Difference between borscht and beetroot.

Borsch is not just a national Ukrainian dish, but a part of the culture of this people. Ukrainians are real masters of borscht making, they know dozens of its recipes. One of the main ingredients in borscht is beets. But it can also be used to make another first course - beetroot. Is there a difference between beetroot and borscht, or is it one dish that has two names? Let's try to figure it out.

Definition

Borsch - vegetable multicomponent soup, the main ingredients of which are beets and cabbage. Served hot.

Beetroot - soup, the main ingredient of which is beets. Served hot or cold.

Comparison

Borscht is prepared on the basis of broth from poultry, beef or pork. It all depends on the recipe. Very good broth is obtained from pork ribs or young rooster.

Chopped potatoes and shredded cabbage are added to the finished broth. Separately, a dressing for borscht is prepared: in one pan (in a saucepan) grated beets are stewed, to which a little vinegar is added (this way its color is preserved), carrots and onions are fried on the other, tomato paste (tomatoes) and a little water are added to them. When the potatoes and cabbage are ready, all the ingredients are combined together, boil a little more. At the end of cooking, chopped herbs and garlic are placed (in some recipes - grated with lard).

There are recipes for borscht with mushrooms, beans, bell pepper. They also prepare green borsch with sorrel, potatoes and boiled egg. Do not put beets and cabbage in it.

Borscht is served hot, with sour cream and freshly baked donuts, grated with garlic mass.

The basis of the beetroot is a decoction of beets (a component such as young beet tops may also be present). Pre-boiled and chopped vegetables are poured into it: beets, carrots, potatoes. Then fresh cucumber and herbs (onions, dill) are added to them. If you want to make beetroot a meat dish, you should put boiled meat, ham or boiled sausage in it. Such beetroot is served cold, with sour cream and chopped (or cut in half) boiled egg.

Hot beetroot soup is cooked in broth that can be prepared using beef, pork or poultry. Chopped potatoes are added to the finished broth. In parallel, beets are stewed in a frying pan (stewpan) with the addition of vinegar and a small amount of water (so as not to burn). Then the ingredients are combined. In the finished beetroot, you can add fried carrots and onions and chopped fresh herbs. A boiled egg and sour cream are placed directly in the plate with the finished dish.

Conclusions TheDifference.ru

  1. Borscht is served hot, beetroot can be served cold or hot.
  2. The basis of borscht is meat broth. The basis of cold beetroot is a beet broth (maybe with the addition of young beet tops).
  3. Cabbage and tomato (tomatoes) are not placed in the beetroot. Fresh cucumbers are added to the cold version of this soup.
  4. Borscht is eaten with sour cream and donuts. Sour cream and a boiled egg are added to a plate to hot or cold beetroot.
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