Russian borscht

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Russian borscht - detailed recipe.

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Let's imagine we want to talk about Russian dishes. What's the first thing that comes to mind? Of course, Russian borscht. This traditional Russian dish is known throughout the world. It's made from beets and other vegetables and is served in homes and restaurants not only in Russia but also in many Eastern and Central European countries. However, Ukrainians have always claimed credit for borscht's origins.

Beets are the main ingredient in this dish. They contain many nutrients, such as iron, manganese, and other trace elements, as well as a large number of vitamins, the most important of which are folate and vitamin B.

Although borscht contains beets and is seemingly always prepared according to the same recipe, it always turns out differently. This is because there are a great many recipes for it. Well, at least 12. One version of borscht is described by the great classic writer Chekhov in his story "The Siren," where the secretary of a company of hungry judges sits and talks about various delicious dishes, including borscht.

There are two ways to prepare borscht: hot and cold. The hot version usually contains meat—beef or pork. Hot borscht is served with sour cream. Cold borscht is a completely vegetarian version. Instead of meat broth, it contains only water. This version is also served with sour cream.

Borscht is made with the following vegetables: onions, carrots, celery, garlic, potatoes, cabbage, and, of course, beets. All of this is simmered over low heat until the meat is cooked through. Some grate the raw beets. Others chop them in a food processor. The latter method won't make your hands as dirty as the former.

In addition to beets, vinegar is sometimes added. It's thanks to vinegar that borscht gets its burgundy color, which doesn't fade after cooking. Some recipes call for vinegar to be added immediately after the beets, while others suggest adding it much later.

After all the vegetables have been added to the borscht, it only needs to simmer for 20-25 minutes. At the end of the cooking time, like all soups, borscht needs to be salted. Its quick preparation allows it to be made even every day. When serving, don't forget to add a spoonful of sour cream and a sprig of dill. In Russia, borscht is usually eaten with rye bread.

Recipe Red beef borscht
Russian borscht