One of the mysteries of the English language finally explained.
A soup made with beetroot and usually served with sour cream, associated with the cuisine of eastern and central Europe, especially Russia, Poland, and Ukraine.
- ‘Make cold borscht by grating roasted beets and adding chicken broth and sherry vinegar; top with plain yogurt and a pinch of caraway seeds.’
- ‘Excellent borscht is $1.50; seven oversize, overstuffed pierogi made from scratch are $3.80.’
- ‘Other things to start with include five different kinds of soup, from borscht to solana.’
- ‘Claim that borscht is the ultimate way to eat beetroot and you will hear no arguments.’
- ‘Guests were invited to drink shots of vodka and eat cold borscht soup from tin bowls, while loud speakers blared old communist hymns.’
- ‘I think that night of borscht and vodka and all sorts of other Russian traditions made us champions.’
- ‘We look to the Russians for that blood-coloured soup, borscht; we eat them cold with pasty, yellow mustard or horseradish sauce and the recent trend of pasta dyed with beetroot juice makes for nothing more than creative viewing.’
- ‘The other hearty soups include a meaty goulash, sauerkraut or an excellent beet borscht, which is both strong and round on the tongue.’
- ‘Jack laughed at that, shook his head, and began serving supper - a bowl of borscht with sour cream and rye bread, perogies and cabbage-rolls and good kolbassa sausage.’
- ‘In my case the lentil soup that I chose was unavailable, but borsch was.’
- ‘It was therefore the food of the Ashkenazi - chopped liver and gefilte fish, salt beef and latkes, cholent and borscht - which predominated there for many years.’
- ‘Filled cabbage and grape leaves as well as soups such as zama and the Russian borsch also form part of daily meals.’
- ‘Beet soup with duck is a hearty take on borscht, and while a brilliantly vermilion gazpacho could have been our favorite soup, it was, uncharacteristically, too salty.’
- ‘The French have already been dealt with and I can now tell you Russian borscht will never again be soup-of-the-day.’
- ‘The young tender leaves have a fresh, palate cleansing taste and make a delicious addition to a salad; mature leaves can be pureed to make green sauce for fish, French Cream of Sorrel soup, or a variety of Russian borscht.’
- ‘They claim that, without this final touch, borsch lacks character.’
- ‘From Russian borscht (a beetroot soup) to banana samal (a Southern Indian dish), he hoped to give the children the opportunity of trying something new and healthy.’
- ‘The borscht is gorgeous, swimming with dill and sour cream.’
- ‘The selection features borscht, perogies, cabbage rolls, kolbassa and a daily special for each day of the week (including roast pork on Mondays and turkey with dressing on Fridays).’
- ‘If the Russians win one game, I will eat this column shredded at high noon in a bowl of borscht on the front steps of the Russian Embassy.’
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