A unique, mysterious dish loved by millions is known in different countries. The cooking process, ingredients, and serving have their own nuances.
Some people add smoked meats, fish, beans, and some like to season it with apple or sour cherry plum.
In Ukrainian cuisine it is preferred with lard and pampushkas, in Polish with kvass, in Lithuanian with mushrooms, and Siberians eat it with meatballs.
Love for this rich, aromatic soup has remained unchanged for hundreds of years, as it has become a symbol of the hearth, family warmth and comfort.
And although cookbooks are devoted to the variety of recipes, there are secrets and rules that will help you prepare exceptionally delicious borscht.
Bouillon
The basis of the soup is a rich broth. For a rich meaty taste of borscht, lean beef on the bone, chicken, duck are suitable. The meat is cooked for at least two hours, the foam is removed in time, and then filtered.
Roasting
The borscht is made bright, aromatic and beautiful by frying. The more vegetables, the more pleasant the consistency, the more attractive the dish.
Finely chopped onions, carrots, bell peppers, and red beets are fried in turn in heated vegetable oil. The cuttings should be equally prepared. Everything is grated or cut into strips.
Seasoned with tomato paste diluted with water to the consistency of sour cream, or diced fresh tomatoes. Ideally, it produces a sweet and sour taste, if necessary, it is adjusted with sugar and citric acid.
Cabbage
Choose a firm head of cabbage with elastic leaves, a pleasant smell, and no signs of rotting.
The amount of cabbage in the borscht depends on its ripeness.
The young one shrinks considerably when boiled, so you can put more of it. The thickness of the dish is regulated by individual preferences.
Chop finely to cook evenly and make it easy to eat.
Seasonings
Chopped fresh herbs and a clove of garlic are thrown in a minute before it is ready or added to the plate.
Borscht is served with heavy sour cream. This is a mandatory final note that will harmoniously unite the flavors of the dish into one whole. It cannot be replaced with mayonnaise.
If you let the borscht sit for at least 15 minutes, or better yet, a day, the taste will cause delight and pleasure.
Author: Valeria Kisternaya
