"the Sea of Japan and, in emigration, from Brooklyn to Berlin. Borscht Borscht () is a sour soup commonly consumed in Eastern Europe and across Russia. The variety most often associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (""Heracleum"
"apples, dry red wine, dill pickle juice, sauerkraut juice, or a fermented rye flour and water mixture. The soup is typically flavored with a wide selection of herbs, spices and condiments. Salt, black pepper, garlic, bay leaves and dill are among the most commonly used. Other aromatics often added to borscht include allspice, celery stalks, parsley, marjoram, hot peppers, saffron, horseradish, ginger and prunes. Some recipes require flour or roux to further thicken the borscht. A common opinion is that a good borscht should be thick enough for a spoon to stand upright in it. As the home country of"
"tart apples, turnip, celeriac, zucchini or bell peppers. Parsnip may be used as a substitute for parsley root, and tomato paste is often used as well as or instead of fresh tomatoes. The traditional technique of preparing the soup is to precook the vegetables – by sautéing, braising, boiling or baking – separately from the meat and only then to combine them with the stock. This distinctive feature of borscht derives from the practice of slow cooking in the Russian oven (traditional masonry stove, used for both cooking and heating), wherein the differences in cooking times of individual ingredients had"
"sautéed (traditionally in animal fat, especially lard or butter) and then mixed with tomatoes or tomato paste. Dry beans are boiled separately. Potatoes and cabbage are boiled in the stock for about 15 minutes before the precooked vegetables are added. The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained by adding beet sour. It is made by covering sliced beetroots with lukewarm preboiled water and allowing bacteria to ferment some of the sugars present in beetroots into dextran (which gives the liquid a slightly viscous consistency), mannitol, acetic acid and lactic acid. Stale rye bread"
"in northeast China, and has spread as far as Hong Kong. In Shanghai's Haipai cuisine, tomatoes are the main ingredient; beef and its broth, onions and cabbages are also added, while flour, rather than sour cream, is used for thickening. The diversity of borscht styles is matched by the wide choice of garnishes and side dishes with which various kinds of borscht may be served. Most often, borscht is served with sour cream, the East European version of which, known as "", is runnier than its American counterpart. The sour cream may be served in a separate pitcher for the"
"includes meat, particularly beef in Russia, and pork in Ukraine. Borscht is generally served very hot, with sour cream, chopped chives or parsley, and crushed garlic. Borscht is traditionally served with black bread. Borscht is associated as national cuisine in various different Eastern European countries such as Ukraine, Poland, Belarus, Lithuania. Ukha is a warm watery fish dish, however calling it a fish soup would not be absolutely correct. ""Ukha"" as a name for fish broth was established only in the late 17th to early 18th centuries. In earlier times this name was first given to thick meat broths, and"
"diners to add the desired amount themselves or the borscht may come already ""whitened"", that is, blended with sour cream. Sometimes the cream is thickened with flour before being added to the soup. Yogurt and a mixture of milk and yolks are possible substitutes. Chopped herbs are often sprinkled on the surface of the soup; dill is most common, but parsley, chives or scallion are often added as well. Individual helpings may be spiced up with minced hot peppers or garlic. Many kinds of borscht are served over halves or quarters of hard-boiled chicken or quail eggs. Navy beans, broad"
"name is probably the yellow circles of molten chicken fat floating on its surface. Today, chicken soup is widely referred to (not just among Jews) in jest as ""Jewish penicillin,"" and hailed as a cure for the common cold. There are a number of sour soups in the borscht category. One is ""kraut"" or cabbage borscht, made by cooking together cabbage, meat, bones, onions, raisins, sour salt (citric acid), sugar, and sometimes tomatoes. Beet borsht is served hot or cold. In the cold version, a beaten egg yolk may be added before serving, and each bowl topped with a dollop"
"Europe. Typical Ukrainian borscht is traditionally made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted for. The stock is typically made by boiling meat, bones, or both. Beef, pork or a combination of both are most commonly used, with brisket, ribs, shank and chuck considered to give the most flavorful results, especially if cooked on a high flame. Marrow bones are considered best for the bone stock. Meat stock is usually cooked for about two hours, whereas bone stock takes four"
"Poles, Belarusians are fond of borscht, a thick and rich beet and cabbage soup made with grains, potato and meat. Soups are much more authentic, both hot (shchi, boršč, sorrel soup) and especially cold sour soups which provide cooling relief during the hot summer. The Belarusian ""chaladnik"" (), a cold borscht made of beets, beet leaves or sorrel and served with sour cream, hard-boiled eggs, and boiled potatoes, has been a popular dish also in Polish and Lithuanian cuisines since the late 18th century. Meat was in rather scarce supply for most people, and was primarily eaten only on the"
"court, dating back to ca. 1686, contains an instruction for making hogweed borscht mixed with poppy seeds or ground almonds. As this was a Lenten dish, it was garnished, in a ' fashion typical of Baroque cuisine, with mock eggs made from finely chopped pike that was partly dyed with saffron and formed into oval balls. An alternative recipe for the almond borscht replaced pickled hogweed with vinegar. Borscht also evolved into a variety of sour soups to the east of Poland. Examples include onion borscht, a recipe for which was included in a 1905 Russian cookbook, and sorrel-based green"
"packages of rehydratable freeze-dried borscht with regular-size bits of cooked vegetables. Borscht is often associated with its role in religious traditions of various denominations (Eastern Orthodox, Greek and Roman Catholic, and Jewish) that are common in Eastern Europe. In East Slavic countries, ""memorial borscht"" is served as the first course at a post-funeral wake. According to a traditional belief, the soul of the departed either feeds on or is carried up to heaven by puffs of steam rising from bowls of borscht and other hot dishes, such as blini, porridge, boiled potatoes or freshly baked bread. In the region of"
"boiling water. The stew is usually seasoned with salt, black peppercorns, allspice, juniper berries and bay leaves. Some recipes also call for caraway, cloves, garlic, marjoram, mustard seeds, nutmeg, paprika and thyme. The tart flavor of sauerkraut may be enhanced by adding some dry red wine or beet sour (fermented beetroot juice that is also a traditional ingredient of borscht), which may impart a reddish hue to the stew. ' is often slightly sweetened with sugar, honey, raisins, prunes or plum butter known in Polish as "". Traditionally, ' is stewed in a cauldron over an open fire or in"
"Borș (bran) Borș is a liquid ingredient used in Romanian and Moldovan cuisine to make traditional sour soup called also ""borș"" or ""ciorbă"". This ingredient consists of wheat or barley bran, sometimes sugar beet, fermented in water - a slightly yellowish, sour liquid, which can also be drunk as such. The word has thus two different, if related meanings. The word ""borș"" is used by Ukrainian and Russian ""borshch"" or ""borscht"", but it has a different meaning: the traditional Ukrainian borshch is a beetroot soup, which Romanians generally call ""borș de sfeclă roşie"" (red beetroot borscht) or ""borș rusesc"" (Russian"
"beans or string beans are also a common addition. Meat, removed from the stock on which the borscht was based, may be cut into smaller chunks and either added back into the soup or served on the side with horseradish or mustard. Bacon and sausages are also commonly used as borscht garnishes. Borscht based on bone stock may be served Old Polish style, with marrow from the bones. Some kinds of the soup, such as Poltava borscht, may be served with "","" or thick noodles of wheat or buckwheat flour. Siberian borscht is eaten with boiled meatballs (') of minced"
"sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as ' or ', that can be served with the soup. Its popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic,"
"with rye bread. During much of the year when the Orthodox Christian Church prescribes abstinence from meat and dairy, a vegan version of shchi is made. ""Kislye"" (sour) schi are made from pickled cabbage (sauerkraut), ""serye"" (grey) schi from the green outer leaves of the cabbage head. ""Zelyonye"" (green) schi are made from sorrel leaves, not cabbage, and used to be a popular summer soup. Borscht is made of broth, beets, and tomatoes with various vegetables, including onions, cabbage, tomato, carrots, and celery. Russian borscht differs from Ukrainian borscht that in Russia they always use beetroot in borscht. Borscht usually"
"sour, his recipe calls for a roast chicken, a fried chicken, a duck, a piece of veal, an oxtail, a marrow bone, one pound of bacon, and six large sausages, and suggests serving with beef quenelles, deviled eggs and croûtons. , 's apprentice, who was mostly fascinated by the soup's vivid ruby-red color, simplified his master's recipe, while also securing the place of ' (""borscht soup"") in French cuisine. and , both of whom had been employed at Polish aristocratic courts, presented borscht to the French public as a Polish soup; their cookbook, ', published in 1856, contains a borscht"
"beef and onion. In Poland and parts of western Ukraine, borscht is typically ladled over ', or bite-sized ear-shaped dumplings made from pasta dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled "" are particularly associated with Polish Christmas Eve borscht. Borscht, like any other soup in East Slavic cuisines, is seldom eaten by itself, but rather accompanied by a side dish. At a minimum, spoonfuls of borscht are alternated with bites of a slice of bread. Buckwheat groats or boiled potatoes, often topped with pork cracklings, are other simple possibilities, but a range of more involved sides exists as"
"borscht is, therefore, either vegetarian or based on fish stock and is not typically mixed with sour cream. In Ukraine, the soup contains vegetables that are sautéed in vegetable oil rather than lard, as well as beans and mushrooms. It may be also thickened with wheat flour dry-roasted in a pan instead of the usual roux. The Polish version of Christmas Eve borscht is a clear ruby-red broth. Both Ukrainian and Polish variants are often served with "". While Christmas in Poland is traditionally linked to red borscht, Lent – the fasting period that leads up to Easter – is"
"is often added to hasten the process, but usually omitted in Jewish recipes, as ""chametz"" (leavened bread) would make the sour unfit for Passover meals. Sugar, salt and lemon juice may be also added to balance the flavor. After about 2–5 days (or 2–3 weeks without the bread), the deep red, sweet and sour liquid may be strained and is ready to use. It is added to borscht shortly before the soup is done, as prolonged boiling would cause the tart flavor to dissipate. The beet sour is known in Slavic languages as ""kvas"" (literally 'sour, acid'; compare kvass) and"
"Concession in the early 20th century. The recipe was changed by removing beetroot and using ketchup to color the soup as well as to add to its sweetness, because Shanghai's climate was bad for planting beets and the soup's original taste of sour was alien for the local people. Later they usually fried the ketchup in oil to reduce its taste of sour, then put white sugar in the soup to make it both sour and sweet. Some recipe would contain beef soup, sausages and potatoes. As more and more people made borscht at home, its recipes changed to please"
"Ritschert Ričet (; barley porridge boiled with beans) is a traditional Slovenian, Croatian, Austrian and Bavarian dish. It is a thick soup. It contains pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, and garlic. There is typically a substantial amount of cured pork in it. The word ""ričet"" is typical of central Slovenia, including Ljubljana, and derives from Styrian German ""ritschet"" or ""ritschert"". Etymologists suggest that ""ričet"" is a derivation from two German expressions: ""rutschen"" 'to slip, slide' and ""rutschig"" 'slippery'. In fact, ""ričet"" is a fairly greasy dish. It has a reputation of being served to prisoners"
"while they are incarcerated. Ritschert Ričet (; barley porridge boiled with beans) is a traditional Slovenian, Croatian, Austrian and Bavarian dish. It is a thick soup. It contains pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, and garlic. There is typically a substantial amount of cured pork in it. The word ""ričet"" is typical of central Slovenia, including Ljubljana, and derives from Styrian German ""ritschet"" or ""ritschert"". Etymologists suggest that ""ričet"" is a derivation from two German expressions: ""rutschen"" 'to slip, slide' and ""rutschig"" 'slippery'. In fact, ""ričet"" is a fairly greasy dish. It has a reputation of"
"a soup bowl or – especially at dinner parties – as a hot beverage in a twin-handled cup, with a croquette or a filled pastry on the side. Unlike other types of borscht, it is not whitened with sour cream. ', or Christmas Eve borscht, is a variant of the clear borscht that is traditionally served during the Polish Christmas Eve supper. In this version, meat stock is either omitted or replaced with fish broth, usually made by boiling the heads cut off from fish used in other Christmas Eve dishes. The mushrooms used for cooking the mushroom broth are"
"fish. ""Borș/ciorbă de perişoare"" (a broth with meatballs) is quite common. One ingredient required in all recipes by Romanian tradition is lovage leaves, which has a characteristic flavour and significantly improves the soup's aroma. Borș (bran) Borș is a liquid ingredient used in Romanian and Moldovan cuisine to make traditional sour soup called also ""borș"" or ""ciorbă"". This ingredient consists of wheat or barley bran, sometimes sugar beet, fermented in water - a slightly yellowish, sour liquid, which can also be drunk as such. The word has thus two different, if related meanings. The word ""borș"" is used by Ukrainian"
"Hochzeitssuppe Hochzeitssuppe (literally: ""wedding soup"") is a clear, German soup based on chicken broth, fortified with chicken meat, small meatballs (""Fleischklößchen""), asparagus heads, noodles and savoury egg custard garnish (""Eierstich""). Sometimes raisins are added as well. ""Hochzeitssuppe"" is eaten in Northern Germany and Southern Germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception. It is also eaten in other regions of Germany, because the ""Brautsuppe"" (""bride's soup"") served to all the guests used to be an element of every wedding. A"
"Bockwurst Bockwurst is a German sausage traditionally made from ground veal and pork (tending more towards veal, unlike bratwurst). Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well. Bockwurst was originally said to have been eaten with bock beer. In Bavaria and Berlin it was sold during the bock beer season. Nowadays you can buy bockwurst all year round almost everywhere in Germany in butcher's shops, cheaper restaurants, snack bars, food booths, some bakeries and gas stations. As a"
"well as different salad dressing and sauces. Born mustard and ketchup can be found at nearly every outlet selling Bratwurst in Thuringia. Born Feinkost GmbH runs a mustard shop and museum at the Wenigemarkt in Erfurt, showing the history of mustard and the brand as well as selling mustard specialties and freshly draught (draft) mustard. Born Feinkost Born Feinkost GmbH is a food company from Erfurt, Germany. It is mainly known for its mustard, which is traditionally served accompanying Thüringer Bratwurst (Thuringian sausage). In 1820 the brothers Wilhelm and Luis Born founded a factory in Erfurt-Ilversgehofen, producing mustard, vinegar and"
"variation is the Westfälische Hochzeitssuppe (""Westphalian Wedding Soup""), a broth which is traditionally prepared from beef. This also forms the entree on wedding menus, followed by the cold meat from which the broth had been prepared, served with remoulade, silverskin onions and pickled gherkins as a second course. There are numerous recipes for ""Hochzeitssuppe"" in regional cookbooks. At retail outlets there are also varieties of instant soups that go by this name. Hochzeitssuppe Hochzeitssuppe (literally: ""wedding soup"") is a clear, German soup based on chicken broth, fortified with chicken meat, small meatballs (""Fleischklößchen""), asparagus heads, noodles and savoury egg custard"
"Boortsog Boortsog or bawïrsaq is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, margarine, salt, sugar, and fat. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. Boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes"
"capers are added. A simpler version of the recipe thickens the sauce with flour or starch only, omitting the egg yolk. A refined version uses only egg yolk as a thickener. Capers are an essential ingredient in all these versions. The dish is traditionally served with beetroot and boiled potatoes or, less often, with rice. Königsberger Klopse Königsberger Klopse, also known as Soßklopse, are a Prussian specialty of meatballs in a white sauce with capers. The dish is named for the Prussian city of Königsberg (now Kaliningrad) and is one of the highlights of East Prussian cuisine. In the German"
"during the celebration of Mother's Day, when 856 kilograms of baursaks were cooked in one place in one day. The celebration was held in the form of a culinary battle between teams of mothers-in-law and daughters-in-law. Seven teams participated in the competition. Boortsog Boortsog or bawïrsaq is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, margarine, salt, sugar, and fat. Tajik boortsog are often decorated with a criss-cross pattern by pressing the"