Ancient Ukrainian borscht in the spirit of the 16th/17th century

The calling card of Ukrainian cuisine - Ukrainian borscht! Although borscht in one form or another was made in many countries, it is believed that the version of borscht, where the main ingredient is beetroot, appeared in Ukraine. Beets, and at the same time borscht, appeared in Ukraine back in the 12th century, and borscht reached its greatest popularity during the times of the Polish-Lithuanian Commonwealth (the Kingdom of Poland and the Grand Duchy of Lithuania) and spread throughout the territory of this republic. Ukrainian borscht was first mentioned in written sources in 1584. It is not for nothing that Ukrainian borscht was included in the UNESCO cultural heritage. Nowadays, Ukrainian borscht has evolved according to regions and countries, where borscht is made according to a variety of recipes. The channel "Men's Kitchen" decided to feel the spirit of Ukrainian borscht of the 16th-17th centuries. Whether we succeeded, let the viewers decide, but the borscht turned out to be incredibly tasty! Therefore, @vyriskavirtuve recommends that all lovers of cooking in a cauldron over a fire try this recipe. Just don't forget that the main flavor of this borscht is given by fermented beets and their liquid - rasal. And you can replace potatoes with turnips or parsnips. And be sure to eat Ukrainian borscht with pampushki (this is what Ukrainians call garlic buns). By the way, these garlic buns also appeared in the 12th century and were made from buckwheat flour. And buns from wheat flour began to be made from the 16th century.
We wish you a good appetite!
#Men'sKitchen #ukrainianfood #borsh #borshi #borscht #Ukrainianborscht #recipevideo #cooking #food #recipe #recipes #AncientUkrainianborscht
Recipe for ancient Ukrainian borscht (10 people):
Pork ribs 1.6kg
Salted bacon 100g
3-4 pcs of fermented beets (recipe for fermentation: beets 1.5kg, 1 pc of garlic, cut in half, 5 pcs of bay leaves, 10 pcs of allspice, 2 teaspoons of salt, 2 slices of rye bread, 2 l of water. Fermentation takes 5 days)
Liquid from fermented beets about 0.5-0.7 l
How to ferment we have already shown beets • Lietuviškas šašlykas see from 1 minute.
Onions 2 pcs.
Carrots 2 pcs
Small cabbage 2/3 pcs
Kohlrabi 1 pc
Parsnip 1 pc
Garlic 2 pcs
Bay leaves 3 pcs
Dill and parsley
Dried boletus 1 handful (need to soak in water for at least 2 hours)
Water 3.5 l
Sour cream
Vegetable oil
Salt
Broth set: onion 1 pc, carrot 1 pc, parsnip 1 pc, parsley and dill stalks, pepper 10 pcs
Garlic buns "pampushki" recipe (14 pcs):
Fresh yeast 30 g
Sugar 3 tablespoons
Warm milk 200 ml
Salt 0.5 teaspoon
Vegetable oil 3 tablespoons
Egg 2pcs
Baking powder 0.5 teaspoon
Wheat flour (550D/C) 500g
Topping for buns:
Vegetable oil 8 tablespoons
8 cloves of garlic
Salt
4 tablespoons of chopped parsley and dill.
Add 1 teaspoon of crushed pork knuckles with garlic to a borscht plate.
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[@tomasbagdonavicius9803]

Barščius verda kiekvienuose namuose :) ir kas įdomiausia, kad visi jie labai skanūs :) tačiau šitokią barščių versiją tikrai regėjau pirmą kart! Ir neabejoju, kad irgi labai skanūs! Super!

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senoviniai 😉

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gerai, kad sotus pasižiūrėjau. Puikiai!

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🎉

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Na labai jau autentiški, man labai patiko👍 Tik klausimėlis-raugintų burokėlių galima nusipirkti, ar reikia pačiam raugt ?

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Kaip rauginti burokėlius jau esame rodę: • Lietuviškas šašlykas žr. nuo 1 minutės.

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Video apra6yme yra visas receptas

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Labai skaniai valgei😂 tiek daug privirei, tai visą kaimą pamaitinai😅

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antrą dieną jau nieko neliko 😀

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Su kulinarija viskas gerai, bet į istoriją nelįskit. Viskas, ką rašo knygutės imtinai nuo 16 amžiaus, totalus briedas. Čia daug pasakot, bet nemanau kad tinkamas formatas:)

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Jeigu esate istorikas, galite man parašyti privačiai. Įdomu, ką papasakosite, tai ko aš nežinau.

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Слава Україні!

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героям слава!

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Kaip kolega sake ir po šokių ir po darbo tinka skanaus

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Antoshke nesiputok, niekam tu neidomus 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

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Super🎉 Ukrainietiški o nekokie fufliakai pedarusijos ;)

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barščiai ukrainiečiams nėra vien tik valgis, tai gyvenimo būdas ir kultūra.