A Russian Favorite “Borscht” – Hot or Cold


2010_08_16_borsch_bowl

Hot and cold borscht

The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.

Hot borscht

Hot borscht, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a beef or pork broth. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots and peppers. It may be eaten as a meal in itself, but is usually eaten as an appetizer with dark rye bread

Cold borscht

Borscht is served cold in many different culinary traditions, including Belarusian (Chaładnik, Хaлaднiк), Latvian (Aukstā zupa), Lithuanian (Šaltibarščiai), Polish (Chłodnik, Chłodnik litewski), Russian (Свекольник) and Ukrainian (Kholodnyk, Холодник). Other cooked soups are served cold in various parts of Europe, such as Hungarian cold tomato and cucumber soups, and meggyleves.

Its preparation starts with young beets being chopped and boiled, together with their leaves when available. After cooling down, sour cream, soured milk, kefir, or yogurt may be added, depending on regional preferences. Typically, raw chopped vegetables, such as radishes or cucumbers, are added and the soup is garnished and flavored with dill or parsley. Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy ingredients.

I will be interviewing a very good cook,

that will be sharing her recipes here at

Life in Russia.

Stay tuned.

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