Cooking cabbage soup. Difference between cabbage soup and borscht

A traditional Russian table is unthinkable without cabbage soup and borscht. Despite the fact that borscht is typical mainly for Ukraine and the southern regions of Russia, and cabbage soup "gravitates" towards the central and northern Russian regions, both of these delicious and rich soup loved everywhere in our country. [C-BLOCK]

These dishes have been known since ancient times. But which of them appeared earlier? It is difficult to answer this question with complete certainty, since not a single document contains the date of preparation of the first borscht and the first cabbage soup. However, it can be assumed that the cabbage soup is of a more solid age. What makes this conclusion possible?

Written sources

Cabbage soup was first mentioned in the "Tale of Bygone Years", a document of the 11th century. The word "borsch" is found for the first time in "Domostroy" - a written source of the 16th century. By itself, this does not mean, of course, about the age of this or that dish, because it is clear that borscht was cooked before the writing of "Domostroi", since the author actively recommends this dish for cooking.

origin of name

The very origin of the word "cabbage soup" gives it away deep antiquity... Some experts believe that the name of this soup comes from the Old Russian word "sto" - food, sustenance, or "eat" - a liquid brew. The very sound of this old word is reminiscent of the modern “well-fed, well-fed”. It is clear that initially cabbage soup is food in general. Other historians derive the name "cabbage soup" from the Slavic word "shchavn" - sorrel, which suggests that such a brew was learned to cook even before cabbage appeared on the territory of Russia. As for the name "borscht", opinions differ here as well. Some believe that it comes from the hogweed plant, which in the old days was added to the dish. This old edible hogweed should not be confused with the modern, noxious burn-causing plant. Others believe that the word "borscht" has a two-part basis: "boron", which indicates the red color of the dish (beets are still called "beetroot" in the southern regions) and "uh", reminiscent of the good old cabbage soup. In the written documents of the Moscow tsar's court, "borscht shchi" are mentioned, which also gives us grounds to assume a derivative of borscht origin.

Time of appearance of vegetables

Everyone knows that cabbage is the base cabbage, and borscht is red beet. Both of these vegetables were in different time brought to Russia. Cabbage became widespread in our country in the 11th century, it was already consumed both fresh and sauerkraut at that time. The beets arrived later. We first met her in the 13th century. She came to us, apparently, from the Byzantine Empire. The Greeks loved beets, considering them medicinal plant... Beets were planted everywhere in Russia much later, only in the 15th century. Apparently, then bright red soup appeared for the first time.

Features of the recipe

The recipe for cooking cabbage soup betrays its deep archaism. This soup is prepared, as you know, on meat or vegetable broth, with the addition of mushrooms, sometimes with fish. Vegetables are certainly added to the cabbage soup: cabbage, turnips, carrots, onions. Later, instead of turnips, they began to add potatoes. The historian of Russian cuisine Pokhlebkin notes a paradoxical thing: none of these ingredients are required. Meat may or may not be, mushrooms may or may not be added. Even cabbage, despite the fact that it is considered the basis of cabbage soup, is not necessarily present. Everyone knows green cabbage soup cooked with sorrel, nettle and other herbs. Obviously, cabbage soup has been cooked since ancient times according to the principle: put everything in the house in a pot. For this reason, there are so many varieties of cabbage soup: meat, rich, prefabricated, mushroom, lean, fish, green, etc. The hostess put everything that she was rich in in the pot, filled it with water and put it in the oven. This was probably the end of the technological subtleties of cooking cabbage soup. Do not forget about such an archaic feature of the cabbage soup recipe, as adding flour talkers to the dish to make the brew more satisfying. Flour was abandoned only in the 19th century, when French cuisine became fashionable.

As for borscht, here we will not find the patriarchal simplicity of a pot of cabbage soup. They cook classic borscht on beet kvass, certainly with the use of frying, which is typical for a kitchen that already knows what it is exquisite cooking... Many borscht products must be subjected to severe preprocessing... If the hostess dispenses with beet kvass, she must stew or bake the beets in order to achieve the desired red color and characteristic taste, onions and carrots are also pre-fried or stewed, tomatoes are chopped into a paste. And, of course, there is no question of introducing flour mash, which will spoil the noble taste of the red soup. You can "whiten" borsch only with sour cream and nothing else.

20.06.2018

Do you know what is the difference between borscht and cabbage soup? If not, then we will tell you about it in the presented article.

General information

It should be noted that the two first courses mentioned are themselves popular in our country. Almost every housewife knows how to make them. However, it is not uncommon to meet such novice culinary experts who have no idea how borscht differs from cabbage soup. We decided to devote this short article to them.

We find out together what borscht is

Before telling you about the difference between borscht and cabbage soup, you should describe the mentioned dishes separately. After all, this is the only way we can give you an exhaustive answer to the question posed.

Borscht is a type of meat (or which is prepared with the addition of a vegetable such as beets. It is the mentioned product that gives the broth a bright red or even

It should also be noted that the presented soup is a traditional dish of the Eastern Slavs. It has become quite widespread in national cuisines neighboring peoples (such as Poles, Lithuanians, Romanians, Ukrainians, Belarusians and Moldovans). That is why in different countries borscht can be prepared in different ways. However, one ingredient is unchanged. These are beets.

Features of making red soup

Have you ever cooked borscht and cabbage soup? The difference between these soups is felt not only after direct consumption, but also purely externally. As mentioned above, it is imperative to add beets to borscht. Hence, it is a red or maroon soup.

Now you know how to identify borscht and cabbage soup. Their difference lies not only in the color of the broth, but also in the method of preparation. Red soup calls for more ingredients, time and effort.

As a rule, borscht is cooked for beef bone with the addition of foods such as potatoes, beets, carrots, cabbage, onions and beans. Also, mushrooms and tomatoes are often used to prepare such a soup. As for cabbage soup, the last two ingredients, as well as beets and beans, are never added to them.

Features of serving red soup to the table

Now you know what ingredients borsch and cabbage soup contain. Their difference also consists in serving to the dinner table. It is customary to present borsch to family members in a deep plate along with sour cream or mayonnaise, which is added directly to the broth, making it pinkish and very tasty.

Taste qualities of borsch

The difference between borscht and cabbage soup is noticeable immediately after consuming these dishes. Thanks to the presence of beets, the first soup becomes not only bright red, but also sweetish. Although it is often added to it citric acid or sauté vegetables in vegetable oil with table vinegar.

It should be noted that borscht always turns out to be more satisfying and rich. He has very rich taste, which, in fact, won the hearts of all Eastern Slavs.

Details about what cabbage soup is

Now you know the main difference between borscht and cabbage soup. But for a complete picture, you should tell in detail about the second mentioned dish.

Shchi is a national type of meat (or vegetarian) dressing broth. Our ancestors made this soup for lunch many centuries ago. Since then, practically nothing has changed.

Features of cooking cabbage soup

To understand the difference between borscht and cabbage soup, you should imagine a set of ingredients that are used to prepare the second course. As a rule, it includes:

Coarsely chopped cabbage or vegetable mass replacing it (nettle, sorrel, turnip).
Meat bone. More often beef. Although often used and pork, lamb.
Roots, or rather carrots.
Potato tubers.
Various spices (for example, onions, garlic, celery, peppers, dill, bay leaves, etc.).
Any acidic dressing (such as cabbage pickle).

The main component of cabbage soup is cabbage. Summer use fresh vegetable, and in winter - often fermented. By the way, it is the last ingredient that gives the whole soup a special sourness. If sauerkraut you do not have, then during the preparation of the first course it is recommended to use citric acid or pickle from pickled cucumbers, tomatoes, etc.

Taste qualities of cabbage soup

Now you know how and with what borscht and cabbage soup are made. What is the difference between these dishes? After trying soups, you will immediately notice that cabbage soup is more acidic than borscht. This is the main highlight of this dish.

It should also be noted that cabbage soup is often prepared without the use of cabbage. In this case, it is replaced with nettle or sorrel. The name "green" stuck to this soup. By the way, cabbage soup is prepared much faster than borscht. If you have to make red broth on beef bone for about two hours, then cabbage dish you can easily cook twice as fast, that is, in 60 minutes.

Vegetarian soups

How else can you cook borscht and is especially popular among those who are fasting or simply do not eat meat. It should be noted that there is nothing difficult in preparing such dishes. They are done in exactly the same way as the usual ones. But to make your lunch tasty and rich, you should definitely add fried onions and carrots to it. This will in some way replace meat, making the broth more flavorful and satisfying.

Let's sum up

As you can see, distinguish homemade cabbage soup from homemade borscht not that difficult. And to make it clearer for you exactly what the difference is between these dishes, we decided to briefly list all of the above.

Borscht is a red or maroon soup, cabbage soup is a white dish.
The main ingredient in classic borscht is beets. As for cabbage soup, its main product is fresh or sauerkraut, as well as nettle or sorrel.
In most cases, borscht is made with beef bone. Shchi can be cooked with poultry, pork and even lamb.
Taste qualities borscht is noticeably different from the taste of cabbage soup. The first soup is sweeter and richer. The second is sour.
Borscht is much nourishing cabbage soup... This is due to the fact that during the preparation of red soup, many high-calorie foods such as beets, potatoes, carrots, beans, etc. are added to it.
Borscht takes a long time to cook. As for the cabbage soup, you only need one hour to create them.
Red soup is always served at the dinner table along with sour cream or mayonnaise. In addition to the cabbage soup, only fragrant ground pepper and a slice of bread.

Thus, despite the great similarity, borscht and cabbage soup have a huge number of differences. Knowing them, you will never disappoint your loved ones who ordered you a specific delicious dish for lunch, based on beets or sauerkraut.

Borscht and cabbage soup are two liquid first courses that are often difficult to tell apart. They are rich, nutritious and equally delicious. But they still have a number of features that make them different. What is the difference between borscht and cabbage soup?

Cabbage soup have original sour taste topped with sauerkraut or sorrel. Also, vegetables are laid in them without prior heat treatment... Some recipes do not use meat at all.

Borscht is prepared mainly for meat broth... In most cases - on pork, less often - on chicken or beef.

Beets, potatoes, carrots, fresh cabbage, tomatoes or tomatoes, even mushrooms are always added to borscht. Vegetables are pre-fried in a small amount of fat.

Cabbage soup is made from cabbage and sorrel. And also add to them pieces of pre-cooked meat - beef or pork.

Borscht is a more nutritious dish and is cooked mainly in winter. They serve it hot.

Cabbage soup - more summer dish that can be eaten cold.

These are the main differences between borscht and cabbage soup. And now a few recipes for both dishes.

Ukrainian borscht according to the classic recipe

Ingredients

water - 5 liters;
pork ribs - 600 gr.;
potatoes - 300 gr.;
carrots "Punisher" or "Vitamin" - 150 gr .;
beets "Bordeaux" - 150 gr .;
white onion - 100 gr.;
bulgarian pepper - 100 gr.;
tomato paste- 50 gr.;
fresh tomatoes - 100 gr.;
cabbage - 50-60 gr.;
a piece of old bacon - 50 gr.;
garlic - 20-30 gr.;
salt, herbs - to taste.

Preparation

Cook ribs broth. We wash them out and fill them with water. Bring to a boil, remove the foam (all up to the last "island") and cook for about half an hour over very low heat so that the broth does not boil, but melts.
Meanwhile, we are preparing vegetables for laying in borscht. Peel the potatoes and cut them into small cubes.
Peel the carrots and beets and chop them into medium strips. It tastes better this way. Rub the onion on a coarse grater.
We add potatoes to the meat and let it boil over high heat. As soon as it boils, remove the foam that has formed from the potatoes and again make the fire small.
Immediately heat the pan and pour some refined vegetable oil into it. Throw in vegetables and simmer until carrots are soft.
Add tomato paste and tomatoes chopped without pulp to the pan. Add bell pepper and continue to simmer under closed lid.
Cut the cabbage into thin strips and crush it with your hands a little.
We put the stewed vegetables from the pan into a pan with potatoes and meat and continue to cook.
As soon as it boils, add cabbage, salt and add spices to taste.
The most important!!! At the very end, before turning off the heat, we take a piece of bacon (certainly old) and rub it with garlic. We throw it all into a saucepan for the finished borscht, let it boil and turn it off immediately.
Before serving, let it brew a little under a closed lid. But you need to eat hot.

Can be served with black bread and thinly sliced bacon, sprinkled with finely grated garlic. Or twist the bacon along with the garlic and black pepper and serve like that. Garlic donuts are good.

Ingredients

1 kg sauerkraut;
1 kg of ribs, preferably low-fat;
500 gr. potatoes;
100 g white onions;
20 gr. olive oil;
green dill and onion feathers - 100 g each;
Bay leaf, salt, peppercorns and ground - to taste.

Preparation

We take a thick-walled saucepan or cast-iron cauldron and heat the olive oil in it.
Cut off fat from the ribs upper layer and fry them, pouring quite a bit of oil into the pan.
Peel the onion, chop it small cubes or quarter rings and send it to the meat. Fry over low heat until soft.
Add the cabbage to the saucepan along with the brine and simmer under a closed lid. Cooking time - 1.5 hours. It is necessary to stir periodically so that the cabbage does not stick to the bottom and does not burn.
Pour 3 liters of water into a saucepan and cook over low heat for at least an hour.
Meanwhile, peel the potatoes and prepare the spices for laying in the pan - peas and bay leaves.
We send potatoes with whole tubers to the pan and add spices. You need to cook until the potatoes are ready.
As soon as the potatoes boil in cabbage soup and boil for just a couple of minutes, taste the dish. Add salt or sugar if necessary. Focus on your taste, but keep in mind - cabbage soup should not be sweet. This is a sour dish.
Preparing greens for serving. Chop the dill and chives very finely.
Turn off the cabbage soup and let it stand for a few minutes under a closed lid so that they cool down a little and infuse.
Take the potatoes out of the pan and serve them on a separate plate. If you cooked ribs in one piece, remove and divide into portions. They can also be served on a separate plate.
Pour the cabbage soup into plates. Sprinkle the potatoes with chopped herbs. You can add it to your plate, or you can eat it as a side dish.

Cabbage soup can be made from sauerkraut and fresh cabbage, turnips and sorrel. But it is the cabbage soup that is served in winter with black bread and sour cream. For better flavor several dried porcini mushrooms can be added to them.
Borscht can be cooked both in meat broth and lean. But then it is better to add mushrooms to make the aroma more piquant.
Borscht with dressing them fresh tomatoes is always more fresh and light than the one that is fried from tomato paste or ketchup.
Bell peppers can be added to borscht just before the end of cooking, rather than stew together with other vegetables. This will make the scent fresher.
Borscht dressing is made from quality vegetables that do not have fibers. These vegetables give the borsch a bitter taste.

You can add beans to borscht. But you need to cook it for a long time, much longer than potatoes.

If you add to borsch beet tops, you do not need to add cabbage. But you should know that the flavor will be specific, which not everyone will like.
Borscht and cabbage soup are dishes that are outstanding representatives of Slavic cuisine. But at the same time, their differences are obvious, although this does not make the food less loved.

Cabbage soup is originally Russian, and borsch is a representative Ukrainian cuisine... There is a lot in common in these two dishes, but cabbage soup and borscht differ in the set of vegetables used for their preparation and in the way of laying vegetables in the cooking process.

Russian cabbage soup is hearty and deliciously tasty, and their divine aroma quickly attracts household members for dining table... Russian folk proverb, dedicated to the abilities of the hostess, reads: "Not the hostess who speaks beautifully, but the one who cooks cabbage soup well."

Borscht is fragrant, rich, beautiful and satisfying, this dish has been the most popular in Uraine for many centuries, and the ability to cook delicious borscht is considered a sign culinary excellence any hostess. Borscht is complex dish for cooking and very nutritious.

The history of the emergence of cabbage soup

Cabbage soup appeared in Russian cuisine in the 9th century, when cabbage was brought to Russia. Since then, cabbage soup has become a traditional dish that is loved by all segments of the population at the same time. Cabbage soup was on the table for both the poor and the highest strata of the population. The way of preparing this dish has not changed since then.

This soup is cooked in several variations: with fresh cabbage, sauerkraut, and there are also lean cabbage soup. TO lean cabbage soup can be attributed cabbage soup from fresh cabbage without potatoes and cabbage soup with mushrooms.

Method of cooking cabbage soup

Of course, everyone is interested in the question of how to cook cabbage soup? Delicious cabbage soup from fresh or sauerkraut is cooked in meat, fish or mushroom broth, as well as vegetable broths.

First you need to cook the meat broth. For this, any meat that you like best (be it beef or pork) is suitable. While the meat is being cooked, vegetables are prepared: they are peeled, cut and chopped.

Cabbage is finely chopped, carrots are grated, onions are cut into small cubes, and potatoes are cut into bars.

When all the vegetables have reached readiness, they lower the frying for the soup, season with spices.

Cabbage soup is served with sour cream and is traditionally eaten with pies with meat filling.

Borscht history

Borsch is a dish found in Ukrainian, Russian, Polish, Bulgarian and even Lithuanian cuisine. Still, borscht is associated, first of all, with Ukraine.

In the old days, borscht was called hogweed soup. Later, borscht was cooked on beetroot kvass: it was diluted with water, the mixture was poured into clay pot or a cast iron and brought to a boil. They put chopped beets, cabbage, carrots and other vegetables into boiling water and put the pot in the oven. The cooked borscht was salted and seasoned.

Some historians suggest that the first borscht was cooked by the Cossacks when, during the siege of the Azov fortress, provisions ran out and everything that was at hand was consumed. The resulting soup was to everyone's taste and became widespread.

Chapter " Borscht and cabbage soup”Includes the most popular recipes cooking borscht and cabbage soup with step by step photos... As you know, borscht can be either red or green. Red borscht are made from beets, while green borscht is made from spinach, sorrel, nettle.

Ukrainian borsch known all over the world and is considered a symbol of Ukrainian cuisine. There are a lot of recipes for making red borscht and we will be happy to share them.

Our recipes will teach you how to cook delicious borsch in a slow cooker, you will learn how red borscht is cooked without frying, in a pot, with beets and lard, mushrooms, tomatoes and beans.

Do you already know how to cook borscht in broth? If not, then we suggest that you familiarize yourself with the recipes for cooking borscht for beef ribs, chicken broth.

Every good housewife has her own tricks and secrets of cooking borscht, but about how how to cook borscht correctly not everyone knows.

When we cook beetroot borscht, first of all, we want it to be tasty, and so that the beets do not lose their color in it. This can be achieved by observing certain rules cooking borscht.

Many people want not only to read the recipe, but also to see with their own eyes what it looks like on photo borsch, cooked according to a particular recipe. For each recipe you will find not only photos ready-made borscht, but you will also be able to see the photos step-by-step preparation borscht.

Any red Ukrainian borsch, recipe which you would not take, it necessarily has beets and cabbage in its composition, but besides these vegetables, borscht can be diversified with other vegetables, which, at first glance, may seem unusual. For example, you can add prunes, an egg, green pea, cauliflower, mushrooms, fish.

As you can see, red borscht can be completely different in appearance and taste, based on the ingredients used in its preparation.

Do you want to cook an exclusive and unusual borscht? Recipe with a photo of cooking borscht with seaweed will come to your aid. This borsch will be appreciated even by real gourmets.

Cooking borscht is a simple matter for experienced housewives... For those housewives whose culinary experience is not very great, we offer recipes for light borscht, which are prepared quickly and easily.

Red borsch with beets is usually cooked in meat broth. For those who follow a diet or fasting, we offer recipes for lean borscht.

Any borscht in a slow cooker, recipe which you will find in this section will pleasantly surprise and delight you. We will show you the recipes more borscht in multicooker of different models.

In addition to red borscht, we will tell you how to cook green borsch with sorrel.

One of these borscht is delicious and rich borscht with beans, borsch with mushrooms and minced meat, borsch with apples and cinnamon.

Cabbage soup - a traditional dish Russian cuisine, which has not lost its relevance since its inception. We will tell you how to cook cabbage soup from sauerkraut and fresh cabbage, you will also learn all about cooking Russian cabbage soup.

Traditional cabbage soup, recipe, which came down to us hundreds of years later, are cooked in a Russian oven. Of course, keeping pace with civilization, not everyone has a real stove, but this is not at all a reason to deny yourself the pleasure of cooking rich cabbage soup.

And how delicious it turns out cabbage soup in a slow cooker, in addition, they cook quickly and without the need to constantly stand at the stove.

We are sure that having cooked this or that borscht, the recipe for which you will find in this section, you and your household will be very pleasantly surprised by its taste.

Stay with us and we will teach you how to cook by different recipes only delicious borscht and cabbage soup.

Among the dishes typical for certain peoples, some soups stand out, which include borscht and cabbage soup. It is rich in vitamins and minerals traditional first dishes typical for the two Slavic peoples.

Borscht as a national symbol

One of the main national Ukrainian dishes is borscht. It is also common in some regions of Belarus, Poland, Russia. It is included in the menu of many famous restaurants in other countries.

An obligatory attribute of any borscht is beet... Therefore, this dish is distinguished by its reddish color and sour-sweet taste. The broth for its preparation can be meat, bone or chicken. For borscht, broths made from mushrooms or vegetables are also used. To achieve a specific taste with sourness, borscht can be added sour kvass, citric acid, vinegar or lemon juice, and sugar. For a more characteristic color, beet infusion or its juice is used.

Of vegetables, in addition to beets, celery or parsley, carrots, onion, tomatoes, which can be replaced with tomato paste, and cabbage. Beans, peppers in pods, potatoes, and other vegetables are added there. With the advent of garden and wild greens, in some places, instead of cabbage, beet tops, sorrel, spinach or wild hogweed are used.

How to cook beets

The main element of borscht preparation is the preparation of beets for it. For this, the following culinary technological processes are used:

Passing.
Quenching.
Cooking.
Baking.
Combined options.

For sautéing, chopped beets with carrots and onions put in a deep saucepan, at the bottom of which there is heated fat. Cover the saucepan with a lid and put on a small fire. Stir the vegetables periodically until they are softened. After that, vinegar and tomato paste or chopped tomatoes, sugar are added and they are sautéed for a quarter of an hour. This way the color and aroma are preserved.

To stew the beets, they cut them, put them in a frying pan or saucepan on the fire, add water or broth, fat, vinegar, tomato paste and sugar. Close with a lid and, stirring from time to time, stew for hour and a half... Beets can be stewed with cabbage and other vegetables to enrich the flavor. When the beets are boiled, they are washed, placed whole in a saucepan, and vinegar is added. Cooked until cooked, it is peeled, cut into cubes or slices and, together with browned vegetables, is sent to borscht.

Cooking borsch

For simplified cooking, dishes are often used special dressing for borscht... It can be prepared in advance and canned. In addition to beets, it contains carrots, onions, parsley root, tomato, spices, as well as fat, sugar, flour and vinegar. This dressing is added to the pan at the same time as the pieces of meat from the broth, 10-15 minutes before removing the pan from the heat. Borscht is served with herbs and sour cream. Ukrainian borscht can be served with garlic and chopped bacon, as well as with pies, cheesecakes and donuts.

There are many varieties of borscht, depending on the specific region and the culinary preferences of the hostess or chef.

So, the following borscht are popular:

With mushrooms and prunes.
With cabbage and potatoes or just potatoes.
In the Moscow version with smoked pork bone broth.
Siberian with meatballs.
With beans.
With dumplings, etc.

About Ukrainian borscht

In Ukraine, each region of the country is distinguished by its borscht. A feature of almost everyone Ukrainian borscht are cheesecakes and garlic, which is usually rubbed with lard. Pampushki also have different traditions cooking. Usually they take yeast dough, from which thirty-gram balls are formed. They are laid out on a greased baking sheet. After some standing on it, the donuts are greased with an egg and put in the oven for a few minutes. Served on the table, oiled garlic sauce, which is garlic crushed with salt, mixed with water and vegetable oil.

The difference between the Kiev version of borscht is stewing beets along with finely chopped lamb brisket, boiled beans and chopped apples, added shortly before cooking. In the Poltava region, borscht is cooked with smoked goose. In addition to greens and sour cream, he is served with dumplings and a piece goose meat... In Chernigov, zucchini, tomatoes and apples go to borscht. In any case, borscht should contain a piece of meat, sour cream and herbs.

What is cabbage soup?

The uniqueness of this soup is. that this is purely Russian the National dish which is not found in this form in other cuisines. The main ingredient in cabbage soup is White cabbage , including sauerkraut. Instead, they sometimes use a young and savoy cabbage... In the spring and early summer, spinach, sorrel and nettle can be used. Broth for cooking cabbage soup can be meat, fish, mushroom and vegetable, as well as on the basis of cereal broths. Moreover, fish broth is used for cooking cabbage soup. For him use small fish, including salted, as well as sturgeon heads.

Cabbage for the dish is cut into 2-3 cm pieces or chopped. If it is pickled, it is removed from it. large pieces or chop them finely. To get rid of excess acid, it is washed cold water... The cabbage prepared in this way is placed in a saucepan, poured with broth and fat is added. It is stewed for one and a half to two hours. Add chopped potatoes, roots. Onions and carrots are sautéed. Tomato paste, flour, salt, sugar and spices can be added.

The supply of cabbage soup from fresh and sauerkraut is different. In the first case, pies, kulebyaki can be served with the dish. curd cheesecakes... Cheesecakes are served with sauerkraut soup, crumbly buckwheat porridge, krupniki.

There are many recipes for cabbage soup in every locality. In some places, a dish is prepared with the addition of bell peppers, rubbed with garlic salt, and served with sour cream. Make cabbage soup with canned fish and the addition of beef meat. In daily cabbage soup are used smoked pork and cabbage, which freezes after stewing, is kept in the cold. In the Ural variants of cabbage soup, pearl barley, millet or rice groats... There are many recipes for cabbage soup with squid, sea fish and seaweed, with mushrooms and nettles and others. For some types of this dish, buckwheat dumplings are made. On large rivers, cabbage soup is prepared from a strong broth of several types of fish.

Their differences

The main difference between borscht and cabbage soup is the presence of beets in the first different ways... Many borscht recipes provide for lard in the form of mashed with garlic or chopped into pieces. In borscht, apparently due to climatic features, there is a larger assortment of vegetables than in cabbage soup.

Known recipes for the use of beets do not provide. Their main component is cabbage with the addition of vegetables and roots. Cabbage soup can be cooked on fish broth, which is not found in borscht. Cereals can be added to them. There are unique cabbage soup called daily cabbage soup because of the duration of their preparation.

Many people underestimate Russian and in general Slavic cuisine... In fact, she is rich in various nutritious meals... One of these dishes is cabbage soup and borscht. They are familiar to us from childhood, but for some reason they are still sometimes difficult to distinguish from each other.

Cabbage soup- This is a hot first dish that is national in Russian cuisine. Borsch- a dish that is liquid broth with meat and vegetables, but it is found both in Russian cuisine and in many other Slavic ones. At the same time, cabbage soup has several features that distinguish it from other soups, for example, the sour taste that cabbage or sorrel imparts to cabbage soup. Also, vegetables are laid in uncooked cabbage soup raw, without preliminary heat treatment. One of the varieties of cabbage soup contains no meat at all. Borsch, despite the fact that it has a lot of cooking variations, the dish is more difficult to prepare than cabbage soup. It is not unreasonable that most of the cabbage soup is associated with cabbage or sorrel, and borscht - with beets. After all, borscht necessarily contains beets. Borsch also contains other vegetables such as cabbage, potatoes, turnips, and they are pre-processed before being boiled in broth. In borscht you can see tomatoes, apples, mushrooms. In cabbage soup - never. Green borsch- with sorrel or cabbage, and cabbage soup - one and the same dish with different names.

Conclusions site

Shchi is a primordially Russian national dish, and borsch is a common Slavic one.
Cabbage soup and borscht differ in the set of vegetables used for their preparation and in the way of laying these vegetables in the cooking process.
Borscht is more difficult to prepare, but often more nutritious.

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