What Facts Exist About Borscht, Which Many Consider To Be A Common Dish

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

7 facts about borscht, which many people in vain consider a common dish

It would seem, what could be unusual about borscht. But even about this first course familiar to everyone, you can learn a few interesting facts that will surprise many.

Lots of recipes

The recipe for this soup depends not only on the country, but also on the region in which it is prepared.

One of the most difficult to prepare, but at the same time the most delicious is Kiev borscht. To prepare it, you will need pork, lamb, beef and natural bread kvass.

How did the word "overdo it"

Due to its nutritional value and calorie content, borscht was the main food for the peasants, and sometimes it was eaten 3 times a day.

Even for the countryside it was too much, and over time, the well-known expression "overdo it" appeared.

What does the hogweed have to do with it

For the first time, a soup resembling borscht began to be prepared back in Ancient Russia, adding hogweed leaves to it.

True, they used not a poisonous hogweed for this, causing burns, but another, not dangerous.

A dish for the poor and the rich

Despite the seeming simplicity of the ingredients, this first course was not disdained by the rich and nobility.

There is historical evidence that Alexander II and Catherine the Great loved to taste borscht.

Potatoes were not included in the recipe for a long time

Each housewife has her own recipe for this soup, but potatoes always remain the same ingredient.

Tomato dressing began to be used only in the 18th century, after tomatoes came to Eastern Europe, and before that, berries, sauerkraut or whey were used to add a sour taste.

Prepared with fish and mushrooms

When cooking, it is not necessary to use rich meat broth.

You can also boil mushroom broth or simply add mushrooms to add a savory flavor to the dish.

Other types of borscht

Borscht is loved not only in Ukraine and Russia, but also in other countries: Poland, Lithuania, Romania. Only each country has its own recipe.

For example, in Lithuania cold kefir borsch is prepared with the addition of cucumber and grated beets. And in Poland they like the so-called white borscht. Finely chopped eggs and sausage are added to it, and outwardly it looks more like a pickle.