Borsch - 99 cooking recipes

From handwritten ones - already with beets. The beet kvass was filled with vegetables (beetroot was also among them), simmered in the oven, salted and peppered when ready, and served. They ate little animal products back then, so they seasoned this hearty homemade brew with lard pounded with salt and dill. And now in northern and central Ukraine they rule like this. The main one is red. It contains beet, carrots, potatoes, cabbage, tomatoes or tomato. For a bright, beautiful color, the first ingredient is fried in oil with pepper and bay. Tomatoes also give a tint - they are overcooked with onions and carrots (called zazharka). Nowadays, it is believed that meat and bone broth for borscht is the best. Made from beef, pork or rooster. Lenten options are complemented with mushrooms. Some areas prepare this homemade soup without beets; the palette of redness is provided by the tomato-carrot frying, the dish turns out to be red-orange in color and also very tasty. Serve with sour cream, garlic buns and a bunch of green onions (for added flavor). Green is made from sorrel and garden herbs. When serving, put a boiled egg (half or cubes) and sour cream dressing on a plate. Cold recipes - for the summer. The beet broth is supplemented with kefir, pieces of this dark raspberry root vegetable, dill and seasonings. They eat it as a snack with boiled jacket potatoes. The composition and techniques of Lithuanian, Polish, Belarusian and Russian raspberry-red first courses are similar, but with minor differences.