Cooks claim that Russian borscht is not
there is, however, like French plov or Chinese
Dranik. This is a national Ukrainian dish, but it is fast.
migrated to the Russian table. Often borsch is called soup, sometimes
all these soups do not differ. Do between them
Pampushka around the head!
Ukrainian borscht without pampushki, like an apple tree without apples.
Miniature buns have long replaced bread. Traditionally they
cooked with garlic. And it is not necessary to add it to the dough.
More often ready hot pampushkas are poured with a special mixture. BUT
You can make them from any yeast dough in milk or water.
If time is short, then it is kneaded on kefir with soda. You can even
fry small pieces of dough in a dry frying pan, and then mix with
What makes refueling:
- vegetable oil;
- dill or other greens.
It is important to water hot baking, it will reveal the aroma.
refueling. In addition, this mixture softens the crust, it turns out very
tender pampushkas that do not get stale for a long time.
Lard and garlic
Russian soup and borscht made sour cream, now instead
mayonnaise is often used. The Ukrainian dish is eaten with bacon and
garlic. Very often it is cooked with cracklings. It is fried
pieces of bacon But also used for refueling special mass.
It is added immediately to the pan or in a plate, sometimes served
separately, used as spreads.
What make an aromatic mass:
All of these ingredients are chopped and ground together, until
get a homogeneous mass. Now quick and easy to cook.
blender. Salo can be salted, smoked, boiled in
onions or just in brine. Refueling universal, it can
Serve and to other soups.
Important! If the soup is cooked for several days, then
it is better not to add garlic and bacon to the pan when boiling again
taste is getting worse. It is better to put a flavored additive directly in
Such different beets
Borscht is different from cabbage by the presence of beets, it’s not for anyone
secret. It is stewed, pickled, fried and then added to the dish.
Sometimes whole roots are cooked with meat, this way too
has the right to exist.
In contrast to the Russian borscht, in which the beets are
secondary ingredient in the Ukrainian dish of it
Buriak, just so called a vegetable, is introduced not only for color.
He gives his taste. Often it is shaded and strengthened with acid.
(vinegar, lemon juice), it also helps preserve color.
Up to 2-3 pieces can be put on a borscht saucepan of 5 liters.
beets, it all depends on its size. Ukrainian borscht with this vegetable
definitely not spoil it.
Potatoes and cabbage: yes or no
Ukrainian borscht is often cooked without
In Russia, it is an obligatory ingredient, the amount of which
sometimes exceeds the mass of all other vegetables. Not only in
In some regions of the country borsch is cooked only with sour (fermented)
cabbage, sometimes mixed two kinds of this vegetable.
As for potatoes, it is almost always in
recipes, can only differ the way bookmarks.
In Ukraine, cook a few potatoes whole, their
lay before the other ingredients.
After cooking, take out and grind, return to the pan. This
Reception allows to receive saturated and nutritious broth. None
translucent borscht, served in Russian canteens,
nutritional value with such a dish can not be compared. Often it stands
spoon, in the most direct meaning of this expression.
Broth: the basis of any borscht
This Ukrainian borsch is cooked on a rich and hard
broth. On average per liter is from 200 grams of meat. Used by
pork or bone beef. Rarely replaced by a bird. It is far
not easy for the stomach dish. Boil the meat with the addition of
carrots, onions. After cooking the broth is filtered, the meat
robbed with stones, returned to the soup.
Russian borsch is often cooked altogether on water, lean and
dietary options are very popular with the population.
Also, there are recipes with fish and chicken broth. Rarely but
also have the right to the existence of borscht with mushrooms, beans,
sprat in tomato. In the national Ukrainian cuisine they are not
How to cook soup in Ukraine
Russian soup is a simple filling soup. He is preparing by
Classical technology: broth is brewed, vegetables are thrown,
the end is entered red browning. Ukrainian national dish
has a slightly different technology.
- 500 g of beets;
- 400 grams of cabbage;
- 400 g potatoes (4 pieces);
- 2 onions;
- 2.5-3 liters of broth with meat;
- 100 grams of fresh fat;
- 50 g salted bacon;
- 1 head of garlic;
- 4 spoons of butter;
- 2 spoons of tomato paste;
- 1 Bulgarian pepper;
- 1 carrot;
- 1 tbsp. milk;
- 1 spoon of sugar;
- 10 g yeast;
- 320 g flour.
- We make rich beef broth with roots and onions,
filter, cut the meat into slices. Put the decoction on the stove, bring
before boil, throw two peeled potatoes whole. Cooking
- Остальную картошку нарезаем кусками, beforeбавляем слеbeforeм. Beetroot
cut into strips. Heat half the vegetable oil and
beforeбавляем овощ. Slightly fry, add tomato and soup ladle
from the pan. Накрываем, тушим before мягкости.
- Fresh fat cut into small cubes, fry. Cracklings
throw away. Засыпаем порезанный лук, морковку, pepper. Simply
fry vegetables, then mix with beets. Simmer together 15
- Shred cabbage, fall asleep to the potatoes. Whole root vegetables
remove from the pan, grind, return. Borsch salt.
- Даем капусте провариться before мягкости, закладываем все
browned vegetables. Cooking на маленьком огне еще 15 minutes
- Pound lard and half a head of garlic, put into the pan,
stir, return the meat and turn off the stove after boiling.
We give the soup insist. Greens, laurel to taste.
- For pampushkas in a glass of warm milk, dilute the yeast with
sugar, salt and knead the dough with flour. As soon as it is good
will rise, after about an hour and a half, roll the balls. Give them
rise on the baking sheet, bake in the oven.
- Mix half a head of garlic with two spoons of oil and so
the same amount of broth. Grind. Pour hot pampushki, cover
If the soup turned out delicious and nourishing, from the flavor
dizzy, what’s the difference, whose is it? Both in Ukraine and Russia
хозяйки умеют готовить это блюbefore так, что текут