Beetroot soup is a beetroot soup, but the most popular is red borscht with potatoes, but the pure borscht with ravioli is the most common on the Christmas table. Check what properties and nutritional values there are for red borscht and sourdough for borscht.
Beetroot soup is a soup made of beetroot, beet juice which has been subjected to lactic fermentation (acidified) or thickened beetroot juice, vegetarian blend with a large amount of spices, the most popular is red borscht with potatoes. pure borscht with dumplings.
Borscht is invariably associated with beets, but it is not a borscht in its original meaning. Borsch is a term for sour soup prepared initially from a plant called borscht, and later from various vegetables (cabbage, sorrel, beetroots) pickled or pickled with vinegar. this is still a very common plant in Europe and Asia, which has lost its culinary significance, from which the saying cheap as borscht originated. Beets in the sixteenth century were also part of the soup, but another – kwaszeniny, which was at the same time as beetroot soup, beetroots were eaten under the name beetroots. However, before the borscht started to be boiled with beets, this name was taken over by leavened sour rye soup or rye bran, as confirmed by the 17th – eternal cookbooks. In the cookbook from 1735 appears the term beetroot soup, which indicates that about the middle of the eighteenth century began to cook beetroot borsch, but at the same time are known other borsch, and the most white borscht on rye flour.
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The first mention of a soup called borscht appears in the records from the sixteenth century, the most famous work from the period in which the word borscht is Life of a good man by Mikołaj Rej, but it certainly speaks of a soup from borscht. (Heracleum sphondylium), not beetroot (Beta vulgaris). In the sixteenth-century herbarium of Szymon Syreński, in the chapter Borscht our Polish we read
Our borscht is everyone with us, in Ruthenia, in Lithuania, in Samogitia, rather than describing it with circumstances. The medicine and the table are very tasty. Yes root as leaves. But the root is only useful to the medicine, and the leaves to the dishes. They collect leaves in May commonly. Taste and grateful soup is the borscht as it is with us in Ruthenia and Lithuania. Be brewed alone, be with a capon or with other spices, as an egg, with cream, and millet.
Every housewife has his own recipe for Christmas red borscht, and each house has a slightly different taste: it is a fast borsch, which is not prepared on bones or smoked bones, but only on vegetables with mushrooms or fish, borscht is seasoned with salt and sugar. Currently, very often Christmas borscht is a borscht from a bag or a concentrate made of cardboard.The preparation of traditional Polish borscht requires a bit of western, but the taste of this Polish soup is unmatched.
In the magazine Country Housewife from 1877, we read4: It is well-cleaned mushrooms in a saucepan, it pours a little water, it will change the Italian food like
onions, beets, adds a bit of roots, salt and pours in full with beetroot soup, cooking everything together. You can also add a few heads from ropes, and when a borscht a few hours is well prepared, it drains. In 1913 borscht was prepared a little differently
Set to taste a lot of Italian, two baked onions, 5 dkg of dried mushrooms and several red beets. When the taste is boiled, pour it over the borscht, add the chopped beetroots, add a ruddy butter from a large spoon of butter and flour, boil it, add salt and add sugar to the taste. Put in the vase separately cooked on the water mushroom ears.
According to tradition, the fires of fields, forests, orchards and water should be found on the Christmas Eve table. Beetroot soup with beets is a representative of field fetuses associated for centuries with native soil.
Beetty sourdough from the book Economical preserving vegetables for the winter from 1914 by Elżbieta Kiewnarska
If you want the beets to be soft and borscht quickly and well, they should be set in the last quarter.After scraping and scraping beetroots, it is filled with a stone or wooden dish, and then it is poured into full raw water. They can be poured with lukewarm water and put a few pieces of black bread, which after a few days are removed, pressed with a wooden bottom and stone, so that the broth always covers the beets. It can be repeated within two months, after which drenched beets, neither taste nor acid, can not be given to broth. It is also two weeks before that date that a fresh portion of beets should be acidified in a different dish. kitchen needs, I am writing here about acidification of beets in small pots or facettes for small farms a. With a larger consumption of beets and borscht, it is set in a larger barrel and holds not in the kitchen but in a non-glazed basement.
Pure red borscht is a very low-calorie dish. A portion of 200 ml or as much as can fit in a shallow plate, provides
0.2 g protein
0.2 g fat
8.2 g of carbohydrates
Just the ears are responsible for the calorific value of borscht served with ears. A soup plate with 10 dumplings with cabbage and mushrooms is
7.3 g protein
1.1 g fat
48.2 g of carbohydrates
Beetroot soup belongs to the most diet dishes on the Christmas table and is also very healthy due to its main ingredient – beets.
Beets owe their intense color to betaine – a compound with a strong antioxidant potential that helps protect the body’s cells from damage as a result of oxidative stress and, consequently, against cancer or dementia.
Beets are a rich source of vitamin C, B vitamins, including folic acid, and manganese. Beet products, such as borscht, are effective in anemia from vitamin B12 deficiency, but have no proven effect in iron deficiency anemia .
Another very important component of beets is nitrates .These compounds are very effective in cardiovascular problems and cardiovascular diseases, help to lower blood pressure and protect blood vessels, and increase blood flow, which has a positive effect on slowing the process of senile dementia. Research has shown that drinking beetroot juice increases blood flow to the brain and improves cognitive functions in the elderly, improves the supply of oxygen along with blood to the muscles, which increases the efficiency of long-lasting physical exercise.
Beets contain alpha-lipoic acid with antioxidant activity, which can lower blood glucose levels and increase the insulin sensitivity of cells, and thus reduce the risk of diabetes and improve the condition of people suffering from it.
Beet sourdough used for traditional red borscht is a great probiotic. It provides lactic fermentation valuable for health, thanks to which it supports intestinal health and functioning of the digestive system and improves immunity.