BORSCHT, BORSCH, ETC

A beetroot soup important in the cuisine of Poland and Ukraine.  Borscht may be served hot or cold.

The original base for this bright red Polish and Russian soup was the cow parsnip. The Russian word 'borshch' means cow parsnip. Today, borscht is a beetroot soup, made with meat stock, cabbage, and frequently potatoes and other root vegetables.

There are many variations, but two ingredients are indispensible: beets and sour cream. 
Borscht may be made with beef, pork, chicken, mushroom or goose stock and meats (beef, sausage, ham) may be also added.  Other options are dumplings, kvass (a fermented beverage) and sauerkraut.

Check out the recipe I received from Natalie in the Russian Federation - Borscht Recipe


 

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

 

FoodReference.com (since 1999)

 

Home   |   Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food_Timeline   |   Recipes   |  Cooking_Tips   |   Food Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools and Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

FOOD TRIVIA and FOOD FACTS SECTION

 

You are here > Home

Next