Borscht

Borscht (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. In some countries, tomato may occur as the main ingredient, while beetroot acts as a secondary ingredient. Other, nonbeet varieties also exist, such as the tomato paste-based orange borscht and the green borscht (sorrel soup).The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.

Hot borscht

Hot borscht, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a broth made of beets. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots, spinach, and meat. It may be eaten as a meal in itself, but is usually eaten as an appetizer with thick, dark bread.

Cold borscht

The vivid pink colour of cold borsch - in Lithuania, it is often eaten with a hot boiled potato, sour cream and dill.

Cold borscht exists in many different culinary traditions, including Lithuanian (šaltibarščiai), Belarusian, Polish and Ukrainian (Chłodnik, literally 'cooler') and Russian (swekolnik). As a traditional European cold soup, it is akin to preparations like gazpacho, Hungarian cold tomato and/or cucumber soups, and meggyleves.In these countries it is called:

• Latvian: Aukstā zupa
• Lithuanian: Šaltibarščiai
• Polish: Chłodnik or Chłodnik litewski
• Belarusian: Chaładnik / Хaлaднiк "khaladnik"
• Russian: Свекольник svekol'nik
• Ukrainian: Холодник kholodnyk

Its preparation starts with young beets being chopped and boiled, together with their leaves, when available. After cooling down, the soup is usually mixed with sour cream, soured milk, kefir or yoghurt(depending on regional preferences). Typically, raw chopped vegetables, such as radishes or cucumbers, are added and the soup is garnished and flavored with dill or parsley. Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy ingredients.Ukrainian East Village Restaurant140 2nd Avenue, New York, NY 10003-8364(212) 614-3283 ‎[mappress mapid="55"]http://www.firstnamestore.com/?p=30608

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