most famous and popular dishes of Ukrainian national cuisine for the past several centuries, is the soup.The first mention of him historians find in the written monuments of Kievan Rus.His name shall soup is likely edible grass called cow parsnip.For Ukrainians, it is not just a kind of food, it's a traditional ritual dish.
Since the dish is popular throughout Ukraine, Russia, Belarus and the Baltic States, the recommendations of how to cook soup, you can find countless, in each area it is commonly prepared according to original recipes.Strict canons of preparation of this technologically sophisticated cuisine does not exist, but according to different recipes in soup invested roughly the same products.
How to cook soup with beet
main ingredient of any recipe - a beet, her presence gives specific taste, aroma and color.In addition, put soup beans, potatoes, carrots, cabbage, greens, onions, tomatoes or tomato juice (paste), spices.Depending on the season of preparation, in the product can be introduced green peas, green beans, zucchini, and even apples.
Before you cook soup, the broth is cooked.It can be made from pork bones and meat, chicken, made during Lent to prepare mushroom soup in the broth.In Western Ukraine in the process of cooking, add to the soup sliced homemade sausages.In the finished soup add beet kvass or beet leaven, but this is an amateur.Current recommendations how to cook soup, do not emphasize this point as mandatory.It should be noted that its unusual taste the dish is obliged almost two dozen products that are part of it.
Before cooking borsch Ukrainian traditional recipe should prepare 1 liter of broth:
- 150-170 gr.beets;
- 100g.cabbage;
- 200-210 gr.potatoes;
- 20 gr.beans;
- 50g.parsley root and carrots;
- 40 gr.onions;
- 35 gr.tomato puree;
- 25 grams.melted lard;
- 10 gr.sugar;
- 10 gr.vinegar;
- 5 c.wheat flour;
- 30 oz.pepper salad;
- 1 clove of garlic;
- 10-15 c.fat.
beans should be pre-washed and pour boiling water, it will accelerate the process of its preparation.It is normally boiled together with meat during cooking broth.Beets should be carefully cut into strips and boil for some time in a pan with the fat, vinegar, sugar and tomato puree.Finely chopped carrots, too, poured into a heated frying pan with a little oil, add the diced onion and chopped parsley and fry until soft.
Peeled potatoes cut into small cubes, put in boiling broth.After 15 minutes of boiling, add field braised beets, browned vegetables.After another 5 minutes, add the flour lightly fried (pre-spreading it with hot broth), sliced julienne peppers and cabbage.Dish salt and pepper, add the bay leaves and the crushed leaves of fresh dill and parsley.
story about how to cook soup, would not be complete without a description of what is in the final stage of cooking the dish should fill mashed in a mortar fresh lard with garlic.Salo milled until smooth and add to the pan for a few minutes before you remove it from the heat.
learning how to cook soup, should still be aware of what they eat Ukrainian borscht with sour cream and donuts - freshly baked savory biscuits, flavored with garlic.
