The history of recipe for traditional borsch goes back to ancient times.
Historical
facts
prove that the
beet soup was cooked absolutely everywhere where pich (masonry stove) was in household use. And the name
"borscht" did not appear at once: in ancient times this soup was called "brew with herbs". At first,
only
vegetables and spices were added to this dish, but as it is clear from the modern name, beetroot has
always
been the
main ingredient.
The modern word "borsch" is a kind of honor for beetroot, since from the Old Slavic language the word
«бърщь» ("borsch")
is
translated as «буряк» ("beetroot").
In Ukraine, borsch has long been considered a symbol of a strong family: all the ingredients are cooked
in a
clay pot, transferring their flavors to each other, and as a result become one whole – a rich, hearty,
and
dense
borsch. In days of old, borsch was eaten almost every day, served on holidays and at weddings. The
peculiarity of this
dish
is that it becomes tastier the next day when flavors are well blended together.
There are three main varieties of Ukrainian borscht: red borscht, green borscht, and cold borscht. In
general, they have similar ways of cooking but it is the red borscht that became a symbol of Ukrainian
national cuisine.
Many
researchers of Ukrainian culture note that this dish in different ways depending on the region.
Over the years, this dish has evolved, and today more than 100 recipe variations have appeared. In any
case,
every
hostess has her recipe for borsch, her secrets of cooking, which are usually passed from generation to
generation.
Ukrainian ancestors believed that true borsch should be so rich and dense that a
spoon can stand in it. And the steam above the soup plate should be so thick that children sitting at
the
table should be hardly
seen.