As a separate dish, borscht appeared among Slavic peoples a long time ago. The exact time of creation of borscht is unknown. Probably, this soup was cooked by Slavic tribes before the creation of statehood. The
word borscht came from the word buryak, which means shields. As a rule, shchi is a cabbage simple soup. Borsch is a cabbage soup with the addition of beets. Therefore, borscht from antiquity had a big difference from ordinary shchi.
Now borscht is prepared everywhere. This dish has become a national and recognizable for many peoples. It is worth telling how to prepare a delicious borscht dressing.
Ingredients for borscht dressing:
- Beets – 5 kg;
- Tomatoes – 2 kg;
- Salt – 2 tbsp.
Preparation of borscht dressing:
Peel beets from the peel and cut into large pieces. Chop beets in a blender or on large grater cutters.
Place tomatoes in the blender bowl, grind to a puree. Also tomatoes can be crushed in a meat grinder – depends on how convenient it is to grind tomatoes.
In a saucepan put the chopped beets and tomato paste, sprinkle with salt. On medium heat for 15 minutes cook the beet mixture.
Then transfer the beet mixture into sterilized jars, cover with lids.
Put the jars in a saucepan and pour water over the shoulders. Bring the water to a boil over medium heat, and then cook the jars for 10-15 minutes.
After that, take the jars out of the water and screw tightly with lids.
Cover the jars with a towel and let cool down well. It is desirable to store the preparations in places with reduced temperature.
