"Borsch", "Borshch", "Borsht", and "Barszcz" redirect here. For other uses, see Borsch (disambiguation).
Borscht
A bowl of borscht garnished with sour cream and dill
Alternative names
Borsch, borshch, borsht, bortsch
Type
Soup
Place of origin
Ukraine[1][2]
Associated cuisine
Ukrainian
Armenian
Ashkenazi Jewish
Azerbaijani
Belarusian
Chinese
Czech
Estonian
Georgian
Hongkongese
Iranian
Latvian
Lithuanian
Mennonite
Moldovan
Polish
Romanian
Russian
Cooking time
30 minutes to 3 hours
Serving temperature
Hot or cold
Main ingredients
Beet sour or beetroots
Ingredients generally used
Tomatoes, vinegar, cabbage and/or potatoes, meat or salo
Variations
Clear red borscht, cold borscht, unsoured borscht
Similar dishes
Green borscht, white borscht as well as the ancient hogweed-made borscht
Media: Borscht
Culture of Ukrainian borscht cooking
UNESCO Intangible Cultural Heritage
Borscht served in a ceramic bowl with bread and salt in a village in the Poltava region of Ukraine
Country
Ukraine
Reference
01852
Region
Europe and North America
Inscription history
Inscription
2022 (5th extraordinary session)
List
Need of Urgent Safeguarding
Borscht (English: /ˈbɔːrʃ,ˈbɔːrʃt/ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, 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 uszka or pampushky, that can be served with the soup.
Its popularity has spread throughout Eastern Europe and – by way of migration away from the Russian Empire – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local implementations, as their own national dish consumed as part of ritual meals within Eastern Orthodox[citation needed], Greek Catholic, Roman Catholic, and Jewish religious traditions.
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