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Borscht (also borsch or borshch - see etymology below) is a vegetable
soup, usually including beet roots, which give it a strong red color.
However other, non-beet varieties exist, such as the tomato paste-
based orange borscht and the sorrel-based green borscht.
Among English speakers, the word is pronounced as a single syllable,
including the "t". As some speakers find this difficult, many drop the
"t" and pronounce it "borsh".
Widely believed to be invented in Ukraine, and pronounced borshch
(борщ) in Ukrainian and Russian, the soup is part of the local
culinary heritage of many Eastern and Central European nations.
Borsht, the Yiddish word for the soup, made its way into the United
States' cuisine and English vernacular by the way of Jewish
immigrants, where the soup is a staple dish in Jewish cuisine.
Other Central and Eastern European countries have related names for
the soup.
German: borschtsch
East Prussia (where the dish was native): was called bartsch
Lithuanian: barÅ¡Äiai
Polish: barszcz (борщ)
Romanian: borÅŸ
Hot and cold borscht
There are two main variants of borscht, generically referred to as hot
and cold. Both generally are based on beets, but are otherwise
prepared and served differently.
Hot borscht, the kind most popular in the majority of cultures is a
hearty soup with many common optional ingredients, depending on the
cuisine, including various vegetables (beans, cabbage, carrots,
cucumber, potatoes, onions, or tomatoes), mushrooms, and meats
(chicken, pork, or beef). It is more akin to a stew than most soups,
and may be eaten as a meal in itself, usually with thick dark bread.
Cold borscht exists in a number of cultures. The kind most commonly
eaten by Ashkenazi (European-heritage) Jews, and is the only kind
readily available commercially in markets in the U.S. Cold borscht is
most often a simple sweet soup, consisting of sliced or diced beets
cooked in their broth, optionally with lemon juice, minced onion, and
sugar to produce the desired sweetness. It is served as a thin chilled
broth with the beet pieces, sometimes with a single boiled potato, and
usually with sour cream, which creates a contrast to the soup's
sweetness. The sour cream is not mixed into the soup, but placed by
the diner in the middle of the soup, to be scooped into the spoon with
the liquid and beets.
There are several other varieties of cold borscht. One is made with
the mild Russian beer kvass. Another combines chilled milk or yoghurt
with sliced tomatoes.
There are local variations in the basic borscht recipe:
In Russian cuisine, it usually includes beets, often meat, and cabbage
and optionally potatoes.
In Ukrainian and Belarusian the beets are standard, in addition to
tomatoes. Potatoes and cabbage are both optional. It is usually served
with smetana (cream), and tradition requires it to be served with
small hot breads topped with fresh chopped garlic - pampushki (pl.,
sing. - pampushka)
In Polish cuisine, the beets are not standard. Besides the Ukrainian
style beet soup Polish people enjoy a white Easter borscht. White
borscht is made from a base of fermented rye flour usually added to a
broth of boiled white fresh kielbasa (after the base is added, the
soup mustn't be boiled). It is served hot with cubed rye bread and
diced hard-boiled eggs added to the broth, often horseradish is added
to taste.
In East Prussia sour cream (Schmand) and beef was served with the
Beetenbartsch (lit. beetroot-borscht).
In Lithuanian cuisine, dried mushrooms are often added. There is also
a cold borscht (Å¡altibarÄiai) which has a very different taste and
appearance.
In Romanian cuisine, it is the name for any sour soup, prepared
usually with fermented wheat bran (which is also called borÅŸ). In
fact, the Romanian gastronomy uses with no discrimination the words
ciorbă (Turkish), borş or, sometimes, zeamă/acritură (Romanian
descriptives)
In Armenian cuisine, it is served warm with fresh sour cream.
In Doukhobor cuisine, the main ingredient is cabbage, and the soup
also contains beets, potatoes, tomatoes and heavy cream along with
dill and leeks. This style of borscht is orange in colour, and is
always eaten hot.
In Hong Kong-style western cuisine, it includes tomatoes instead of
beets, and also beef, cabbage, potatoes, bell peppers and carrots.
Sometimes chili pepper is added.
In Mennonite cuisine, borscht is a generic term for soup.
While the base for borscht is often meat stock, this version is only
suitable for non-Lenten seasons among some Christian communities that
observe Lent. A simpler vegan version made with vegetable stock is
eaten during Lenten and fasting periods, which is called Fasting
Borscht.
Borscht can be prepared and served either hot or cold. It is also
often accompanied by sour cream (like East European smetana) or
whipping cream.
Recipes you can see http://www.cuisineworld.net/modules.php?name=News&file=article&sid=11
soup, usually including beet roots, which give it a strong red color.
However other, non-beet varieties exist, such as the tomato paste-
based orange borscht and the sorrel-based green borscht.
Among English speakers, the word is pronounced as a single syllable,
including the "t". As some speakers find this difficult, many drop the
"t" and pronounce it "borsh".
Widely believed to be invented in Ukraine, and pronounced borshch
(борщ) in Ukrainian and Russian, the soup is part of the local
culinary heritage of many Eastern and Central European nations.
Borsht, the Yiddish word for the soup, made its way into the United
States' cuisine and English vernacular by the way of Jewish
immigrants, where the soup is a staple dish in Jewish cuisine.
Other Central and Eastern European countries have related names for
the soup.
German: borschtsch
East Prussia (where the dish was native): was called bartsch
Lithuanian: barÅ¡Äiai
Polish: barszcz (борщ)
Romanian: borÅŸ
Hot and cold borscht
There are two main variants of borscht, generically referred to as hot
and cold. Both generally are based on beets, but are otherwise
prepared and served differently.
Hot borscht, the kind most popular in the majority of cultures is a
hearty soup with many common optional ingredients, depending on the
cuisine, including various vegetables (beans, cabbage, carrots,
cucumber, potatoes, onions, or tomatoes), mushrooms, and meats
(chicken, pork, or beef). It is more akin to a stew than most soups,
and may be eaten as a meal in itself, usually with thick dark bread.
Cold borscht exists in a number of cultures. The kind most commonly
eaten by Ashkenazi (European-heritage) Jews, and is the only kind
readily available commercially in markets in the U.S. Cold borscht is
most often a simple sweet soup, consisting of sliced or diced beets
cooked in their broth, optionally with lemon juice, minced onion, and
sugar to produce the desired sweetness. It is served as a thin chilled
broth with the beet pieces, sometimes with a single boiled potato, and
usually with sour cream, which creates a contrast to the soup's
sweetness. The sour cream is not mixed into the soup, but placed by
the diner in the middle of the soup, to be scooped into the spoon with
the liquid and beets.
There are several other varieties of cold borscht. One is made with
the mild Russian beer kvass. Another combines chilled milk or yoghurt
with sliced tomatoes.
There are local variations in the basic borscht recipe:
In Russian cuisine, it usually includes beets, often meat, and cabbage
and optionally potatoes.
In Ukrainian and Belarusian the beets are standard, in addition to
tomatoes. Potatoes and cabbage are both optional. It is usually served
with smetana (cream), and tradition requires it to be served with
small hot breads topped with fresh chopped garlic - pampushki (pl.,
sing. - pampushka)
In Polish cuisine, the beets are not standard. Besides the Ukrainian
style beet soup Polish people enjoy a white Easter borscht. White
borscht is made from a base of fermented rye flour usually added to a
broth of boiled white fresh kielbasa (after the base is added, the
soup mustn't be boiled). It is served hot with cubed rye bread and
diced hard-boiled eggs added to the broth, often horseradish is added
to taste.
In East Prussia sour cream (Schmand) and beef was served with the
Beetenbartsch (lit. beetroot-borscht).
In Lithuanian cuisine, dried mushrooms are often added. There is also
a cold borscht (Å¡altibarÄiai) which has a very different taste and
appearance.
In Romanian cuisine, it is the name for any sour soup, prepared
usually with fermented wheat bran (which is also called borÅŸ). In
fact, the Romanian gastronomy uses with no discrimination the words
ciorbă (Turkish), borş or, sometimes, zeamă/acritură (Romanian
descriptives)
In Armenian cuisine, it is served warm with fresh sour cream.
In Doukhobor cuisine, the main ingredient is cabbage, and the soup
also contains beets, potatoes, tomatoes and heavy cream along with
dill and leeks. This style of borscht is orange in colour, and is
always eaten hot.
In Hong Kong-style western cuisine, it includes tomatoes instead of
beets, and also beef, cabbage, potatoes, bell peppers and carrots.
Sometimes chili pepper is added.
In Mennonite cuisine, borscht is a generic term for soup.
While the base for borscht is often meat stock, this version is only
suitable for non-Lenten seasons among some Christian communities that
observe Lent. A simpler vegan version made with vegetable stock is
eaten during Lenten and fasting periods, which is called Fasting
Borscht.
Borscht can be prepared and served either hot or cold. It is also
often accompanied by sour cream (like East European smetana) or
whipping cream.
Recipes you can see http://www.cuisineworld.net/modules.php?name=News&file=article&sid=11