Authentic Ukrainian Borscht Recipe борщ
In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
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Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.
Its popularity has spread throughout Eastern Europe and – by way of migration away from Russian Empire – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.
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Ukrainian Green Borscht with Sorrel. Borscht. Ukrainian food.
Ukrainian Green Borscht with Sorrel. Borscht. Ukrainian food.
Ingredients:
Broth or water - 3 liters,
potatoes - 600g,
onion - 150g,
carrots - 150g,
beets - 150g,
garlic - 20g,
sorrel - 300g,
sugar salt to taste,
tomato paste - 50g,
eggs - 1 raw, 2 boiled.
Greens (dill, parsley, green onion) - 60g,
Spices to taste (ground black pepper, coriander, spices for meat).
Peel vegetables (potatoes, beets, carrots, onions).
Cut the potatoes into cubes and send to the hot broth.
Grate the beets on a coarse grater.
Grate carrots on a coarse grater.
Onion cut into cubes.
Send potatoes to hot broth. After boiling, remove the foam.
Next, add the beets. Cook until transparent.
Fry onions and carrots.
When the vegetables are browned, add the tomato paste and fry a little.
Add some water so it doesn't burn.
Next, cut the sorrel.
Add the sorrel to the pot and stir.
Then add the fried onions and carrots with tomato paste.
Add spices.
Next, cut the boiled eggs into cubes.
Pour in the egg.
Cut greens (dill, parsley, green onion).
Beat the raw egg and at the end of cooking, while stirring, pour in a thin stream.
Add greens (dill, parsley, green onion).
Enjoy your meal.
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Cold sorrel soup. This is a simple recipe
In the hot summer, you no longer want hot, rich soups and borscht. It's time for light vegetable first courses, and most importantly — cold. Today we have this sorrel soup with cucumbers, green onions and eggs.
Ingredients:
Potatoes - 2-3 Pieces,
Onion - 1 Piece,
Chicken Egg - 3-4 Pieces,
Green onion - 1 Beam,
Fresh cucumber - 3-4 Pieces,
Parsley — 1 Beam,
Sorrel - 1 Beam,
Sour cream - 150 Gram,
Salt — 1 tablespoon,
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Soviet Cooking American Way. Delicious Sorrel Borscht - Щавлевый Борщ #cooking
How to make sorrel borsch? Soviet cooking recipes. Making Sorell Borscht. Delicious Soviet-era meals. Favorite Soviet dishes
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How To make Sorrel Soup
Sorrel is a perennial plant that grows easily in a kitchen garden and has many applications. It can be used as a herb, a leafy green to spice up a salad, or the main focus of a tasty cold soup, just perfect for a hot, summer day.
Former chef, culinary educator, and food activist, Michele Knaus, demonstrates how to make a homemade Sorrel Soup from sorrel gathered from her own backyard garden.
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