Cooking technology and list of ingredients
The main problem of cooking borscht is obtaining its bright red color. It is not so easy, as you maybe think. Beetroot juice rich red color can easily disappear. It keeps only in a low temperature and acidic environment. Otherwise, the color became poor.
The cooking technology simple. Borscht is based on beef or pork bouillon. You should prepare bullion first and then add vegetables. The only necessary ingredient is a beetroot. Other components are optional – onion, carrot, fresh or sour cabbage, potato and tomato.
If you boil this mix, you will not receive the rich color. That is why a beetroot should be stewed separately and added only in the end of the cooking process. Also, you should not let borscht boil strongly, because you have a risk to lose its bright color.
The preparation of beetroot, proper for genuine borscht, is the special process with a strict technology. A beetroot should be stewed in sunflower oil. Some cooks prefer to add vinegar or lemon acid. Otherwise the juice can lose its bright color.
There is another way to keep color; this method is popular in Belarus. Need to boil a whole beetroot for 20 minutes, and only after chopping and add it to the soup.
Borscht is served up with mayonnaise or sour cream. If you read other pages of our website, you will find we Russians eat a lot of dishes with sour cream – bliny, golybtsy, pelmeni, vareniki, syrniki and many others.
As many vegetable Russian soups, borscht “accumulates its taste” for 24 hours. We believe just cooked borscht is not most delicious. To make the soup better, you should wait for one day and then eat it. In Russia some housewives cook it at evening to offer to their family at lunch of next day.
How and where to taste borscht in Moscow
This dish is very popular. You can taste it in almost every restaurant. All national fast-foods have borscht in the menu – “Teremok”, “Mu-mu”, “Kroshka-Kartoshka” or “Melenka”. We do not recommend to degustate this soup in fast-foods. If you want to receive only a good experience in Russia, then it will better to visit a restaurant.
You can buy borscht in every supermarket. The first form is a dry soup inside a small bug. Click here to see the photo. This way is bad. If you watch for the list of ingredients on the surface of the bag, then you will think it was manufactured at chemical plant instead of food plant.
The second form is better. It is frozen borscht inside a carton box. You may see it in the photo on the right. This box contains few PE bags with ingredients inside. You should open these bags, mix the components with water and heat it until boiling. Then borscht is ready for consuming.
We have already told about this type of frozen soups in details on our page about solyanka soup. This manner requires an access to a kitchen or microwave oven.
The third form can be found in Russian supermarkets rarely, but it is a best choice. You can purchase conserved canned borscht. The jar contains the ready-to-eat soup inside, but the content is not hot. If you have access to a microwave oven, then you will be able to heat it. If not to heat, then it is eatable, but not very delicious.
This canned borscht is most delicious among all these three types. The flavour is different depending on manufacturer. The brand we show you in a photo on the right is one of the best in Russia. It is easy to remember thanks to picture of chief cook (see photo
) on the top surface of its can. It is called “Master shef” translates as “Master Chief”.
How to bring borscht home from Russia
If you want to use original borscht as a delicious gift, we will advise to buy few metal cans. The storage time is about one year, and the package is safe for transporting.
Is it Russian or Ukrainian dish?
Ukrainians consider borscht originates from their country, and this soup is their main national dish. They think the same about vareniki. In fact, this soup is an essential part of Ukrainian, Russian, Belarus, Polish, Rumanian and Lithuanian cuisines.
The separation of our nations happened only in the 16th century. There are many dishes that almost the same in Russia, Ukraine and Belarus. Borscht is one in this list. Ukrainian classical borscht has one serious difference from Russian sorts. It is based on dense bullion. It is believed, if you cool genuine Ukrainian borscht to the 10 degrees or colder, then an inserted spoon should stand, not fall.
We wish you delicious borscht and read other articles at our website (see the list of links below and in the left column of this page).