سوپ برش

Also known as Šaltibarščiai, borshsh, borsht, cold beet soup, borsch, chłodnik, cold borscht, beetroot soup

خوراکی سنتی از اروپای شرقی

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.

AI-generated from the Wikipedia summary — may contain errors.

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
Food.variations: Clear red borscht, cold borscht, unsoured borscht
Food.similar_dish: Green borscht, white borscht as well as the ancient hogweed-made borscht
Food.no_recipes: true
Intangible heritage.Image: Borsch 05.jpg
Intangible heritage.Caption: Borscht served in a ceramic bowl with bread and salt in a village in Poltava Oblast of Ukraine
Intangible heritage.ICH: Culture of Ukrainian borscht cooking

via Wikipedia infobox

سوپ برش

Key facts

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Available in 73 languages

What links here1,332 pages

What links here1,332 pages