Be Merry / The borscht circuit

02.03.2012                      08.Adar. 5772

Rezepte:

Be Merry / The borscht circuit

Making a proper borscht takes guts, sensitivity and a light hand when it comes to seasoning.

Along cold winter, something like the one we've been hit with this year, gave rise to borscht Malorossisky – that most magnificent Eastern European soup. It is deep purple in color, sweet and sour in taste, and it's a hot and incomparably satisfying source of comfort.
In the northern Baltic countries – Ukraine, Russia and Poland – winter means dealing with short days, freezing cold and a meager yield from the earth. During the Middle Ages one of the solutions for this was a soup made from brsh, a white wild root that belongs to the carrot family. To the brsh was added cabbage, forest mushrooms and any bone or piece of meat on hand. The soup turned vinegary from the fermentation of the vegetable. The slightly sour taste was needed to create variety in the daily diet, which mostly consisted of boring starches – dense black bread and watery porridges. To heighten the sour taste, a sour cream (smetana ) was added to the soup before serving, which also gave it a thick and pleasing consistency….

Borscht Malorossisky (Ukrainian )

Borscht Moskovsky