Of the handwritten ones – already with beetroot. In beet kvass, vegetables (buryak was also among them) were stewed in the oven, when ready, they were salted, peppered and served. At that time, they ate little animal products, so they filled this homemade hearty brew with crushed bacon with salt and dill. And now they run it in northern and central Ukraine.
The main one is red. It consists of buryak, carrots, potatoes, cabbage, tomatoes or tomato. For a bright, beautiful color, the first ingredient is fried in oil with pepper and bay leaf. Tomatoes also give a shade – they are overcooked with onions and carrots (called roasting). Nowadays, it is believed that meat and bone broth for borscht is the best. They are made from beef, pork or rooster. Lean options are supplemented with mushrooms. Some regions prepare this homemade soup without beetroot, the palette of redness is provided by tomato and carrot roasting, the dish turns out to be red-orange in color and also very tasty. Served with sour cream, garlic buns and a bunch of green onions (to fit).
Green is made from sorrel and garden greens. When serving, a boiled egg (half or cubes) and sour cream dressing are put on a plate.
Cold recipes – for summer. Beetroot broth is supplemented with kefir, pieces of this dark raspberry root vegetable, dill and seasonings. They are eaten side by side with boiled potatoes "in a uniform".
Lithuanian, Polish, Belarusian and Russian raspberry-red first courses have a similar composition and techniques, but with minor differences.
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Related and additional categories:
- National cuisine
- Soups
- Eggs
- Meat and meat products
- Vegetables
- Spices seasonings spices
- Fats and oils
- Parsley
- Salt
- Dill
- Vegetable oil
- Russian cuisine
- Ukrainian cuisine
- Cooking
- Borscht
- Egg soup
- Sorrel soup
- Meat soup
- Potato soup
- From carrots
- From potatoes
- From sorrel
- From onion
- Recipes for lean dishes without butter