Differences in cabbage soup in appearance. Features of preparing cabbage soup

I noticed that many people underestimate Russian and Slavic cuisine in general. In fact, it is rich in a variety of nutritious dishes. Some of these dishes are cabbage soup and borscht. They have been familiar to us since childhood, but for some reason they are still sometimes difficult to distinguish from each other.
Cabbage soup- This is a hot first course, which is national in Russian cuisine. Borsch- a dish that is a liquid broth with meat and vegetables, but it is found both in Russian cuisine and in many other Slavic ones. At the same time, cabbage soup has several features that distinguish it from other soups, for example, the sour taste that cabbage or sorrel gives to cabbage soup. Also, vegetables are placed raw into uncooked cabbage soup, without preliminary heat treatment. One of the varieties of cabbage soup does not contain meat at all. Borscht, despite the fact that it has quite a lot of variations in preparation, is a more difficult dish to prepare than cabbage soup. It is not without reason that most people associate cabbage soup with cabbage or sorrel, and borscht with beets. After all, borscht necessarily contains beets. Borscht also contains other vegetables, such as cabbage, potatoes, turnips, and they are subject to pre-treatment before being cooked in broth. In borscht you can see tomatoes, apples, and mushrooms. Never in cabbage soup. Green borscht - with sorrel or cabbage, and cabbage soup - the same dish, having different names.

So, TheDifference.ru identifies the following differences between cabbage soup and borscht:

Shchi - originally Russian national dish, and borscht is common Slavic.
Shchi and borscht differ in the set of vegetables used for their preparation and the method of adding these vegetables during the cooking process.
Borscht is more complex dish for cooking, but often more nutritious.

Borsch- a dish that is a liquid broth with meat and vegetables, but it is found both in Russian cuisine and in many other Slavic ones. At the same time, cabbage soup has several features that distinguish it from other soups, for example, the sour taste that cabbage or sorrel gives to cabbage soup. Also, vegetables are placed raw into uncooked cabbage soup, without preliminary heat treatment. One of the varieties of cabbage soup does not contain meat at all. Borscht, despite the fact that it has quite a lot of variations in preparation, is a more difficult dish to prepare than cabbage soup. It is not without reason that most people associate cabbage soup with cabbage or sorrel, and borscht with beets. After all, borscht necessarily contains beets. Borscht also contains other vegetables, such as cabbage, potatoes, turnips, and they are pre-processed before being cooked in the broth. In borscht you can see tomatoes, apples, and mushrooms. Never in cabbage soup. Green borscht - with sorrel or cabbage, and cabbage soup - are the same dish, having different names.

So, the following are the differences between cabbage soup and borscht:

Shchi is a native Russian national dish, and borscht is a common Slavic dish.
Shchi and borscht differ in the set of vegetables used for their preparation and the method of adding these vegetables during the cooking process.
Borscht is a more difficult dish to prepare, but often more nutritious.

Borscht and cabbage soup are similar to each other and have almost the same ingredients. That is why some people tend to confuse where exactly is borscht and where is cabbage soup. What is the difference between borscht and cabbage soup? Let's look at this issue.

What is the difference between borscht and cabbage soup

There is still a difference between borscht and cabbage soup. Borscht is the same cabbage soup, but with beets. An essential ingredient of borscht is beets, and without beets, it is no longer borscht, but real cabbage soup. You can also use sauerkraut to prepare cabbage soup; only fresh cabbage is added to borscht. These are the most basic differences between these dishes, but there are others, depending on the specific recipe.

The difference between borscht and cabbage soup

Shchi is a native Russian national dish, and borscht is a common Slavic dish.
Shchi and borscht differ in the set of vegetables used for their preparation and the method of adding these vegetables during the cooking process.
Borscht is a more difficult dish to prepare, but often more nutritious.

What is Schi

Shchi is a soup, mainly made from fresh cabbage (sour cabbage is made from sauerkraut). Cabbage is sometimes replaced with sorrel, spinach, nettle, etc.

Shchi is the first dish prepared, usually in meat broth (chicken, pork), with the obligatory addition of cabbage (sauerkraut or fresh), potatoes and other products to taste. Shchi is a national Russian dish and is served hot.

What is BORSCH

Borscht is a type of cabbage soup with beets, which gives borscht special taste, which is fundamentally different from the taste of cabbage soup. Beetroot gives borscht its characteristic red color.

Borsch- a dish that is a liquid broth with meat and vegetables, but it is found both in Russian cuisine and in many other Slavic ones.

At the same time, cabbage soup has several features that distinguish it from other soups, for example, the sour taste that cabbage or sorrel gives to cabbage soup. Also, vegetables are placed raw into uncooked cabbage soup, without preliminary heat treatment. One of the varieties of cabbage soup does not contain meat at all.

Borscht, despite the fact that it has quite a lot of variations in preparation, is a more difficult dish to prepare than cabbage soup. It is not without reason that most people associate cabbage soup with cabbage or sorrel, and borscht with beets. After all, borscht necessarily contains beets. Borscht also contains other vegetables, such as cabbage, potatoes, turnips, and they are pre-processed before being cooked in the broth. You can see tomatoes and mushrooms in the borscht. Never in cabbage soup. Green borscht - with sorrel or cabbage, and cabbage soup - are the same dish, having different names.

20.06.2018

Do you know the difference between borscht and cabbage soup? If not, then we will tell you about it in this article.

General information

It should be noted that the two mentioned first courses are themselves popular in our country. Almost every housewife knows how to make them. However, there are often novice cooks who have no idea how borscht differs from cabbage soup. We decided to dedicate this short article to them.

Let's find out together what borscht is

Before telling you about the difference between borscht and cabbage soup, we should describe the mentioned dishes separately. After all, this is the only way we can give you a comprehensive answer to your question.

Borscht is a type of meat (or which is prepared with the addition of a vegetable such as beets. It is the mentioned product that gives the broth a bright red or even

It should also be noted that the presented soup is traditional dish Eastern Slavs. It has become quite widespread in national cuisines neighboring peoples (such as Poles, Lithuanians, Romanians, Ukrainians, Belarusians and Moldovans). That is why in different countries Borscht can be prepared in different ways. However, one ingredient remains unchanged. This is beets.

Features of preparing red soup

Have you ever cooked borscht and cabbage soup? The difference between these soups is felt not only after direct consumption, but also purely externally. As mentioned above, beets must be added to borscht. Therefore, it is a red or maroon soup.

Now you know how to identify borscht and cabbage soup. Their difference lies not only in the color of the broth, but also in the method of preparation. Red soup requires more ingredients, time and effort.

As a rule, borscht is prepared on a beef bone with the addition of foods such as potatoes, beets, carrots, cabbage, onions and beans. Mushrooms and tomatoes are also often used to prepare this soup. As for cabbage soup, the last two ingredients, as well as beets and beans, are never added to them.

Features of serving red soup

Now you know what ingredients borscht and cabbage soup contain. They differ in how they are served at the dinner table. Borscht is usually presented to family members in a deep plate along with sour cream or mayonnaise, which is added directly to the broth, making it pinkish and very tasty.

Taste qualities of borscht

The difference between borscht and cabbage soup is noticeable immediately after eating these dishes. Thanks to the presence of beets, the first soup becomes not only bright red, but also sweetish. Although they often add citric acid or sauté vegetables in vegetable oil using table vinegar.

It should be noted that borscht always turns out more satisfying and rich. He has a very rich taste, which, in fact, won the hearts of all the Eastern Slavs.

Details about what cabbage soup is

Now you know the main difference between borscht and cabbage soup. But for a complete picture, we should talk in detail about the second mentioned dish.

Shchi is a national dish, a type of meat (or vegetarian) seasoning broth. Our ancestors made this soup for lunch many centuries ago. Since then, practically nothing has changed.

Features of preparing cabbage soup

To understand the difference between borscht and cabbage soup, you should imagine the set of ingredients that is used to prepare the second dish. As a rule, it includes:

Coarsely shredded cabbage or cabbage substitute vegetable mass(nettle, sorrel, turnip).
Meat bone. Mostly beef. Although they often use pork and lamb.
Roots, or rather carrots.
Potato tubers.
Various spices (for example, onion, garlic, celery, pepper, dill, bay leaf, etc.).
Any sour dressing (for example, cabbage pickle).

The main component of cabbage soup is cabbage. Used in summer fresh vegetable, and in winter - more often pickled. By the way, it is the last ingredient that gives the whole soup a special sourness. If you don’t have sauerkraut, then when preparing the first dish it is recommended to use citric acid or brine from pickled cucumbers, tomatoes, etc.

Taste qualities of cabbage soup

Now you know how and with what help borscht and cabbage soup are made. What is the difference between these dishes? Having tried the soups, you will immediately notice that cabbage soup is more sour than borscht. This is the main highlight of this dish.

It should also be noted that cabbage soup is often prepared without using cabbage. In this case, it is replaced with nettle or sorrel. The name “green” was assigned to this soup. By the way, cabbage soup cooks much faster than borscht. If you have to make red beef bone broth for about two hours, then cabbage dish you can easily cook it in half the time, that is, in 60 minutes.

Vegetarian soups

How else can you cook borscht and is especially popular among those who fast or simply do not eat meat. It should be noted that there is nothing complicated in preparing such dishes. They are made exactly the same as regular ones. But to make your lunch tasty and filling, you should definitely add fried onions and carrots to it. This will somehow replace the meat, making the broth more flavorful and satisfying.

Let's sum it up

As you can see, you can distinguish homemade cabbage soup from homemade borscht not that difficult. And to make it clearer to you exactly what the difference is between these dishes, we decided to briefly list all of the above.

Borscht is a red or maroon soup, cabbage soup is a white dish.
The main ingredient of classic borscht is beets. As for cabbage soup, its main product is fresh or sauerkraut, as well as nettle or sorrel.
In most cases, borscht is made with beef bones. Cabbage soup can be prepared using poultry, pork and even lamb.
The taste of borscht differs markedly from the taste of cabbage soup. The first soup is sweeter and richer. The second one is sour.
Borscht is much more filling than cabbage soup. This is due to the fact that during the preparation of red soup, many high-calorie foods such as beets, potatoes, carrots, beans, etc. are added to it.
The borscht takes quite a long time to prepare. As for cabbage soup, you will only need one hour to create them.
Red soup is always served at the dinner table with sour cream or mayonnaise. In addition to cabbage soup, only fragrant cabbage is served. ground pepper and a slice of bread.

Thus, despite the great similarity, borscht and cabbage soup have huge amount differences. Knowing them, you will never disappoint your loved ones who ordered you for lunch a specific delicious dish based on beets or sauerkraut.

Borscht and cabbage soup are two liquid first courses that are often difficult to distinguish from each other. They are rich, nutritious and equally delicious. But they still have a number of features that make them different. What is the difference between borscht and cabbage soup?

Cabbage soup has an original sour taste, which is given to them by sauerkraut or sorrel. Also, vegetables are placed in them without prior preparation. heat treatment. Some recipes do not involve the use of meat at all.

Borscht is prepared primarily with meat broth. In most cases - pork, less often - chicken or beef.

Beetroot, potatoes, carrots, fresh cabbage, tomatoes or tomatoes, even mushrooms are always added to borscht. Vegetables are pre-fried in a small amount of fat.

Cabbage soup is made from cabbage and sorrel. They also add pieces of pre-boiled meat - beef or pork.

Borsch – more nutritious dish and is prepared mainly in winter. It is served hot.

Cabbage soup – more summer dish which can also be eaten cold.

These are the main differences between borscht and cabbage soup. And now a few recipes for both dishes.

Ukrainian borscht according to the classic recipe

Ingredients

water – 5 liters;
pork ribs – 600 gr.;
potatoes – 300 gr.;
“Punisher” or “Vitamin” carrots – 150 gr.;
beets "Bordeaux" - 150 gr.;
white onion – 100 gr.;
bell pepper – 100 gr.;
tomato paste – 50 gr.;
fresh tomatoes – 100 gr.;
cabbage – 50-60 gr.;
a piece of old lard - 50 g;
garlic – 20-30 gr.;
salt, herbs - to taste.

Preparation

Cook the broth from the ribs. We wash them and fill them with water. Bring to a boil, skim off the foam (all to the last “island”) and cook for about half an hour over very low heat so that the broth does not boil, but simmers.
Meanwhile, prepare the vegetables for adding to the borscht. Peel the potatoes and cut them into small cubes.
Peel the carrots and beets and chop them into medium strips. This makes the taste better. Grate the onion on a coarse grater.
Add the potatoes to the meat and let them boil over high heat. As soon as it boils, remove the foam that has formed from the potatoes and turn the fire to low again.
Immediately heat the frying pan and pour a little refined vegetable oil into it. Throw in the vegetables and simmer until the carrots are soft.
Add to the pan tomato paste and crushed tomatoes without pulp. Add bell pepper and continue to simmer closed lid.
Cut the cabbage into thin strips and press a little with your hands.
Throw the stewed vegetables from the frying pan into the pan with the potatoes and meat and continue cooking.
As soon as it boils, add the cabbage, salt and add spices to taste.
The most important thing!!! At the very end, before turning off the heat, take a piece of lard (definitely old) and grind it with garlic. Throw it all into the pan ready-made borscht, let it boil and turn it off immediately.
Before serving, let it brew a little under the lid closed. But you definitely need to eat it hot.

You can serve it with black bread and thinly sliced lard, sprinkled with finely grated garlic. Or twist the lard together with garlic and black pepper and serve like that. Dumplings with garlic work well.

Ingredients

1 kg sauerkraut;
1 kg of ribs, preferably lean;
500 gr. potatoes;
100 gr. white onion;
20 gr. olive oil;
green dill and onion feathers - 100 g each;
bay leaf, salt, peppercorns and ground - to taste.

Preparation

Let's take it thick-walled pan or a cast iron cauldron and heat olive oil in it.
Cut off the fatty top layer from the ribs and fry them, pouring just a little oil into the frying pan.
We peel the onion, chop it into small cubes or quarter rings and send it to the meat. Fry on low heat until soft.
Add the cabbage to the pan along with the brine and simmer under the lid closed. Cooking time – 1.5 hours. You need to stir occasionally so that the cabbage does not stick to the bottom and burn.
Pour 3 liters of water into the pan and cook over low heat for at least another hour.
In the meantime, peel the potatoes and prepare the spices for adding to the pan - peppercorns and bay leaves.
Place whole potatoes into a saucepan and add spices. You need to cook until the potatoes are ready.
As soon as the potatoes boil in the cabbage soup and boil for just a couple of minutes, taste the dish. If necessary, add salt or sugar. Focus on your taste, but keep in mind that cabbage soup should not be sweet. This is a sour dish.
Preparing the greens for serving. Chop the dill and green onions very finely.
Turn off the cabbage soup and let it stand for a few minutes under a closed lid so that it cools a little and settles.
Remove the potatoes from the pan and serve them on a separate plate. If you cooked the ribs in one piece, remove them and divide them into portions. They can also be served on a separate plate.
Pour cabbage soup into plates. Sprinkle the potatoes with chopped herbs. You can add it to a plate or eat it as a side dish.

Cabbage soup can be prepared from sauerkraut and fresh cabbage, turnips and sorrel. But it is cabbage soup made from sauerkraut that is served in winter with black bread and sour cream. For best aroma You can add a few dried porcini mushrooms to them.
Borscht can be prepared with either meat broth or lean broth. But then it’s better to add mushrooms to make the flavor more piquant.
Borscht with dressing fresh tomatoes It is always more fresh and light than the one cooked with tomato paste or ketchup.
Sweet peppers can be added to the borscht immediately before the end of cooking, rather than stewing along with other vegetables. This will make its aroma fresher.
Borscht dressing is made from high-quality vegetables that do not have fiber. Such vegetables give borscht a bitter taste.

You can add beans to the borscht. But you need to cook it for quite a long time, much longer than potatoes.

If you add to borscht beet tops, you don't have to add cabbage. But you should know that the taste will be specific, which not everyone will like.
Borscht and cabbage soup are dishes that are prominent representatives Slavic cuisine. But at the same time, their differences are obvious, although this does not make the dishes less loved.

Shchi is originally Russian, and borscht is a representative Ukrainian cuisine. These two dishes have a lot in common, but cabbage soup and borscht differ in the set of vegetables used for their preparation and the method of adding vegetables during the cooking process.

Russian cabbage soup is hearty and deliciously tasty, and its divine aroma quickly gathers household members for dining table. A Russian folk proverb dedicated to the abilities of a housewife says: “It’s not the housewife who speaks beautifully, but the one who cooks cabbage soup well.”

Borscht is aromatic, rich, beautiful and satisfying; this dish has been the most popular in Ukraine for many centuries, and the ability to cook delicious borscht is considered a sign culinary skills any housewife. Borscht is a difficult dish to prepare and very nutritious.

History of cabbage soup

Shchi appeared in Russian cuisine in the 9th century, when cabbage was brought to Rus'. Since then, cabbage soup has become a traditional dish that is loved by all segments of the population at the same time. Cabbage soup was on the table of both the poor and the highest strata of the population. The method of preparing this dish has not changed since then.

This soup is cooked in several variations: with fresh cabbage, sauerkraut, and there is also lean cabbage soup. TO Lenten cabbage soup These include cabbage soup made from fresh cabbage without potatoes and cabbage soup with mushrooms.

Method of preparing cabbage soup

Of course, everyone is interested in the question of how to cook cabbage soup? Delicious cabbage soup made from fresh or sour cabbage is cooked with meat, fish or mushroom broth, as well as on vegetable decoctions.

First you need to cook the meat broth. Any meat you like best (be it beef or pork) is suitable for this. While the meat is cooking, prepare the vegetables: peel, cut and chop.

The cabbage is finely chopped, the carrots are grated, the onions are cut into small cubes, and the potatoes are cut into bars.

When all the vegetables are ready, fry them for soup and season with spices.

Cabbage soup is served with sour cream and traditionally eaten with pies filled with meat.

History of borscht

Borscht - this dish is found in Ukrainian, Russian, Polish, Bulgarian and even Lithuanian cuisine. But still, borscht is associated, first of all, with Ukraine.

In the old days, borscht was a soup made from hogweed. Later, borscht was prepared with beet kvass: it was diluted with water, the mixture was poured into a clay pot or cast iron and brought to a boil. Chopped beets, cabbage, carrots and other vegetables were placed in boiling water and the pot was placed in the oven. The cooked borscht was salted and seasoned.

Some historians suggest that the first borscht was cooked by the Cossacks when, during the siege of the Azov fortress, provisions ran out and everything that was at hand was eaten. The resulting soup was to everyone's taste and became widespread.

For many, especially foreigners, it remains a complete mystery how cabbage soup differs from borscht. And in general, what kind of “overseas” dishes are these? There is nothing complicated here: everything is extremely simple.

Shchi is an absolutely Russian national dish, which is very good to “tempt” after a previous feast or coming in from the cold. And borscht is a symbol of national Ukrainian cuisine, famous for the garlic dumplings that are served with it. But in fairness, it must be said that this dish has long taken root in Russia and has become common to all Slavs. So how is cabbage soup different from borscht? Let's figure it out.

A little history of cabbage soup

When cabbage was brought to Russia, then this appeared delicious dish, like cabbage soup. And this happened in the 9th century, and from those distant times to the present day they have remained on the table of Russians with constant success.

All segments of society in Russia loved to pamper themselves with cabbage soup (especially since they never get boring). The only difference was that the rich class could afford cabbage soup in meat broth, while simpler and poorer people sometimes limited themselves to the so-called empty cabbage soup, that is, cooked in water. Sometimes this dish was even taken frozen on the road. Very convenient.

In Rus' there were a huge number of variations in the preparation of cabbage soup, but what always remained the same was the container in which they were cooked. Without fail, it had to be a pot (clay or cast iron), which was treated with special respect. And while washing it, they even started talking. It was by cooking in a pot that it was possible to withstand the necessary temperature regime and achieve desired consistency and taste. Therefore, history itself gives the answer to the question of how cabbage soup differs from borscht.

A little history of borscht

Historians do not have a unanimous opinion regarding the origin of borscht. Some people believe, and perhaps rightly so, that this dish was first cooked by the Cossacks, who were laying siege to the Azov fortress. When all the provisions ran out, and we really wanted to eat, we prepared a stew from everything that was left. Surprisingly, everyone liked the “brew,” and since then the borscht has enjoyed well-deserved popularity not only in Ukraine, but also in Russia. At one time, Catherine II really loved to enjoy this dish, and at court there was a specially trained person who prepared it.

Others adhere to the version that borscht originated in other countries, for example, in Poland, Romania, Lithuania, Moldova or Bulgaria. But be that as it may, the dish has survived to this day, and in both the Old World and the New, discussions constantly arise about the difference between cabbage soup and borscht. There are many versions. There is only one truth.

How is cabbage soup different from borscht?

How do these two dishes differ from each other? Of course, they have a lot in common. But nevertheless, they differ in the set of components and the way they are added during the cooking process. And the most important difference lies in such a root vegetable as beets. In borscht its presence is mandatory, but cabbage soup can be done just fine without it. The next difference is cabbage: it goes into borscht only in fresh, and you can add sauerkraut to cabbage soup.

What is the difference between borscht and cabbage soup, what is the difference? Let's figure it out. In borscht, unlike cabbage soup, a greater variety of vegetables is used. This may be due to the different climatic conditions in which the two dishes originated. On the one hand, there is a hot climate and an abundance of vegetables, and on the other, cold winters and sometimes cool summer months. As a result, a poorer range of vegetable crops.

Important! Vegetables are placed raw in cabbage soup, but for borscht, most of them are subjected to a little preliminary heat treatment.

Another stumbling block is garlic. In borscht its presence is always welcome, but in cabbage soup it was rarely noticed.

Both borscht and cabbage soup can be cooked either in meat broth or simply in water (a lighter version for vegetarians). But a cabbage soup recipe may also require fish broth, into which all the ingredients are subsequently placed. By the way, very tasty. In addition, cereals are sometimes added to cabbage soup to make it richer. This is unacceptable when preparing borscht. But then Ukrainian dish can boast of his donuts.

We can't help but say something about the taste. Cabbage soup has a sour taste (“the specialty” of this dish), which is obtained from cabbage (fresh or pickled). And borscht, on the contrary, has a slightly sweetish taste due to the beets and sugar added to it. That is, the similarities and differences between borscht and cabbage soup are obvious.

Cooking cabbage soup

Preparing them is not difficult even for a novice young housewife. First, cook the meat broth (or you can use water) using red meat, pork or chicken.

Note! Just don’t forget to add salt, peppercorns, bay leaves and the whole onion (peeled and washed).

While the broth is boiling, grate the carrots (you can simply chop them finely), chop the cabbage (fresh), chop the onions and potatoes (you decide their shape yourself, which one you like best). Ready. When the broth has boiled for 1.5 hours (remember: 1 hour is enough for chicken), remove the meat and separate it from the bone, cut into small pieces(so that it fits in your mouth) and put it back into the pan.

Important! Don't forget to remove the boiled onion from the broth. It has “done its job” and can now be thrown away.

Cook for about 5 minutes and start seasoning with vegetables: cabbage, after a few minutes potatoes and bell pepper (if you don’t like it, you don’t have to add it). Next, we do olive oil fried carrots, onions and fresh tomatoes, which we add to the cabbage soup 15 minutes before the end of cooking. Then comes the turn of all kinds of spices: celery, dill and others (to taste). Moreover, you can add a fresh bay leaf, and throw out the one already boiled in the broth.

Note! Those who love garlic can chop it finely and add it to the cabbage soup along with the roast. We assure you - it will be delicious.

Variations on the theme of cabbage soup

There are many variations on the theme of cabbage soup:

Instead of meat broth You can use cereal, vegetable, mushroom or fish.
IN ready dish add ham or Antonov apples.
To give cabbage soup a sour taste, sorrel, nettle, spinach or pickled mushrooms are used.
Instead of white cabbage, you can put Savoy cabbage.

Note! Keep in mind that cabbage soup and green borscht (with cabbage or sorrel) are different names for the same dish.

Cooking borscht

The algorithm for preparing borscht is in many ways similar to cabbage soup: the broth, the frying, the spices, and the set of ingredients (with a few exceptions) are the same. There are two points worth paying attention to:

When preparing frying, it is better to use tomato paste instead of fresh tomatoes. It will give the borscht more rich color and taste.
The beets must either be grated or finely chopped and simmered in a separate saucepan with added sugar. You need to add it 10 minutes before the final preparation of the dish.

Well, what kind of borscht would be complete without donuts made from... yeast dough and topped with garlic sauce? Just lick your fingers.

Variations on the theme of borscht

You can prepare borscht in different ways in different ways:

with lard and meat;
with mushrooms;
with chicken or other poultry meat.

What is beetroot

How is borscht different from cabbage soup and beetroot soup? The first two courses are served and eaten hot. Beetroot soup is usually a cold dish, which is most often prepared in the summer. It does not contain cabbage at all. The basis is beet broth and grated beets. They also add there fresh cucumbers, green onions, dill, boiled potatoes, onions, boiled egg and sour cream. For satiety, you can add chicken, ham or sausage, after cutting them.