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Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.
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Natasha Kravchuk began building a cooking mini-empire by combining cucumber, tomato and avocado. “I think that was the recipe that kind of gave us the first lift,” says Kravchuk, whose online ...
Beef tripe pepper soup Phở: Vietnam: Noodle Staple noodle soup made by simmering marrow-rich beef leg bones and knuckles with star anise, cinnamon, clove, cardamom, coriander, fennel, charred ginger, and charred onion to create the broth, served with rice noodles and various meats.
Zelenyi borshch (green borscht) or shchavlevyi borshch (sorrel soup): water or broth based soup with sorrel and various vegetables, served with chopped hard-boiled egg and sour cream. Kholodnyi borshch (cold borscht) or kholodnyk : vegetable and beet soup blended with sour dairy (sour cream, soured milk, kefir, or yogurt), served cold with a ...
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Borș can also mean a sour soup (ciorbă) where the sour ingredient is typically borș. 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)".
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