Borsch history and recipes.

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Today in the section “History of Grass” we will learn about one of the most popular herbs in our region – borscht.

Although borscht is a Ukrainian “root”, it has long taken root in Russia and has a rich, savory flavor, and khibashcho dumplings can compete with it for top spot in national restaurants.

Superechki shodo podzhennya travy go no more than a hundred years ago.

In one version, borscht was earlier than preparations in the territory of Kievan Rus back in the 14th century.

In addition, this plant is associated with the absence of ancient beliefs and traditions.

So, for example, in Ukraine, borscht is often served at funerals, and it is believed that the soul of the deceased comes from the soup.

In the Fatherland region, holy and borscht festivals are often held.

And at the Euro 2012 football championship, which was held in Ukraine, the guests of the fan zone began this mission by specially hiring cooks.

We will tell you how to prepare borscht according to the recipe of the chef of the Chesna Kitchen restaurant, Serhiy Eroshenko.

Ingredients (for 4 servings):

Buryak purification, 300 g

Cybula ripchasta, 100 g

Peeled carrots, 100 g

Tomato paste, 70 g

Potatoes, peeled, 100 g

White cabbage, 100 g

Zukor, 10 g

Chasnik, 10 g

Black pepper, 2 g

Oliya roslinna, 50 g

Yalovichi broth, 700 ml

Yalovichina cooked, 400 g

Sour cream, 120 g

Bay leaf, 1 pc.

Black pepper (peas)

Lemon juice, 1/2 lemon

Preparation:

1. Cut the beet into strips, coat in olive oil, add tomato paste, salt and zukor, and some of the broth.

Extinguish on low heat until ready.

2. Cut the zibula and carrots into strips, brush with olive oil and beet until ready.

Cut the potatoes into cubes, shred the cabbage into strips.

⟩ 3. Place cabbage in salted broth, boil for 5 minutes.

Add potatoes and cook until done.

Well, according to the legend, borscht was found in 1641, when the three hundred thousand strong Turkish-Tatar army under the command of the proven commander Pasha Huseynov surrounded Azov from all sides.

The place was defended by about six thousand Cossacks, of which nearly six hundred were women. Among the inhabitants there appeared nearly thousands of Cossacks who were eager to set up a camp for themselves. However, after the Donets killed their otaman for the Swaville, the stench became audible to the whole army and was no longer seen. At first, the Cossacks ate cows and beef, then switched to horses, and when the animals ran out, they switched to individual dry rations, sent by their brotherly ancient American people. Once the rations ran out, the Cossacks were left with nothing else but to grub on the bottom food scattered along the demarcation lines.

Priishov zhovten.

The Cossacks displayed the obloga with honor.

On the day of the Intercession of the Most Holy Theotokos, the Turks hastily took the tax and those who escaped from them took home neither salt nor borscht bread.

Among those who, having seen the cover and seen, were our Tsikavy Cossacks. “At the gathering of our Ancient Greece, a wondrous people lingers. These ancient Ukrainians, like borscht wine, dug up the giant Ukrainian Sea and buried a mighty fleet.

With the help of this fleet, they carried all the land beyond the foothills of Hercules and conquered an entire continent called Hochlantis.

Glory to Ukraine! Glory to heroes!" . .

If you still abstract from the Ukrainian dzherela and look at the normal dzherela, you can see that the borscht is not Ukrainian, but a foreign-Slavic one. At first glance, everything is clear here: the Russians, who initially spoke the Finno-Norman dialect of the Mongol-Tatar language, apparently lost their modern language among the people from the Volga - the Volgars, who were now called Bulgarians . Well, the Russians have taken the Zagaloslavyan borscht.

Vanga’s concept was in full swing at the moment.

These careless words about those who

Let's try to get back together.

Chervony (proletarian) borscht, apparently, is prepared with beetroot, just like white (noble) borscht - on the basis of zhur without any beetroot, and then, the borscht did not derive its name from the beetroot component.

The only thing that goes well with both types of borscht is a sour taste.
The Polish word "zhur", which is a legacy of problems with diction from the old "sur", used to mean "sour" (also known as Old Saxon sūr, Old Scandal súrr and modern Dutch zuur).
For a long time there were no Poles, but there were glades, which the chronicles called Russians.
And here we come to a seditious thought: what kind of borscht did the Russians expect?

First, please continue our historical research by looking at the crotch pouches:

In order to understand what they called borscht in ancient times, we go to the period that gives the first riddles to borscht in the national writings of the peoples who claim the authorship of this famous first herb.

The axis is for example a fragment of the “Edicts on the meal of Trinity Sergius and the Tikhvin Monastery”, dated 1590 (that is, half a century before the accession to the Russian Hetmanate): “The Pre-Holy Blessing of Christ’s Resurrection: at dinner there are borscht And that rubbish service of Zolotostogo, for dinner we eat a kolach, for a quarter, and in the small world honey ". It turns out that borscht is the end of everything that comes from the data of Dahl’s dictionary. Taking into account the fact that all types of national borscht are varied. We come to an unambiguous conclusion, which is the same one of the original borscht sign.
Duma is rooted in the people, there is borscht and soup with beetroot inclusions - pomilkovo;
the name "borscht" is disputed with the Russian "fermented" and, similar to the words "kvass", "borsh" (Mold. borş) and "zhur" (Polish żur), the stem meant "sour" and was used to ferment;
The first borscht was prepared from fermented products (cabbage, hogweed, brukweed, beets, turnips, radishes), which was important in the off-season, if there were fresh vegetables;

Over the years, borscht began to be cooked from fresh vegetables (including beetroot), adding kvass (including borshch, suvorets, beetroot kvass) or sourdough (zhu, buttermilk, kefir, sour milk) for acidity. .

Thus, our investigation has led to a fruitful and joyful discovery for the great Ukrainians, which knocks out with the merciless foot of truth the outer stone from the foundations of the Ukrainian introduction of light culture, which includes lard, mountains Ilka, embroidered shirt, Taras Shevchenko, Lesya Ukrainka, Danylko both brother Klitschka.

It turned out that the world-famous borscht is not at all Ukrainian in origin.
What, however, was so well known to foreigners - they always called Russian borscht.
The Ukrainians themselves obviously understand that they call their regional variety “Ukrainian borscht”, insisting that borscht itself is not a Ukrainian wine.
Dzherela
5. “The basis of savory borscht is meat” // newspaper “Facts and Comments”, 08/19/2015.
6. “100 famous symbols of Ukraine”, A.Yu.
Khoroshevsky // Kh.: Folio, 2007
7. “The borscht is ours!”
// magazine "Vognik" No. 2 (5412), 01/18/2016.
8. “The history of Ukraine was written in the 5th century.
BC by Herodotus", switch.
Spasko S.K.
// K.: FOP Stebelyak O.M., 2012.
9. “History of Ukraine.
Handbook for 7th grade", R. Lyakh, N. Temirova // Kiev, "Geneza", 2005.
10. “Borsch-keeler gathers its fans” // UkrainianFood.com
11. “In the borscht capital, the world eats borscht, rejoices and rejoices” // newspaper “Segodnya”, 09/15/2009.
12. “Borscht”, Tetyana Agapkina // “Slovenian Ancients: Ethnolinguistic Dictionary” (vol. 1), 1995.

13. “Non-Russian Russian language”, Vadim Rostov (Deruzhinsky) // Analytical newspaper “Secret Investigations”, 03/15/2009.

14. “Superechka about the Varangians,” Lev Klein // 1960.

15. “Tsikavy facts about the Tatars” // newspaper “Komsomolska Pravda”, 06/15/2017.

16. “Prophecies on Vanga”, Zhenya Kostadinova // Sofia: Pratsia, 2009.

17. “Slovenian kingdom”, Mavro Orbini // Pesaro, 1601.

18. “Laurentian chronicle” // External collection of Russian chronicles (volume 1), 1846.

Where does borsch come from?

Ukrainian borscht is just a regional variety of Russian borscht, which appeared long before potatoes and tomatoes came to Rus', and people did not yet know such names as Little Russia, Ukraine and more “Ukrainian”. Along with the Ukrainians, there are no other types of borscht, including Moscow, Smolensk, Yaroslavl, Belgorod, Kuban, Rostov, Astrakhan, Siberian, Voronezk etc.

Super chicks about those who owe the merit of wine and borscht to sharpen Donina.

From a linguistic point of view, the word “Borsch” can be divided into “bor” and “sch”.

The first part of the word “borscht” is linguistically disputed with the words “bor”, “bur”, “ber” from the brown color, meaning red.

Borscht is a special food.

Absolutely, our people love this grass.

Only then did all our Slovenian neighbors adopt the truly Ukrainian herb borscht.

For the honor of calling borscht a national pastry, the goals of the people of both countries are opposed.

It is customary to note that the Ukrainians have the greatest rights, but the Lithuanians - to say that borscht and loin are their national pastry.

Whatever the occasion, every lady has her own borscht, her own secrets of preparation, which are passed down from generation to generation.

The regular borscht, according to popular orders, is so thick that the spoon stands in the middle of the bowl and the children cannot be seen behind the bowl.

Rich borscht signifies the family of a saint, the completion of field work, and the frequency of guests. In some localities, for example in the Carpathians, borscht is a traditional happy pastry. As soon as one tradition becomes immutable.

Every lady always has cauldrons of red borscht on the table on Christmas Day, Great Day, at wakes, and at fun times. Before the New Year, gentlemen, a note: following the tradition, Ukrainian red borscht is prepared on the Holy Day, and on Holy Eve (14th day) - rich meat. Also, no one trusts anyone to prepare borscht and cook the Ukrainian national pride with one hand.

She took the recipe for her borscht from her grandmother, but added her own innovation there. Vaughn began adding prunes to the brew. It seems like I ate such a sweet borscht in one restaurant, and the dinner was really good.

📚️ “My grandmother learned that proper borscht has 12 different products.