What is borsch?

Question

I think it's German.

Answer 1

borsch is a russian kind of soup
here is a recipie:


1 lb/500 g wheat bran, 2/3 lb/300 g corn meal, 1 oz/30 g yeast, one lemon, 2-3 slices bread


For this you need a 5-6 quart non-metal container. Put bran and corn meal in. Add yeast (or solid leftovers from previous batch of borsh). On top of this, add boiling or very hot water to the top. After it cools off, add one sliced lemon (with peel), as well as the bread. Then, mix this concoction every morning and evening with a long-handled wooden utensil. Taste it after a few days, and if it is sour enough, place container in a cool place so that the liquid clears. The solid stuff will sink to the bottom. Then put the clear liquid in bottles and keep them in a cool place. The solids are to be kept in the same container and after you finish the borsh in the bottles, you can start again. You only add boiling water on top of it. Note: Don't leave the clear borsh to sit on the solids or it will turn bitter.

Answer 2

BORSHCH
Borshch is the quintessential Ukrainian dish; it's not only the most popular dish in all Ukraine, it's uniquely Ukrainian. Other Slavic cultures and nations may have adopted borshch, but it originated in Ukraine.

Borshch is a mildly tart vegetable soup in which beets predominate. Generally, borshch contains many different ingredients, as many as 20, but the combinations and proportions vary according to region of Ukraine, the season, and family tradition. There are even more variations of borshch than political parties and movements in Ukraine. Some say that a true Ukrainian borshch contains beans, either fresh or dried, but Ukrainian individualism being what it is, there are undoubtedly many other opinions on what constitutes a true borshch.

Borshch is usually made from a base of rich meat stock. Pieces of meat, usually pork, may be cooked in the soup along with the vegetables, but there are meatless versions and these are especially served on fasting days. The tart flavor may come from any one of the following: beet kvas (fermented beet juice), lemon juice, strained rhubarb juice, sorrel leaves, vinegar, or pickle brine.

Besides having a slightly tart flavor, borshch also tastes of salt, pepper, dill, and garlic, according to the discretion of the cook. A good borshch should retain its deep red color; the ingredients should not be cooked to a mush, but should retain their texture. One way to guarantee this is to bake the beets in the oven until they are tender, remove their skins, chop them, and then add to the soup near the end of the cooking.

Answer 3

Russian beet soup. The tastiest version is made with beef stock and beef, and vegetables which include potatoes, carrots, cabbage, beets, onion. Black pepper and a dash of cayenne pepper and salt. It is so delicious when made this way. Some people add a squeeze of lemon juice or a spoon or plain yogurt or sour cream in the bowl.

Answer 4

It is a soup from Eastern Europe. Polish, Russian, and other Slavic peoples eat it often. It is usually beet soup, and sometimes a cabbage and beet soup. It is quite delicious.

Answer 5

more Russian than German. It's a beet soup.

Answer 6

Its a beet soup, very tasty, put in a drop of sour cream.

Answer 7

it's a beet soup, very red and with a distinctive flavor. it's Russian, but a lot of Jewish people eat it too. my dad loves it, but I can't stomach it, lol.

Answer 8

Russian vegetable soup with a beet base. I think it's pretty gross, but many people LOVE it. (Gag me.)

Answer 9

tool ware in ace hardware store

Answer 10

the word is borshcht...russian...beet soup