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Borsch is a vegetable multicomponent soup. Its main ingredients are cabbage and beetroot. It is served to the table in a hot state. Beetroot is also a soup with the main ingredient - beets. It can be served both hot and cold.

The difference in cooking between beetroot and borscht

Borsch is prepared from broth of poultry meat, pork andbeef. Add to it diced potatoes and shredded cabbage. Separately, filling is done. In a saucepan or in a frying pan, stew beetroot is rubbed, there is added a little vinegar, which helps to preserve the color. In another pan, frying carrots and onions is done. In the resulting mass is added tomato paste or tomatoes, poured a small amount of water. When cabbage and potatoes are ready, all the ingredients must be combined together in a saucepan and boil a little more. At the end of the cooking also add garlic and chopped greens, and in some recipes and small pieces of fat. Borsch can be made according to different recipes, for example, with mushrooms and beans, bell pepper and exotic greens. You can prepare a green borsch, which is made from sorrel, potatoes and with the addition of a boiled egg, cabbage is not put in it. Borscht is served exclusively in a hot form with pampushkas, smeared with garlic sauce, and sour cream. The basis of beetroot is a decoction of beetroot. A vegetable can also have a component such as a beetroot young plant. This decoction must pour pre-cooked and sliced ​​vegetables: beets and carrots, onions and potatoes. Then you can add fresh cucumber and sliced ​​greens. In order for the dish to become meat, meat is put in it, boiled sausage or ham. Beetroot on this recipe should be served in a cold form, with sour cream and sliced ​​boiled egg. Hot beetroot must be cooked on broth from beef, poultry or pork.

The main differences between beetroot and beetroot

Borsch must be served hot, and beetrootcan be served both in the form of a hot broth, and cold mass. The basis of the borsch is a meat broth, when beetroot is based on a decoction of beetroot, there may be a component such as a beetroot young plant. In beetroot it is not necessary to add cabbage and tomatoes. In a cold form, it is better to cut fresh cucumbers. You can also add a boiled egg to the plate with the dish. Borscht is best served with sour cream and pampushkas.