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Lions, Vikings, and says
russian, but is eaten in both countries
4 THOSE WHO GIVE IT says
Borsch (also borsh, barszcz, borshch or borsch) is a soup of Slavic origins[1] that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient[2][3], 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, non-beet varieties also exist, such as the tomato paste-based orange borsch and the green (zelioni) borsch (sorrel soup).
The soup is a staple part of the local culinary heritage of many Eastern and Central European nations.
It made its way into North American cuisine and English vernacular by way of Slavic and Ashkenazi Jewish immigrants from Central and Eastern Europe. Alternative spellings are borshch[4] and borsch[5].
It is called in various languages: Azerbaijani: borș, Czech: boršč, Estonian: borš, Lithuanian: barščiai, Polish: barszcz, Romanian: borș, Russian: борщ, borshch, Slovak: boršč, , Turkish: Borç (due to the emigration of White Russians to Turkey after their defeat in the Russian Civil War), Ukrainian: борщ, borshch, Yiddish: בארשט, borsch.
The name was earlier applied to hogweed soup,[6][7] and originally to the plant hogweed.
Hot and cold borsch
Pink color of traditional Lithuanian cold borsch (šaltibarščiai). Often eaten with a hot boiled potato, sour cream and dill.
There are two main variants of borsch, generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.
Hot borsch
Hot borsch (mostly Ukrainian), 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 borsch
Cold borsch exists in many different cultures. Some of these include Lithuanian (šaltibarščiai), Polish (Chłodnik, literally 'cooler'), Belarusian, Ukrainian and Russian (swekolnik) cultures. As a traditional European cold soup, it is akin to preparations like gazpacho, Hungarian cold tomato and/or cucumber soups and meggyleves
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Polish variants
The basic Polish borsch (barszcz) recipe includes red beetroot, onions, garlic, and other vegetables such as carrots and celery or root parsley. The ingredients are cooked for some time together to produce kind of clear broth (when strained) served as boullion in cups or in other ways. Some recipes include bacon as well, which gives the soup its distinctive, "smoky" taste.
Other versions are richer as they include meat and cut vegetables of various kinds where beetroots aren't the main one (though this soup isn't always called barszcz, but rather beetroot soup). This variation of barszcz isn't strained and vegetable contents are left in it. Such soup can make the main course of obiad (main meal eaten in the early afternoon).
Barszcz in its strictly vegetarian version is the first course during the Christmas Eve feast. It's served with ravioli-type dumplings called "uszka" (lit. "little ears") with mushroom filling (sauerkraut can be used as well, again depending on the family tradition). Typically, this version does not include any meat ingredients, although some variants do.
A key component to the taste of barszcz is acidity. Whilst barszcz can be made easily within a few hours by simply cooking the ingredients and adding vinegar, lemon juice or citric acid; the traditional way is to prepare barszcz several days before and allow it to naturally sour. Depending on the technique; the level of acidity required and the ingredients available, barszcz takes 3–7 days to prepare in this way.
http://en.wikipedia.org/wiki/Borscht
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DIMAgic says
Well, both countries will say it's they cuisine. But Ukrainian borscht is known to be the testiest one.