The famous Russian soup, called Bosch Borscht, also uses tomatoes, but the important vegetables do not take bell peppers, but beetroot Beet, alias sugar radish.
Because of the cold weather, other vegetables could not be planted, and the Russians, especially the Ukrainians, dug the roots of the ground as the main ingredient.
Beetroot is the size of a grapefruit, the flesh is red and purple, and can also be used as a natural dye. It is generally taken to boil without peeling, in case it is too rotten and scattered.
To make borscht, foreigners think that adding diced beetroot to it is the reason for the failure. Beetroot must be roasted or baked to make authentic borscht.
The process is as follows: wrap the beetroot in tin foil and bake it in a baking oven for an hour at 204 ° C. If you grill on a fire, try it with a fork or chopsticks until you can insert it.
Slice the beetroot and cut it into long strips, not too thin, fingers around the size, set aside.
Meat can be cut into pieces with either cattle or pigs, the former. The latter is made of ribs, cut into long strips, lightly dipped in flour, fried until golden brown, and moved into a large soup pot.
The soup base is boiled with beef, but the general family only uses water to boil, add beetroot, and add tomatoes, and cook for about thirty minutes.
Add the broccoli, onion, carrot, celery and tomato sauce and simmer over medium heat for 30 minutes.
Add vinegar, lemon juice, garlic, pepper, salt and sugar to the final step and simmer for another fifteen minutes.
Borscht is also extremely popular in neighboring countries such as Lithuania, affecting Eastern Europe, and poles are especially fond of drinking, but they have a kind of beetroot soup called Chlodnik, which should not be confused with borscht, which is cooked with catfish.
Jews didn't eat everything, but borscht would be accepted. Borscht itself can be drunk hot as well as cold.