Borsh

Borsh — lavlagidan tayyorlanadigan oʻziga xos qizil rangli issiq shoʻrva.

Borsh

Ko'katlar va smetana bilan qizil borsh
Turi	ikkinchi taom
Milliy oshxona	Ukraina, Rossiya
Asosiy komponentlari	oq karam, lavlagi, kartoshka, sabzi, piyoz
Boshqa komponentlari	go'sht, pomidor, koʻkatlar
Oʻxshashlari	shi, karam sho'rva, ko'katli sho'rva
Vikiombor

V. I. Dahlning lugʻatida – karam shoʻrvaning bir turi, tuzlangan lavlagidan, mol goʻshti va choʻchqa goʻshti yoki choʻchqa yogʻidan tayyorlanadigan taom oʻlaroq tavsiflangan. Sharqiy slavyanlarning anʼanaviy, Ukraina oshxonasining esa eng asosiy taomi.

Oʻnga yaqin turlari bor, oʻtmishda Ukraina yerlarining boʻlinishi va qoʻshni xalqlarning oshpazlik odatlari va taʼmining Ukraina oshxonasining shakllanishiga taʼsiri bilan bogʻliq . Ruslar, ukrainlar (ukraincha: borщ), belaruslar (belaruscha: borshch), polyaklar (polyakcha: barszcz), litvaliklar (litovcha: barščiai), ruminlar (rumincha: borş), moldovanlar (rumincha: borş), Ashkenazi yahudiylari (idishcha: באָרשט) milliy oshxonalarda keng tarqalgan.

Rossiyaning Ukrainaga bosqini madaniy merosi sifatida shoʻrva holatiga taʼsir qilishi xavfi tufayli shoshilinch himoyaga muhtojligi tufayli 2022-yilda Birlashgan Millatlar Tashkilotining Taʼlim, fan va madaniyat masalalari boʻyicha tashkiloti (UNESCO) Ukraina borshining madaniyatini insoniyatning ogʻzaki va nomoddiy madaniy merosi durdonalari roʻyxatiga qoʻshganligini eʼlon qilgan. Ushbu maqom berilgach Ukraina endi ushbu taomning milliy oʻzgarishini targʻib qilish va himoya qilish boʻyicha loyihalarni moliyalashtirish uchun maxsus fondlarga murojaat qilish huquqiga ega boʻldi.

Etimologiyasi

Oʻzbekcha nomi Ukraina va Rossiya tillaridagi bórщ (borshch, uk, ru) soʻzlari asosidan kelib chiqqan. Belarus (borshch), Polsha va boshqa slavyan tillaridagi oʻxshash soʻzlar bilan birgalikda, bu soʻz Proto-Slavyancha bʼ̃rščь (yovvoyi joʻka) soʻzidan kelib chiqqan va oxir-oqibat Proto-Indo-yevropa tiliga *bʰr̥stis – shaklida oʻtgan. Yovvoyi joʻka (Heracleum sphondylium) ushbu shoʻrvaning asosiy tarkibiy qismi boʻlgan, keyinchalik boshqa sabzavotlar bilan, xususan, ukrain oshxonasida lavlagi bilan almashtirilgan.

Taomning inglizcha „borscht“ shakli, idish tilidagi באָרשט (borsh) soʻzidan olingan, chunki bu taomni dastlab Shimoliy Amerikada Sharqiy Yevropadan kelgan idish tilida soʻzlashuvchi ashkenazi yahudiylari mashhur qilgan.

Ingredientlar va tayyorlanilishi

Borsh tarkibida mol goʻshti, choʻchqa goʻshti, lavlagi, turli sabzavotlar, koʻkatlar va ziravorlar boʻlishi mumkin

Borsh bulyoni odatda goʻsht, suyak yoki har ikkalasini qaynatish orqali tayyorlanadi. Bu taom tayyorlash uchun eng koʻp ishlatiladigan goʻsht turlariga mol goʻshti, choʻchqa goʻshti kabilar kiradi. Suyakli bulyon uchun eng yaxshi suyak bu ilikli suyak hisoblanadi. Goʻsht bulyoni odatda taxminan ikki soat davomida pishiriladi, suyakli bulyonni tayyorlash esa toʻrt-olti soat vaqt sarflanadi. Goʻsht va suyaklar pishgandan keyin bulyondan suzib olinadi va goʻsht borsh tayyor boʻlishiga 10–15 daqiqa qolganda shoʻrvaga qoʻshiladi. Baʼzi retseptlarga koʻra dudlangan goʻshtdan foydalaniladi, bu esa oʻziga xos dudlangan goʻshtli borsh hisoblanadi. Ayrim retseptlarda esa esa tovuq yoki qoʻy goʻshtidan tayyorlangan bulyondan foydalaniladi. Xristianlar roʻzasi vaqtida tayyorlanadigan borshlar odatda baliq bulyonidan tayyorlanadi. Vegetarianlar oshxonasida borsh tayyorlash uchun goʻsht oʻrniga qoʻziqorin bulyoni ishlatiladi. Fayl:Borsch 01.webm

Turlari

• 
  Shoʻrva idishidagi quyuq borsh
• 
  Loviya va boshqa sabzavotlar bilan tayyorlangan bir kosa borsh
• 
  Goʻshtsiz borsh
• 
  Sopol koʻzachadagi borsh
• 
  Smetana va ukrop qoʻshilgan borsh
• 
  Smetana va qora non bilan dasturxonga tortilgan borsh

Yana qarang

• Shoʻrvalar roʻyxati
• Shchi – taomning baʼzi variantlarida taomga lavlagi qoʻshilishi mumkin
• Karam shoʻrva
• Borsh belbogʻi – Nyu-Yorkdagi yahudiylar orasida 1920-yillardan 1960-yillarga qadar mashhur boʻlgan, dam olish maskani

Adabiyotlar

• „Ukrainskiy borщʼ“, Polnыy kuxmisterʼ i konditerʼ, ili Russkiy gastronomʼ, sobrannыy i sostavlennыy izʼ sobstvennыxʼ opыtovʼ i nablyudeniy Gerasimomʼ Stepanovыmʼ, Izdatelemʼ Ruskago Opыtnogo Povara i Pribavleniya kʼ onomu. M.: Univer. Tip., 1834 — 54—55-bet. 
• „448. Borщ“, Kulinariya. M.: Gostorgizdat, 1955 — 213—214-bet. 
• Kovalyov V.M., Mogilьnыy N.P. „Borщ“, . Russkaya kuxnya: traditsii i obыchai. M.: Sovetskaya Rossiya, 1990 — 120-bet. 
• Kovalyov N.I. „Dva glavnыx supa russkoy kuxni“, . Blyuda russkogo stola. Istoriya i nazvaniya. SPb.: Lenizdat, 1995 — 21—28-bet. 
• Borщ / T. A. Agapkina // Slavyanskiye drevnosti: Etnolingvisticheskiy slovar: v 5 t. / pod obsh. red. N. I. Tolstogo; Institut slavyanovedeniya RAN. – M.: Mejd. otnosheniya, 1995. – T. 1: A (Avgust) – G (Gus). – S. 239. – ISBN 5-7133-0704-2.

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