Borsch is considered a traditional dish of the Eastern Slavs; it has long and firmly taken the leading 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. Having appreciated the taste of borsch, they often then want to learn how to cook it.
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How to teach a foreigner how to cook red borsch
To teach the inhabitants of another country to cook borsch is best, of course, by example. Then they can not only better remember the recipe, but also use it correctly in their home country. First of all, announce the list of the main ingredients of red borsch. These include: beef or pork on the bone, 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 pan and put on fire. When the water boils, be sure to explain the need to remove the resulting foam carefully in time. Then wait until the meat is cooked.
After about an hour, start cooking vegetables together. Peel potatoes, onions, beets and carrots. Scale 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 a little vegetable oil in a pan and fry the onions, carrots and beets in it for about 5 minutes. Then add the tomatoes and simmer for a couple more minutes. Put a spoonful of tomato paste, add some water and boil for another 3 minutes. Pay attention to the foreigner that the consistency of the frying should be quite thick.
When the meat is ready, take it to a plate and throw the sliced potatoes into the broth. Bring to a boil, 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 minutes, remove the foam and turn off the heat. Throw chopped parsley and sliced boiled meat into it, cover and let it brew. Be sure to tell that the consistency of borsch should be quite thick, but not reminiscent of stew.
In conclusion, teach a foreigner to serve borsch correctly, explaining that his taste can be improved by sour cream, which must already be added to the plate. Also offer him brown bread, lard and garlic to borsch.