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Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) 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.
Sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard-boiled or scrambled), potatoes, carrots, parsley root, and rice. [1] [3] [12] A variety of Ukrainian green borscht also includes beetroot. [11] In Polish, Ukrainian, Belarusian, and Russian cuisines, sorrel soup may be prepared using any kind of broth instead ...
A cabbage soup. [10] Also can be based on sauerkraut. [10] Kislye Shchi (sour shchi) despite its name is a fizzy beverage similar to kvass, usually with honey. [citation needed] Borscht: Russian traditional soup. [11] It is traditionally made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice).
If a bowl of soup strikes you as the ultimate in comfort, you’ve got plenty of company. Here are 20 of the world’s best soups – from Mexico to Thailand – to fill stomach and soul.
Rassolnik is a hot soup in a salty-sour cucumber base. This dish formed in Russian cuisine quite late—only in the 19th century. About this time the name rassolnik was attached to it, originating from the Russian word rassol which means "brine" (pickle water). Pickle water was known to be used as a base for soups from the 15th century at the ...
Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 45 minutes. Why We Love It: vegetarian, kid-friendly, crowd-pleaser Another classic comfort food, tomato soup predates the ...
Shchi (Russian: щи, IPA: ⓘ) is a Russian-style cabbage soup.When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi (Russian: зелёные щи, IPA: [zʲɪˈlʲɵnɨje ɕːi]).
Borscht, a beet soup found in many countries of Central and Eastern Europe Beshbarmak, a traditional Kazakh pasta with horse meat Sarma (cabbage roll) and mămăligă, popular in Romania, Moldova and other Eastern European countries Kefir, a fermented milk drink originating in the North Caucasus region.