I think so. And, moreover, I am sure of it. And now try it, prove to me otherwise!
If anything, I'm not running into a scandal, although I know that the topic of borscht is holivar and for some reason, for many, it is terribly painful. That is why today I poke a little... with a stick in open wounds.
Because... Yes, because I am for justice! Borscht is, you know, the property of the public, so to speak. And it is not necessary to attribute it to any particular cuisine, as some alternatively gifted representatives of the journalistic fraternity (and not only the journalistic one) do.
Vaughn, recently CNN Travel put borshchik in the list of the best soups in third place, and said that sometimes borscht is attributed to Russian cuisine, but this is a dubious fact. Why dubious? Yes, because it is being prepared in Ukraine and there they also propose to add it to the UNESCO list of the intangible cultural heritage of mankind.
At the same time, CNN Travel added:
“It gets a pungent flavor from beet kvass, fermented beet juice, another regional specialty.
And the fact that there is green borscht, that there is generally white borscht (in Poland it is brewed), the fact that there is borscht without beets is silence. Yes, and “another regional specialty - beet kvass”, I have never seen in Ukraine. Here in Mari El, yes, it is widespread.
And, by the way, borscht was still cooked in Rome and Greece, as they say. And every housewife and every cook has their own recipe for borscht. Therefore, to judge "wrongly" refer it to any cuisine, except Ukrainian, not CNN Travel's business (especially with their more than superficial knowledge).
And I really do not like it when they start to impose the "correct" recipe. Here in my FB they wrote - Ukrainian borscht should be necessarily on pork and with beets, and Russian - on beef and with tomato paste! And everything else, they say, is not correct.
People, ay! Everything that tastes good to you is correct! Even if you have sausage instead of meat in your borscht, and apples instead of beets! You like this borscht - and good health. For example, I like borscht without meat at all.
We take in such borsch:
- 2 potatoes
- 1 onion
- 1 carrot
- 2 beets
- 1 can of canned beans
- 2 cans of sprat in tomato sauce
- Garlic
- Salt, pepper to taste
- Half a head of cabbage
How to cook: boil potatoes, fry onions and carrots.
Add the beets and continue to fry, and so that the beets do not lose color, add a tablespoon of vinegar.
Add beans and cabbage to the water with potatoes, and when everything boils - frying and... now sprat will be used.
We cook the borsch until the vegetables are ready, finely chop the garlic there, let it brew and - bon appetit!
You can eat it both hot and cold, and instead of canned sprat, fried in flour, but it must be added at the very, very end.
And who can tell me that this is not borscht? Borsch, and that's it! And for me - the most delicious.