Lahana shorbasy, qapysta shorbasy, or borscht in Crimean Tatar style

Now, probably, I'll say sedition, but I ask the author of the recipe for leniency
I looked at what Zakhariy wrote about the composition of his spices, and realized that this is very much like a classic set of Italian herbs, which, probably, each of us who loves to make pizza and sauces for pasta have. There are oregano, basil, garlic, onion and savory. Apart from oregano, everything else is what we need.

We have no barriers! Let's pick oregano from the mix!

What kind of bread would you bake for this borscht?

[Zachary]

Zachary, but do not tell me what the name of savory is in Crimean Tatar. I can’t translate into Turkish, but I can see from "lahan shorbasy" that the languages ​​are almost the same.

Just like in Uzbekistan "Dzhambul" Dzhambul / Zhambyl is a garden savory (Satureja hortensis)

[Erhan]

Erhan, that's what I found, maybe it will help?
Spice savory, also known as savory (bulgarian chubritsa, Georgian kondari, molzhd chimbru, Armenian citron, Uzbek jambul)

[Galina]

Galina, that's just the point. I read what is growing here, but this page is not on Wikipedia in Turkish, there is no translation in my thick dictionary, an online translator at best gives out the phrase "increasing appetite". This is not the first time I have tried to find at least something about savory-jambul in Turkish, but he is just like some bewitched: we live in one place, but we cannot meet

Can I look for sellers by photo? There are pictures.

some bewitched: we live in one place, but we cannot meet

What a bad luck!

[Alim]

Alim, the fact of the matter is that I do not see this herb in the markets. Tomorrow we will have a large market near our house, I will go with a magnifying glass to all the greengrocers.

I went to the market, carefully examined all the counters with herbs - there is no such weed. Purslane, watercress, rocula, sorrel, all sorts of basil mint, but no savory. Maybe it grows somewhere in the north of Turkey.

Girls, with savory, will probably be cool. But I did without him, since we have a difficult path from village to city

Lyudochka! It's time to grow your own! The seeds can be ordered from the online store. For example, I ordered in the "Russian Garden". There, however, prepayment.

Savory (Satureja) belongs to the family Lamiaceae.
There are about 30 species of savory in the genus Satureja - these are annuals and perennials, which differ in appearance, as well as in the taste and aroma of the leaves.
Long continuous flowering is characteristic of all savory species. Rich in nectar, small but numerous flowers of savory attract many bees to the garden, this is an excellent honey plant.

The most common species in gardens is the annual savory, or fragrant savory, or garden savory (Satureia hortensis) - an annual plant 30-40 cm high (in some forms, the height is up to 60 cm).
The stalk of the savory is covered with highly branched shoots with small dark green elongated leaves, which, when rubbed, emit a very strong specific aroma.
Small flowers of savory in color of the corolla are lilac, pink or white, with purple specks in the throat.

Garden savory blooms in July-August; light brown nut seeds ripen in September. With hermetic storage, the germination of savory seeds is maintained for 2 years.

Like most other species, garden savory is native to the Mediterranean and Black Sea regions, from where it spread to all continents. According to ancient treatises, this plant has been valued and used since ancient times.
The ancient Romans, who were not indifferent to wreaths, ranked savory as a plant worthy of weaving wreaths. It was believed that the savory wreath symbolizes belonging to noble people, and also tones up and protects against diseases (including relieves headaches). Savory was also traditionally used by the ancient Greeks and Romans as a medicine for many ailments and for flavoring food.

Savory is not in vain respectfully called an appetite helper and a companion of good meals. In cooking, young savory greens are used, very tasty and reminiscent of hot peppers. Affordable savory used to be often used as a substitute for the scarce expensive pepper, so the name “pepper grass” was assigned to savory for its strong bitter-spicy taste and specific peppery aroma.

Young leaves and shoots of savory in the upper part of plants, ready to bloom or at the very beginning of flowering, are rich in vitamins and other useful substances, essential oil. Fresh and dried savory greens are widely used in many countries of the world as a spice seasoning and as a medicinal plant.

I cut off the upper part of the savory shoots with buds and dry them without separating the leaves from the stems. In this form, well-dried savory greens in a glass, hermetically sealed jar retains their excellent aroma for a very long time (it even intensifies when dried).

Savory stimulates appetite and promotes better food digestion.
The presence of savory allows you to rid dishes of unwanted odors and at the same time give them a spicy taste. But here it is important not to overdo it with the amount of savory and the time of its heat treatment. In order to add the characteristic notes of grass and at the same time not interrupt the taste and pleasant aroma of the ingredients of the dish, you need to add savory very little when cooking.

Savory is not boiled for a long time, which destroys nutrients and makes the dish bitter, while the herb loses its delicate aroma. To avoid bitterness and not to lose the spicy smell of the grass, the stalks and leaves of the savory are usually not chopped and added to the dish a couple of minutes before being cooked.
Savory is used in the manufacture of sausages, in the fragrance of vinegar, in pickling and salting, in the preparation of dishes from a variety of vegetables, from legumes and mushrooms, from meat and fish, from poultry and game, from eggs and cheese, when baking culinary products and pizza.

Savory has a pronounced bactericidal and analgesic properties, has a wide range of medicinal uses (for diseases of the gastrointestinal tract, kidneys, liver, gallbladder, diabetes, insect bites, colds). Savory is used as a fixing, diaphoretic, expectorant, anthelmintic, nerve-calming agent. Savory is included in many medicinal preparations and medicinal teas.

The advantage of sweet savory is that it is very easy to grow it: fresh full-fledged seeds have excellent germination and do not require preparation for sowing, the seedlings develop quickly. Under favorable conditions, savory grows well both in the garden and in the pot.
The heat-loving savory is rather unpretentious and not picky about the soil, but the best yield of fragrant grass can be obtained in a sunny location and light fertile soil with good drainage, with sufficient planting moisture in drought.

I sow savory seeds in the garden in warm soil when the threat of return frosts has passed. I sprinkle dry seeds on the ground less often, sprinkle with a thin layer of soil, water and cover the crops with covering material.
In the herb garden, it is convenient to place savory together with other annual fragrant plants: basil, watercress, coriander, snakehead, purslane, etc.
Savory is also grown in the garden as a compactor of other crops (I heard that savory successfully protects beans from aphids in joint plantings).

Winter savory, or mountain (Satureia montana) - the most famous of the perennial species.It is a semi-shrub semi-evergreen plant that is also grown for its spicy aroma and medicinal purposes.

Winter savory forms a sprawling upright bush 20-40 cm high (in warm countries up to 60 cm). The leaves of the mountain savory are narrow, gray-green, slightly glossy, with a more pungent taste compared to the previous annual species.
The lemon variety (Satureja montana var. Citriodora) has a distinct lemon aroma.

In the winter savory, flowers are located in the axils of the leaves in several pieces. The flowers are white, pink, as well as various blue-violet tones with a transition from lilac-blue to purple. This species blooms in the second year; flowers appear on the plant from mid-summer to mid-autumn.
Mountain savory can be grown in one place without transplanting and dividing for about 5 years.
Winter savory grows well on the hot southern slopes, loves dry soil filled with organic fertilizers. This decorative look looks appropriate on an alpine slide and in a mixborder. In the herb garden, mountain savory is located among other perennial fragrant plants (oregano, lavender, mint, hyssop, rosemary, monarda, etc.).

Mountain savory reproduces by seeds and vegetatively (by dividing the bush, layering, cuttings).
For successful wintering, the bush before the onset of cold weather is covered with earth, covered with straw or dry leaves.
Pruning upright mountain savory twigs every spring contributes to the formation of a neat and lush bush.

Along with the erect form of the bush, the mountain savory also has a creeping form.

There is also a white-flowered creeper with white flowers (Satureia spicigera) on sale.
Another species with creeping shoots covered with tiny flowers and a pleasant mint aroma is Douglas Savory (Satureja douglasii).

Creeping forms and types of savory look great in hanging baskets as ampelous plants.
Ziborova E. Yu.

[Zachary]

Zachary, take the report!
The soup turned out to be thick, fragrant and full-bodied, of a beautiful "borsch" color, despite the absence of beets.

I liked the cooking technology very much - roasting meat together with vegetables and then boiling everything together. Before, I always cooked the broth first, and then refueled the soup, but the meat turned out to be soft and the vegetables did not boil down into porridge, and in general, it all took less time.
Of course, in a cauldron on an open fire and cooked by a man, such a soup is certainly tastier, but at home on the stove it smells like summer, south and steppe.
Thank you!

And today I bought a savory - in Bakhchisarai, dried and smells nice. Now it's the turn for beans and meat

Today I cooked Crimean Tatar borscht. Delicious! That you all made a stir about the absence of savory? Hops-suneli familiar name? Contains: basil, hot red pepper, parsley, celery, dill, cilantro, garden savory, bay leaf, mint, marjoram, fenugreek, hyssop, Imeretian saffron. Perfect for this borscht.

Helen, that's right about spices! And in general - everyone has different tastes)))

And I cooked it. Only without meat. Not quite according to the recipe, because it was necessary to urgently attach "pensive" tomatoes, so it turned out to be a summer and lean version. It turned out great - smelly, satisfying. Yesterday I bought dry savory, basil + dill were their own, dried in summer.

I usually cook borsch with beans - lean. On vegetable broth from boiling beans plus beets. I really liked Zakhar's version.

Here, Zakhar, take the report.



Thanks for the recipe!

Finally I gathered and cooked, but a lean version. Thank you very much! The spouse is not a fan of first courses, but then he said that it was very tasty! Oh how! Only for the first time did I put in a little grass. Next time I will increase the number.

Zechariah, take the report. Delicious

I am very glad that you all liked this recipe, as they say bon appetit.