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Borsch is a traditional dish of the Eastern Slavs, the main first dish of South Russian and Ukrainian cuisine, is also widely used in the national cuisines of neighboring peoples: Poles, Lithuanians, Romanians and Moldavians have similar dishes.
There is such a geographical concept as “Borsch belt”, which covers the territories where the borch is the traditional dish - from southeastern Poland through Ukraine, Belarus and the Russian regions to Volga and Dnieper rivers.
There are some famous persons who like Borsch: the writer Nikolai Gogol, Russian Empress Catherine II and Russian Emperor Alexander II, the world-famous ballerina Anna Pavlova, French actor Jean-Paul Belmondo, Princess of Wales Diana.
There are 70 types of Borsch. But we will describe how to cook traditional Borsch.
You will need next ingredients some of which you can order at our site:
- 1.5-2 litres of water
- 400-500 g of pork or beef on the bone
- 2 small beetroots;
- 1 medium carrots;
- 3 medium onions;
- 4–5 spoons of oil;
- a pinch of citric acid, a little table vinegar or ½ lemon;
- 2 spoons of tomato paste.
- 300 g of fresh cabbage;
- 4 medium potatoes;
- dried bay leaf;
- fresh dill and parsley (optional);
- garlic (optional).