What is floating in the soup? Prepare delicious soup

For many of the peoples of Central and Eastern European soup is the king of soups. Fragrant, rich, beautiful and rich, this soup for many centuries is the most popular in our country, and the ability to cook a delicious soup is a sign of culinary skill of every housewife. So, prepare soup!

When did the soup and where did he come from? It is believed that in our country the soup and its name came from Ukraine. For the first time in Russian historical documents it is mentioned in the 16-17 centuries. If you talk about the history of the name, it came from the name of the plant "Hogweed", which according to popular opinion previously added to the soup instead of beets. According to another version, the word "byrde" in Ancient Russia was called just the beets, and the third the name of the soup comes from the phrase "brown soup". Whatever it was - the essence is: the main ingredient of this soup for many centuries considered beets, without which none of the soup is not soup!

It is known that the soup was one of the favorite dishes of Catherine the great and Alexander II, the Tsar it is possible to consider this viewpoint.

Today varieties of soup invented a lot - it is prepared by adding different vegetables, roots, herbs and different kinds of meat, even fish! The basic ingredients are the only beets, potatoes, cabbage, carrots and onions, but otherwise you can safely experiment or to adopt ideas from the Ukrainian, Belarusian, Polish, Lithuanian and other dishes in which the soup is a traditional dish.

First, consider how to prepare the classic borscht with beef.

The recipe for a classic soup in beef broth

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We will need: 3 l beef broth (or 1 kg pulp beef on the bone), 300 g of fresh cabbage, 2 medium potatoes, 2 medium or 1 large beet, 1 onion, 1 carrot, 2 cloves of garlic, 2 tbsp of tomato sauce or 1 tomato, 2 tbsp. oil, pepper, salt, herbs and seasoning to taste, sour cream.

Beets are cleaned, cut into long thin strips or RUB on a large grater, put in a pan with heated oil, 10 min to fry, add the tomato sauce or ketchup, diluted in water (if using tomato, it is necessary to remove the skin and cut into cubes), put the beets for about half an hour, covered with a lid. Cabbage cut into strips of prepared beef broth to get the meat into the hot broth cabbage, 10 min boil. Chop onion finely, the potato strips or diced carrots in small cubes, or RUB it on a small grater. Saut the onion and carrots separately from beet (some Housewives prefer zazharku to cook all together with beets, in that case, so it does not lose color, add the vinegar (or lemon juice) when fighting to taste). Add onion, carrot (or all zazharku with beet) soup, then put the potatoes for 10-15 minutes to boil with the lid when the potatoes are almost ready, add the beets, stir, put the chopped garlic (if it is chopped, but not pass through the press, the soup will be more fragrant), Bay leaf, sliced meat, cover and 3 min boil, remove from the stove and let the soup 15-20 minutes to infuse. Serve classic soup, filled with sour cream.

If during cooking the soup beets still for some reason have lost their color, do as follows: take raw beets, cut or RUB it, pour boiling water, add 1 tsp. vinegar to insist - this juice can fill the soup at the end of cooking to enhance its color.

Often Housewives prefer to cook soup using fresh and sauerkraut - this soup with sauerkraut, in fact, represents both the soup and the soup. Recipe soup with sauerkraut same, but the nuances of the following: cabbage need to pre-fill with warm water, leave for some time, squeeze and then put in the meat or bone broth, and then the algorithm cooking is no different from the classical version.

Widely known method of enhancing the taste of the soup sugar, but note: this is for a winter soup or when there are not your own garden vegetables, and store, but ultimately this moment, still is a matter of taste.

Very popular is Ukrainian borsch, its distinguishing feature is the use of fat. It's very simple: if you are cooking on the above classic recipe borscht once added and boiled 5 min the zazharkoy to put in the soup pounded in a mortar with garlic a small piece of old fat, get a real Ukrainian borsch! But we should not forget: borshch Ukrainian may also be different. In different areas it is cooked in its own way: Poltava and Odessa soup cooked with chicken or goose soup, there are also Lviv, Transcarpathian, Hutsul and other Ukrainian borscht.

Fell in love with many famous soup with beans. You may cook it with meat and without - in this case it will be lean.

To cook vegetable soup with beans is easy: 3-3,5 l of water (if you want to prepare not lean option, use broth) need 1 Cup of any beans, 4-5 potatoes, ? a small head of cabbage, 1-2 small onions, carrots and beets, 100 g of tomato paste (500 ml tomato juice/2-3 tomatoes salt or fresh).

Difference in how to cook soup with beans or without, no: the only change is the sequence of tabs ingredients (basing take the above recipe): first in water or broth is placed welded in advance to the semi-cooked beans, then when it is almost ready - potatoes after boiling the cabbage when the potatoes and cabbage reached half is added zazharkoy of onion, carrot and tomatoes (tomato juice/paste), last - braised beets. Or already almost finished the soup for 5 minutes before end of cooking you can add cooked separately until cooked beans.

And the soup can be prepared with apples, zucchini, turnip, sweet peppers, mushrooms and many other additives to the basic ingredients. Recipes for this soup, you can cite countless, the main secret of the delicious soup is that every woman, adding to base other products, can make this wonderful soup to your liking.