Who has never dreamed of traveling thanks to his kitchen? Today, I bring you to Russia to discover a traditional dish, a thousand and one flavors, the Bortsch. Ready to embark on this culinary adventure?
le bortsch, an emblematic soup of Russia H2>
When we think of Russia, we often imagine winter cold, The large snowy plains, but above all, the warmth of its traditional cuisine. Among the essential dishes, we find the BORTSCH, a soup of a luminous red, prepared from beets.
from Ukraine, the BORTSCH quickly exported to Russia, where it is today ‘Hui considered as a symbol of local cuisine. And for good reason, this soup perfectly combines sweet and acid flavors, thanks to the addition of various meat and vegetables.
an ancestral recipe
The BORTSCH recipe goes back to Sixteenth century. At the time, it was a popular soup, easy to prepare and rich in nutrients. If the recipe has evolved over time, it is still deeply rooted in tradition.
The base of the soup is made up of beets, cabbage, carrots, onions and meat , generally beef. The ingredients can vary depending on regions and personal preferences.
How to prepare the Bortsch?
His preparation requires time and attention. But don’t worry, I’m here to guide you step by step.
- Start by preparing the beef broth, which will serve as the basis for the soup.
- Meanwhile, cut the vegetables into julienne.
- Brown the onions and carrots in a pan, then add the beets.
- Once the broth is ready, add the vegetables and simmer for an hour.
- At the end of cooking, add the finely minced cabbage and cook for another 15 minutes.
- The bortsch is ready when the soup has taken a beautiful red color and all the vegetables are well cooked.
The variants of the recipe
There are as many BORTSCH recipes as from Russian families. Some add red cabbage to strengthen the color of the soup, others prefer to put potatoes for a more generous dish.
the tasting of the Bortsch, a full -fledged ritual H2>
Bortsch tasting is a friendly moment, often associated with special occasions. It is traditionally served hot, in a large bowl, accompanied by crème fraîche and black bread. Its richness in vegetables and protein makes it a complete dish, perfect for confronting the rigors of Russian winter.
Le Bortsch, in the heart of Russian traditions
Le Bortsch does not does not summarize a simple dish, it is an integral part of the Russian culture. Also, each region, each family has its own recipe, transmitted from generation to generation. This soup therefore testifies to the richness and culinary diversity of Russia.
Le Bortsch, more than a simple soup, is a real symbol of Russian cuisine. Its preparation is an art that requires time and attention, but the result is worth it. So, ready to register BORTSCH to your menu?
Dear reader, have you already tasted BORTSCH? What is your favorite version of this emblematic dish? Share your experience in comment!