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Borsch

How many hostesses - so many cooking methods. Where this word came from is definitely unknown, but they know that borscht was already in the 15th century. Some sources write that initially this soup was prepared from the hogweed plant.Of the handwritten ones - already with beets. In beet kvass - vegetables (there was also a buryak among them), they languished in an oven, salted and grilled on readiness and served. Animal products were then eaten little, so this homemade hearty brew was seasoned crushed with salt and dill lard. And now in northern and central Ukraine they are refueling like that. The main one is red. It includes buryak, carrots, potatoes, cabbage, tomatoes or tomato. For a bright, beautiful colour, the first ingredient is fried in pepper and laurel oil. Tomatoes also give shade - they are cooked with bulb and carrots (called roasting). These days, it is believed that meat and bone manure for borscht is the best. It is made from beef, pork or rooster. Lean options complement mushrooms. Some areas prepare this homemade soup without beets, the palette of redness is provided by tomato-carrot toast, the dish turns out to be red-orange and is also very tasty. Served with sour cream, garlic buns and a bunch of spring onions (to sprinkle). Green is made from sorrel and garden greens. When served, a boiled egg (half or cubes) and sour cream dressing are placed in a plate. Cold recipes - for summer. Beetroot broth is supplemented with kefir, pieces of this dark raspberry root vegetable, dill and seasonings. They eat sprikuska with potatoes boiled "in a uniform. " Similar composition and techniques at Lithuanian, Polish, Belarusian and Russian crimson-red first dishes, but with slight differences.