Borscht

[Clifford Black]

Borscht

a tart soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian and Romanian. It derives from an ancient soup cooked from pickled common hogweed. The variety most commonly associated with the name in English is a beetroot soup of Ukrainian origin; other varieties include sorrel, rye, and cabbage borscht. Borscht is typically made by combining meat or bone stock with sautéed vegetables, including cabbage, carrots, onions, potatoes and tomatoes. It may include meat, fish or neither, may be served hot or cold, and may range from a hearty one-pot meal to a dainty clear broth or a smooth refreshing drink. Common garnishes and side-dishes include sour cream, hard-boiled eggs, potatoes, uszka dumplings and pampushky buns. Several ethnic groups claim borscht, in its variegated local guises, as their own national dish and consume it as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions. (Full article...)