What is the beet?

beet soup, whether hot or cold, have been served for centuries in the middle and Eastern European regions. While many recipes for beet of soup require other vegetables such as cabbage, carrots, tomatoes or even an apple, many people prefer uncompromised purity of the soup made mainly from fresh beet and spilled with a hill of sour cream or yogurt. In many other parts of the world, beet soup, or Borscht, a very beloved culinary tradition between the Slavs, Poles and Ashkenazi Jews, has been popularized.

The simplest beet soup is produced by cooking chopped beets together with onions and garlic until the beet is softened. The vegetables are cleaned and poured into a robust bowl. Thinner, more presentation of a similar consignment can be achieved by cooking the vegetables until it falls apart, which is tense. These soups offer their tastes as well as hot or cold.

Among many variations of beet soups are those that other root vegetables. Among themWhich regional differences belong to soups that soften a rich, ruby ​​red color of pure beets with white cabbage. Another common partner is potatoes. Turnouts, rutabaga or other starch root vegetables add their own unique tastes and texture variations.

While most beet soups contain only vegetables, some chefs include meat. Cube beef or pork can be added to the beet soup, creating a stewed, rustic main dish. Chicken is used in some regions. In Poland and nearby areas, bacon is often added as a decoration or cooked into the body of the soup. Another source of protein is located in a chopped egg, which is sprinkled into the soup at every dinner.

In accordance with the tradition, some chefs insist that the real beet soup must be lined with a sharp, cake of a high note. The easiest way to achieve this acidic taste is to dressLemon or vinegar soups. Purists, how to let the soup sit for up to a week, get a natural acid layer.

Whether puree or served as steamed soup, it is best if it is accompanied by a hearty bread. Russian black bread, heavy rye or wheat bread containing germinated grains and seeds are ideal for moping every last drop. The bread of quarry bread is reflected and deepens the taste of acidic beet soup. Alternatively, some regional variations prepare and serve soup with dumplings or small boiled potatoes.