All fans of delicious food know for sure that traditional Ukrainian cuisine is not complete without borscht. Every housewife should know the recipe for the most delicious borscht, because this is an excellent first dish that can catch the heart of any man. Of course, this is provided that it is prepared correctly, without any mistakes.

A bit of history

This dish has all the features traditional for Ukrainian and South Russian cuisines, it was prepared by our ancestors - the Slavs. It got its name from the fact that the main ingredient in such a dish is beets, and in ancient times the vegetable was called "borscht". From the territory of Kievan Rus, where the dish was invented, it spread throughout the entire neighborhood and even to neighboring states. That is why it is currently in countries such as Poland, Lithuania, Romania and Belarus. This dish was very fond of the Russian rulers Catherine II and Alexander II, as well as the famous ballerina Anna Pavlova, whose name also went down in history.

Varieties of borsch

There are many varieties of this soup, and which borscht is the most delicious remains a mystery to this day. This diversity is due to the fact that each nation put something of its own in the obtained recipe, characteristic of the national traditions of its native state - this in the bark changed the taste of the finished dish.

All presented varieties are divided into two large categories: red borscht and cold borscht, which is also popularly called chill. Chill is more common on the territory of Belarus, where it is consumed as a bite with hot boiled potatoes.

Chill

It is very simple to prepare such a dish - it is based on pre-prepared beets, which must first be pickled. As a rule, all ingredients are added raw to such a dish. All components are diluted with kefir or other fermented milk products, the desired amount of hard-boiled chicken eggs is added to the common pan, and then everything is filled with sour cream and served on the table.

There are a large number of fans of such a bright and tasty dish in the world. It is prepared mainly in summer or spring, when all the ingredients can be easily obtained fresh.

Red

However, as many gourmets admit, the most delicious borscht is red, which is prepared by thermal processing of products and served hot. Its main ingredients are vegetables, which are initially desirable to be taken fresh. As a rule, the standard set includes carrots, potatoes, beets, cabbage, tomatoes and herbs. If you wish, you can cook lean borscht, but many housewives prefer to pre-cook meat broth from different types of meat. In many step-by-step recipes for the most delicious borscht, it is recommended to use a decoction of chicken or pork. With such a meat combination in the broth, the finished soup turns out to be the most aromatic and delicate in taste.

Before serving the finished dish on the table, it is seasoned with sour cream or mayonnaise. In Ukrainian culture, the tradition of eating such a soup with a bite of garlic and bread is especially widespread.

The most delicious borscht: a step by step recipe with a photo

You don't need to have a lot of culinary skills to make a great soup that is the king of traditional Ukrainian cuisine. It is enough just to understand the sequence of cooking the ingredients, as well as to know how to properly cook a delicious and transparent broth for the future soup.

Step 1. Preparing the broth

Many famous culinary experts recommend using pork or, in extreme cases, chicken to prepare the most delicious borscht. In the case of choosing the first option, it is best to take the breast and bones for cooking, which can be purchased inexpensively in almost any butcher store.

Preparing the broth should start with boiling the bones, which should be poured over with cold purified water. After that, cover the pan with a lid and cook on the stove. As soon as the contents begin to boil, you should reduce the heat and begin to gradually remove the formed foam. Correct action at this stage will ensure a tasty and clear broth.

As practice shows, for the most delicious borscht, bones must be cooked for a couple of hours without turning off the heat and regularly removing the foam. After that, you need to add meat to them in the amount indicated in the selected recipe. In this composition, the pan must be kept on low heat for a couple of hours.

In the event that the broth is made from chicken, it will take about an hour or two to cook it. If this type of broth is chosen, it is not recommended to add another type of meat to it, so as not to interrupt the taste.

Ingredients

In the classic recipe for the most delicious Ukrainian borscht, he recommends taking a standard set of ingredients. It necessarily includes bright red beets (in some recipes it is called beetroot) - a couple of root vegetables, no more than 0.5 kg of fresh cabbage, a couple of medium-sized carrots, the same number of onions, five potatoes. This is the basic soup set, which is designed for broth cooked from 800 g of pork meat.

Step 2. Preparation of ingredients, their preliminary processing

All components of the borscht must be washed and peeled in advance. After that, the potatoes should be cut into medium-sized cubes. As practice shows, root vegetables, cut in this way, give the finished soup a special taste.

In a separate plate, grate the beets on a coarse grater. Many people prefer to cut it into strips or cubes by hand, but the recipes for the most delicious borscht often say that a vegetable chopped in this way gives the final result the same original red or even burgundy color. After the beets are grated, sprinkle with the juice of half a lemon and, after mixing thoroughly, leave in a cool place for 15-20 minutes.

Chop the cabbage, which most housewives do with an ordinary kitchen knife. However, in the modern world there are a considerable number of devices that can also be used. Some cooks recommend chopping the vegetable into cubes, but this does not change the taste of the soup.

Step 3. Preparing the borsch dressing

Ukrainian borscht becomes the most delicious only if the hostess uses lard grated with garlic as a dressing. To prepare it, you need to take a small piece of this product (about 50 grams) and grind it thoroughly. After this procedure, a couple of cloves of garlic are added to a common bowl, and in this composition, the mass is crushed in a mortar until a state of homogeneity is formed. In the finished form, the dressing must be covered with cling film and refrigerated until it is needed.

Some experienced housewives advise using old lard, which has a slightly yellowish color, to prepare such a mixture. However, along with them, there are recommendations regarding the use of aromatic bacon with spices.

Step 4. Cooking frying

Properly cooked frying is the element without which the most delicious borscht will not work. Photos with the image of a bright red borscht are made to clearly convey the color that the dish should get if the frying was prepared correctly for it.

At the very beginning, you need to warm up a pan, preferably with a non-stick coating, on which you should pour a small amount of sunflower oil. After it heats up, put the grated carrots and chopped onions into the pan. After that, 3-4 tomatoes, previously peeled from the skins, or 2-3 tablespoons of tomato paste should be sent to them. Stir the vegetables well during the frying process. After a while, add beets to them and mix well. Everything in the pan is covered with a lid and stewed for 10-15 minutes.

Step 5. Cooking borscht

First, you need to warm up the cooked broth to boiling water, into which prepared potatoes and minced meat should be sent. In this composition, the dish is cooked for 10 minutes, after which you need to add chopped cabbage to it, continuing to cook over high heat for a short period - about 10 minutes.

After the vegetables begin to become more or less soft, the heat should be reduced and the prepared frying added to the pan. In this composition, everything is boiled until vegetables are fully cooked, a dressing made of bacon and garlic is added to the borsch, as well as finely chopped herbs, salt, pepper and other seasonings to taste. Without fail, 1-2 bay leaves should be added here, which give the dish not only a pleasant aroma, but also a certain piquancy.

Tricks in cooking borscht

Any good housewife should know how to cook the most delicious borscht. This dish can become special if you follow the basic instructions and know some little tricks in the process of creating it.

A large part of success lies in the right products. To prepare borscht, do not be afraid to take too fatty pieces of meat - the juiciness and softness of the broth, as well as its richness, have never harmed the finished dish. A separate trick lies in the choice of beets: it is better to take them in small sizes. In such root crops, there are fewer veins, which ensures greater juiciness of the fruit and, as a result, a brighter color of the finished borscht.

In the event that the potatoes chosen for cooking are too boiled, they can be cut larger - by the time the cabbage is cooked, the potatoes will not have time to boil until mashed potatoes. In some families, they prefer to pre-fry it before laying it - the vegetable turns out to be not only dense, but also delicious in a special way.

In the general composition of the ingredients, you can use bell pepper - it will give the taste of the finished borsch a certain zest. This vegetable is the best choice in the market. A green fruit is ideal and rather unsightly in appearance - this will be the most fragrant and rich in useful components.

In the event that different types of meat are used for cooking borscht, it is best to take it in a 1: 1 ratio.

As a dressing, you can use not only lard and garlic. For variety, at the final stage of making the soup, you can use ghee, fried cracklings or plain sour cream with a maximum percentage of fat.

In order for the soup to turn out as aromatic as possible, after cooking it is advisable to wrap the pot with it in a towel and leave it to infuse for six hours - the result will pleasantly surprise.

The recipe for the most delicious borscht (with photo), which is presented here, is not a standard. It can be varied in any way at the request of the hostess. Some add their own secret ingredients to this soup, which improve the quality of the finished dish. An example of this would be legumes, mushrooms, or some special spice.

The incessant debate about which borscht tastes better - Ukrainian or Russian - does not lead to anything. And the fact remains - this delicious first course has conquered the whole world and has become the hallmark of Slavic cuisine.

There are, of course, classic ones (you can read about this from the famous V. Pokhlebkin and other culinary books), but in Russia and in Ukraine, each locality has its own version of this dish, and each hostess prepares borscht in her own way. ... Therefore, there are a lot of borscht recipes.

We, having collected recipes from friends, relatives and acquaintances, rummaged in old magazines, chose the most interesting ones. These recipes can be used by both experienced and novice housewives.

In addition, you will get acquainted with some of the secrets of the culinary specialists.

Borscht with meat and bone broth

The whole secret of this borscht is that vegetables, except for potatoes and cabbage, are first stewed separately in a pan and only then added 7-10 minutes before being cooked into a saucepan with cabbage and potatoes.

Put the beef bone for broth in cold (!) Water, cook without salt, removing the foam, for 40 minutes. Then, 20 minutes later, add the meat, cut into pieces, to the bone.

While the broth is cooking, you can cook frying .

To do this, fry coarsely chopped onions in a mixture of vegetable (preferably unrefined) and butter until golden brown. Add 1 tbsp. a spoonful of flour and mix well (the flour should "fry", ie, stop being white). After that, put the carrots and, cut into strips, simmer for 5 minutes. Now you need to lay the beets, also cut into strips, stir for another 5-7 minutes, add tomatoes or tomato paste, stir for 3 minutes. Cover the pan with a lid and simmer over medium heat, adding a little water, until almost cooked. Do not salt!

When the broth is cooked, strain, return the meat to the pan, bring to a boil. Put coarsely chopped cabbage. After 10 minutes (if borsch with fresh cabbage) - potatoes, cut into large cubes. Bring to a boil, put a bay leaf, a few black peppercorns (if you like, you can add cloves), salt to taste.

The turn has come and frying. Dip it in a saucepan, if necessary, add salt, pepper, add chopped garlic, herbs and, if desired, your favorite spices, for example.

Turn off the heat and insist for a while under the lid.

And the next day the borscht becomes even tastier!

Or here's another little secret: you can grind a handful of dry porcini mushrooms in a coffee grinder 10 minutes before the end of cooking and carefully add this powder to the borscht. Surprisingly, this does not add mushroom aroma to borscht at all, but the taste of borscht becomes extraordinary.

Let it be, so to speak, the basic recipe of our borscht, on the basis of which you can always cook your own, having done only known manipulations.

Now it's time to spy some the secrets of cooking delicious borscht .

… It is customary to cook borscht in strong meat broth. Meat can be used in different ways, but you should not save time on cooking broth. The longer it is cooked, the richer and more aromatic it turns out. Very often, when boiling broth, water boils away strongly, you can add it, but only boiling water, cold water can spoil both the taste and aroma of borscht.

... Beetroot is considered an irreplaceable vegetable for borscht; it is placed in borscht in raw, sauteed, boiled or stewed form. Beets are considered to be the main ingredient in borscht. Also borscht contains tomato, potatoes, cabbage, onions, carrots.

… The process of laying vegetables in broth is of no small importance.

The first vegetable that goes into broth is potatoes. In some recipes, it is even recommended to fry it a little. This will add even more richness and richness to the taste of borscht.

Once half done, add the cabbage. While the cabbage is boiling, in no case should you cover the borscht with a lid, otherwise the unpleasant smell of cabbage will spoil the whole flavor of the borscht.

Some housewives put a couple of whole potatoes in the borscht, then knead them and send them back to the pan together with the frying.

All other vegetables (onions, carrots, parsley or celery root, pepper, tomato) should be pre-cooked and stewed well.

… Do not neglect spices and spices. Garlic, allspice and bay leaf will spice up the borscht.

The rich red color of borscht is, of course, given by beets as its main ingredient. And so that our borscht is not only tasty, but also beautiful, let's learn some more secrets used by different housewives.

... Use dark cherry-colored beets for borscht (Bordeaux, Egyptian, and Cylinder varieties are excellent). It tastes so juicy and sweet.

... Beets will not lose their color if sprinkled with lemon juice.

You can boil the beets separately in the peel, and add a tablespoon of vinegar to the cooking water. After that, peel the beets, grate or cut into strips and add to the almost finished borscht. Let it simmer a little more.

... To cook borscht of a rich red color, you can also use this method: pour boiling water over the grated beets. Then drain this liquid, but do not pour it out. Put the beets in the borscht. And pour in the liquid from the beets at the very end of cooking. Bring to a boil and turn off heat.

… Beetroot roast should be added to borscht at the end of cooking.

... Tomato paste also plays a role in the color of the borscht. Even if you cook borsch with fresh tomatoes in the summer, a spoonful of tomato paste will not hurt. And in winter, tomato paste can be combined with homemade tomato or canned tomatoes.

... In order to make the borscht red, you need to observe the proportions of beets, carrots and onions. So usually they take 3 parts of beets, 2 parts of carrots and 1 part of onions. Simmer in a skillet with sunflower, oil, water and sugar until the beets give juice. Add to the saucepan when cabbage and potatoes are boiled in the broth. At the end of cooking, you can add crushed garlic and crushed red pepper.

And now the recipes.

Borscht "Red"

Meat (better, of course, beef, but not fundamentally, you can pour any) water and put on fire. When it boils, skim off the foam, reduce heat to low, put in a whole peeled onion and cook until the meat is tender from 1 hour to 2.5 hours (depending on the meat used). At the end, salt the broth, remove the onion.

Throw potatoes cut into strips into the broth.

While potatoes are boiling prepare frying: fry finely chopped onions in a pan in vegetable oil until golden brown, add grated carrots and grated beets, overcook. Then add at your choice (what is available) fresh grated, tomato or tomato paste diluted with water or broth, simmer until almost complete evaporation of the liquid.

Chop fresh cabbage very finely.

As the potatoes are cooked, lay the frying, bring to a boil. Then add the cabbage and bring to a boil again. Throw in bay leaves, black ground pepper, boil for 3 minutes. Add finely chopped herbs and turn off heat.

Russian borsh

Would need 400 g pork, 400 g brass beef, 1 onion, 200 g carrots, 300 g beets, 200 g white cabbage, 500 g red tomatoes, 50 g parsley root or root celery. Besides , 2 bay leaves, 5 peas of black and allspice, 1 teaspoon of salt, 50 ml of vegetable oil, 20 ml of vinegar, 20 g of sugar.

Pour the washed meat with clean cold water (3.5-4 liters) and bring to a boil over high heat. After that, reduce the heat so that it boils just a little, remove the foam that appears on the surface. Cook the meat for about 1.5 hours. When it can be easily pierced with a fork or knife, it's done.

Add bay leaves and peppercorns about halfway through the cooking process.

Cut the onions into small pieces. To do this, peel the onion, cut into 4 parts and chop finely. The bulb should be fairly large.

Cut carrots and beets into thin strips. It is believed that chopped vegetables are better for borscht than grated vegetables.

Chop the cabbage finely, and cut the parsley or celery into strips.

When the meat is ready, remove it from the broth and cut into portions.

Strain the broth, return to the saucepan, salt and put the chopped meat there. Please note that the salt is added exactly at the end of the broth boiling.

Put cabbage in strained broth and cook until cooked.

Put beets, onions, carrots and celery (parsley) in a frying pan or saucepan with vegetable oil, add a little (100-150 ml) of broth and simmer under a lid over low heat for about 20 minutes.

During the stewing process, vegetables must be mixed so that they do not burn.

In the middle of cooking, add peeled and chopped tomatoes, sugar and vinegar to vegetables. Simmer vegetables until fully cooked, then send them into broth with ready-made cabbage. Turn off the finished borscht and cover with a lid so that it infuses a little.

When serving, add sour cream and herbs to the borscht. Garlic and black bread go well with borscht.

Products
The classic recipe for a 4 liter saucepan
Beef on the bone- 500 grams, approximately 400 grams of meat and 100 grams of bone.
Traditionally, bone-in beef is used as the bone adds depth to the flavor of the broth. However, sometimes beef is replaced with pork, then the dish will turn out to be more fatty, and, as a result, high-calorie. Less commonly, borscht is cooked with chicken or turkey meat. In this case, cook less and, as a rule, cheaper. In general, it is better to take fresh meat on the bone. If the meat is frozen, defrost it beforehand.
Beet- 2 medium or 1 large, 250-300 grams
Carrot- 1 large
Cabbage- 300 grams
Potato- 3 large pieces or 5 small ones
It is better to take larger potatoes in borscht, so that it is more convenient to peel
Tomatoes- 3 pieces
The classic variation is tomato + vinegar. Sometimes this tandem is replaced with tomato paste. Tomato paste is slightly sour than tomatoes, but it helps to preserve the bright color of the borscht, as it contains vinegar. Or a few canned tomatoes or juice from canned beans (if it includes tomatoes). Cooking in the same way - fry with vegetables. Or you can cook tomato paste yourself - peel the tomatoes, chop and boil over low heat to a sauce state. It is also good to add bell pepper to such a homemade tomato-borsch paste.
Vinegar 9% - 2 tablespoons
So that the color of the dish becomes rich red and the taste is more pungent. For a 4 liter saucepan, 1 teaspoon of vinegar 9% or 2 teaspoons of vinegar 6%; sometimes a tablespoon of sugar is added with vinegar. When cooking, vinegar can be replaced with freshly squeezed lemon juice (from half a lemon). Also keep in mind that added canned tomatoes or store-bought tomato paste, if substituted for tomatoes, already contain vinegar.
Onion- 2 heads or 1 large
Garlic- 3-4 teeth
Dill, parsley- 50 grams
Salt and pepper, lavrushka- taste

These are products that are added to classic borscht. If you want to deviate from the rules, this is what else is often added to borscht:
1. Mushrooms and beans. The beans will make the dish much more satisfying, and the mushrooms will add flavor.
2. Sugar - then borsch will be especially good with sour cream. If the beets are of sweet varieties, then you do not need to add. Sugar is added at the very end, so give it a try and decide for your particular case whether you need sugar or not.

How to cook borscht - explaining step by step
Stage 1. Boil meat broth - cook for about an hour and a half.
Wash the beef, pour 3 liters of water into a 4-liter saucepan, put the peeled onion and peppercorns, bay leaf, put the meat in the water, cook over low heat under the lid for 2 hours after boiling. Salt water at the beginning of cooking - you need half a tablespoon of salt. After boiling the broth, the meat is slightly cooled and disassembled (cut) into pieces, and returned to the broth. The saucepan is covered with a lid.

Stage 2. Chop and cook vegetables in the correct order - about half an hour.
Finely chop the onions, grate or finely chop the garlic, grate or chop the beets - here to taste. And similarly with carrots, you can rub, or you can cut into semicircles. Someone even grinds it in a meat grinder. In the classic recipe, variations to your taste are allowed. Add vegetables to borscht in this order:
- Cabbage - if ordinary, then before the potatoes, and if the cabbage is young and tender, then it can be added 5 minutes after boiling the potatoes. If you like cabbage to be crispy, add with potatoes
- Potatoes
- Vegetable frying with beets - to be cooked while vegetables are boiling.

Stage 3. Make vegetable fry and add flavorings - 15 minutes.
Preheat a frying pan, fry the onion for 5 minutes over high heat, stirring occasionally. Add carrots and garlic to the onion, fry for 5 minutes. Add the beets, fry for 5-10 minutes over medium heat (some people like it when the beets are crispier). Then add tomatoes or tomato paste, pour a ladle of broth from a saucepan with meat into a frying pan with vegetables, additionally add sugar and vinegar to taste, simmer for a couple of minutes, add to the borscht - all vegetables in it should already be cooked by this moment. It is better to taste both potatoes and cabbage, and at the same time check the broth for salt. Cook the frying in borscht for 3 minutes.

Stage 4. Insist borscht - half an hour. The saucepan with borscht is tightly closed with a lid, carefully placed on the blanket and wrapped around it on all sides, preferably in several layers.

This concludes the preparation of borscht. Now all that remains is to pour it into plates and serve with sour cream and fresh chopped herbs.

Borscht is a very mysterious and unusual dish, the methods of preparation of which are still debated. In different Slavic countries, borscht is cooked in their own way - with sausages, smoked meats, fish, horseradish, zucchini, beans and even apples. Each family has its own secrets of delicious borscht, which are passed down from generation to generation, but one thing remains unchanged - love for this amazingly tasty dish, which is impossible to resist. small children also love, so there are tips and tricks for making this soup for babies in cookbooks for newborns. Now borscht has become almost an international dish, and if you want to please your family with borscht, choose any recipe - Ukrainian with donuts, Moldavian with chicken, Old Lithuanian with mushrooms and kohlrabi, Polish with bread kvass or Siberian with meatballs. Borscht has always been a symbol of home warmth and comfort, so it is important that it be tasty and aromatic.

Borscht starts with broth

Borscht is usually cooked in a strong broth made from good beef, pork, or chicken, and if you choose to use beef, go for the brisket as it is softer and more juicy. Some housewives add lamb bones to the broth to make the soup more rich, others cook borscht with duck, goose and rabbit, others manage with minced meat and stew, and some manage to cook a vegetarian version of real Ukrainian borscht. If you are making broth, cook it for as long as possible to make it richer. Bones are boiled for 5-6 hours, and meat - about 2.5 hours, just remember to skim off the foam. During the cooking process, you can add onions, carrots, celery and a bunch of greens to the meat to enrich the flavor of the broth. After the end of cooking, the vegetables are removed from the pan, the broth is filtered, the meat is separated from the bones, cut into pieces and added to the broth, sometimes with ham, sausages and homemade sausage.

How to make delicious red borscht

After the broth has been cooked, it's time to put beets in it - it is the presence of beets that distinguishes real borscht from other first courses. An exception is green borscht, which can be cooked with or without beets, with the addition of sorrel, spinach, nettle and wild garlic.

Raw finely chopped beets can be added to the broth long before the meat is ready, or by boiling them in the peel and cutting into pieces, put them in the soup at any stage of cooking the borscht. You can put half a teaspoon of sugar along with the beets in a saucepan for a pleasant sweetness. Boiled beets are also stewed with carrots, onions, tomatoes or tomato paste for a delicious dressing. You can use pickled or pickled beets, beet brine or tops. Czech housewives let the beets ferment a little in warm water, and in the villages the beets insist on kvass. To enhance the red color, a little lemon juice or beet extract is added to the borscht, which is obtained after boiled or raw beets are passed through a juicer. However, for this purpose, you can add to the soup and beet infusion. There is a rule - you can't spoil borscht with beets!

Tricks with vegetables when cooking borsch

If the chopped onion is put into the broth immediately after the beets, by the end of cooking the borscht it will boil down so much that it will be invisible in the soup, but will give it a piquant taste and aroma. Carrots are introduced into the broth a little later, cut into strips, and then potatoes are sent to the pan - while it is better to put a couple of tubers in the soup whole. Carrots and onions are added to borscht either raw, or with preliminary stewing or frying, and whole boiled potatoes can be overheated or additionally added to the liquid mashed potatoes to make the borscht thicker.

At the end of cooking, you can do cabbage by chopping it finely and adding it to the borscht, although some housewives introduce cabbage right after the beets. Additionally, you can add zucchini, fresh or canned beans, bell peppers, apples, pea pods, turnips and corn to borscht - the choice of product depends on the recipe and the taste of eaters. Do not neglect spices, use dried dill, parsley, roots, garlic, black pepper, cilantro, marjoram and fresh ginger. And the finishing touches - tomato paste added directly to the saucepan with borscht or tomatoes chopped in a blender with pre-skins.

Secrets of cooking borscht with fried

Frying makes it fragrant, rich, bright, since fried vegetables have a more pleasant taste. Frying is simple - carrots and onions are fried until golden brown in lard or in oil, and then tomato paste or fresh tomatoes are added to the pan. You can first fry the onion with a little flour until it becomes creamy, and only then add the chopped carrots, bell peppers and boiled beets. In the process of frying vegetables, you can and should add water so that the vegetable mixture does not burn, at this stage many add vinegar or lemon juice to vegetables, sugar and garlic can be added for piquancy.

Modern culinary traditions are aimed at making the cooking process as simple as possible, and many housewives are mastering recipes on how to cook borscht in a multicooker in order to feed the family with delicious food in record time. But sometimes you want to devote the whole day to cooking dinner and slowly cook broth, chop and fry vegetables, experiment with products, choose aromatic spices and let the borscht brew for half an hour, as it should be. Don't be surprised if the saucepan is empty by the end of the weekend, and don't spare the sour cream for the dressing. And this miracle can be served not only with donuts, but also with any delicious bread. In the old days, they knew that if there was borsch in the house, the household would not rest until it was eaten. As the people said, "where there is borscht, look for us there too."