White borsch is very popular in Poland and Belarus. It is made of sour rye flour with smoked sausages and boiled eggs. It is served in a bowl made of bread - really authentic. It smells really yummy, but I have never heard of a vegetarian version so I’ve never tried it.
Green borsch is my favourite type. The main ingredient is sorrel leaves. Sorrel is difficult to find in New Zealand, but my lovely friend and ex-neighbour grows sorrel in his garden, so I still it sometime.
And finally, red borsch, or as it sometimes called outside Ukraine a Ukrainian Borsch. One of the most popular Ukrainian dishes, made of beetroot and cabbage.This type is the easiest one to cook in New Zealand, because all ingredients are easily available. How to cook it?
Borsch is made of very simple ingredients, just like other traditional Ukrainian dishes. Every family has their own adjusted recipes, so it may taste a little bit different depending on the cook. See my recipe below.
How to eat red borsch? Traditionally, with a spoon of sour cream/mayonnaise and garlic bread, it is also common to eat garlic cloves, green onions or a chili pepper with borsch. You can make borsch thick, thin or middle. When I was a kid I used to like thin borsch because I used to put croutons in it.
Ingredients
2 medium beetroots,
3 large potatoes,
Cooking oil
Chopped canned tomatoes
1 medium onion,
1 carrot,
1/2 head of cabbage, thinly chopped
1 can kidney beans
1/4 tsp ground pepper
1 tsp sugar
2 cloves of garlic
Chopped dill - the more the better)
Slice into bite-sized pieces beetroot, carrot and potato. Thinly chop cabbage.
Stew beetroot on a pan with oil for 7-10 minutes, then add carrot and stew for another 7 minutes under cover.
Add stewed beetroot and carrot into a large pan and continue to stew with ½ cup of water until soft.
Fill the pan with water, bring to a boil, add potato and cook ~15 min, then add cabbage.
Heat the oil in a frying pan. Add finely chopped onion, and cook until tender. Stir in chopped tomatoes (tomato paste or fresh tomatoes will work as well) and sugar until well blended. Transfer onion and tomatoes to the pot.
Add canned kidney beans to the borsch (I always wash them and add without their juice). Add the raw garlic and dill, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper.
Actually, it is not common to find dill in Pak n save, but my other friend gave me a big bag of dried dill which works incredibly well!
Good when you have friends :-)
How to eat red borsch? Traditionally, with a spoon of sour cream/mayonnaise and garlic bread, it is also common to eat garlic cloves, green onions or a chili pepper with borsch. You can make borsch thick, thin or middle. When I was a kid I used to like thin borsch because I used to put croutons in it.
Ingredients
2 medium beetroots,
3 large potatoes,
Cooking oil
Chopped canned tomatoes
1 medium onion,
1 carrot,
1/2 head of cabbage, thinly chopped
1 can kidney beans
1/4 tsp ground pepper
1 tsp sugar
2 cloves of garlic
Chopped dill - the more the better)
Slice into bite-sized pieces beetroot, carrot and potato. Thinly chop cabbage.
Stew beetroot on a pan with oil for 7-10 minutes, then add carrot and stew for another 7 minutes under cover.
Add stewed beetroot and carrot into a large pan and continue to stew with ½ cup of water until soft.
Fill the pan with water, bring to a boil, add potato and cook ~15 min, then add cabbage.
Heat the oil in a frying pan. Add finely chopped onion, and cook until tender. Stir in chopped tomatoes (tomato paste or fresh tomatoes will work as well) and sugar until well blended. Transfer onion and tomatoes to the pot.
Add canned kidney beans to the borsch (I always wash them and add without their juice). Add the raw garlic and dill, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt and pepper.
Actually, it is not common to find dill in Pak n save, but my other friend gave me a big bag of dried dill which works incredibly well!
Good when you have friends :-)
Hi) I read somewhere that borsch was first cooked in Ancient Rome. But proof of his words was never found).
ОтветитьУдалитьBut there is still a very scary plant - Sosnowski's Hogweed, which has nothing to do with the dish, but nonetheless he for some reason called).