Borscht is considered a traditional dish of the Eastern Slavs; it has long and firmly occupied the dominant place on the Russian table. It is not surprising that such a treat is served one of the first on the table to foreign guests. After evaluating the taste of borscht, they often want to learn how to cook it later.
How to teach a foreigner to cook red borscht
Teaching people from another country to cook borscht is best, of course, by example. Then they will be able not only to better remember the recipe, but also to use it correctly in their home country. First of all, read out a list of the main ingredients of red borscht. These include: boneless beef or pork, potatoes, cabbage, beets, carrots, onions, tomatoes or tomato paste, parsley.
Then prepare the broth with the foreigner, asking him to wash the meat, put it in a saucepan and put it on the fire. When the water boils, be sure to explain the need to carefully remove the resulting foam in time. Then wait until the meat is cooked.
After about an hour, start preparing the vegetables together. Peel potatoes, onions, beets and carrots. Scald the tomatoes with boiling water and cut into cubes. Chop the cabbage finely. Chop the onion, and cut the carrots and beets into thin strips. Heat some vegetable oil in a skillet and fry the onions, carrots and beets in it for about 5 minutes. Then add the tomatoes and simmer for a couple of minutes. Add a spoonful of tomato paste, add a little water and simmer for another 3 minutes. Pay attention to the foreigner that the consistency of the roast should be thick enough.
When the meat is done, remove it on a plate and toss the sliced potatoes into the broth. Bring to a boil, season with salt and cook until almost done. At the end, ask the foreigner to salt the broth under your strict guidance, add frying and cabbage. When the borscht boils again, cook for about 5 more minutes, remove the foam and turn off the heat. Throw in chopped parsley and pieces of boiled meat, cover and let it brew. Be sure to explain that the consistency of the borscht should be thick enough, but not like a stew.
In conclusion, teach a foreigner how to serve borscht correctly, explaining that its taste can be improved by adding sour cream, which must be added to the plate. Also offer him black bread, bacon and garlic to borscht.
How to teach a foreigner to cook green borscht
Explain to a citizen of another country the difference between red and green borscht. It consists in the fact that the latter is prepared without tomatoes and beets. Fresh sorrel is used instead of cabbage, and green sorrel is used instead of onions. Pay his attention to the fact that a raw and then boiled egg is added to the green borscht.
Cook the broth together as described above. Then add the chopped potatoes to it. When it boils, add salt and julienne carrots to the broth. In the meantime, ask the foreigner to thoroughly wash the sorrel, cut off the legs from it, chop them and add to the potatoes. Then have him chop the sorrel and green onions across. When the potatoes are cooked, put green onions and sorrel in a saucepan, bring to a boil. Beat the egg and teach the foreigner to add it to the borscht correctly - for this, pour it in a slow stream into the middle of the pan, and let him quickly stir it into the borscht at this time. This will create a small cobweb.
Pour the borscht into bowls and ask your foreign assistant to peel the boiled eggs, cut them in half and add to the borscht. Serve the dish with sour cream.
