Today we tell you about the Borsh soup that has been very popular in Russia for centuries. This Russian soup is very famous among tourists. We also leave you the recipe of Borsh.
The Borsh dish has Ukrainian roots but it became familiar in Russian cuisine centuries ago and received its own peculiarities. Debates about the origin of this soup continue to this day. In one version the soup was known since the 16th century in Kiev’s Russia. The name of the soup has roots in two words – “bor” (бор) and “sh” (щ), the first meaning “red” and the second – “cabbage”. Soup was enjoyed not only by commoners but also by nobles.
For example Empress Catherine II named it as her favorite dish and had a special cook who cooked Borsh.
Other Slavic countries also have a dish called Borsh with their own recipe for example Poland, Lithuania, Romania and Moldova. It is said that originally Borsh was made with beet kvas but now this tradition is only in the Polish recipe.
There are many versions of borsh. In different recipes there are different ingredients and they can be served hot and cold. The cold recipe is popular in summer. In this variant of Russian soup they add sour cream, herbs, boiled eggs and serve it when it’s hot in summer.
Borsh is a long cooking dish. The classic Russian soup recipe is cooked in some stages for 3-5 hours. To prepare it it is necessary to prepare vegetables in a special way.
Many Russian writers mention this soup in their literary works. Tolstoy, Gogol, Dostoevsky, Pushkin and others fed their characters with it.
Besides, many ancient beliefs are attached to this dish. In Ukrainian Borsh it is used as funeral food, it is said that with steam the soul of the deceased leaves. They also hold borsh parties and festivals there.
Ingredients for 4 people:
– Peeled beet 300 gr
– Onion 100 gr
– Peeled carrot 100 gr
– Tomato paste 70 gr
– Peeled potato 100 gr
– Cabbage 100 gr
– Sugar 10 gr
– Salt 10 gr
– Garlic 10 gr
– Paprika 2 gr
– Beef broth 700 gr
– Cooked beef 400 gr
– Milk sour cream 120 gr
– Bay leaf 1 piece
– Juice of half a lemon
Cut the beetroot into fine pieces, add tomato paste, salt, sugar and a little broth and simmer until ready.
Cut the onion and carrot into fine pieces and fry them in olive oil until they are ready.
Cut potatoes and cabbage into long thin pieces. First put the cabbage in the broth and boil it for 5 minutes, then add the potato.
5 minutes before the potato is boiled, add the fried vegetables to the stock. When it starts boiling add beet and lemon juice. When it starts boiling again, remove the soup from the heat. Add garlic, pepper, herbs and leave for 15-20 min.
When the soup is served, put the beef and sour cream on the plate. This is the traditional Borsh recipe.
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