Is borscht a soup or not? Recipes of delicious borsch

The dish, which Ukrainians consider national,Poles and Lithuanians, who occupies one of the leading places in the rating on the frequency of cooking in families living in the territory of the CIS countries - this since childhood is familiar and many favorite borscht.

Origin of the dish

In addition to the main question: "Borscht is soup or not?", There is still debate about who invented this dish after all. Several nations are fighting for the right to be called the "ancestors" of borscht.

Unfortunately, historically confirmed,where borscht came from - no. The dish has become popular in Ukraine since the fourteenth century, and in Poland - since the eighteenth. However, then the name of the dish sounded differently: cow-bream.

From the etymological point of view, the word is divided intotwo components: "boron" and "ni". The beginning of the word means color - brown or red. The second part is the abbreviated name of the cabbage soup, which was cooked on meat broth, but without the addition of beets. So it turns out that this borsch is a red meat broth.

Borsch: is this soup or not?

Soup is the first dish, representinga decoction into which seasonings and additional ingredients have been added. Therefore, to answer the question: borsch is a soup or not, it is quite simple. It is liquid and served as a first dish. So borsch is a soup.

Beetroot is common among the Slavic countries. Its basis is spicy vegetables, among which there is also beet. When cooking, some vegetables are usually fried or stewed, and only after that all the ingredients are added to the prepared broth.

Usually borsch is served hot and refueledsour cream. For a long history, when many argued about whether borsch is soup or not, hundreds of recipes were invented: lean, on yogurt, with prunes, in a microwave oven and so on. The best recipes are presented below.

Ingredients for lean borsch with beans

From many other dishes, this is distinguished by a fairly simple preparation. Soup - borscht in our case - can be lean, but at the same time very tasty and nutritious.

Lenten soup is prepared for an hour and a half. To prepare 10 servings, you will need:

• Three hundred grams of cabbage.
• Two hundred grams of champignons.
• One hundred gram of dry beans.
• Three medium potatoes.
• Three cloves of garlic.
• Two fresh tomatoes.
• One medium bulb.
• One beet.
• Carrot.
• Bulgarian pepper.

To taste add spices, greens and bay leaf.

Preparation

A few hours before the start of cookingsoak the beans in cold water. After the water is poured, put the beans in a bowl, where borsch will be cooked. Add three liters of water and keep on fire for sixty minutes.

Cut the onions and carrots. In the heated frying pan add onion, fry for three minutes. Then add the carrots and leave the vegetables on fire for another five minutes. After the resulting mass, add to the pan to the beans.

Then cut the cut potatoes into the water and cook for ten minutes. At this time, chop the peppers and chop the cabbage. After ten minutes, add them to borsch.

Chopped beets fry in oil for about five to seven minutes, and then put everything in a saucepan. After that add spices and bay leaf.

Tomatoes must be doused with boiling water and removedpeel, then rub them into a homogeneous mass. Champignons need a short frying and only then add to the soup. Serve the dish with tomatoes and cook for ten minutes. All that remains is to add parsley and garlic, mix everything and turn off the fire.

Ready borscht should be covered with a lid and leave to infuse for fifteen minutes. That's how you can solve this problem, how to make a delicious soup - borsch, or rather, during a fast.

Ingredients for borsch with beans, cooked on beef broth

Lenten dishes, perhaps, are useful for the body. But no one will give up the delicious borscht cooked on beef broth. Many housewives know how to cook such soup-borsch. The recipe is quite simple. The main thing is to choose good bones, on which there will be enough meat.

For cooking you will need:

• Beef meat on bone.
• Three tubers of potatoes.
• One onion.
• One carrot.
• A can of beans.
• One beet.
• One to two tablespoons of tomato paste.
• Cabbage to taste.
• Two bay leaves.
• Two cloves of garlic.
• Spices to taste.
• Greenery.

Preparation

There is something that unites almost all borsch, soups. Broths. Their preparation should not occur in vanity. If borsch is prepared in broth on bones, then it must be cooked in advance.

Purchased bones need to be cleaned well, andthen put into a saucepan and add water. Brewed broth for two hours on a slow fire. At this time, it is necessary to constantly remove the formed foam. After boiling the broth, you need to add a bay leaf, an onion and greens. Cook everything until the meat falls behind the bones. After that, pull out the bulb and the bay leaf.

Then it is necessary to cut carrots and onions, to extinguish them for five minutes. To the total mass add the beets - fry for five minutes, then add a little broth and leave to stew.

While vegetables are stewed, cabbage can be finely chopped. After add it to the vegetables and simmer until it becomes soft. If the vegetables become too dry, you can add a little broth to the frying pan. Then add the beans and tomato paste. All the ingredients stew for another five to seven minutes.

Slice the potatoes into broth. All the vegetables and beans from the frying pan to the pan, add the garlic, salt and sugar to taste. Leave the borscht boiled for another five to ten minutes. Sprinkle with greens before serving.

Ingredients for borsch in multivarct

Mistresses who have acquired such usefuldevice, like a multivar, do not tire of praising their "assistant". According to them, in them both dishes are tastier, and cooking is easier. But is it possible to cook first courses in a multivariate? Borscht, soups are usually associated with a long standing near the stove. But, as it turned out, even a favorite borsch can be prepared in a multivariate.

For cooking you will need:

• The meat on the bone is three hundred grams.
• Cabbage is two hundred grams.
• Potatoes - four pieces.
• Two fresh tomatoes.
• Two cloves of garlic.
• One beet.
• One onion.
• One carrot.
• One Bulgarian pepper.
• Lemon juice.
• Oregano.
• Basil.
• Tomato paste - three tablespoons.
• Salt pepper.

Preparation

Cut the meat into small cubes. Set the multivarker in the "Baking" mode and add a little vegetable oil to the bowl. Transfer the meat there and bake for twenty minutes.

Slice vegetables. Beets and carrots - grate, tomatoes cut into cubes. Cut the onions into small pieces. Add onions and carrots in a bowl to the meat and fry for another fifteen minutes. Slice the pepper into small cubes and add it to the meat. After ten minutes of frying, add beets to the total mass. Leave to prepare for ten minutes.

Add vegetables and meat to garlic and spices to taste. Shred cabbage and chopped potatoes add to the bowl. Recoat and mix again. Change the cooking mode to "Quenching", add water to the bowl, and leave to cook for sixty minutes.

After an hour, change the mode to "Heating" and leave for another two hours. After this, the dish can be served on the table, previously adding greens and lemon juice. You can fill the dish with sour cream.

The number of products can be changed depending on thefrom taste predilections. However, even in the multivariate you get a delicious soup - borsch. The photo of the dish cooked on the stove and in the multivark is almost the same.

Ingredients for borscht on pork ribs

Prepare delicious and satisfying borscht from anymeat: beef, chicken and, of course, pork. Borsch, cooked on pork, it turns out especially rich. You can use the tongue, meat on the bone, ribs and fillets. Below is a recipe for borscht on pork ribs.

For cooking you will need:

• Pork ribs - five hundred grams.
• Fresh cabbage - five hundred grams.
• Green beans are two hundred and fifty grams.
• Tomato paste - two hundred grams.
• Garlic - four cloves.
• Bulbs - three pieces.
• Carrots - two pieces.
• Beet - two pieces.
• Fresh tomatoes are two pieces.
• One small eggplant.
• Bulgarian pepper.
• Black pepper.
• Salt, sugar.

Preparation

Borsch on pork ribs is prepared quite simply. To begin with, pour the fins with four liters of cold water. Leave to boil, get rid of the formed foam. In a container with ribs add pea pepper, bay leaf and greens. Leave the broth cooked on fire for an hour and a half.

While broth is being prepared, it is possible to cut vegetables. Grind the bell peppers, potatoes, carrots and beets. Eggplant and cabbage shredded straw, and cut the tomato into small cubes. In the frying pan add a piece of vegetable oil and allow it to melt.

Put on the frying pan carrots,fry for five minutes. Then add the onion and simmer for three minutes. After that, fall asleep tomatoes and peppers. Leave to prepare for five minutes. Next - beets. Vegetables simmer for another ten minutes on a small fire. After add the tomato paste, mix thoroughly and leave on fire for another five minutes.

From the broth, pull out the ribs and remove the meat from them. They need to be divided into small pieces. In broth add the chopped cabbage and a quarter of all vegetables. Cook for five minutes. Then add the potato cubes and leave to cook again for five minutes. Add eggplant, salt and leave on fire for five minutes.

Then you need to add the remaining vegetables and beans to the broth. Pour the sliced ​​meat into the pan. Thoroughly move and cook for ten minutes. After that, try salt again.

While the soup is being cooked, it is necessary to chop the greens and crush the garlic. Remove the pan from the fire and add the greens and garlic to the dish. Let it brew fifteen to twenty minutes.

Prepare a tasty and satisfying borscht from differentproducts. It is not necessary to follow clear instructions and follow the recipe to the smallest detail. After several experiments mistresses usually add their notes: more cabbage, less onions and so on.

And it does not matter where the soup came from, is it soup or not. The important thing is that these dishes have been loved for many generations.