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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
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