Borscht appeared in the cooking of the Eastern Slavs quite a long time ago. The formation of the dish was influenced by neighboring peoples. However, the soup has remained almost unchanged since antiquity.
Now borscht is included in the List of Masterpieces of the Oral and Intangible Cultural Heritage of Humanity. With this action the UN confirmed the importance of this dish in the culture of both the country and the world.
Borscht is different, as each nation prepares it according to its own traditions and customs.
Beets in borscht play a big role
.
The more mature the beets are, the redder and richer the borscht will be. But, in addition to this, there are other secrets of cooking a delicious soup.
Ingredients for borscht:
- Chicken ham – 2 pcs;
- Water – 1.5 liters;
- Cabbage – 300 g;
- Potatoes – 2 pcs;
- Onion – 1 pc;
- Carrots – 1 pc;
- Boiled beets – 1 pc;
- Sauerkraut – 150 g;
- Tomato paste – 2 tablespoons;
- Hmeli-suneli – ½ tsp;
- Paprika – 1 tsp;
- Dried garlic – 1 tsp;
- Laurel leaf – 1 tsp;
- Green onions – bundle;
- Cilantro – a bundle;
- Salt – 2 tsp.
Preparation of borscht:
Pour salt into the water and heat in a saucepan, lay out the hams. You can also add the soup set to the water. Do not forget to put in the water to the meat half of the
onion
.
Chop finely the onion, rub carrots on a coarse grater. In a frying pan with vegetable oil fry onions and carrots, slightly salted.
Shinkuem finely cabbage, salt and leave for 5-7 minutes. Put tomato paste to the onions, pour in 30 ml of water. Pour to the onions and carrots hopeli-suneli, paprika and dry garlic, stir.
Cover the roast with a lid and stew for 2 minutes. Cook the chicken until cooked, and then put it in a separate bowl with the onion.
Peel the potatoes and cut into small cubes, put them in the broth
.
Put cabbage in the roast and stir, stew under the lid for 8-10 minutes, stirring constantly.
Remove the bones from the meat, cut into small pieces
.
Put the roast after 10 minutes in the broth.
Grate the peeled beet on a coarse grater, add to the soup along with sauerkraut. Then put chicken meat in the borscht, cook under a lid on low heat for 10 minutes.
Shinkle green onions and cilantro into the soup, pour into the pot.
Let the soup stand for 5 minutes under a lid. You get a flavorful and hearty borscht with meat.
