Thursday, February 18, 2010

UKRAINE - Cold beet borsch (Whitsunday)


is a soup of Ukrainian origins that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. In some countries tomato may occur as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green (zelioni) borscht (sorrel soup).

There are two main variants of borscht, generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.

Hot borscht (mostly Ukrainian and Russian), the kind most popular in the majority of cultures, is a hearty soup with many common optional ingredients, depending on the cuisine, including various vegetables (beans, cabbage, carrots, potatoes, onions, or tomatoes), mushrooms, and meats (chicken, pork, or beef). It is more akin to a stew than most soups, and may be eaten as a meal in itself, usually with thick dark bread.

Cold borscht exists in many different cultures. Some of these include Lithuanian (šaltibarščiai), Polish (Chłodnik, literally 'cooler'), Belarusian, Ukrainian and Russian cultures. As a traditional European cold soup, it is akin to preparations like gazpacho, Hungarian cold tomato and/or cucumber soups and meggyleves.

The recipe on the postcard :

2-3 beets, 2 hard-boiled eggs, 2 cucumbers, 3-4 potatoes, spring onions, dill, parsley, salt.

Peel the beets, cut into stripes and put into salted and boiling water. Boil twice and pour off half of the beet-liquid, pour more water and add peeled and diced potatoes and simmer until cooked. Sprinkle chopped dill, parsley and spring onion and add chopped hard-boiled eggs and cucumbers. Pour the quenched beet-liquid and add salt, if needed. Serve cold with sour cream.


Postcard sent Val , as "Sedumnia"
Postcrossing - Reference UA-20719

Recipe : Cold beet borsch (Whitsunday)


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