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Borshch is Ukrainian beet soup. Other spellings for "borshch" are "borsch" or "borscht". Every visitor to Ukraine will have tasted this dish many times. It is served in many variations with up to 25 different ingredients, and usually contains either beef, chicken, dumplings stuffed with meat or mushrooms or vegetables. Many families have their own recipe. One of many variations of borshch is following: Fill a 4 litre pan with 3 litres of water or meat stock, 3 whole peeled beetroot as well as one sliced carrot, and boil for 30 minutes. Then add 6 potatoes peeled and quartered lengthwise, and 2 handfuls of thinly sliced white cabbage and let the soup boil for a further 30 min. Lift the beetroot out of the liquid and grate it into fine slices. Slice an onion and fry it gently in butter. When the onions are soft, add a dessertpoonful of flour and tomato puree and 200g of sour cream mix well and heat the mixture through. Now stir the grated beetroot and 2-4 finely chopped garlic cloves into the onion mixture. Add this onion-beetroot mixture as well as a handful of choped chives, salt and pepper to taste and 1 or 2 bay leaves to the soup and let the soup simmer for a further 15 min. Shortly before serving, add a few slices of red pepper and serve the borshch with dark bread.
DEFINITION
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