Do not go too far!
Cookery as any art, seek to be international. Here and the Russian borsch got into world culinary fund. Though it is difficult to approve something here. As seven cities fight for honor to be called Homer`s homeland, and from - for opportunities to consider borsch as a national dish the whole people argue.
it is Most of all right on a borshchovy primogeniture, in their own opinion, Ukrainians have - and they really skillfully cook beet borsch with potatoes, cabbage, tomatoes and hot garlick pampushkas. Lithuanians also consider barsciai national food. Their cold borsch from kefir with salt, fresh cucumbers, beet, green onions and fennel (and it is frequent also with hard-boiled egg) is indeed extraordinary good in hot summer day. However, his Lithuanians not absolutely as in summer - by all means with a hot boiled kartoshechka, and in some decent houses - and with the juicy cutlets radiating with heat give. And Belarusians claim that their borsch the most ancient, without paying attention to similar statements of Poles, Romanians and even Bulgarians.
the Couple of fine and quite original recipes is and at Jews who not only adopted this dish at neighbors - Ukrainians, but also managed to do much good borsch for the new homeland - the USA. Naturally, even does not smell of pork in their borsch and if it is cooked on meat, then and in it it is senseless to look for sour cream. Devout Jews often cook borsch only on chicken broth, give it frankly sweet note and usually use in it boiled beet, but not stewed with a tomato and vinegar.
At last, we will not forget also that in Russia the word “borsch“ appeared long before this popular dish. According to Fasmer`s dictionary, its initial value - a cow-parsnip, and today`s “red beet soup“ began to be called so because before it cooked from a cow-parsnip. Therefore the combination of the words “Moscow“ and “borsch“ of nobody, except tourists from Ukraine, surprises. This capital work differs from usual borsch in the fact that he is trained on beef broth and “svinokopchenost“. Before giving in the Moscow borsch put the beef pieces, ham cut by circles of sausage and greens. Separately serve sour cream and for some reason a cheese cake with cottage cheese.
In itself there is a borsch naval, and on the Black Sea fleet to whoever it as a result belonged, problems what borsch to cook - Ukrainian or Moscow, - no. For the favourite dish sailors and boatswains do beef broth with addition of pork bacon (once used only corned beef which was taken with themselves in distant swimming). The cabbage is cut checkers (not sabers, but squares), and potatoes - cubes. Give to time of strong rolling - with boiled brisket, sour cream and greens. Prepared on the land, without sea bravery and diligence, it bears in itself(himself) an obvious echo of the quote from “A gold calf“:“ In this naval borsch ship-wreck fragments float …“ we Will note
that actually beet borsch which classical recipe includes potatoes which appeared in all listed countries a two-three of centuries back cannot have too ancient history... And still we quite fairly consider this dish as a symbol of Russian cuisine, and it it entered into world cookery. Try
- Festive borsch with meat roll (the recipe Iannica Malle, the chief - cooks of the Potel &Chabot company)
- Borsch with scallops and the shrimp sack “Surprise“ which is wrapped up in black cabbage (Alexey Markovsky`s recipe, the chief - cooks of Grilyazh restaurant)
- Borsch in a loaf of the Borodino bread (Alexander Kutepov`s recipe, sou - the chief of restaurants of Marriott Tverskaya hotel)
- Borsch with fresh vegetables on the basis of beet consomme (William Lamberti`s recipe, the chef of Galereya cafe)
Soup with open architecture
of Any absolutely classical recipe of borsch does not exist, however there are certain cunnings of its preparation. Before entering the stewed or previously boiled and shredded beet into the boiling broth, try to acidify it vinegar - color of borsch will be brighter.
Interestingly it will turn out if in 5 minutes prior to readiness of a dish to put in it several segments of the peeled apple or there is a little mustard: the consistence will become a thick, taste will get a juicy note. It is better to pour sugar to borsch not just like that, and to add it to beet before suppression: in the course of heat treatment it will absorb sugar and its taste will become more saturated. Only do not forget: though borsch is also considered multinational soup “with open architecture“, it is better not to go to far in additives.
Esthetes can tint borsch beet kvass - in already ready, but still slightly boiling dish pour in a little kvass and at once remove from a plate, having covered. Kvass prepares simply: crude beet to wash, clear, slice any, to fill in with cold water, to put to the warm place, to cover with a gauze and to forget for about six days - seven. Then to clean in the refrigerator for several days. Liquid will gain dense color and slightly viscous consistence. Kvass to filter and store in the refrigerator in densely closed ware or even to freeze in small plastic portion containers and to use as required.
They say that in old times in cheap taverns careless scullions when cooking borsch put copper five-copeck coins in a copper... For certain the muck turned out, but color was - is more red there is no place!