Soup with a record-breaking name - "cabbage soup" is considered almost the progenitor of all Russian traditional cuisine. It appeared in the ninth century, by the way, almost simultaneously with cabbage, which was brought to us from Byzantium.
It is necessary
- - 1.5 kg of cabbage;
- - 4 things. potatoes;
- - 2 heads of onions;
- - 2 pcs. carrots;
- - 4 tomatoes;
- - 100 g sour cream;
- - 3 tablespoons of vegetable oil;
- - spices to taste.
Instructions
Step 1
In history, there are many options for the interpretation of the name "cabbage soup". The most famous of them: origin from the name of the main ingredient of one of the types of vegetables - sorrel, or from the old Russian word "sto", which means food. The word "cabbage soup" and its derivatives (shchets, shchanoy) causes the greatest difficulties among foreigners.
Step 2
Since the appearance of cabbage soup has gained great popularity in Russia. This dish served as a certain sign of equality between wealthy boyars and ordinary peasants, since both of them cooked them. The only difference, of course, is the constituent ingredients, since each class prepared cabbage soup, based on their gastronomic possibilities. As a rule, simple or, as they were also called, "empty" cabbage soup was cooked from fresh cabbage, adding everything that grew in the garden. In turn, "rich" cabbage soup was prepared with an abundance of vegetables, fatty pieces of meat and sauerkraut.
Step 3
Since borscht appeared in traditional Russian cuisine much later, its name was obtained by merging the noun "Buriak" (translated from Old Russian "beet") and the word "cabbage soup", that is, "borscht". It meant beet soup or beetroot soup.
Step 4
Pour water into a 5 quart saucepan and boil. Add salt water and reduce heat. Chop the cabbage. Peel the potatoes and cut into cubes. Dip vegetables in water and cover the container with a lid. Boil the broth for 20-30 minutes.
Step 5
Peel the carrots and onions and cut them into small cubes. Fry the vegetables until tender in a well-heated skillet with vegetable oil. Add chopped tomatoes to the roast and simmer everything over low heat for 7-10 minutes, covering the container with a lid. Transfer the vegetables to the broth, adding bay leaves and spices to taste. Cook the cabbage soup for 20 minutes. Garnish with fresh herbs and sour cream before serving.
