2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Borsch is another name for vegetable soup, prepared with specific products, giving it the characteristic red color. Borsch is eaten mostly in Russia, Ukraine and some countries in Central (Poland) and Eastern Europe (Romania).
Beets are included in most of the recipes of the European dish. Thanks to it, the vegetable soup has a red color. There are vegetarian and meat borscht. In Russia, for example, borscht is made with beets, cabbage, potatoes, cream and meat.
In Romania, borsch is the name given to all sour soups used for fermented wheat bran. In some Western European countries, borscht is also prepared. There, however, the beets are replaced by tomatoes, preserving the red color of the soup.
We offer you a traditional recipe for cooking Borsch in Rural.
Products for 4 servings: ¼ small fresh cabbage, 4 tomatoes, 4 potatoes, 1 carrot, 1 parsnip root, 1 parsley root, 1 slice of chervil, 1 onion, 4 tablespoons vegetable oil, ½ a cup of cream, black pepper, parsley, lemon juice or vinegar, salt.
Peeled and chopped vegetables (excluding cabbage, potatoes and tomatoes) are stewed with two tablespoons of vegetable oil and salt. Fresh cabbage is cut into large pieces and pour 1 teaspoon of salted water.
Boil until soft. Add the stewed vegetables, diced potatoes and, after ten minutes, the finely chopped tomatoes.
Season the borsch with salt and acid to taste, add about 4 cups of hot water and boil until the potatoes are soft. The remaining fat is added.
When serving, put a tablespoon of cream in the middle of each plate. Sprinkle black pepper and parsley on top.
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