One of the main ingredients in dishes such as borscht and beetroot is beets. True culinary experts are able to find a dozen differences between these two most popular dishes.
Borscht is a vegetable multicomponent soup. Its main ingredients are cabbage and beets. It is served hot. Beetroot soup is also a soup with beetroot as the main ingredient. It can be served hot or cold.
The difference in cooking between beetroot and borscht
Borscht is made from poultry, pork and beef broth. Diced potatoes and shredded cabbage are added to it. Refueling is done separately. Grated beets are stewed in a saucepan or in a frying pan, a little vinegar is added there, which helps to preserve the color. In another frying pan, roast carrots and onions. Tomato paste or tomatoes are added to the resulting mass, poured with a small amount of water.
When the cabbage and potatoes are ready, then all the ingredients must be combined together in a saucepan and boiled a little more. At the end of cooking, garlic and chopped herbs are also added, and in some recipes, small pieces of bacon. Borscht can be made according to different recipes, for example, with mushrooms and beans, bell peppers and exotic herbs. You can cook green borscht, which is made from sorrel, potatoes and with the addition of a boiled egg; cabbage is not put in it. Borscht is served exclusively hot with donuts smeared with garlic sauce and sour cream.
The basis of the beetroot is a beet broth. The vegetable may also contain such a component as young beet tops. This broth must be poured over pre-boiled and chopped vegetables: beets and carrots, onions and potatoes. Then you can add fresh cucumber and chopped herbs. In order for the dish to become meat, meat, boiled sausage or ham are put in it. Beetroot according to this recipe should be served cold, with sour cream and chopped boiled egg. Hot beetroot should be cooked in beef, poultry or pork broth.
The main differences between beetroot and borscht
Borscht should be served hot, and the beetroot soup can be served either as a hot broth or as a cold mass. The basis of borscht is meat broth, when beetroot broth acts as the basis for beetroot, there may be a component such as young beet tops. You do not need to add cabbage and tomatoes (tomatoes) to the beetroot. When cold, it is better to cut fresh cucumbers there. You can also add a boiled egg to the plate with the dish. Borscht is best eaten with sour cream and donuts.
