Borscht, Borsch or Borshch? – All Things Good (2024)

FAQs

Is it borscht or bortsch? ›

Sometimes, borscht can be found as barszcz (a Polish word for 'borscht') or borshch (transliteration of Cyrillic "борщ"), although these are still foreign words in English and not natively used.

Borsch is a dish with a national character. It is primarily associated with Ukraine. This “association” smells delicious and promises warmth, comfort, fullness, and, thus, sense of peace. When Ukrainians choose to cook borsch as their everyday main dish – their express their patriotism and show their love for Ukraine.

Borsch (борщ in Cyrillic) is a hearty soup, usually coloured red from beetroot (though green and white varieties of the soup exist), and for centuries, it has been a daily staple in the Ukrainian kitchen.

Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile.

The English word borscht, also spelled borsch, borsht, or bortsch, comes from Yiddish באָרשט‎ (borsht). The latter derives from the word борщ (borshch), which is common to East Slavic languages, such as Ukrainian or Russian.

“Considering the Ukrainians and Russians were together for more than 300 years, in parts of Russia or Georgia or elsewhere, they eat it [borscht] as well,” she said. “The recipe might be different and you can see how many recipes there are just in my family.”

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

The culture of borscht cooking has long been practiced and celebrated in all regions of Ukraine, with communities, families and restaurants developing their own versions of this traditional and popular dish, which is based on beetroot.

It is made with beets, which give it a vibrant red color and a sweet and earthy flavor. The soup also contains other vegetables, such as carrots, potatoes, cabbage, and onions, and sometimes meat, such as pork sausage or beef.

Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant. The more-palatable cultivated beet eventually replaced the wild cow parsnip as the basis of the soup. Borschts are eaten hot or cold.

How do you eat borsch? ›

You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...

How healthy is borscht? This healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.

In Russia, Poland, and other Eastern European countries, borscht simply means "sour soup," and the word comes from the Russian borshch, "cow parsnip."

Break 'popcorn' down into sounds: [POP] + [KAWN] - say it out loud and exaggerate the sounds until you can consistently produce them.

But, what exactly is Borsch? While “cultured” Americans are likely to spell it with a 't' (Borscht) and describe it as “a beet soup served chilled”, with a little detective work we learned that during the long Russian winters, Borshch is served piping hot and is spelled without the 't' (Borshch).

In addition to the pervasiveness of the dish throughout Ukraine, the inscription notes that borsch “is lauded in tales, folk songs and proverbs and viewed as a lifestyle and identity marker (for Ukrainians).”

The stock starter is often mixed, whether it's with cured sausage, poultry, or vegetables. Texturally, Russian borscht often leans into thinner consistency, unlike the Ukrainian version. Vegetables, like cabbage, are added at the beginning of preparation, lending a softer result as opposed to the Ukrainian version.

Borsht, or barszcz in Polish, is an umbrella term for several soups based on sour broth.

The word borș shares its etymology with the Ukrainian borshch or borscht, but it has a different meaning: the traditional Ukrainian borshch is a beetroot soup, which Romanians generally call borș de sfeclă roșie (red beetroot borscht)".

The noun borscht can be countable or uncountable. In more general, commonly used, contexts, the plural form will also be borscht. However, in more specific contexts, the plural form can also be borschts e.g. in reference to various types of borschts or a collection of borschts.