Borts

Borts

Borts is a type of dried meat product, traditionally made from horse meat, that is a staple food in many Central Asian cultures, including Mongolia. The process of making borts involves cutting the meat into thin slices, which are then air-dried and ground into a powder. This powder can be stored for long periods of time and is often used to make soups and stews.

History

The practice of making borts dates back to the nomadic cultures of Central Asia, where preserving meat was essential for survival during the harsh winter months. The Mongols are particularly known for their use of borts, which they would carry with them on long journeys and use to supplement their diet.

Preparation

To prepare borts, the meat is first cut into thin slices. These slices are then hung up to air dry, a process that can take several weeks. Once the meat is fully dried, it is ground into a powder. This powder can be stored for long periods of time and is often used to make soups and stews.

Culinary Uses

Borts is a versatile ingredient that can be used in a variety of dishes. It is often rehydrated and used to make soups and stews, providing a rich, meaty flavor. In addition to being a staple food in many Central Asian cultures, borts is also used in some traditional Mongolian dishes, such as buuz and khuushuur.

Nutritional Value

Borts is a good source of protein and contains a variety of vitamins and minerals, including iron and zinc. However, it is also high in sodium, which can contribute to high blood pressure if consumed in excess.

See Also

• List of dried foods
• List of Mongolian dishes

References

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