Canned borscht

In cooking, borscht is called a variety of soup, the main component ingredient of which is a vegetable such as beets. We can say that such a soup as borscht is considered a characteristic feature of the national culinary tradition of the inhabitants of the eastern and central territories of Europe. Borsch is a traditional dish of Belarusian, Lithuanian, Polish, Moldavian, Romanian, Russian and of course Ukrainian cuisine.

Researchers claim that the first recipes for borscht appeared back in the days of Kievan Rus. Historical documents dating back to the 16th century were found that described the recipe, as well as the method of cooking borscht. References to the borscht were found in the Novgorod Yama books of 158

6. In addition, in the famous monument of ancient Russian literature Domostroy, which is a collection of rules and advice on housekeeping and other spheres of human life of that time, the hostesses were strongly advised to prepare such a dish as borscht.

Many famous historical figures, such as Empress Catherine II or the famous ballerina Anna Pavlova, called borscht their favorite dish. Over the centuries-old history of the dish's existence, just a colossal number of all kinds of borscht recipes have accumulated. Moreover, there are simply no certain strict canons or rules for preparing borscht.

Each nation has its own secrets of cooking borscht. It is worth noting that borscht is a multicomponent soup, which, in addition to beets, can include various vegetable, as well as meat components. In the vast majority of cases, borscht is made on the basis of meat broth, to which the rest of the ingredients are added, as well as spices and herbs.

The incredible popularity of the first dish prompted food manufacturers to search for a way to preserve the taste and consumer qualities of borscht for a long period of time. Canned borscht is a culinary semi-finished product that can be used to quickly prepare the famous first dish.

Of course, canned borscht is inferior in both taste and pop consumer characteristics to a freshly prepared dish. However, in winter or with a lack of time, canned borscht can become an excellent alternative to the first dish loved by the inhabitants of our latitudes.

In order to prepare canned borscht, the following ingredients will be required: beets, tomatoes, carrots and onions, as well as sweet peppers, acetic acid, spices and spices to taste. White cabbage can also be used to make canned borscht. As a rule, bay leaves, salt, sugar, as well as black peppers are used from spices during the preparation of canned borscht.

The vegetables are peeled, chopped and then filled with water, added salt, sugar and brought to a boil. At the very end, bay leaves and black peppercorns are added to borscht. at the final stage of preserved borscht preparation acetic acid is added to the soup, and then it is laid out on pre-sterilised jars and covered with lids. You can store canned borscht at room temperature.