And to this day there are disputes about whose meritconsider the invention of this tasty, satisfying dish, which was loved by Gogol, Catherine II, and Anna Pavlovna - borscht. It is believed that for the first time borsch was cooked by Ukrainian Cossacks during the capture of the fortress on the Sea of Azov. Ukrainians recognize it as their national dish, as well as Poles, Romanians and Lithuanians. Each culture brought its own peculiarities to this dish, but one thing remained unchanged: borscht - one of the most favorite dishes among gourmets.
There is nothing better than a hot aromatic borsch withgreens, pampushkas or sour cream. However, even in the hot noon, there is nothing better than borscht, cold borsch. Borsch cold recipe is different for Ukrainians, Lithuanians and Poles, each of the cultures introduced its original notes into this dish.
Borscht cold recipe in Lithuanian is simple,for its preparation you will need a liter of kefir, as much water, two medium beets, six large radishes, a large cucumber, three boiled eggs, greens, salt to taste. Prepared peeled beets put in a pan and cook until ready. Then boiled beets are rubbed on a grater or cut with a neat straw. In the same way boil and cut eggs. Cucumbers and radishes are cut into quarters. All ingredients are placed in a pan, add chopped greens, onions, salt. The resulting mixture is poured with kefir and water, thoroughly mixed. To the table the dish is served chilled.
Borscht cold recipe in Polish as well asLithuanian borsch uses beets as a basis, however Poles add vegetable broth to their cold borsch. To prepare borscht in Polish, you need to take a kilogram of beets, two medium bulbs, about a hundred grams of cabbage, eight hundred grams of vegetable broth, two hundred milliliters of sour cream, one tablespoon of butter and wine vinegar, 3 boiled eggs, salt and pepper to taste. Peeled beets are rubbed on a grater, cut cabbage, onions and greens. Then they are fried in butter on a heated frying pan. After they are half cooked, they pour in the vegetable broth. The mixture is ground with a blender, add sour cream, wine vinegar, salt and pepper. To the table the dish is served chilled.
Borsch cold recipe in Ukrainian usesfour boiled potatoes, two medium beets, as many cucumbers, a teaspoon of sugar, horseradish, mustard, sour cream, greens, salt to taste. Cleaned chopped beets put on fire and cook until ready. The resulting beet broth is filtered and cooled. Boiled potatoes and cucumbers cut into strips, mixed with beet. The resulting mixture is poured with chilled beet broth, mustard, horseradish, sugar, sour cream and salt are added. The table is served chilled.
Borsch cold recipe can use otheringredients - it all depends on the imagination of the hostess. It should be noted that in the cooked books or the Internet, a huge number of recipes are offered, which can be safely taken into service.
No less tasty cold first course isgreen borsch. This borsch with exquisite delicate taste will be the decoration of the summer table. Borscht green recipe includes the following ingredients: meat broth, three medium boiled potatoes, an onion, carrot, tomato paste or two tomatoes, a bunch of sorrel, greens, salt to taste. Carrots and onions are fried, adding to them tomato paste or finely chopped tomatoes. In the meat broth add chopped boiled potatoes, fried onions and carrots. Then add all the greens, salt to taste, bring to readiness. The dish is served cold with sour cream.
Any hostess should certainly find for himself a delicious borsch recipe, with which you can create a unique and satisfying dish with an exquisite taste, pleasing your family.
