Borscht

Borscht (from Ukr and Rus борщ listen / i, Boršč; ? Poln barszcz; German outdated beds Bartsch ) is a soup that is traditionally made ​​with beetroot and is very common in Eastern and Central Europe. The origin of the word " borscht " and " barszcz " is most likely from the Slavic name for the herb acanthus. From this, the non-toxic shoots and young leaves were an integral part of the soup in the Middle Ages.

Description

The so-called Borscht Belt stretches from Poland to Galicia, Ukraine, Belarus to the Volga and the Don. In Russia and Ukraine borsch is served but not necessarily as a separate meal, but often as a soup or entrée for lunch or dinner. In Upstate New York existed analogous to the established by Russian emigrants Borscht Belt.

A characteristic feature of the formulation is (as in many Eastern European soup dishes ) the long cooking at low heat. Before serving borscht with sour cream (or sour cream ) and fresh culinary herbs (usually dill, garlic and leaves or parsley) should be refined. For Ukrainian borsch also a (salted ) garlic oil dip and is often served fresh bread in every case. The East Prussian Version beds Bartsch is served with sour cream and beef.

Regional variations

The composition varies regionally, but almost always meat ( unfermented or fermented ) include beetroot and white cabbage.

Ukrainian or Russian borscht consists of fermented beetroot, onions, cabbage, carrots, potatoes, tomatoes and beef. Optionally, it can also get peppers and beans. Borscht should contain as many vegetables that a wooden spoon remains in the soup pot.

Polish barszcz other hand, is recognized at nature except fermented beetroot (or beetroot juice ), onions and maybe carrots. The soup is usually clear, served mashed rare. As a deposit often added Uszka (dumplings with mushroom herb or meat filling); as a side dish often serve Krokiet (a type of croquette ) or Kołaczyk (filled yeast rolls ).

There are also many other special recipes, such as fish borsch or Sorrel Borsch ( green borscht ).

Cold borscht

Cold borscht - Russian свекольник ( the generic term for cold soups or stews used to russ холодник, holodnik; poln Chłodnik; lit šaltibarščiai; lett aukstā zupa. ) Is also a beetroot soup, but is completely different prepared and mainly eaten in summer. It contains neither meat nor cabbage; It is based kefir or sour cream. The soup is not cooked, but cooked cold - the beetroot cooked separately. Again, there are regional variations.

Trivia

Borscht is the word with the most consonants in a row in German, which is not composed or derived.