Just Borsch (Cuckoo 1054)

vodka is a little monkey

Okay ... I’m going to my husband’s wine cellar in the morning, and I’ll show you these monkeys.

And if the beets are grated?

Yes, good. then shred cabbage. there type of geometry composition of borscht

[borscht]

Domostroy, 15th century, from the Novgorodian Archpriest Sylvester.

.... "And near the tyna, around the whole garden, where the nettle grows, sow borscht, and from spring to cook it for yourself more often: you can't buy this on the market, but there is always here; and with those who are in need, he will share for God's sake, and if borscht grows, then it will sell, exchanging for another gas station. And if she plants cabbage and beets, and she ripens, then boil the cabbage leaves, and the cabbage begins to curl into the head, and even thickly, then, cutting off one by one, boil the leaves, breaking them off, and feed the cattle.

At the same time until the fall, borscht trimming, drying and weaving into bundles, it will always come in handy - this year and later; and cabbage throughout the summer to cook, and beets. In autumn, salt the cabbage, and cook the beetroot and pickle the cucumbers. "

... "Cabbage or tops or crumbs finely chop and wash well, and boil it, and steam it harder; on short days, put meat, ham or ham lard, serve sour cream or pour in cereal and boil it. add and add again to evaporate well, sprinkle cereals in the same way and brew with salt in sour cabbage soup. "

Cabbage usually ripened in late summer or autumn, and borsch or hogweed (Siberian) (Borsten (German - "bristle") - as soon as the snow melts and the sun warms up well.



Sour cabbage soup is not a broth of sauerkraut, but a standing kvass, in which alcoholic fermentation began vigorously with the development of acetic acid bacteria.
Synthetic vinegar has appeared relatively recently, and the homemade (natural) recipe has been known since time immemorial.

“I will accept servility as a kinship:
They serve nuts
Yes, they drink sour cabbage soup in the theater. "

[Trolling with borscht]

Here's some more interesting 🔗Borscht
Here's another. Attention, there are non-normative words, sensitive young ladies, please do not read 🔗Borscht
I quote
Borscht (Ukrainian borscht) is a dark red substance with organic impurities, obtained by heat treatment of a conglomerate of vegetables (in particular beets), water and meat (although the Orthodox lean version also happens). It is taken orally. It is a means of satisfying hunger and a means for kindling ethnic hatred at the same time.
Trolling with borscht Elementary, like everything elementary: we register on the culinary website of the opponent country and begin to prove that our borscht is the most borscht borscht in the world.
Also, a creditable way of trolling squares is to throw in an "innocent" statement that "borscht is such a soup", backed up by appropriate proof links on the authors of cookery and other cookbooks of modern and USSR publications.
End of quote.
Hmm no words, only interjections ..

[borscht]

Domostroy, 15th century, from the Novgorodian Archpriest Sylvester.

.... "And near the tyna, around the whole garden, where the nettle grows, sow borscht,

Duc, it's about a cow parsnip!
but I didn't know about "bristles" ... I kept thinking what the etymology of the word is ...

Yes, Svetik, he is, a hogweed. It has many varieties - here is the northern, Siberian, so to speak, here it is edible!

literally on weekends I read some article about Ukrainian cuisine in Tyrnet, so the author convinced me that borscht was called borscht before. I'm all upset. And people will think that this is true.

* JOKINGLY * Well girls !! You're giving!!!

Eh, Sveta - it is impossible for a cow parsnip to dress up as a beetroot - when they sow it, and when does it gain marketable ripeness? : nea: Here .....
And the cow parsnip, an infection, rushing from April to the very frost!

I saw such a purple potato again at my mother-in-law in the south. They considered it to be stern.

Is Nifigase not expensive for pigs?

[Gypsy]

Is Nifigase not expensive for pigs?

Gypsy, I don’t know what the grade was there. In sectional view, this potato was purple. I also asked that how to cook such potatoes, that the water will be blue, chtoli? They replied that they do not eat this pot, because it is not tasty and goes to feed the animals.

we have it dear, a new variety, bred recently .. brought it out for health benefits, in it this violetness of which contains there useful for people. There are also purple carrots.

we have it dear, brand new

Ooooh, and those potatoes that I say are a hundred years old at lunchtime.

[Suslechka]

The stuffing is such a yellow bun, from an egg, sour cream, flour, there was also a grandmother grating a chicken liver on a grater, lard, in general, not a tough dough was kneaded, a bun was rolled and at the end of cooking a delicious weight was thrown into the borsch

Gopher, dear, remember. you have some kind of endemic recipe !!!!!! you sales have no idea how important it is!

For a change I will write a few words about our family borsch stuffing. The filling is made when rooster or chicken borscht is boiled, since giblets must be put in the filling.

The filling that Suslechka writes, then this is done like a test for dumplings, but not such as sweetka gave a recipe, and such, when you need to take the dough with a spoon and put it in the boiling broth.

And the second filling is made from boiled millet (until half cooked), eggs, fried onions, boiled giblets. Either a rooster / chicken is stuffed with such a filling, and borscht is boiled (with a whole stuffed rooster), or such dumplings are made in the form of a chicken egg and boiled directly in the broth for borscht. And then you need to put the dumplings in a cauldron and sprinkle with fried onions. These dumplings are very tasty when, on the second day, they are cut in half lengthwise and fried.

The first filling (there is little of it) is like a treat for children (I am still one of them), and the second filling is made larger and must also be eaten with the borschik. If a whole rooster / chicken is cooked, then when the borscht is cooked, the rooster is taken out of the borscht and in a large bowl it breaks into pieces along with the filling, and if with separate dumplings, then it is put on the table in a cauldron.

The first filling is immediately put on a plate, and the second is placed on a separate plate and both borscht and filling (like bread) are eaten at the same time.

Both fillings are not cooked together - either one or the other.

[Borscht]

Cooked for lunch today Borscht
Onions, laurel, greens, peppercorns, dry herbs, potatoes, cabbage, vegetable oil threw into a saucepan, then added dressing and poured water. DO NOT SALT!
Multi-cook mode 20 minutes 110 degrees.




It's a pity that the color on the pictures is not red, damn it ...

[Galinka]

Galinka, borscht without meat can be cooked in Multipovar for 8-10 minutes and it will be ready!

I cook cabbage soup with meat in small pieces for 8-10 minutes, and everything is very well done!

[Romchka]

Romchka Thank you. I will try for 8-10 minutes.

[Romchka]

Romchka Thank you. I will try for 8-10 minutes.

On the topic of a variety of borscht recipes. Girls, and I add to vegetables, when I stew them, at the end, (beets, carrots, onions) a few frozen black currants. Gives sourness and some originality. This is, among other things, and spices.

[now I use my own apple cider vinegar.]

I completely agree about beef, although I also cook from what is in the freezer. Carrots and beets are separately carcass with the addition of tomato, at the end of stewing, I used to add a spoonful of vinegar. So my friend - the cook taught me. Sometimes, instead of vinegar, I threw a circle of lemon. A now I use my own apple cider vinegar.We love sourness.I put potatoes-cabbage in the finished broth and at the end - a beet-carrot carcass. I fry the onions in fresh bacon along with seasonings, they give more flavor this way. My friend also threw greens into the carcass, but I prefer to cut it fresh into plates (greens, not my friend).

I apologize for the question not quite on the topic, is it possible to drop the vinegar recipe in PM, pliz? I was looking for homemade apple cider vinegar on the forum, the search engine gave your answer