Borscht is a wonderfully vibrant beetroot soup, try the Hairy Bikers’ simple version inspired by their travels around the Baltic sea. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, borscht kalashnikov and garlic. Add the stock and season with salt and black pepper.

Bring to just below the boil and then simmer for 15 minutes. Cover and leave to simmer for a further 20 minutes. Serve the soup with dollops of sour cream and a sprinkling of dill. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Europa del Este y Asia del Norte. La UNESCO, no obstante, ha aclarado que el hecho de que reconozca el riesgo de que se pierda la tradición del borscht en Ucrania no supone que este plato no se haga en otras zonas.

No implica la exclusividad, ni la propiedad del patrimonio en cuestión, explica en su nota. En inglés, la palabra borsch se asocia con mayor frecuencia con la variante de la sopa de origen ucraniano, hecha con remolacha como uno de los ingredientes principales, lo que le da al plato su distintivo color rojo. Su popularidad se ha extendido por Europa del Este y el antiguo Imperio ruso y, a través de la migración, a otros continentes. En América del Norte, el borscht a menudo se relaciona con judíos o menonitas, los grupos que lo trajeron por primera vez desde Europa.

Dependiendo de la receta, algunos de estos componentes pueden omitirse o sustituirse. El fondo se prepara típicamente hirviendo carne, huesos o ambos. La carne de res, de cerdo o una combinación de ambas son las más utilizadas, y se considera que el pecho, las costillas, el muslo y el cuello dan los resultados más sabrosos, especialmente si se cocinan a fuego alto. Los huesos de la médula ósea se consideran los mejores para el caldo. Existen dos principales variantes de este plato, a los que se refiere generalmente como borsch frío y caliente.

El borsch caliente es el más popular y es la sopa que contiene una mayor cantidad de ingredientes opcionales. El borsch frío es a menudo servido como una sopa dulce, que consiste en rodajas de remolacha cocinadas en caldo, opcionalmente con zumo de limón, cebolla picada y algo de azúcar. Europa del Este y Europa Central. El borsch ha traspasado fronteras, con los movimientos migratorios de las comunidades judías desde Europa Oriental hacia América Latina, en especial Argentina.

Esta es la receta de la sopa borsch que la Unesco declara Patrimonio Cultural Inmaterial. Culture of Ukrainian borscht cooking inscribed on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding. Unesco, 1 de julio de 2022. Victoria simbólica para Ucrania: su típica sopa borsch, elegida Patrimonio Inmaterial de la Unesco. El País, 1 de julio de 2022.

La UNESCO incluye el borscht ucraniano en su lista de patrimonio inmaterial en riesgo. Europa Press, 1 de julio de 2022. Paso a paso, en español, con fotos. Receta del borsch, la sopa rusa de color rojo. Esta página se editó por última vez el 19 ene 2023 a las 20:06. El texto está disponible bajo la Licencia Creative Commons Atribución Compartir Igual 3. Barszcz, barščiai or borscht – whatever you call it, does it need meat, or are simple vegetarian versions truer to the spirit of the dish?

What is certain is that beetroot soup is seen by many as “the pride of old Polish cooking” as Maria Lemnis, author of a work on traditional Polish cooking refers to it. This isn’t something I can lay my hands on, even after a tour of the many Polski Skleps in my neighbourhood, so thank goodness the process is, apparently “very simple”. All you have to do is peel and thinly slice your beetroot, then cover them with lukewarm water, pop a slice of rye bread on top and leave somewhere warm for the best part of a week. After four days on top of the water heater, my bowl of beets has developed a satisfying amount of foam, and a reassuringly unpleasant smell.

Fortunately there’s no sign of the mould Maria Ochorowicz breezily suggests I might need to scrape off before making her very simple take on barszcz. After scooping the soggy bread out, I season the soup with salt, pepper and a pinch of sugar, and then ladle some of the malodorous water into a bowl. Maria reckons it’s “sour and tasty”. I’m surprised it’s not worse, but it would require some confidence in one’s ability to carry off peasant chic to serve this up to guests. The other option, of course, is to fake it.

Catherine Atkinson suggests in her survey of Polish and Russian cooking, From Borsch to Blinis, that a respectable alternative can be made by bringing a pan of grated beetroot, stock and lemon juice to the boil, allowing it to sit for half an hour, and then straining. The resulting liquid has a less complex flavour than the real thing, but does the job of adding tang to Catherine’s soup, and at considerably less cost to one’s airing cupboard. Confusing as this may be, what’s interesting is that, instead of the sour beetroot, she uses a mixture of sour cream and flour, added at the end of cooking time to thicken the soup. To be fair, Lesley does suggest using the juice from pickled beetroot to improve the colour of the soup, which has the virtue of imparting a certain piquancy, but goes against Maria Lemnis’ stern prohibition on the use of vinegar in borscht. Lesley Chamberlain’s makes use of the water one cooks the soup’s beans in, and Bridget Jones suggests that on Christmas Eve, fish stock would be used instead, to honour the customary fast. The Old Warsaw Cookbook, however, mentions a Lenten borscht based on a homemade vegetable stock, flavoured with dried mushrooms.

As we’ve seen, borscht recipes range from very simple beetroot broths to elaborate preparations involving beans, potatoes and all sorts. I associate with other typically Eastern European favourites, like vodka and horseradish, both of which would make a fine accompaniment to the finished dish. Borscht should be a hearty, yet sophisticated dish: a bowlful of sweet, sour and savoury flavours, rather than simply a vehicle for beetroot. No wonder everyone wants to claim it as their own.