The history of borscht dates back several centuries. It is believed that its prototype was an ancient dish – beet chowder, references to which are found in monuments of the XVI-XVII centuries.
In the CIS countries borscht is known from the XVI-XVII centuries, although the first mentions are found in Novgorod yamshchitsky books of the XIII century. In Domostroy, an authoritative monument of literature of the XVI century, there is a recipe for “borscht shti”. Initially, borscht was called a chowder made of borschovik.
Later, beets displaced this ingredient and became an obligatory component of the dish.
Nowadays, it is difficult to imagine a dinner without a delicious rich borscht
.
Ingredients:
- Water – 3 liters;
- Bones – 1 kg;
- Onion – 2 pcs;
- Beets – 400 g;
- Vinegar – 30 g;
- Cabbage – 400 g;
- Carrots – 2 pcs;
- Potatoes – 300 g;
- Salt – 20 g;
- Sugar – 60 g;
- Tomato paste – 70 g.
Preparation of borscht:
Send the bones to a pot of water, put one onion and carrots in the same place. Cook the bones for an hour, while removing the foam from the surface of the broth.
Clean beets, put the skin in a saucepan with water. Pour vinegar to the skin, pour salt and cook for 20 minutes.
Shinkuem thin straw cabbage, chop finely onions and carrots, peeled potatoes chopped into cubes
.
Cut beets into thin slices, fry in a frying pan in vegetable oil for 15 minutes.
Do not forget to salt the beets and add sugar. After the given time put onions and carrots to beets, mix and fry for 10 minutes.
Add tomato paste to the roast, mix.
Remove bones and onions and carrots from the broth
.
Put cabbage and potatoes in the broth, cook for 15 minutes. Then put in the soup roast of beets, carrots and onions.
Pour the soup with beet broth from the saucepan.
As a result, we get a burgundy borscht with a rich beet flavor. This is a good option for borscht if there is no meat at home, but there are bones.
