Difference between cabbage soup and borscht.

Many people underestimate Russian and Slavic cuisine in general. In fact, it is rich in a variety of nutritious foods. Some of these dishes are 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.

Shchi is a hot first dish that is national in Russian cuisine. Borsch is a 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 people associate cabbage soup 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 borscht - with sorrel or cabbage, and cabbage soup - one and the same dish with different names.

Conclusions TheDifference.ru

  1. Shchi is a primordially Russian national dish, and borsch is a common Slavic one.
  2. Cabbage soup and borscht are distinguished by the set of vegetables used for their preparation and the method of setting these vegetables in the cooking process.
  3. Borscht is more difficult to prepare, but often more nutritious.
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