What is the difference between soup and soup: cooking characteristics, composition and reviews
For many, especially foreigners, it remains a complete mystery how the soup differs from borscht. And in general, what kind of dishes such "overseas"? There is nothing complicated here: everything is extremely simple.
Soup - absolutely which is very good to “tempt” after the last feast or coming from the cold. And borsch is a symbol of national Ukrainian cuisine, famous for garlic dumplings that are served to it. But in fairness it must be said that this dish has long taken root in Russia and has become pan-Slavic. So what is the soup different from borscht? Let's figure it out.
A little bit of history soup
When the cabbage was brought to Russia, then there appeared such a tasty dish as soup. And it happened in the IX century, and from those times to the present day they remain on the table of the Russians with the same success.
All segments of society in Russia loved to pamper themselves with soup (especially since they never get bored).The only difference was that the rich class could afford soup in meat broth, and simpler and poorer people sometimes limited themselves to so-called empty cabbage soup, that is, cooked in water. Sometimes this dish was taken frozen even on the road. Very comfortably.
In Russia, there was a huge number of variations of cooking soup, but what always remained the same was the capacity in which they were cooked. Without fail it had to be a pot (clay or cast-iron), which was treated with special respect. And namyvaya him, even spoke. It was cooking in a pot that could withstand the required temperature and achieve the desired consistency and taste. Therefore, the story itself gives the answer to the question of how the soup differs from borscht.
A bit of the history of borscht
Historians have no consensus on the origin of borscht. Someone thinks and, perhaps, it is true that this dish was first cooked by the Cossacks, who kept the siege of the Azov fortress. When the whole food supply was over, and I really wanted to eat, they prepared a stew of all that remained. To the surprise of the “brew” everyone liked it, and since then borsch has been deservedly popular not only in Ukraine, but also in Russia.At one time, Catherine II loved to feast on this dish, and at the court there was a specially trained person who was engaged in its preparation.
Others adhere to the version that soup originated in other countries, for example, in Poland, Romania, Lithuania, Moldova, or Bulgaria. But be that as it may, the dish has come down to our days, and in the Old World and in the New there are constantly discussions about what the soup differs from borscht. There are a lot of versions. Truth is one.
What soup differ from borscht
What is it that these two dishes differ from each other? Of course, they have a lot in common. Nevertheless, they differ in the set of components and the way they are bookmarked during the cooking process. And the most important difference consists in such root crop as beet. In the borscht, his presence is obligatory, but the soup is well-managed without him. The next difference is the cabbage: it is sent to the borsch only fresh, and you can add sour to the soup.
What is the difference between soup and soup, what is the difference? Let's figure it out. In borsch, unlike soup, they use a greater variety of vegetables. Perhaps this is due to the different climatic conditions in which these two dishes originated.On the one hand, it is a hot climate and an abundance of vegetables, and on the other hand, cold winters and sometimes cool summer months. As a result, a leaner range of vegetable crops.
Important! In soup, vegetables are laid raw, and for borsch, their main amount is subjected to a small preliminary heat treatment.
Garlic is another stumbling block. In the borscht his presence is always welcome, but in the soup he was rarely seen.
Both borscht and cabbage soup can be cooked either in meat broth or simply in water (a lightweight option for vegetarians). But the recipe for soup can also suggest fish broth, in which all the ingredients are subsequently laid. By the way, very tasty. In addition, cereals are sometimes added to the soup, so that they become more rich. When cooking borscht is unacceptable. But the Ukrainian dish boasts its own donuts.
We can not say about the taste. Schi have a sour taste ("chip" of this dish), which is obtained by cabbage (fresh or fermented). And borscht, on the contrary, has a slightly sweetish taste due to the beets and sugar added to it. That is, the similarities and differences of soup and soup are obvious.
To prepare them is not difficult even for a young hostess. First, cook meat broth (and you can also on the water), using red meat, pork or chicken.
On a note! Just do not forget to add salt, bell pepper, bay leaf and onion whole (cleaned and washed).
While the broth is boiled, grate the carrots (you can simply chop the cabbage), chop the cabbage (fresh), chop the onions and potatoes (you define the shape yourself, which one you prefer). Is done. When the broth boiled for 1.5 hours (remember: 1 hour is enough for the chicken), remove the meat and separate it from the bone, cut into small pieces (to fit in the mouth) and send it back to the pan.
Important! Do not forget to remove the onion from the broth. She "did her job," now you can throw it away.
Cook for 5 minutes and start dressing with vegetables: cabbage, in a few minutes potatoes and Bulgarian pepper (if you do not like it, you can not add). Next, make olive oil frying carrots, onions and fresh tomatoes, which we add to soup 15 minutes before the end of cooking. Then comes the turn of all kinds of spices: celery, dill and others (to taste).And you can add fresh bay leaf, and already boiled in the broth to throw out.
On a note! Whoever loves garlic, can finely chop it and add it to the soup along with the roast. We assure - it will be delicious.
Variations on the soup
There are many variations on the subject:
- Instead of meat broth, you can use cereal, vegetable, mushroom or fish.
- Ham or Antonov apples are added to the finished dish.
- To give the calves sour taste they use sorrel, nettle, spinach or pickled mushrooms.
- Instead of cabbage can be put Savoy.
On a note! Keep in mind that soup and green borscht (with cabbage or sorrel) are different names for the same dish.
The algorithm for cooking borsch is similar in many ways to the soup: the broth, the roast, the spices, and the set of products (with a few exceptions) are the same. There are two points to pay attention to:
- When cooking frying, instead of fresh tomatoes, it is better to use tomato paste. It will give borsch more saturated color and taste.
- Beets should either be grated or finely chopped and stewed in a separate saucepan with added sugar.It must be added in 10 minutes before the final cooking.
Well, what kind of soup can do without pampushkas made from dough and poured with garlic sauce? Just lick your fingers.
Variations on borscht
You can cook borsch in various ways:
- with bacon and meat;
- with mushrooms;
- with chicken or other poultry meat.
What is beetroot soup
And how does borscht differ from soup and beetroot soup? The first two dishes are served and eaten hot. And beetroot soup is a cold dish, as a rule, which is most often prepared in the summer. It does not include cabbage at all. The basis is a beet broth and grated beetroot. Fresh cucumbers, green onions, dill, boiled potatoes, onions, boiled egg and sour cream are also added there. For satiety, you can put chicken, ham or sausage, after cutting them.
On a note! We recommend storing beetroot soup exclusively in the refrigerator and not more than one day.
According to many culinary art gurus, borsch is more nutritious and difficult to prepare than soup. Although this is a controversial issue.
Also, experts believe that the use of such spices as garlic,in the soup gives the dish a more piquant tint and, in combination with sour cream, delights many food lovers.
Now you know the difference between soup and cabbage soup (comparison, difference, see above). In fact, only a set of products. But whatever you cook, in whatever variations, proportions and with what ingredients - enjoy your meal! And it does not matter what the soup differs from borscht. The main thing is all very tasty!