakes.
Shchi is released with sour cream and sprinkled with herbs.
Rassolniki. Mandatory integral part pickles are pickled cucumbers. Pickles are prepared vegetarian, on broths: bone, meat and bone, fish, poultry, mushroom broth. Released with giblets, kidneys and other meat products. Pickled cucumbers are cut into strips or rhombuses. In addition, browned onions and white roots are introduced into pickles in several more than other soups. Part of the onion is replaced with leek. Vegetables are chopped, potatoes are cut into cubes or slices. Saute vegetables on table margarine.
To prepare a pickle, cut potatoes are placed in a boiling broth and boiled for 10-15 minutes, then browned roots, poached cucumbers are added; and spices. When brought to taste, add salt and boiled strained cucumber pickle. Released, with sour cream and herbs.
You can add chopped spinach or sorrel leaves to the pickle. Pickles differ in a set of products: in homemade pickle additionally includes cabbage, rassolnik leningrad cook with pearl barley or rice and tomato, and in Russian pickle introduce tomato puree and sauté vegetables and tomatoes on bacon and lard.
Moscow pickle is different high content white roots. It is cooked with offal poultry or kidneys, spinach, sorrel, but without potatoes. The boiled soup is seasoned with lezon and released with a piece of chicken, giblets or chopped kidneys.
Kuban rassolnik. Prepared beef kidneys and heart are cooked separately. Pre-soaked beans are boiled in broth or water until half cooked, add diced potatoes, bring to a boil, combine with sautéed onions And tomato puree. 10 minutes before readiness, stewed salted cucumbers, boiled kidneys and heart, sliced, salt, spices.
On vacation, the pickle is seasoned with bacon, mashed with garlic, and sprinkled with finely chopped parsley.
Cheesecakes with cottage cheese can be served with pickles on meat broths, and with fish on fish pies.
Rassolniki (except for fish ones) are served with sour cream. When you leave, sprinkle with finely chopped herbs.
Table 6
Features of the preparation of pickles
Solyanka. Solyanka is prepared with various meat and fish products as well as fresh and dried mushrooms. For fish pickles use fish broths, which are cooked from food fish waste or heads of sturgeon fish (heads).
The composition of saltworts includes pickled cucumbers, onions, tomato puree, capers, black olives or olives. Pickled cucumbers are cut into slices or rhombuses. Rough-skinned cucumbers with ripe seeds are peeled and seeds removed, while thin-skinned cucumbers are cut unpeeled. Prepared cucumbers are allowed. Onions are chopped and sautéed butter with the addition of tomato puree. Tomato puree can be sautéed separately. The pits are removed from the olives and the olives are washed. The lemon is peeled and cut into slices.
Meat products (meat, ham, kidneys, heart, poultry, etc.) are boiled and cut into thin slices.
Fish of the sturgeon family (with skin without cartilage or without skin and cartilage) are cut into 1-2 pieces per serving. Scalded for 1 min, then washed. Fish with a bone skeleton is cut into fillets with skin without bones, cut into 1-2 pieces per serving and stewed in broth. For saltworts, you can use fillets produced by the industry (sea bass, cod, spotted catfish
(variegated), etc.).
For the preparation of liquid hodgepodge combined meat finely chopped onions are sautéed in butter. Separately sauté the tomato puree. Prepared cucumbers are simmered in broth for 15 minutes. Boiled meat products (beef, veal, ham, sausages, kidneys) are cut into thin slices.
Sauteed onions and tomato puree, stewed pickles, a set of boiled meat products, capers with brine, olives (the stone is first removed by cutting the flesh from it in a spiral), spices are placed in the boiling broth, and boiled for 5-10 minutes. When you leave, add olives, sour cream, chopped parsley, a slice of lemon, peeled. Some chefs recommend introducing sour cream not on vacation, but filling it with hodgepodge before the end of cooking.
The short duration of making hodgepodges from prepared products makes it possible to release these soups mainly as custom-made dishes.
Just like a mixed meat hodgepodge, they cook offal hodgepodge. IN homemade hodgepodge introduce potatoes. Solyanka a la Leningrad made without tomato.
IN fish hodgepodges sour cream is not added. Sturgeon fish are introduced into a hodgepodge portioned pieces, pre-scalding them, and boil. Cartilage is brought to readiness separately. IN donskaya solyanka add sliced fresh tomatoes.
Poultry and game in poultry and game hodgepodges can be introduced fried.
Mushroom hodgepodges prepared from fresh white or dried mushrooms. You can cook it for mushroom broth with salted mushrooms. The range of products (with the exception of meat) and the technology for preparing mushroom hodgepodge are the same as for meat hodgepodge.
When on vacation, put olives or olives, a circle of lemon in a hodgepodge, sour cream in meat hodgepodge and sprinkle with chopped parsley.
Solyanka can be released without lemon. In the absence of olives, they can be replaced with capers.
To give more spicy taste strained cucumber pickle can be added to the hodgepodge at the end of cooking.
In the manufacture of hodgepodges, instead of butter, you can use ghee or table margarine.
How many recipes does borscht have
Not everything that we call borscht is borscht. "Green borscht" is not borscht at all, but sorrel soup. Lithuanian cold borscht is also not borscht - it is beetroot cold.
That borscht, the recipe of which includes hogweed, is also not borscht. Well, and so on...
Borsch with vegetables, with herring fish, with eggs - these are all soups that are either light summer soups, or to kvass okroshka, and the name "borscht" stuck to them by pure chance.
If I were to write a collection of articles about borscht, I would call this collection like this: how many borscht recipes I know - 300.
Classic borscht. Borsch is a classic of Ukrainian cuisine
Now I will begin to sing the praises of borscht! Better than borscht maybe just a lot of borscht ... with donuts and garlic.
I will give here just a few recipes for borscht, recipes that are classic: the way a real borscht should be, and not all these meatball frills. And I want to add that classic borscht traditionally served White bread(not black), or products called "pampushki".
In Belarus, I saw that donuts are made from potato dough. But really, this is a perversion! Real donuts are rich or unleavened buns from wheat dough, and necessarily sprinkled with garlic.
Classic borscht recipes
Ukrainian borscht:
For 5 liters of water, 500 g of meat, 2-3 potato tubers, a roll of cabbage, 1-2 pieces (depending on size) of beets, 2 heads onion, 2 pcs carrots, tomato paste(to taste), 1pc red bell pepper, 1pc capsicum hot pepper, dill and parsley, garlic, salt.
Borscht with beans. My grandmother was very fond of borscht with beans. She said, - put everything that is in the garden into borscht, and the borscht will turn out amazingly tasty. In fact, from the first classic recipe the second differs only in that we cook beans along with meat. But when the meat and beans are ready, we make the rest of the borscht components. It would seem that only beans appeared in borscht, but the taste of borscht will dramatically change.
Navy borscht. The difference between this borscht recipe and the main recipe is that it appears here as a spice. Bay leaf, black pepper and ... (attention!) smoked meat. Probably because in the fleet with fresh meat and fresh herbs are tight.
Borsch Kyiv. This is very interesting recipe. Chopped beets are pre-marinated in vinegar and borscht is cooked on pickled beets. And that's not the whole point! Classic Kiev borscht does not include tomato paste: fresh tomatoes are cut into strips and "simmered" (lightly fried under a lid) in melted butter.
Borsch Chernihiv. A feature of Chernihiv borscht is that the beets are stewed in oil before laying. And yet, fried zucchini and chopped apples will be appropriate in it. In all other respects, it is prepared in the same way as any classic borscht.
Maybe I'll stick with these recipes. The main thing is that you caught the essence: why should I say that borsch can be made from sauerkraut or, for example, that classic Ukrainian borsch quite admits the presence in his recipe of the most variety of vegetables, legumes and greens.
The main component of borscht is beets. Almost all varieties of borscht include cabbage (fresh or sauerkraut), and many also include potatoes. In addition, when preparing borscht, onions, carrots, white roots, and tomato puree are used. Such a set of vegetables provides a special taste and aroma of dishes. Very valuable mineral composition borscht: the ratio of calcium and phosphorus compounds in them is close to optimal, and in terms of the content of microelements they are significantly superior to other dressing soups.
Beetroot pigments (betacyanins) not only give dishes a beautiful color, but are also biologically active. The most important of one of them - betanin - is unstable when heated and therefore, so that it does not collapse when cooking borscht, a number of rules must be observed. Chopped beets are stewed with a small amount liquids. This ensures a high concentration of betanine and the preservation of the color of the product. The pigment is more stable in acidic environment, therefore, when stewing beets, vinegar, tomato puree are added.
If the beets are slightly colored, then in order to preserve the color, they are boiled whole or baked, and then peeled, cut and laid in the broth. With this method of beet preparation, the pigment has a higher concentration and is better preserved during heat treatment. Sometimes beetroot paint is prepared: a part of the beetroot or its well-washed peels are crushed, poured with water, vinegar is added, brought to a boil and infused for about 30 minutes. The paint is filtered and added to the borscht.
Stewing shredded beets with vinegar helps to preserve the color, but lengthens the heat treatment time. This is explained by the fact that in an acidic environment, the transition of protopectin to pectin slows down and, consequently, the softening of vegetables.
In mass cooking, to ensure the preparation of borscht as it is sold and not to store for a long time ready meal on distribution, borscht dressings are usually prepared. To do this, the beets are washed, peeled, washed again, chopped into strips, broth or water (15-20% of the mass of the beets), fat, tomato puree are added and stewed in a sealed container from 20-30 minutes (young beets) to 1- 1.5 hours (mature root crops). Before the end of the stew add browned onions, carrots, white roots, vinegar.
Borsch. Put fresh chopped cabbage into the boiling broth, boil for 10-15 minutes. Then enter borscht dressing, salt, spices, sugar and cook for another 5-10 minutes. Borscht can be seasoned with flour sauté. If borsch is prepared from boiled beets, then after boiling the cabbage in the broth for 10-15 minutes, put browned vegetables with tomato puree and 5-10 minutes before readiness - chopped boiled beets
Sauerkraut is stewed separately and added to borscht at the same time as borscht dressing.
They serve borscht with sour cream and herbs.
Borscht with cabbage and potatoes. IN boiled broth lay chopped cabbage, bring to a boil, put potatoes, cut into cubes, cook for 10-15 minutes, add borscht dressing or sautéed vegetables and stewed beets, after which the borscht is cooked until tender. Salt, sugar, spices are added 5-10 minutes before the end of cooking. Also released with sour cream and herbs.
Moscow borscht. To prepare this borscht, the broth is boiled with the addition of smoked pork bones. It is prepared without potatoes and flour sauteing in the same way as borscht with fresh cabbage. Released with a set meat products: beef, ham, sausages.
In restaurants, Moscow borscht is cooked to order: “a meat set (1-2 slices of each type of product) is put in a soup bowl, poured with borscht, brought to a boil and served with herbs, sour cream, and cheesecakes.
In mass cooking, the set warmed up in the broth is placed on a plate and poured with borscht.
Ukrainian borscht. They are prepared in the same way as borsch with cabbage and potatoes, but at the same time with spices, sweet pepper, cut into strips, and flour sautéed, diluted with broth or water, are laid. Ready borscht before serving, season with lard, mashed with garlic. It is recommended to release borscht with beef or pork. Separately, you can serve donuts with garlic - buns from yeast dough drenched in sauce. For the sauce, garlic is rubbed with salt, combined with vegetable oil and cold boiled water.
Borscht with prunes and mushrooms. Boil dried porcini mushrooms and prunes. A decoction of prunes is added to the mushroom broth and then cooked like borscht with fresh cabbage without potatoes. sliced boiled mushrooms put in borsch along with spices, prunes - on vacation.
Siberian borscht. They are prepared in the same way as borscht with cabbage and potatoes, but 5-10 minutes before it is ready, pre-cooked beans are placed in it. In borsch, you can add garlic, pounded with salt.
When on vacation, put meatballs on a plate, pour borscht, put sour cream and greens.
Navy borscht. Prepared with cabbage and potatoes. Vegetables are cut into slices, cabbage - checkers, potatoes - cubes. In the broth, when cooking, put bones from smoked pork. The technology of preparation is usual. When on vacation, put 1-2 pieces of boiled pork meat on a plate, pour borscht, add sour cream and greens.
Borscht and its varieties
Borscht is a familiar and most frequent dish on our tables. Who can refuse delicious rich borscht for lunch, especially on a frosty winter day, and in summer, you can also taste it with appetite. As you probably already understood, the conversation will be about borscht. Although I said that this is a frequent dish that we cook, but perhaps not all of you know how and when it appeared and why it has such a name, and what varieties of borscht there are.
If you look in the etymological dictionary, you will find out that the word "borscht" comes from the name of the plant, the leaves of which were used as food. Therefore, at first this dish was called "borschevik". It is not known exactly where borscht appeared, but it is assumed that on the territory Kievan Rus. Although borscht is considered traditional dish Eastern Slavs and the main first course in Ukrainian cuisine, it has now become widespread in other national cuisines, it is prepared in Poland, and in Romania and in other countries. What is characteristic of this dish? This is the presence of beets, as well as other vegetables - carrots, potatoes, onions and parsley and dill. Each region has its own varieties, maybe you cook a little differently from traditional recipe this dish. And yet borscht is divided into two types or varieties. It is hot or red and cold borscht.
Hot (red) borscht, it is boiled in meat broth and potatoes, cabbage, carrots, parsley and dill, and, of course, beets are added. And they cook it at any time of the year.
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