borscht
Sign in to saveBorscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
AI overview
Borscht is a sour soup common in Eastern Europe, Central Europe, and Northern Asia, typically made with meat stock, vegetables, and seasonings. While the English term most often refers to a Ukrainian variant made with red beetroots that gives it a distinctive red color, the name also applies to various other sour soups in the region that may be based on sorrel, rye, cabbage, or other ingredients instead.
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Key facts
- Food.name
- Borscht
- Food.image
- Borscht served.jpg
- Food.image_size
- 250px
- Food.caption
- A bowl of borscht garnished with sour cream and dill
- Food.alternate_name
- Borsch, borshch, borsht, bortsch
- Food.country
- Ukraine
- Food.type
- Soup
- Food.mintime
- 30
- Food.maxtime
- 180
- Food.served
- Hot or cold
- Food.main_ingredient
- Beet sour or beetroots
- Food.minor_ingredient
- Tomatoes, vinegar, cabbage and/or potatoes, meat or salo
Article
28 sectionsContents
- Etymology
- Ingredients and preparation
- Beet sour
- Variations
- Ukrainian
- Polish
- Jewish
- Russian
- Namesakes without beets
- Garnishes and side dishes
- History
- Precursors
- Diversification
- Novel ingredients: beets, tomatoes and potatoes
- Haute cuisine
- Global spread
- Borscht in the USSR
- In culture
- As a ritual dish
- As an ethnic dish
- See also
- Notes
- References
- Sources
- Secondary
- Other languages
- Primary or self-published
- Reference works
Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as or , that can be served with the soup.