{"id":4060,"date":"2025-09-29T20:27:26","date_gmt":"2025-09-29T17:27:26","guid":{"rendered":"https:\/\/aeno.com\/blog\/?p=4060"},"modified":"2025-09-29T20:27:34","modified_gmt":"2025-09-29T17:27:34","slug":"what-is-borscht-and-what-types-of-borscht-exist-2","status":"publish","type":"post","link":"https:\/\/aeno.com\/blog\/cs\/what-is-borscht-and-what-types-of-borscht-exist-2\/","title":{"rendered":"Co je bor\u0161\u010d a jak\u00e9 druhy bor\u0161\u010de existuj\u00ed?"},"content":{"rendered":"\n
Bor\u0161\u010d je neodmyslitelnou sou\u010d\u00e1st\u00ed n\u00e1rodn\u00ed kuchyn\u011b mnoha v\u00fdchodoevropsk\u00fdch zem\u00ed \u2013 v\u010detn\u011b Ukrajiny, Moldavska, Polska, Litvy a dal\u0161\u00edch. Je obl\u00edben\u00fd nejen pro svou lahodnou chu\u0165, ale i pro sv\u00e9 zdravotn\u00ed p\u0159\u00ednosy. Z\u00e1kladem jsou \u0159epa, zel\u00ed, zelenina a dal\u0161\u00ed v\u00fd\u017eivn\u00e9 suroviny, kter\u00e9 dod\u00e1vaj\u00ed t\u011blu energii a posiluj\u00ed imunitu.<\/p>\n\n\n\n
Co je to bor\u0161\u010d? V tomto \u010dl\u00e1nku najdete podrobnou odpov\u011b\u010f na tuto ot\u00e1zku a dozv\u00edte se o jeho hlavn\u00edch druz\u00edch. Pokud za\u0159ad\u00edte tento pokrm do sv\u00e9ho j\u00eddeln\u00ed\u010dku, brzy poc\u00edt\u00edte jeho \u00fa\u017easn\u00fd \u00fa\u010dinek na va\u0161e t\u011blo a ocen\u00edte jeho jedine\u010dn\u00e9 chu\u0165ov\u00e9 vlastnosti.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Kter\u00e1 n\u00e1rodn\u00ed kuchyn\u011b zavedla koncept bor\u0161\u010de?<\/strong><\/h2>\n\n\n\n
Historie bor\u0161\u010de: Odkud poch\u00e1z\u00ed? Ko\u0159eny bor\u0161\u010de sahaj\u00ed a\u017e do obdob\u00ed Kyjevsk\u00e9 Rusi, st\u0159edov\u011bk\u00e9ho st\u00e1tn\u00edho \u00fatvaru, kter\u00fd je p\u0159edch\u016fdcem dne\u0161n\u00ed Ukrajiny, B\u011bloruska a Ruska. Odtud se bor\u0161\u010d roz\u0161\u00ed\u0159il po cel\u00e9 v\u00fdchodn\u00ed Evrop\u011b a severn\u00ed Asii.<\/p>\n\n\n\n
Co odli\u0161uje bor\u0161\u010d od jin\u00fdch pol\u00e9vek?<\/strong><\/h2>\n\n\n\n
V pr\u016fb\u011bhu stalet\u00ed se v r\u016fzn\u00fdch \u010d\u00e1stech sv\u011bta objevilo mnoho recept\u016f na tento pokrm. Odborn\u00edci po\u010d\u00edtaj\u00ed stovky variant bor\u0161\u010de a zd\u016fraz\u0148uj\u00ed, \u017ee ka\u017ed\u00e1 z nich si zaslou\u017e\u00ed pozornost a ochutn\u00e1n\u00ed. Je mo\u017en\u00e9 naj\u00edt autentick\u00fd bor\u0161\u010d, kter\u00fd je obecn\u00fd ve vztahu ke v\u0161em pozd\u011bj\u0161\u00edm variant\u00e1m? Poj\u010fme zjistit, co je spole\u010dn\u00e9 pro r\u016fzn\u00e9 druhy bor\u0161\u010de.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Bor\u0161\u010d je typ pol\u00e9vky, jej\u00ed\u017e z\u00e1klad tvo\u0159\u00ed \u0159epa a zel\u00ed. Ostatn\u00ed ingredience se li\u0161\u00ed podle regionu a receptu \u2013 m\u016f\u017ee obsahovat maso (hov\u011bz\u00ed, ku\u0159ec\u00ed, vep\u0159ov\u00e9), raj\u010data, brambory, fazole, nebo b\u00fdt zcela vegetari\u00e1nsk\u00fd. Zaj\u00edmavost\u00ed je, \u017ee n\u011bkter\u00e9 varianty bor\u0161\u010de neobsahuj\u00ed \u0159epu ani zel\u00ed \u2013 nap\u0159\u00edklad polsk\u00fd b\u00edl\u00fd bor\u0161\u010d. Spole\u010dn\u00fdm rysem v\u0161ech verz\u00ed je v\u0161ak kyselost, kterou lze dos\u00e1hnout r\u016fzn\u00fdmi zp\u016fsoby (nap\u0159. pomoc\u00ed kysan\u00e9ho zel\u00ed, jablek, \u0161\u0165ov\u00edku nebo fermentovan\u00fdch ingredienc\u00ed).<\/p>\n\n\n\n
Dochucen\u00ed \u2013 s\u00e1dlo s \u010desnekem, zakysan\u00e1 smetana, \u010derstv\u00e9 bylinky.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Autentick\u00fd vs. modern\u00ed bor\u0161\u010d<\/strong><\/h3>\n\n\n\n
Historick\u00fd bor\u0161\u010d z dob Kyjevsk\u00e9 Rusi neobsahoval raj\u010data, brambory ani fazole \u2013 tyto suroviny se do v\u00fdchodoevropsk\u00e9 kuchyn\u011b dostaly a\u017e pozd\u011bji. Naopak se pou\u017e\u00edvaly:<\/p>\n\n\n\n
\n
Raj\u010data se stala d\u016fle\u017eitou sou\u010d\u00e1st\u00ed n\u00e1rodn\u00ed kuchyn\u011b mnoha zem\u00ed, v\u010detn\u011b Ukrajiny. V dob\u011b Kyjevsk\u00e9 Rusi v\u0161ak byla tato zelenina pro jej\u00ed obyvatelstvo je\u0161t\u011b nezn\u00e1m\u00e1. Proto se nepou\u017e\u00edvala ani v \u010dist\u00e9 form\u011b, ani ve form\u011b raj\u010datov\u00e9ho protlaku.<\/li>\n\n\n\n
Tot\u00e9\u017e plat\u00ed pro brambory. Ukrajinci je poznali a\u017e v druh\u00e9 polovin\u011b 18. stolet\u00ed. Brambory byly proto do receptu na bor\u0161\u010d za\u0159azeny a\u017e pozd\u011bji.<\/li>\n\n\n\n
Fazole se do stravy v\u00fdchodn\u00edch Evropan\u016f dostaly a\u017e v 17. stolet\u00ed. P\u0159edt\u00edm byly pova\u017eov\u00e1ny za p\u016fvodn\u00ed okrasnou rostlinu. Tuto obl\u00edbenou p\u0159\u00edsadu proto v autentick\u00e9m bor\u0161\u010di z doby Kyjevsk\u00e9 Rusi nenajdete.<\/li>\n<\/ul>\n\n\n\n
Naopak, starod\u00e1vn\u00e1 verze bor\u0161\u010de obsahovala n\u011bkter\u00e9 dal\u0161\u00ed ingredience, kter\u00e9 se dnes pou\u017e\u00edvaj\u00ed jen z\u0159\u00eddka:<\/p>\n\n\n\n
Autentick\u00fd bor\u0161\u010d tak m\u016f\u017ee p\u016fsobit exoticky, zat\u00edmco modern\u00ed verze vynikaj\u00ed bohatou chut\u00ed a v\u016fn\u00ed.<\/p>\n\n\n\n
Druhy bor\u0161\u010de podle n\u00e1rodn\u00edch kuchyn\u00ed<\/strong><\/h3>\n\n\n\n
Pokud m\u00e1te r\u00e1di va\u0159en\u00ed ukrajinsk\u00e9ho bor\u0161\u010de, jist\u011b se stane jedn\u00edm z va\u0161ich obl\u00edben\u00fdch pokrm\u016f. Nem\u011bli byste se v\u0161ak omezovat pouze na jeden recept, proto\u017ee ka\u017ed\u00e1 n\u00e1rodn\u00ed kuchyn\u011b m\u00e1 sv\u00e1 jedine\u010dn\u00e1 tajemstv\u00ed pro p\u0159\u00edpravu tohoto pokrmu. Zde jsou nejobl\u00edben\u011bj\u0161\u00ed varianty p\u0159ipravovan\u00e9 nejlep\u0161\u00edmi kucha\u0159i v luxusn\u00edch restaurac\u00edch a mnoha lidmi ve sv\u00fdch kuchyn\u00edch.<\/p>\n\n\n\n
\u010cerven\u00fd bor\u0161\u010d<\/em><\/strong> Nejzn\u00e1m\u011bj\u0161\u00ed varianta s v\u00fdraznou \u010dervenou barvou. Tipy pro zachov\u00e1n\u00ed barvy:<\/p>\n\n\n\n
\n
\u0158epu upe\u010dte nebo restujte odd\u011blen\u011b.<\/li>\n\n\n\n
\u0158epu p\u0159idejte a\u017e ke konci va\u0159en\u00ed.<\/li>\n\n\n\n
P\u0159idejte citronovou \u0161\u0165\u00e1vu nebo m\u00e1slo p\u0159i restov\u00e1n\u00ed.<\/li>\n\n\n\n
Pou\u017eijte raj\u010datov\u00fd protlak a trochu cukru.<\/li>\n<\/ul>\n\n\n\n
Pokud se budete \u0159\u00eddit t\u011bmito tipy, v\u00e1\u0161 bor\u0161\u010d bude m\u00edt perfektn\u00ed \u010dervenou barvu u\u017e od prvn\u00edho uva\u0159en\u00ed.<\/p>\n\n\n\n<\/figure>\n\n\n\n
B\u00edl\u00fd bor\u0161\u010d (Polsko)<\/em><\/strong> Tradi\u010dn\u00ed polsk\u00e1 varianta bez \u0159epy a zel\u00ed. Obl\u00edben\u00fd zejm\u00e9na o Velikonoc\u00edch. P\u0159ipravuje se z po\u017eehnan\u00fdch surovin z B\u00edl\u00e9 soboty.<\/p>\n\n\n\n
Typick\u00e9 ingredience:<\/p>\n\n\n\n
\n
Uzen\u00e1 slanina<\/li>\n\n\n\n
Celer<\/li>\n\n\n\n
Petr\u017eel<\/li>\n\n\n\n
Mrkev<\/li>\n\n\n\n
P\u00f3rek<\/li>\n\n\n\n
Su\u0161en\u00e9 houby<\/li>\n\n\n\n
Vejce<\/li>\n<\/ul>\n\n\n\n
Tento typ v\u00fdchodoevropsk\u00e9 pol\u00e9vky se p\u0159ipravuje z p\u0161eni\u010dn\u00e9ho kv\u00e1sku. Pokud m\u00e1te r\u00e1di kyselou chu\u0165, kter\u00e1 bor\u0161\u010du dod\u00e1v\u00e1 pikantnost, pou\u017eijte \u0161\u0165\u00e1vu z kysan\u00e9ho zel\u00ed. Jako ko\u0159en\u00ed p\u0159idejte major\u00e1nku, pep\u0159 a \u010desnek. P\u0159i pod\u00e1v\u00e1n\u00ed b\u00edl\u00e9ho bor\u0161\u010de host\u016fm p\u0159idejte l\u017e\u00edci zakysan\u00e9 smetany.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Studen\u00fd bor\u0161\u010d<\/em><\/strong> Tradi\u010dn\u00ed bor\u0161\u010d se pod\u00e1v\u00e1 tepl\u00fd, ale existuje i letn\u00ed varianta, kter\u00e1 se pod\u00e1v\u00e1 studen\u00e1. Studen\u00fd bor\u0161\u010d je ide\u00e1ln\u00ed pro hork\u00e9 dny, kdy t\u011blo pot\u0159ebuje osv\u011b\u017een\u00ed. P\u0159esto\u017ee se tak\u00e9 p\u0159ipravuje z \u0159epy, li\u0161\u00ed se zp\u016fsobem p\u0159\u00edpravy i pod\u00e1v\u00e1n\u00ed.<\/p>\n\n\n\n
\n
Oba druhy pou\u017e\u00edvaj\u00ed \u0159epu, ale pro studen\u00fd bor\u0161\u010d se pe\u010de a pot\u00e9 nakr\u00e1j\u00ed na kosti\u010dky nebo nastrouh\u00e1.<\/li>\n\n\n\n
P\u0159i p\u0159\u00edprav\u011b studen\u00e9ho bor\u0161\u010de nen\u00ed nutn\u00e9 va\u0159it v\u0161echny zeleniny spole\u010dn\u011b. V\u0161echny se pe\u010dou nebo va\u0159\u00ed samostatn\u011b, pot\u00e9 se nakr\u00e1j\u00ed na kosti\u010dky a sm\u00edchaj\u00ed.<\/li>\n\n\n\n
N\u011bkter\u00e9 ingredience studen\u00e9ho bor\u0161\u010de se p\u0159id\u00e1vaj\u00ed \u010derstv\u00e9, nap\u0159\u00edklad okurky, \u0159edkvi\u010dky a zelen\u00e1 cibule. Sta\u010d\u00ed je nakr\u00e1jet na prk\u00e9nku a sm\u00edchat s pe\u010denou zeleninou, jako jsou brambory, mrkev a \u0159epa.<\/li>\n\n\n\n
M\u00edsto masov\u00e9ho v\u00fdvaru m\u016f\u017eete pou\u017e\u00edt kef\u00edr nebo syrov\u00e1tku. Jsou osv\u011b\u017euj\u00edc\u00ed v hork\u00e9m letn\u00edm dni a hod\u00ed se k jak\u00e9koli zelenin\u011b v t\u00e9to sm\u011bsi.<\/li>\n\n\n\n
Na rozd\u00edl od hork\u00e9ho bor\u0161\u010de mus\u00ed b\u00fdt maso v studen\u00e9m bor\u0161\u010di nakr\u00e1jeno na stejn\u011b mal\u00e9 kousky jako vejce, brambory, \u0159epa a dal\u0161\u00ed ingredience.<\/li>\n\n\n\n
Do t\u00e9to letn\u00ed pol\u00e9vky m\u016f\u017eete p\u0159idat b\u011b\u017enou klob\u00e1su nebo dokonce sled\u011b. V tomto p\u0159\u00edpad\u011b se zkracuje doba va\u0159en\u00ed, proto\u017ee nemus\u00edte va\u0159it masov\u00fd v\u00fdvar.<\/li>\n<\/ul>\n\n\n\n
Pokud chcete p\u0159ipravit vegetari\u00e1nskou verzi studen\u00e9ho bor\u0161\u010de, prost\u011b nep\u0159id\u00e1vejte maso ani klob\u00e1su. Jeliko\u017e se neva\u0159\u00ed ve v\u00fdvaru, ale v kef\u00edru nebo syrov\u00e1tce, lze jej bez dal\u0161\u00edch \u00faprav pod\u00e1vat vegetari\u00e1n\u016fm.<\/p>\n\n\n\n
\u0160\u0165ov\u00edkov\u00fd bor\u0161\u010d<\/em><\/strong> Tato jarn\u00ed varianta bor\u0161\u010de vyu\u017e\u00edv\u00e1 \u0161\u0165ov\u00edk, kter\u00fd je jedn\u00edm z prvn\u00edch zdroj\u016f vitam\u00edn\u016f po zim\u011b. Spolu s jarn\u00ed cibulkou, petr\u017eel\u00ed a koprem tvo\u0159\u00ed v\u00fd\u017eivnou kombinaci.<\/p>\n\n\n\n
\u0160\u0165ov\u00edk se perfektn\u011b hod\u00ed k ostatn\u00edm ingredienc\u00edm bor\u0161\u010de, jako jsou brambory, mrkev, cibule, \u010desnek atd.<\/p>\n\n\n\n
\u0160\u0165ov\u00edk by se v\u0161ak nem\u011bl va\u0159it p\u0159\u00edli\u0161 dlouho, aby neztratil svou nutri\u010dn\u00ed hodnotu. Sta\u010d\u00ed ho po uva\u0159en\u00ed va\u0159it spolu s ostatn\u00edmi ingrediencemi 3\u20134 minuty. Nezapome\u0148te tak\u00e9 p\u0159idat do \u0161\u0165ov\u00edkov\u00e9ho bor\u0161\u010de petr\u017eel nebo kopr, kter\u00e9 jsou na ja\u0159e tak\u00e9 cenn\u00fdm zdrojem vitam\u00edn\u016f.<\/p>\n\n\n\n
Z\u00e1v\u011br: Bor\u0161\u010d jako kulturn\u00ed a kulin\u00e1\u0159sk\u00fd symbol<\/strong><\/h4>\n\n\n\n
V\u00fdchodoevropan\u00e9 miluj\u00ed bor\u0161\u010d a r\u00e1di ho va\u0159\u00ed p\u0159i r\u016fzn\u00fdch p\u0159\u00edle\u017eitostech. Sv\u00fdm zahrani\u010dn\u00edm host\u016fm v\u017edy serv\u00edruj\u00ed autentick\u00e1 j\u00eddla, p\u0159i\u010dem\u017e bor\u0161\u010d je obvykle na prvn\u00edm m\u00edst\u011b. Nen\u00ed to n\u00e1hoda, proto\u017ee dlouh\u00e1 historie t\u00e9to jedine\u010dn\u00e9 pol\u00e9vky prok\u00e1zala jej\u00ed hodnotu v lidsk\u00e9 strav\u011b.<\/p>\n\n\n\n
Samoz\u0159ejm\u011b, bor\u0161\u010d nen\u00ed rychl\u00e9 j\u00eddlo; nelze ho uva\u0159it za minutu, patn\u00e1ct minut nebo p\u016fl hodiny. V z\u00e1vislosti na receptu str\u00e1v\u00edte jeho p\u0159\u00edpravou jednu a\u017e dv\u011b a p\u016fl hodiny. A i pot\u00e9 by m\u011bl 30\u201340 minut louhovat, aby jeho chu\u0165 byla intenzivn\u011bj\u0161\u00ed. Tak dlouh\u00e1 p\u0159\u00edprava z\u00e1rove\u0148 d\u00e1v\u00e1 bor\u0161\u010du zvl\u00e1\u0161tn\u00ed hodnotu a projevuje \u00factu k host\u016fm. Proto, kdy\u017e v\u00e1s n\u011bkdo pozve na bor\u0161\u010d, ur\u010dit\u011b p\u0159ijm\u011bte. Jeho p\u0159\u00edprava je zvl\u00e1\u0161tn\u00edm kulin\u00e1\u0159sk\u00fdm ritu\u00e1lem, napln\u011bn\u00fdm l\u00e1skou a p\u0159\u00e1n\u00edm zdrav\u00ed v\u0161em, kte\u0159\u00ed ho ochutnaj\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"Bor\u0161\u010d je neodmyslitelnou sou\u010d\u00e1st\u00ed n\u00e1rodn\u00ed kuchyn\u011b mnoha v\u00fdchodoevropsk\u00fdch zem\u00ed \u2013 v\u010detn\u011b Ukrajiny, Moldavska, Polska, Litvy a dal\u0161\u00edch. Je obl\u00edben\u00fd nejen pro svou lahodnou chu\u0165, ale i pro sv\u00e9 zdravotn\u00ed p\u0159\u00ednosy.…\n","protected":false},"author":2,"featured_media":3884,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[222],"tags":[],"class_list":{"0":"post-4060","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kitchen-cz"},"yoast_head":"\n
Co je bor\u0161\u010d a jak\u00e9 druhy bor\u0161\u010de existuj\u00ed? – AENO-Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aeno.com\/blog\/cs\/what-is-borscht-and-what-types-of-borscht-exist-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Co je bor\u0161\u010d a jak\u00e9 druhy bor\u0161\u010de existuj\u00ed? – AENO-Blog\" \/>\n<meta property=\"og:description\" content=\"Bor\u0161\u010d je neodmyslitelnou sou\u010d\u00e1st\u00ed n\u00e1rodn\u00ed kuchyn\u011b mnoha v\u00fdchodoevropsk\u00fdch zem\u00ed \u2013 v\u010detn\u011b Ukrajiny, Moldavska, Polska, Litvy a dal\u0161\u00edch. 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