History of borsch. Variants of preparation. Borsch Ukrainian with pampushkas: history of origin

If the hostess in the kitchen skillfully bakes pies, cooks aromatic borscht and prepares the rest of the goodies, then you can be sure that the woman has a black belt for cooking. I would like to pay special attention to borsch. How did it all start? Who invented borsch? This will be discussed in this article.

History of the origin of borsch

Nobody will ever name the exact date and name of the one who cooked borsch for the first time. Moreover, it is also impossible to say to which national cuisine this dish belongs. Poles are credited with the merit of preparing borscht for themselves. Hot Lithuanian guys claim that it was their forefathers who tried. But throughout the world they say that this soup is a Ukrainian national dish. You can come to the conclusion that the history of borscht goes to such distant ages that it is almost impossible to look at it. But still something has come to this day.

Linguists report that "boron" and "shch" at one point were formed into a single word "borsch". Many believe that the history of borsch begins here. Part of the "boron" came from the word of the brown color. On the site with pine trees, which have a red bark, they said "pine forest". Red was formerly called brown. The beets are also red, so they began to call it a "Buryak". Hence the first part of the word.

Many centuries ago, in the villages, a soup was served at the table with a meat broth with cabbage, it was called "shti". Time later, the "shti" turned into "shchi". The dish is like borsch, only without beets. Now we connect the "bur" and "soup" - comes out "borsch". That is, soup with beets.

In contrast to cabbage, Buryak called frost-resistant will not work. The beet grows in the southern regions, so the borscht has spread here, in which the Buryak and cabbage are swimming. North of the cabbage grows more, in these regions on the table are served soup.

The history of borsch grows with different legends. One of the most popular says that the food was invented by the Zaporozhye Cossacks. During the capture of the Azov fortress, provisions were scarce. Cossacks ate by finding an edible, and cooking their own food. Once the result of cooking from what was at hand, everyone liked. Brave guys moved letters from the name of the soup "shred", turned out borsch. Time passed a lot, but the Cossacks to this day believe that the soup with beetrock by its occurrence is indebted to them.

Whatever it was, this dish was loved by many people on the planet. But borsch has the biggest distribution in Ukraine. Prepare it in different ways. There were three main options for cooking.

1. Red.

2. Green.

3. Cold.

On each one should stop and find out what this masterpiece is made of.

Red borsch

On holidays and weekdays the soup was prepared in different ways. A festive borsch was cooked on meat broth. The rest of the days they made roasted garlic, onions and bacon. The dish could not do without a lot of beets. Serum was added to the acid. The history of borscht says that potatoes in Ukrainian cuisine appeared only in the 19th century, before that time roasted flour, beans, porridges were added to the borsch. In special cases, when served on the table, they filled it with sour cream.

Green borsch

It is brewed mainly from sorrel. This borsch is called spring. At this time of the year, I already want vitamins and something like that. Harvest for borscht in those days was very different from modern. The hostess ripped off the young nettles, the swan, and still a few small beets. All this was cut and threw into the broth. Added boiled and crushed eggs, whey to taste, sour cream. The soup was cooked without meat, but it was supplemented with mushrooms or fish.

Cold borsch

From the name itself it follows that this borsch was eaten cold. The welded young beet was cut with straw. Refueling for this dish was different, such as kvass or whey. Boiled eggs, parsnips, onions, dill, garlic were crushed and rushed to the dressing, and for the satiety, a little sour cream was added. In hot days, when there is no time to cook, and the battle for harvest is going on, the cold borsch was a salvation. They used this dish with bread.

Borshch was approved and found an excellent distribution in almost all cuisines of different nationalities. He is loved to cook in Russia, Belarus, Moldova. And yet Ukrainian is the most famous borsch.

Ukrainian borsch

Previously, the procurement for borsch consisted of products that are stored for a long time. For example, sour cabbage, old fat, brisket, beetroot. The dish turned out to be full and fragrant.

Recipes borsch Ukrainian is very much. Each region has made something of its own. On the broth of beef and mutton boiled Kiev borscht, still there add beans. Chernihivsky differs in that it adds sour apples. Poltava is brewed on broth from a bird, basically it is a duck or goose. Lvivskiy is cooked with delicious sausages. Each mistress decides how to cook Ukrainian borscht. You can use the recipe below.

The recipe of Ukrainian borsch

In a pan put about 500 grams of pork, pour water, bring to a boil, remove the foam and cook until ready. While the meat is boiled, in a separate bowl the beets cut into strips are fried in fat with three tablespoons of tomato puree. Beets take to taste - the more, the sweeter the borsch. Then add a small amount of broth, a couple of spoons of sugar, and continue to stew until the beets are ready. In a saucepan with cooked meat, add freshly chopped fresh cabbage, about half the head, depending on the size, as well as pepper in the amount of one piece, five potatoes, carrots, grated, salt, bay leaves. The resulting mixture is brought to a boil and combined with beets. In the end add roasted flour. In the last turn, 4 garlic cloves are ground with 50 grams of bacon. All this rushes into an almost ready-made dish. Boiled - the dish is cooked! But what kind of Ukrainian borsch without pampushki?

History of borsch with pampushkas

The earliest mention of this soup was found by historians in Ancient Rome. In the process of how the Roman army conquered the world, the dish entered Europe. Then Russia was fragmented into some foci of crops - Polotsk, Tmutarakan, Veliky Novgorod, Kiev. Here, the Ukrainian soup with pampushkas was born. The history of its occurrence is ambiguous and there are no clear roots here. Of the above areas, wheat grew only in Kiev and Tmutarakan, in others - oats and rye. In this regard, the future of Ukraine are made culinary masterpieces from white bread, among which have found a place and lush wheat pampushki with garlic. They are perfectly suited to beetroot soup. Now very few people imagine a Ukrainian borsch without pampushkas. It's not so difficult, by the way, to cook any kind of borsch with pampushkas. And for sure it will be very tasty.