Down with culinary illiteracy! I scrolled through my publications on one of the platforms and just wondered how honest people were bombarded - in the fullest sense of the word - from the recipe for borscht with sprat.
Given the comments removed by the system (the use of a mat to express their thoughts is considered by our citizens a sign of high intelligence and exemplary culture), the conclusion could be made simple: people do not know that borscht happens different. I will not say anything about the level.
And this comment is very revealing:
So especially for Kizil Bashi and other adherents of the idea of "borscht-standard" today I decided to go through all the borscht that I know.
There is an opinion:
Borscht is a kind of cabbage soup prepared using kvash (pickled vegetables, kvass, brine, tszha, etc.), or any other acidifiers (vinegar, lemon juice, sorrel, etc.). In the old days, such cabbage soup was called borsch soup and was cooked without the usual beets, tomatoes and potatoes.
In the process of culinary evolution, beets appeared in borscht. However, it is not a required component and any soup containing either fermentation products or acidifiers can be considered borsch.
What a surprise then?
That's why:
• Borscht can be lean and meat;
• Borscht can be vegetarian;
• It can be with fish, canned food and even sausage;
• Borscht can be with meatballs (Siberian) and Chernigov (with zucchini);
• In Belarus, borscht is cooked with mushrooms. And there is "Lviv" borscht - with sausages;
• Borscht can be Lithuanian - shaltibarschay. By the way, shaltibarschay is cold and both beetroot and cold beetroot can be attributed to borscht;
• Borscht can be green - with sorrel;
• Borscht can be white (Polish, with egg, sausage and a lot of sour cream).
Borscht is great and multifaceted. There are exactly as many correct recipes for borscht as there are people who cook borscht.
And an attempt to deny this, an attempt to deduce a single "standard" version, does not speak of culinary education, exquisite taste and other advantages. No. She speaks exclusively of culinary illiteracy and narrow-mindedness.
Then I take my leave, all bon appetite, borscht and good mood!