Belorussian Borsch is the most popular dish in Belarus that got its name from the most important ingredient beet called in old Slavic “borsch”.
Borscht is a soup of Ukrainian origin that is common in Eastern and Central Europe, especially in Ashkenazi Jewish, Belarusian, Lithuanian, Moldovan, Romanian, Polish, Russian, and Ukrainian cuisines. In most of traditional recipes, it is made with beetroot as the main ingredient.In some regions, tomato is used as the main ingredient, while beetroot may act as a secondary ingredient. Other varieties that do not use beetroot also exist, such as green borscht and white borscht.
Originally, Borsch was the most popular soup of Ukrainian cuisine. Now borsch has gained worldwide name and become a staple dish in Russian cuisine and a dainty for other people. There are Moscow, Siberian, Belorussian, Polish, Kishinev and other borsch’s that reflect national particularities and have their own zest.
- 300 g beef.
- 500 g pork with bones.
- 100 g sausages.
- 500 g beet.
- 350 g potatoes.
- 100 g carrot.
- 30 g parsley.
- 100 g onion.
- 50 g tomato paste.
- 30 g fat.
- 20 g flour.
- 20 g sugar.
- 20 g 6% vinegar.
- Sour cream.
- Cook beef with pork bones until done.
- Julienne carrot, chop parsley and onion.
- Then blanch onion, after that add tomato paste to it and stew for 10 minutes.
- Put cubed potatoes in broth.
- Bring to boil, then add boiled, peeled and julienned beet, fried until golden flour, carrot and onion and cook for 15 minutes.
- Then add sugar and vinegar, salt to taste. Serve with meat, sausages and sour cream.