Borscht is a beetroot-based soup. It is a red-colored vegetable soup traditional to Eastern Europe. However, now, it has made its way even to North America.
Czech: boršč, Estonian: boršš, Lithuanian: barščiai, Polish: barszcz, Romanian: borș, Russian and Ukrainian: борщ, borshch, Yiddish: בארשט, borscht.
Hot or Cold?
There are Hot as well as Cold borscht. And throughout these years, borscht has been made with different kind of combination. The few main ingredient includes: Beetroot, Onion, Potatoes, Carrots, Cabbage and so on. Some of the recipes even includes white wine or vinegar.
After serving the net for the recipe, i find the following is the simplest: http://www.cooks.com/rec/view/0,1618,158166-253202,00.html
Due to lack of certain ingredients, I have made out my own combination with I feel nice too.
2 grated beets
1 grated carrot
4 pieces of grated cabbage
1 potato (cut into cubes)
1 can of sweet corns
1 chicken cube
3 tablespoon tomato paste
salt to taste
1. Put the ingredients above to boil for an hour (or till the potatoes are soft).
2. Add in pork pieces (or beef) and boil for another 15 minutes.
3. Serve with soup cream and pieces of bread (I personally prefer having it with Russian Black Bread)
I am going to make Cold Borscht by refrigerating the left over.Then, I will mix it with kefir and sour cream and also add in choped cucumbers.
In Russia, I have not seen cold borscht before. Perhaps, I seldom eat out or it is only sold in some other region other than Moscow. I have learned from wikipedia that it is called Холодник "kholodnik" - simply means little cold one. I wonder will I get one in any restaurant by telling them "один холодник пожалуйста" (One Kholodnik, please)
Next up, I might try baking Sachertorte perhaps? Let's see how hard-working will I be for it.. hehe =D