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href="https://donate.wikimedia.org/wiki/Special:FundraiserRedirector?utm_source=donate&utm_medium=sidebar&utm_campaign=C13_en.wikipedia.org&uselang=en" class="">Donate</a> </li> <li id="pt-createaccount-2" class="user-links-collapsible-item mw-list-item user-links-collapsible-item"><a data-mw="interface" href="/w/index.php?title=Special:CreateAccount&returnto=Borscht" title="You are encouraged to create an account and log in; however, it is not mandatory" class="">Create account</a> </li> <li id="pt-login-2" class="user-links-collapsible-item mw-list-item user-links-collapsible-item"><a data-mw="interface" href="/w/index.php?title=Special:UserLogin&returnto=Borscht" title="You're encouraged to log in; however, it's not mandatory. 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vector-pinnable-header-unpin-button" data-event-name="pinnable-header.vector-toc.unpin">hide</button> </div> <ul class="vector-toc-contents" id="mw-panel-toc-list"> <li id="toc-mw-content-text" class="vector-toc-list-item vector-toc-level-1"> <a href="#" class="vector-toc-link"> <div class="vector-toc-text">(Top)</div> </a> </li> <li id="toc-Etymology" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Etymology"> <div class="vector-toc-text"> 1 Etymology </div> </a> <ul id="toc-Etymology-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Ingredients_and_preparation" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Ingredients_and_preparation"> <div class="vector-toc-text"> 2 Ingredients and preparation </div> </a> <button aria-controls="toc-Ingredients_and_preparation-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Ingredients and preparation subsection </button> <ul id="toc-Ingredients_and_preparation-sublist" class="vector-toc-list"> <li id="toc-Beet_sour" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Beet_sour"> <div class="vector-toc-text"> 2.1 Beet sour </div> </a> <ul id="toc-Beet_sour-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Variations" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Variations"> <div class="vector-toc-text"> 3 Variations </div> </a> <button aria-controls="toc-Variations-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Variations subsection </button> <ul id="toc-Variations-sublist" class="vector-toc-list"> <li id="toc-Ukrainian" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Ukrainian"> <div class="vector-toc-text"> 3.1 Ukrainian </div> </a> <ul id="toc-Ukrainian-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Polish" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Polish"> <div class="vector-toc-text"> 3.2 Polish </div> </a> <ul id="toc-Polish-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Jewish" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Jewish"> <div class="vector-toc-text"> 3.3 Jewish </div> </a> <ul id="toc-Jewish-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Russian" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Russian"> <div class="vector-toc-text"> 3.4 Russian </div> </a> <ul id="toc-Russian-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cold_borscht" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Cold_borscht"> <div class="vector-toc-text"> 3.5 Cold borscht </div> </a> <ul id="toc-Cold_borscht-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Namesakes_without_beets" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Namesakes_without_beets"> <div class="vector-toc-text"> 4 Namesakes without beets </div> </a> <ul id="toc-Namesakes_without_beets-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Garnishes_and_sides" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Garnishes_and_sides"> <div class="vector-toc-text"> 5 Garnishes and sides </div> </a> <ul id="toc-Garnishes_and_sides-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-History" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#History"> <div class="vector-toc-text"> 6 History </div> </a> <button aria-controls="toc-History-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle History subsection </button> <ul id="toc-History-sublist" class="vector-toc-list"> <li id="toc-Precursors" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Precursors"> <div class="vector-toc-text"> 6.1 Precursors </div> </a> <ul id="toc-Precursors-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Diversification" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Diversification"> <div class="vector-toc-text"> 6.2 Diversification </div> </a> <ul id="toc-Diversification-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Novel_ingredients:_beets,_tomatoes_and_potatoes" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Novel_ingredients:_beets,_tomatoes_and_potatoes"> <div class="vector-toc-text"> 6.3 Novel ingredients: beets, tomatoes and potatoes </div> </a> <ul id="toc-Novel_ingredients:_beets,_tomatoes_and_potatoes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Haute_cuisine" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Haute_cuisine"> <div class="vector-toc-text"> 6.4 Haute cuisine </div> </a> <ul id="toc-Haute_cuisine-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Global_spread" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Global_spread"> <div class="vector-toc-text"> 6.5 Global spread </div> </a> <ul id="toc-Global_spread-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Borscht_in_the_USSR" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Borscht_in_the_USSR"> <div class="vector-toc-text"> 6.6 Borscht in the USSR </div> </a> <ul id="toc-Borscht_in_the_USSR-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-In_culture" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#In_culture"> <div class="vector-toc-text"> 7 In culture </div> </a> <button aria-controls="toc-In_culture-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle In culture subsection </button> <ul id="toc-In_culture-sublist" class="vector-toc-list"> <li id="toc-As_a_ritual_dish" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#As_a_ritual_dish"> <div class="vector-toc-text"> 7.1 As a ritual dish </div> </a> <ul id="toc-As_a_ritual_dish-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-As_an_ethnic_dish" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#As_an_ethnic_dish"> <div class="vector-toc-text"> 7.2 As an ethnic dish </div> </a> <ul id="toc-As_an_ethnic_dish-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> 8 See also </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> 9 Notes </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> 10 References </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sources" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Sources"> <div class="vector-toc-text"> 11 Sources </div> </a> <button aria-controls="toc-Sources-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> Toggle Sources subsection </button> <ul id="toc-Sources-sublist" class="vector-toc-list"> <li id="toc-Secondary" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Secondary"> <div class="vector-toc-text"> 11.1 Secondary </div> </a> <ul id="toc-Secondary-sublist" class="vector-toc-list"> <li id="toc-Other_languages" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Other_languages"> <div class="vector-toc-text"> 11.1.1 Other languages </div> </a> <ul id="toc-Other_languages-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Primary_or_self-published" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Primary_or_self-published"> <div class="vector-toc-text"> 11.2 Primary or self-published </div> </a> <ul id="toc-Primary_or_self-published-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Reference_works" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Reference_works"> <div class="vector-toc-text"> 11.3 Reference works </div> </a> <ul id="toc-Reference_works-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" > Toggle the table of contents </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading">Borscht</h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 71 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-71" aria-hidden="true" > 71 languages </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af badge-Q17437796 badge-featuredarticle mw-list-item" title="featured article badge"><a href="https://af.wikipedia.org/wiki/Borsjt" title="Borsjt – Afrikaans" lang="af" hreflang="af" data-title="Borsjt" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target">Afrikaans</a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%A8%D8%B1%D8%B4_(%D8%AD%D8%B3%D8%A7%D8%A1)" title="برش (حساء) – Arabic" lang="ar" hreflang="ar" data-title="برش (حساء)" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target">العربية</a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Bor%C5%9F" title="Borş – Azerbaijani" lang="az" hreflang="az" data-title="Borş" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target">Azərbaycanca</a></li><li class="interlanguage-link interwiki-bn mw-list-item"><a href="https://bn.wikipedia.org/wiki/%E0%A6%AC%E0%A7%8B%E0%A6%B0%E0%A7%8D%E0%A6%B6" title="বোর্শ – Bangla" lang="bn" hreflang="bn" data-title="বোর্শ" data-language-autonym="বাংলা" data-language-local-name="Bangla" class="interlanguage-link-target">বাংলা</a></li><li class="interlanguage-link interwiki-ba mw-list-item"><a href="https://ba.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89" title="Борщ – Bashkir" lang="ba" hreflang="ba" data-title="Борщ" data-language-autonym="Башҡортса" data-language-local-name="Bashkir" class="interlanguage-link-target">Башҡортса</a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88%D1%87" title="Боршч – Belarusian" lang="be" hreflang="be" data-title="Боршч" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target">Беларуская</a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88%D1%87" title="Боршч – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Боршч" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target">Беларуская (тарашкевіца)</a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88" title="Борш – Bulgarian" lang="bg" hreflang="bg" data-title="Борш" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target">Български</a></li><li class="interlanguage-link interwiki-bs mw-list-item"><a href="https://bs.wikipedia.org/wiki/Bor%C5%A1%C4%8D" title="Boršč – Bosnian" lang="bs" hreflang="bs" data-title="Boršč" data-language-autonym="Bosanski" data-language-local-name="Bosnian" class="interlanguage-link-target">Bosanski</a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Borsx" title="Borsx – Catalan" lang="ca" hreflang="ca" data-title="Borsx" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target">Català</a></li><li class="interlanguage-link interwiki-cv mw-list-item"><a href="https://cv.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%C3%A7" title="Борç – Chuvash" lang="cv" hreflang="cv" data-title="Борç" data-language-autonym="Чӑвашла" data-language-local-name="Chuvash" class="interlanguage-link-target">Чӑвашла</a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Bor%C5%A1%C4%8D" title="Boršč – Czech" lang="cs" hreflang="cs" data-title="Boršč" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target">Čeština</a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Borscht" title="Borscht – Welsh" lang="cy" hreflang="cy" data-title="Borscht" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target">Cymraeg</a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Borsjtj" title="Borsjtj – Danish" lang="da" hreflang="da" data-title="Borsjtj" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target">Dansk</a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Borschtsch" title="Borschtsch – German" lang="de" hreflang="de" data-title="Borschtsch" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target">Deutsch</a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Bor%C5%A1" title="Borš – Estonian" lang="et" hreflang="et" data-title="Borš" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target">Eesti</a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9C%CF%80%CE%BF%CF%81%CF%82" title="Μπορς – Greek" lang="el" hreflang="el" data-title="Μπορς" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target">Ελληνικά</a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Borsch" title="Borsch – Spanish" lang="es" hreflang="es" data-title="Borsch" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target">Español</a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Bar%C4%89o" title="Barĉo – Esperanto" lang="eo" hreflang="eo" data-title="Barĉo" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target">Esperanto</a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Borsch" title="Borsch – Basque" lang="eu" hreflang="eu" data-title="Borsch" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target">Euskara</a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B3%D9%88%D9%BE_%D8%A8%D8%B1%D8%B4" title="سوپ برش – Persian" lang="fa" hreflang="fa" data-title="سوپ برش" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target">فارسی</a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Bortsch" title="Bortsch – French" lang="fr" hreflang="fr" data-title="Bortsch" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target">Français</a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Borsch" title="Borsch – Galician" lang="gl" hreflang="gl" data-title="Borsch" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target">Galego</a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%B3%B4%EB%A5%B4%EC%8B%9C" title="보르시 – Korean" lang="ko" hreflang="ko" data-title="보르시" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target">한국어</a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%B2%D5%B8%D6%80%D5%B7%D5%B9" title="Բորշչ – Armenian" lang="hy" hreflang="hy" data-title="Բորշչ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target">Հայերեն</a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Bor%C5%A1%C4%8D" title="Boršč – Croatian" lang="hr" hreflang="hr" data-title="Boršč" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target">Hrvatski</a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Borsch" title="Borsch – Indonesian" lang="id" hreflang="id" data-title="Borsch" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target">Bahasa Indonesia</a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Bor%C5%A1%C4%8D" title="Boršč – Italian" lang="it" hreflang="it" data-title="Boršč" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target">Italiano</a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%97%D7%9E%D7%99%D7%A6%D7%94" title="חמיצה – Hebrew" lang="he" hreflang="he" data-title="חמיצה" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target">עברית</a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Borscht" title="Borscht – Javanese" lang="jv" hreflang="jv" data-title="Borscht" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target">Jawa</a></li><li class="interlanguage-link interwiki-ka mw-list-item"><a href="https://ka.wikipedia.org/wiki/%E1%83%91%E1%83%9D%E1%83%A0%E1%83%A8%E1%83%98" title="ბორში – Georgian" lang="ka" hreflang="ka" data-title="ბორში" data-language-autonym="ქართული" data-language-local-name="Georgian" class="interlanguage-link-target">ქართული</a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89" title="Борщ – Kazakh" lang="kk" hreflang="kk" data-title="Борщ" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target">Қазақша</a></li><li class="interlanguage-link interwiki-ku mw-list-item"><a href="https://ku.wikipedia.org/wiki/Bor%C5%9F%C3%A7" title="Borşç – Kurdish" lang="ku" hreflang="ku" data-title="Borşç" data-language-autonym="Kurdî" data-language-local-name="Kurdish" class="interlanguage-link-target">Kurdî</a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Bor%C5%A1%C4%8Ds" title="Borščs – Latvian" lang="lv" hreflang="lv" data-title="Borščs" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target">Latviešu</a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Bar%C5%A1%C4%8Diai" title="Barščiai – Lithuanian" lang="lt" hreflang="lt" data-title="Barščiai" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target">Lietuvių</a></li><li class="interlanguage-link interwiki-lfn mw-list-item"><a href="https://lfn.wikipedia.org/wiki/Borxt" title="Borxt – Lingua Franca Nova" lang="lfn" hreflang="lfn" data-title="Borxt" data-language-autonym="Lingua Franca Nova" data-language-local-name="Lingua Franca Nova" class="interlanguage-link-target">Lingua Franca Nova</a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Borscs" title="Borscs – Hungarian" lang="hu" hreflang="hu" data-title="Borscs" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target">Magyar</a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88%D1%87" title="Боршч – Macedonian" lang="mk" hreflang="mk" data-title="Боршч" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target">Македонски</a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%AC%E0%B5%8B%E0%B5%BC%E0%B4%B7%E0%B5%8D%E0%B4%9F%E0%B5%8D" title="ബോർഷ്ട് – Malayalam" lang="ml" hreflang="ml" data-title="ബോർഷ്ട്" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target">മലയാളം</a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Borsyt" title="Borsyt – Malay" lang="ms" hreflang="ms" data-title="Borsyt" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target">Bahasa Melayu</a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Borsjtsj" title="Borsjtsj – Dutch" lang="nl" hreflang="nl" data-title="Borsjtsj" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target">Nederlands</a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%83%9C%E3%83%AB%E3%82%B7%E3%83%81" title="ボルシチ – Japanese" lang="ja" hreflang="ja" data-title="ボルシチ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target">日本語</a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Borsj" title="Borsj – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Borsj" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target">Norsk bokmål</a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Borsj" title="Borsj – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Borsj" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target">Norsk nynorsk</a></li><li class="interlanguage-link interwiki-oc mw-list-item"><a href="https://oc.wikipedia.org/wiki/B%C3%B2rshch" title="Bòrshch – Occitan" lang="oc" hreflang="oc" data-title="Bòrshch" data-language-autonym="Occitan" data-language-local-name="Occitan" class="interlanguage-link-target">Occitan</a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Borsh" title="Borsh – Uzbek" lang="uz" hreflang="uz" data-title="Borsh" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target">Oʻzbekcha / ўзбекча</a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Barszcz_(potrawa)" title="Barszcz (potrawa) – Polish" lang="pl" hreflang="pl" data-title="Barszcz (potrawa)" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target">Polski</a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Borsch" title="Borsch – Portuguese" lang="pt" hreflang="pt" data-title="Borsch" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target">Português</a></li><li class="interlanguage-link interwiki-rue mw-list-item"><a href="https://rue.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89" title="Борщ – Rusyn" lang="rue" hreflang="rue" data-title="Борщ" data-language-autonym="Русиньскый" data-language-local-name="Rusyn" class="interlanguage-link-target">Русиньскый</a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89" title="Борщ – Russian" lang="ru" hreflang="ru" data-title="Борщ" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target">Русский</a></li><li class="interlanguage-link interwiki-sah mw-list-item"><a href="https://sah.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89" title="Борщ – Yakut" lang="sah" hreflang="sah" data-title="Борщ" data-language-autonym="Саха тыла" data-language-local-name="Yakut" class="interlanguage-link-target">Саха тыла</a></li><li class="interlanguage-link interwiki-sa mw-list-item"><a href="https://sa.wikipedia.org/wiki/%E0%A4%AA%E0%A4%BE%E0%A4%B2%E0%A4%99%E0%A5%8D%E0%A4%95%E0%A4%B0%E0%A4%B8%E0%A4%83" title="पालङ्करसः – Sanskrit" lang="sa" hreflang="sa" data-title="पालङ्करसः" data-language-autonym="संस्कृतम्" data-language-local-name="Sanskrit" class="interlanguage-link-target">संस्कृतम्</a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Borscht" title="Borscht – Simple English" lang="en-simple" hreflang="en-simple" data-title="Borscht" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target">Simple English</a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Bor%C5%A1%C4%8D" title="Boršč – Slovak" lang="sk" hreflang="sk" data-title="Boršč" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target">Slovenčina</a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Bor%C5%A1%C4%8D" title="Boršč – Slovenian" lang="sl" hreflang="sl" data-title="Boršč" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target">Slovenščina</a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88%D1%87" title="Боршч – Serbian" lang="sr" hreflang="sr" data-title="Боршч" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target">Српски / srpski</a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/Bor%C5%A1%C4%8D" title="Boršč – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Boršč" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target">Srpskohrvatski / српскохрватски</a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Borssi" title="Borssi – Finnish" lang="fi" hreflang="fi" data-title="Borssi" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target">Suomi</a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Borsjtj" title="Borsjtj – Swedish" lang="sv" hreflang="sv" data-title="Borsjtj" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target">Svenska</a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Borscht" title="Borscht – Tagalog" lang="tl" hreflang="tl" data-title="Borscht" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target">Tagalog</a></li><li class="interlanguage-link interwiki-tt mw-list-item"><a href="https://tt.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89" title="Борщ – Tatar" lang="tt" hreflang="tt" data-title="Борщ" data-language-autonym="Татарча / tatarça" data-language-local-name="Tatar" class="interlanguage-link-target">Татарча / tatarça</a></li><li class="interlanguage-link interwiki-th badge-Q17437796 badge-featuredarticle mw-list-item" title="featured article badge"><a href="https://th.wikipedia.org/wiki/%E0%B8%9A%E0%B8%AD%E0%B8%8A%E0%B8%8A%E0%B9%8C" title="บอชช์ – Thai" lang="th" hreflang="th" data-title="บอชช์" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target">ไทย</a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Bor%C3%A7_%C3%A7orbas%C4%B1" title="Borç çorbası – Turkish" lang="tr" hreflang="tr" data-title="Borç çorbası" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target">Türkçe</a></li><li class="interlanguage-link interwiki-tyv mw-list-item"><a href="https://tyv.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89" title="Борщ – Tuvinian" lang="tyv" hreflang="tyv" data-title="Борщ" data-language-autonym="Тыва дыл" data-language-local-name="Tuvinian" class="interlanguage-link-target">Тыва дыл</a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89" title="Борщ – Ukrainian" lang="uk" hreflang="uk" data-title="Борщ" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target">Українська</a></li><li 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For other uses, see <a href="/wiki/Borsch_(disambiguation)" class="mw-disambig" title="Borsch (disambiguation)">Borsch (disambiguation)</a>.</div> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn">Borscht</caption><tbody><tr><td colspan="2" class="infobox-image"><a href="/wiki/File:Borscht_served.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Borscht_served.jpg/250px-Borscht_served.jpg" decoding="async" width="250" height="163" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Borscht_served.jpg/375px-Borscht_served.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Borscht_served.jpg/500px-Borscht_served.jpg 2x" data-file-width="3636" data-file-height="2376" /></a><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">A bowl of borscht garnished with sour cream and dill</div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data">Borsch, borshch, borsht, bortsch</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data">Soup</td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/Ukraine" title="Ukraine">Ukraine</a><a href="#cite_note-FOOTNOTESchultze200065–66-1">[1]</a><a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Cooking time</th><td class="infobox-data"> 30 <a href="/wiki/Minute" title="Minute">minutes</a> to 3 hours</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Serving temperature</th><td class="infobox-data">Hot or cold</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient">Beet sour or <a href="/wiki/Beetroot" title="Beetroot">beetroots</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Ingredients generally used</th><td class="infobox-data ingredient">Tomatoes, vinegar, cabbage and/or potatoes, meat or <a href="/wiki/Salo_(food)" title="Salo (food)">salo</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Variations</th><td class="infobox-data">Clear red borscht, cold borscht, unsoured borscht</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Similar dishes</th><td class="infobox-data"><a href="/wiki/Green_borscht" class="mw-redirect" title="Green borscht">Green borscht</a>, <a href="/wiki/White_borscht" class="mw-redirect" title="White borscht">white borscht</a> as well as the ancient hogweed-made borscht</td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a> <a href="https://commons.wikimedia.org/wiki/Borscht" class="extiw" title="commons:Borscht">Media: Borscht</a></li></ul></div></td></tr></tbody></table> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"><table class="infobox"><tbody><tr><th colspan="2" class="infobox-above" style="background: #eee; font-size: 125%;">Culture of Ukrainian borscht cooking</th></tr><tr><td colspan="2" class="infobox-subheader category"><div style="padding-bottom:0.4em; text-align:center; font-size:110%;"><a href="/wiki/UNESCO_Intangible_Cultural_Heritage_Lists" title="UNESCO Intangible Cultural Heritage Lists">UNESCO Intangible Cultural Heritage</a></div></td></tr><tr><td colspan="2" class="infobox-image" style="border-top: 1px #aaa solid; padding-top:0.4em;"><a href="/wiki/File:Borsch_05.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Borsch_05.jpg/220px-Borsch_05.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Borsch_05.jpg/330px-Borsch_05.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Borsch_05.jpg/440px-Borsch_05.jpg 2x" data-file-width="4096" data-file-height="2733" /></a><div class="infobox-caption">Borscht served in a ceramic bowl with bread and salt in a village in the Poltava region of Ukraine<hr /></div></td></tr><tr><th scope="row" class="infobox-label">Country</th><td class="infobox-data"><a href="/wiki/Ukraine" title="Ukraine">Ukraine</a></td></tr><tr><th scope="row" class="infobox-label">Reference</th><td class="infobox-data"><a rel="nofollow" class="external text" href="https://ich.unesco.org/en/RL/01852">01852</a></td></tr><tr><th scope="row" class="infobox-label">Region</th><td class="infobox-data label"><a href="/wiki/Template:UNESCO_Representative_List_of_the_Intangible_Cultural_Heritage_of_Humanity/ENA" title="Template:UNESCO Representative List of the Intangible Cultural Heritage of Humanity/ENA">Europe and North America</a></td></tr><tr><th colspan="2" class="infobox-header" style="background:#eee; font-size:110%;">Inscription history</th></tr><tr><th scope="row" class="infobox-label">Inscription</th><td class="infobox-data">2022 (5th extraordinary session)</td></tr><tr><th scope="row" class="infobox-label"><a href="/wiki/Masterpieces_of_the_Oral_and_Intangible_Heritage_of_Humanity" title="Masterpieces of the Oral and Intangible Heritage of Humanity">List</a></th><td class="infobox-data">Need of Urgent Safeguarding</td></tr></tbody></table> Borscht (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style>English: <a href="/wiki/Help:IPA/English" title="Help:IPA/English">/ˈbɔːrʃt/</a> <span data-nosnippet="" id="ooui-php-1" class="ext-phonos-PhonosButton noexcerpt ext-phonos-PhonosButton-emptylabel oo-ui-widget oo-ui-widget-enabled oo-ui-buttonElement oo-ui-buttonElement-frameless oo-ui-iconElement oo-ui-buttonWidget" data-ooui="{"_":"mw.Phonos.PhonosButton","href":"\/\/upload.wikimedia.org\/wikipedia\/commons\/transcoded\/1\/17\/En-us-borscht.ogg\/En-us-borscht.ogg.mp3","rel":["nofollow"],"framed":false,"icon":"volumeUp","data":{"ipa":"","text":"","lang":"en","wikibase":"","file":"En-us-borscht.ogg"},"classes":["ext-phonos-PhonosButton","noexcerpt","ext-phonos-PhonosButton-emptylabel"]}"><a role="button" tabindex="0" href="//upload.wikimedia.org/wikipedia/commons/transcoded/1/17/En-us-borscht.ogg/En-us-borscht.ogg.mp3" rel="nofollow" aria-label="Play audio" title="Play audio" class="oo-ui-buttonElement-button"></a><a href="/wiki/File:En-us-borscht.ogg" title="File:En-us-borscht.ogg">ⓘ</a>) is a <a href="/wiki/Sour_soup" class="mw-redirect" title="Sour soup">sour soup</a>, made with meat <a href="/wiki/Stock_(food)" title="Stock (food)">stock</a>, vegetables and seasonings, common in <a href="/wiki/Eastern_Europe" title="Eastern Europe">Eastern Europe</a> and <a href="/wiki/Northern_Asia" class="mw-redirect" title="Northern Asia">Northern Asia</a>. In English, the word borscht is most often associated with the soup's variant of <a href="/wiki/Ukraine" title="Ukraine">Ukrainian</a> origin, made with red <a href="/wiki/Beetroot" title="Beetroot">beetroots</a> as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as <a href="/wiki/Sorrel" title="Sorrel">sorrel</a>-based <a href="/wiki/Sorrel_soup" title="Sorrel soup">green borscht</a>, <a href="/wiki/Rye" title="Rye">rye</a>-based <a href="/wiki/Sour_rye_soup" class="mw-redirect" title="Sour rye soup">white borscht</a>, and <a href="/wiki/Cabbage" title="Cabbage">cabbage</a> borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and <a href="/wiki/Umbel" title="Umbel">umbels</a> of <a href="/wiki/Heracleum_sphondylium" title="Heracleum sphondylium">common hogweed</a> (Heracleum sphondylium), an <a href="/wiki/Herbaceous_plant" title="Herbaceous plant">herbaceous plant</a> growing in damp meadows, which lent the dish its <a href="/wiki/Slavic_languages" title="Slavic languages">Slavic</a> name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone <a href="/wiki/Stock_(food)" title="Stock (food)">stock</a> with <a href="/wiki/Saut%C3%A9ing" title="Sautéing">sautéed</a> vegetables, which—as well as beetroots—usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with <a href="/wiki/Smetana_(dairy_product)" title="Smetana (dairy product)">smetana</a> or <a href="/wiki/Sour_cream" title="Sour cream">sour cream</a>, hard-boiled eggs or potatoes, but there exists an ample choice of more involved <a href="/wiki/Garnish_(food)" class="mw-redirect" title="Garnish (food)">garnishes</a> and side dishes, such as <a href="/wiki/Uszka" title="Uszka">uszka</a> or <a href="/wiki/Pampushky" class="mw-redirect" title="Pampushky">pampushky</a>, that can be served with the soup. Its popularity has spread throughout <a href="/wiki/Eastern_Europe" title="Eastern Europe">Eastern Europe</a> and—by way of migration away from the <a href="/wiki/Russian_Empire" title="Russian Empire">Russian Empire</a>—to other continents. In <a href="/wiki/North_America" title="North America">North America</a>, borscht is often linked with either Jews or <a href="/wiki/Ethnic_Mennonite" title="Ethnic Mennonite">Mennonites</a>, the groups who first brought it there from <a href="/wiki/Europe" title="Europe">Europe</a>. Several ethnic groups claim borscht, in its various local implementations, as their own <a href="/wiki/National_dish" title="National dish">national dish</a> consumed as part of ritual meals within <a href="/wiki/Eastern_Orthodox_Church" title="Eastern Orthodox Church">Eastern Orthodox</a>,[<a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a>] <a href="/wiki/Ukrainian_Greek_Catholic_Church" title="Ukrainian Greek Catholic Church">Greek Catholic</a>, <a href="/wiki/Latin_Church" title="Latin Church">Roman Catholic</a>, and Jewish religious traditions. <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2></div> The name ultimately derives from the word <a href="https://en.wiktionary.org/wiki/%D0%B1%D0%BE%D1%80%D1%89" class="extiw" title="wikt:борщ">борщ</a> (borshch, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991">Ukrainian: <a href="/wiki/Help:IPA/Ukrainian" title="Help:IPA/Ukrainian">[bɔrʃt͡ʃ]</a> <span data-nosnippet="" id="ooui-php-2" class="ext-phonos-PhonosButton noexcerpt ext-phonos-PhonosButton-emptylabel oo-ui-widget oo-ui-widget-enabled oo-ui-buttonElement oo-ui-buttonElement-frameless oo-ui-iconElement oo-ui-buttonWidget" data-ooui="{"_":"mw.Phonos.PhonosButton","href":"\/\/upload.wikimedia.org\/wikipedia\/commons\/transcoded\/1\/16\/Uk-%D0%B1%D0%BE%D1%80%D1%89.ogg\/Uk-%D0%B1%D0%BE%D1%80%D1%89.ogg.mp3","rel":["nofollow"],"framed":false,"icon":"volumeUp","data":{"ipa":"","text":"","lang":"en","wikibase":"","file":"Uk-\u0431\u043e\u0440\u0449.ogg"},"classes":["ext-phonos-PhonosButton","noexcerpt","ext-phonos-PhonosButton-emptylabel"]}"><a role="button" tabindex="0" href="//upload.wikimedia.org/wikipedia/commons/transcoded/1/16/Uk-%D0%B1%D0%BE%D1%80%D1%89.ogg/Uk-%D0%B1%D0%BE%D1%80%D1%89.ogg.mp3" rel="nofollow" aria-label="Play audio" title="Play audio" class="oo-ui-buttonElement-button"></a><a href="/wiki/File:Uk-%D0%B1%D0%BE%D1%80%D1%89.ogg" title="File:Uk-борщ.ogg">ⓘ</a>, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1177148991">Russian: <a href="/wiki/Help:IPA/Russian" title="Help:IPA/Russian">[borɕː]</a> <span data-nosnippet="" id="ooui-php-3" class="ext-phonos-PhonosButton noexcerpt ext-phonos-PhonosButton-emptylabel oo-ui-widget oo-ui-widget-enabled oo-ui-buttonElement oo-ui-buttonElement-frameless oo-ui-iconElement oo-ui-buttonWidget" data-ooui="{"_":"mw.Phonos.PhonosButton","href":"\/\/upload.wikimedia.org\/wikipedia\/commons\/transcoded\/a\/ad\/Ru-%D0%B1%D0%BE%D1%80%D1%89.ogg\/Ru-%D0%B1%D0%BE%D1%80%D1%89.ogg.mp3","rel":["nofollow"],"framed":false,"icon":"volumeUp","data":{"ipa":"","text":"","lang":"en","wikibase":"","file":"Ru-\u0431\u043e\u0440\u0449.ogg"},"classes":["ext-phonos-PhonosButton","noexcerpt","ext-phonos-PhonosButton-emptylabel"]}"><a role="button" tabindex="0" href="//upload.wikimedia.org/wikipedia/commons/transcoded/a/ad/Ru-%D0%B1%D0%BE%D1%80%D1%89.ogg/Ru-%D0%B1%D0%BE%D1%80%D1%89.ogg.mp3" rel="nofollow" aria-label="Play audio" title="Play audio" class="oo-ui-buttonElement-button"></a><a href="/wiki/File:Ru-%D0%B1%D0%BE%D1%80%D1%89.ogg" title="File:Ru-борщ.ogg">ⓘ</a>), which is common to <a href="/wiki/East_Slavic_languages" title="East Slavic languages">East Slavic languages</a>, such as <a href="/wiki/Ukrainian_language" title="Ukrainian language">Ukrainian</a> and <a href="/wiki/Russian_language" title="Russian language">Russian</a>.<a href="#cite_note-3">[3]</a><a href="#cite_note-FOOTNOTENeilsonKnottCarhart1947-4">[4]</a><a href="#cite_note-FOOTNOTEDictionary.com[httpswwwdictionarycombrowseborscht_"borscht"]-5">[5]</a><a href="#cite_note-FOOTNOTEHarper[httpswwwetymonlinecomsearchqborscht_"borscht"]-6">[6]</a><a href="#cite_note-FOOTNOTEMish2004144[httpsbooksgooglecombooksidTAnheeIPcAECpgPA144_"borscht_or_borsch"]-7">[7]</a><a href="#cite_note-FOOTNOTEMerriam-Webster's_Word_Central[httpswwwmerriam-webstercomdictionaryborscht_"borscht"]-8">[8]</a> Together with <a href="/wiki/Cognate" title="Cognate">cognates</a> in other Slavic languages,<a href="#cite_note-9">[a]</a> it comes from <a href="/wiki/Proto-Slavic_language" title="Proto-Slavic language">Proto-Slavic</a> *bŭrščǐ, 'hogweed', and ultimately from <a href="/wiki/Proto-Indo-European_language" title="Proto-Indo-European language">Proto-Indo-European</a> *bhr̥stis, 'point', 'stubble'.<a href="#cite_note-FOOTNOTEMalloryAdams2006[httpsbooksgooglecombooksidlzilBQAAQBAJqborschpgPA298_298]-10">[9]</a><a href="#cite_note-FOOTNOTERudnyc'kyj1972179–180_(vol._1)"борщ"-11">[10]</a><a href="#cite_note-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer37071борщ_"борщ"]-12">[11]</a> <a href="/wiki/Heracleum_sphondylium" title="Heracleum sphondylium">Common hogweed</a> (Heracleum sphondylium) was the soup's principal ingredient<a href="#cite_note-FOOTNOTEDembińska1999127-13">[12]</a> before it was replaced with other vegetables, notably beetroot in the Ukrainian version. The English spelling <a href="https://en.wiktionary.org/wiki/borscht" class="extiw" title="wikt:borscht">borscht</a><a href="#cite_note-FOOTNOTEEncyclopædia_Britannica[httpswwwbritannicacomEBcheckedtopic74492borscht_"Borscht"]-14">[13]</a> comes from <a href="/wiki/Yiddish" title="Yiddish">Yiddish</a> <a href="https://en.wiktionary.org/wiki/%D7%91%D7%90%D6%B8%D7%A8%D7%A9%D7%98" class="extiw" title="wikt:באָרשט">באָרשט</a> (borsht), as the dish was first popularized in North America by Yiddish-speaking <a href="/wiki/Ashkenazi_Jews" title="Ashkenazi Jews">Ashkenazi Jews</a> from <a href="/wiki/Eastern_Europe" title="Eastern Europe">Eastern Europe</a>.<a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT261_"Borscht"]-15">[14]</a> <div class="mw-heading mw-heading2"><h2 id="Ingredients_and_preparation">Ingredients and preparation</h2></div> Traditional red beetroot borscht is typically made from meat or bone <a href="/wiki/Stock_(food)" title="Stock (food)">stock</a>, <a href="/wiki/Saut%C3%A9ing" title="Sautéing">sautéed</a> vegetables, and beet sour (i.e., fermented <a href="/wiki/Beetroot" title="Beetroot">beetroot</a> juice). Depending on the recipe, some of these components may be omitted or substituted. <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Borsch-con-fungi_032.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Borsch-con-fungi_032.jpg/220px-Borsch-con-fungi_032.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Borsch-con-fungi_032.jpg/330px-Borsch-con-fungi_032.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Borsch-con-fungi_032.jpg/440px-Borsch-con-fungi_032.jpg 2x" data-file-width="3456" data-file-height="2592" /></a><figcaption>Borscht can include beef, pork, beets, other vegetables, herbs, and spices</figcaption></figure> The stock is typically made by boiling meat, bones, or both. <a href="/wiki/Beef" title="Beef">Beef</a>, <a href="/wiki/Pork" title="Pork">pork</a> or a combination of both are most commonly used, with <a href="/wiki/Brisket" title="Brisket">brisket</a>, <a href="/wiki/Ribs_(food)" title="Ribs (food)">ribs</a>, <a href="/wiki/Shank_(meat)" title="Shank (meat)">shank</a> and <a href="/wiki/Chuck_steak" title="Chuck steak">chuck</a> considered to give the most flavorful results, especially if cooked on a high flame. <a href="/wiki/Bone_marrow_(food)" title="Bone marrow (food)">Marrow bones</a> are considered best for the bone stock. Meat stock is usually cooked for about two hours, whereas bone stock takes four to six hours to prepare. Meat and bones are usually removed afterwards and the meat is only added back into the soup about 10–15 minutes before the borscht is done. Some recipes call for <a href="/wiki/Smoked_meat" title="Smoked meat">smoked meats</a>, resulting in a distinctively smoky borscht, while others use poultry or mutton stock. <a href="/wiki/Fasting" title="Fasting">Fasting</a> varieties are typically made with <a href="/wiki/Fish_stock_(food)" class="mw-redirect" title="Fish stock (food)">fish stock</a> to avoid the use of meat, while purely <a href="/wiki/Vegetarianism" title="Vegetarianism">vegetarian</a> recipes often substitute forest <a href="/wiki/Edible_mushroom" title="Edible mushroom">mushroom</a> broth for the stock.<a href="#cite_note-FOOTNOTEPokhlebkin200483-16">[15]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><video id="mwe_player_0" poster="//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Borsch_01.webm/220px-seek%3D53-Borsch_01.webm.jpg" controls="" preload="none" data-mw-tmh="" class="mw-file-element" width="220" height="124" data-durationhint="166" data-mwtitle="Borsch_01.webm" data-mwprovider="wikimediacommons" resource="/wiki/File:Borsch_01.webm"><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/a/ab/Borsch_01.webm/Borsch_01.webm.480p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="480p.vp9.webm" data-width="854" data-height="480" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/a/ab/Borsch_01.webm/Borsch_01.webm.720p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="720p.vp9.webm" data-width="1280" data-height="720" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/a/ab/Borsch_01.webm/Borsch_01.webm.1080p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="1080p.vp9.webm" data-width="1920" data-height="1080" /><source src="//upload.wikimedia.org/wikipedia/commons/a/ab/Borsch_01.webm" type="video/webm; codecs="vp9, opus"" data-width="1920" data-height="1080" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/a/ab/Borsch_01.webm/Borsch_01.webm.144p.mjpeg.mov" type="video/quicktime" data-transcodekey="144p.mjpeg.mov" data-width="256" data-height="144" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/a/ab/Borsch_01.webm/Borsch_01.webm.240p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="240p.vp9.webm" data-width="426" data-height="240" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/a/ab/Borsch_01.webm/Borsch_01.webm.360p.webm" type="video/webm; codecs="vp8, vorbis"" data-transcodekey="360p.webm" data-width="640" data-height="360" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/a/ab/Borsch_01.webm/Borsch_01.webm.360p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="360p.vp9.webm" data-width="640" data-height="360" /></video><figcaption>Borscht cooked in a clay pot inside a <a href="/wiki/Russian_oven" class="mw-redirect" title="Russian oven">Russian oven</a> in the <a href="/wiki/Poltava_Oblast" title="Poltava Oblast">Poltava region</a> in central Ukraine</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Borscht_crew.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Borscht_crew.jpg/220px-Borscht_crew.jpg" decoding="async" width="220" height="168" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Borscht_crew.jpg/330px-Borscht_crew.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Borscht_crew.jpg/440px-Borscht_crew.jpg 2x" data-file-width="2711" data-file-height="2073" /></a><figcaption>Girls grating beetroots to make borscht for a large group.</figcaption></figure> The vegetables most commonly added to borscht are beetroots, <a href="/wiki/White_cabbage" class="mw-redirect" title="White cabbage">white cabbage</a>, <a href="/wiki/Carrot" title="Carrot">carrots</a>, <a href="/wiki/Parsley_root" class="mw-redirect" title="Parsley root">parsley root</a>, <a href="/wiki/Potato" title="Potato">potatoes</a>, <a href="/wiki/Onion" title="Onion">onions</a> and <a href="/wiki/Tomato" title="Tomato">tomatoes</a>. Some recipes may also call for <a href="/wiki/Bean" title="Bean">beans</a>, <a href="/wiki/Cooking_apple" title="Cooking apple">tart apples</a>, <a href="/wiki/Turnip" title="Turnip">turnip</a>, <a href="/wiki/Rutabaga" title="Rutabaga">swede</a>, <a href="/wiki/Celeriac" title="Celeriac">celeriac</a>, <a href="/wiki/Zucchini" title="Zucchini">zucchini</a> or <a href="/wiki/Bell_pepper" title="Bell pepper">bell peppers</a>.<a href="#cite_note-17">[16]</a> <a href="/wiki/Parsnip" title="Parsnip">Parsnip</a> may be used as a substitute for parsley root, and <a href="/wiki/Tomato_paste" title="Tomato paste">tomato paste</a> is often used as well as or instead of fresh tomatoes.<a href="#cite_note-FOOTNOTEBurlakoff2013Appendix-18">[17]</a> Vegetables are usually <a href="/wiki/Julienning" title="Julienning">julienned</a>, except for potatoes and zucchini, which are <a href="/wiki/Dicing" title="Dicing">diced</a>. The beetroots may be partially baked before being sprinkled with <a href="/wiki/Vinegar" title="Vinegar">vinegar</a> or <a href="/wiki/Lemon_juice" class="mw-redirect" title="Lemon juice">lemon juice</a> to preserve the color and braised separately from other vegetables. Onions, carrots, parsley root, turnip and other root vegetables are sautéed (traditionally in animal fat, especially <a href="/wiki/Lard" title="Lard">lard</a> or <a href="/wiki/Butter" title="Butter">butter</a>) 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.<a href="#cite_note-FOOTNOTEPokhlebkin200484-19">[18]</a> The traditional technique of preparing the soup is to precook the vegetables—by sautéing, <a href="/wiki/Braising" title="Braising">braising</a>, <a href="/wiki/Boiling#In_cooking" title="Boiling">boiling</a> or <a href="/wiki/Baking" title="Baking">baking</a>—separately from the meat and only then to combine them with the stock. This distinctive feature of borscht derives from the practice of <a href="/wiki/Low-temperature_cooking" title="Low-temperature cooking">slow cooking</a> in the <a href="/wiki/Russian_oven" class="mw-redirect" title="Russian oven">Russian oven</a> (traditional <a href="/wiki/Masonry_heater" title="Masonry heater">masonry stove</a>, used for both cooking and heating), wherein the differences in cooking times of individual ingredients had to be taken into account in order to ensure that all components reach doneness at the same time. The importance of this method is reflected in the Russian language, where a variant in which all vegetables are added raw directly into the stock is referred to by the diminutive form borshchok<a href="#cite_note-20">[b]</a> rather than borshch.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> The soup is typically flavored with a wide selection of herbs, spices and condiments. <a href="/wiki/Salt" title="Salt">Salt</a>, <a href="/wiki/Black_pepper" title="Black pepper">black pepper</a>, <a href="/wiki/Garlic" title="Garlic">garlic</a>, <a href="/wiki/Laurus_nobilis" title="Laurus nobilis">bay leaves</a> and <a href="/wiki/Dill" title="Dill">dill</a> are among the most commonly used. Other aromatics often added to borscht include <a href="/wiki/Allspice" title="Allspice">allspice</a>, <a href="/wiki/Celery" title="Celery">celery</a> stalks, <a href="/wiki/Parsley" title="Parsley">parsley</a>, <a href="/wiki/Marjoram" title="Marjoram">marjoram</a>, <a href="/wiki/Hot_pepper" class="mw-redirect" title="Hot pepper">hot peppers</a>, <a href="/wiki/Saffron" title="Saffron">saffron</a>, horseradish, <a href="/wiki/Ginger" title="Ginger">ginger</a> and <a href="/wiki/Prune" title="Prune">prunes</a>. Some recipes require flour or <a href="/wiki/Roux" title="Roux">roux</a> 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.<a href="#cite_note-FOOTNOTEBurlakoff2013Appendix-18">[17]</a><a href="#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]-22">[20]</a> <div class="mw-heading mw-heading3"><h3 id="Beet_sour">Beet sour</h3></div> The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained by adding beet sour.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> The sour is made by covering sliced beetroots with lukewarm preboiled water and allowing <a href="/wiki/Bacteria" title="Bacteria">bacteria</a> to <a href="/wiki/Fermentation" title="Fermentation">ferment</a> some of the <a href="/wiki/Sugar" title="Sugar">sugars</a> present in beetroots into <a href="/wiki/Dextran" title="Dextran">dextran</a> (which gives the liquid a slightly viscous consistency), <a href="/wiki/Mannitol" title="Mannitol">mannitol</a>, <a href="/wiki/Acetic_acid" title="Acetic acid">acetic acid</a> and <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a>.<a href="#cite_note-FOOTNOTEPanek190541-23">[21]</a> Stale <a href="/wiki/Rye_bread" title="Rye bread">rye bread</a> is often added to hasten the process, but usually omitted in Jewish recipes, as <a href="/wiki/Chametz" title="Chametz">chametz</a> (leavened bread) would make the sour unfit for <a href="/wiki/Passover" title="Passover">Passover</a> meals. Sugar, salt and lemon juice may also be 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.<a href="#cite_note-FOOTNOTEBurlakoff2013Appendix-18">[17]</a> The beet sour is known in <a href="/wiki/Slavic_languages" title="Slavic languages">Slavic languages</a> as kvas<a href="#cite_note-24">[c]</a> (<abbr style="font-size:85%" title="literal translation">lit.</abbr> 'sour, acid'; compare <a href="/wiki/Kvass" title="Kvass">kvass</a>) and in Yiddish as rosl<a href="#cite_note-25">[d]</a> (from a Slavic word originally referring to any brine obtained by steeping salted meat or vegetables in water; compare Russian rassol,<a href="#cite_note-26">[e]</a> 'pickle juice', Polish rosół, 'broth'). Apart from its employment in borscht, it may also be added to prepared <a href="/wiki/Horseradish" title="Horseradish">horseradish</a> or used as <a href="/wiki/Pot_roast" title="Pot roast">pot roast</a> marinade.<a href="#cite_note-FOOTNOTEMarks20101021–1022[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT1021_"Rosl"]-27">[22]</a><a href="#cite_note-FOOTNOTESmall200999-28">[23]</a> As the traditional method of making borscht with beet sour often requires planning at least several days ahead, many recipes for quicker borscht replace the beet sour with fresh beetroot juice, while the sour taste is imparted by other ingredients. Vinegar, tomato products, lemon juice or <a href="/wiki/Citric_acid" title="Citric acid">citric acid</a> may be used, as well as <a href="/wiki/Dryness_(taste)" title="Dryness (taste)">dry</a> <a href="/wiki/Red_wine" title="Red wine">red wine</a>, <a href="/wiki/Dill_pickle" class="mw-redirect" title="Dill pickle">dill pickle</a> juice, <a href="/wiki/Mur%C4%83turi" title="Murături">murături</a> juice, <a href="/wiki/Sauerkraut" title="Sauerkraut">sauerkraut</a> juice, tart apples, <a href="/wiki/Mirabelle_plum" title="Mirabelle plum">Mirabelle plums</a>, <a href="/wiki/Apricot" title="Apricot">apricots</a>, or a fermented rye flour and water mixture.<a href="#cite_note-FOOTNOTEPokhlebkin200484-19">[18]</a><a href="#cite_note-FOOTNOTEStrybelStrybel2005190–192-29">[24]</a><a href="#cite_note-FOOTNOTEHercules2017-30">[25]</a><a href="#cite_note-31">[26]</a> <div class="mw-heading mw-heading2"><h2 id="Variations">Variations</h2></div> <ul class="gallery mw-gallery-packed"> <li class="gallerybox" style="width: 156px"> <div class="thumb" style="width: 154px;"><a href="/wiki/File:Russkij-Borschtsch.jpg" class="mw-file-description" title="A tureen of thick borscht"><img alt="A tureen of thick borscht" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/83/Russkij-Borschtsch.jpg/231px-Russkij-Borschtsch.jpg" decoding="async" width="154" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/83/Russkij-Borschtsch.jpg/346px-Russkij-Borschtsch.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/83/Russkij-Borschtsch.jpg/461px-Russkij-Borschtsch.jpg 2x" data-file-width="699" data-file-height="546" /></a></div> <div class="gallerytext">A <a href="/wiki/Tureen" title="Tureen">tureen</a> of thick borscht</div> </li> <li class="gallerybox" style="width: 162px"> <div class="thumb" style="width: 160px;"><a href="/wiki/File:Borscz_041.jpg" class="mw-file-description" title="A bowl of borscht with beans and other vegetables"><img alt="A bowl of borscht with beans and other vegetables" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Borscz_041.jpg/240px-Borscz_041.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Borscz_041.jpg/360px-Borscz_041.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Borscz_041.jpg/480px-Borscz_041.jpg 2x" data-file-width="1600" data-file-height="1200" /></a></div> <div class="gallerytext">A bowl of borscht with beans and other vegetables</div> </li> <li class="gallerybox" style="width: 162px"> <div class="thumb" style="width: 160px;"><a href="/wiki/File:Borscht.jpg" class="mw-file-description" title="Borscht without meat"><img alt="Bowl of borscht" src="//upload.wikimedia.org/wikipedia/commons/thumb/5/50/Borscht.jpg/240px-Borscht.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/50/Borscht.jpg/360px-Borscht.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/50/Borscht.jpg/480px-Borscht.jpg 2x" data-file-width="1280" data-file-height="960" /></a></div> <div class="gallerytext">Borscht without meat</div> </li> <li class="gallerybox" style="width: 162px"> <div class="thumb" style="width: 160px;"><a href="/wiki/File:2023-01-02_Borscht.jpg" class="mw-file-description" title="A clay bowl of borscht"><img alt="A clay bowl of borscht" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f9/2023-01-02_Borscht.jpg/240px-2023-01-02_Borscht.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f9/2023-01-02_Borscht.jpg/360px-2023-01-02_Borscht.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f9/2023-01-02_Borscht.jpg/480px-2023-01-02_Borscht.jpg 2x" data-file-width="4032" data-file-height="3024" /></a></div> <div class="gallerytext">A clay bowl of borscht</div> </li> <li class="gallerybox" style="width: 186px"> <div class="thumb" style="width: 184px;"><a href="/wiki/File:Borscht_served.jpg" class="mw-file-description" title="Borscht with sour cream and dill"><img alt="Borscht with sour cream and dill" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Borscht_served.jpg/276px-Borscht_served.jpg" decoding="async" width="184" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Borscht_served.jpg/413px-Borscht_served.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Borscht_served.jpg/551px-Borscht_served.jpg 2x" data-file-width="3636" data-file-height="2376" /></a></div> <div class="gallerytext">Borscht with sour cream and dill</div> </li> <li class="gallerybox" style="width: 170px"> <div class="thumb" style="width: 168px;"><a href="/wiki/File:Borscht_Old_Cossack.jpg" class="mw-file-description" title="Served with sour cream and brown bread"><img alt="bowl of borscht with sticks of toasted brown bread and a small bowl of sour cream" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Borscht_Old_Cossack.jpg/252px-Borscht_Old_Cossack.jpg" decoding="async" width="168" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Borscht_Old_Cossack.jpg/378px-Borscht_Old_Cossack.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Borscht_Old_Cossack.jpg/504px-Borscht_Old_Cossack.jpg 2x" data-file-width="1200" data-file-height="857" /></a></div> <div class="gallerytext">Served with sour cream and brown bread</div> </li> </ul> <div class="mw-heading mw-heading3"><h3 id="Ukrainian">Ukrainian</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Borsch_z_galuschkamy_02.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Borsch_z_galuschkamy_02.jpg/220px-Borsch_z_galuschkamy_02.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Borsch_z_galuschkamy_02.jpg/330px-Borsch_z_galuschkamy_02.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Borsch_z_galuschkamy_02.jpg/440px-Borsch_z_galuschkamy_02.jpg 2x" data-file-width="4096" data-file-height="2733" /></a><figcaption>Poltava borscht with <a href="/wiki/Halushky" class="mw-redirect" title="Halushky">halushky</a> and <a href="/wiki/Noodles" class="mw-redirect" title="Noodles">noodles</a></figcaption></figure> As the home country of beetroot borscht,<a href="#cite_note-FOOTNOTEKafka1998176-32">[27]</a> <a href="/wiki/Ukrainian_cuisine" title="Ukrainian cuisine">Ukraine</a> boasts great diversity of the soup's regional variants,<a href="#cite_note-FOOTNOTESaberiSaberi2014-33">[28]</a><a href="#cite_note-FOOTNOTEVolokhManus198396-34">[29]</a> with virtually every <a href="/wiki/Oblasts_of_Ukraine" title="Oblasts of Ukraine">oblast</a> having its own recipe. Differences between particular varieties may regard the type of stock used (meat, bone, or both), the type of meat (beef, pork, poultry, etc.), the choice of vegetables and the method of cutting and cooking them. For example, although the typical recipe calls for beef and pork, the <a href="/wiki/Kyiv" title="Kyiv">Kyiv</a> variant uses <a href="/wiki/Lamb_and_mutton" title="Lamb and mutton">mutton or lamb</a> as well as beef, while in the <a href="/wiki/Poltava" title="Poltava">Poltava</a> region, the stock for borscht is cooked on poultry meat, that is, <a href="/wiki/Chicken_(food)" class="mw-redirect" title="Chicken (food)">chicken</a>, <a href="/wiki/Duck_(food)" class="mw-redirect" title="Duck (food)">duck</a> or <a href="/wiki/Domestic_goose" title="Domestic goose">goose</a>. The use of zucchini, beans and apples is characteristic of the <a href="/wiki/Chernihiv" title="Chernihiv">Chernihiv</a> borscht; in this variant, beetroots are sautéed in <a href="/wiki/Vegetable_oil" title="Vegetable oil">vegetable oil</a> rather than lard, and the sour taste comes solely from tomatoes and tart apples. The <a href="/wiki/Lviv" title="Lviv">Lviv</a> borscht is based on bone stock and is served with chunks of <a href="/wiki/Vienna_sausage" title="Vienna sausage">Vienna sausages</a>.<a href="#cite_note-FOOTNOTEPokhlebkin200483–86-35">[30]</a><a href="#cite_note-FOOTNOTEKulinariya792–793-36">[31]</a> <div class="mw-heading mw-heading3"><h3 id="Polish">Polish</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Barszcz_z_uszkami.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Barszcz_z_uszkami.jpg/220px-Barszcz_z_uszkami.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Barszcz_z_uszkami.jpg/330px-Barszcz_z_uszkami.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/00/Barszcz_z_uszkami.jpg/440px-Barszcz_z_uszkami.jpg 2x" data-file-width="3872" data-file-height="2592" /></a><figcaption>Polish clear <a href="/wiki/Christmas_Eve" title="Christmas Eve">Christmas Eve</a> barszcz served over <a href="/wiki/Uszka" title="Uszka">uszka</a>, or ear-shaped mushroom-filled dumplings</figcaption></figure> As well as the thick borschts described above, <a href="/wiki/Polish_cuisine" title="Polish cuisine">Polish cuisine</a> offers a ruby-colored beetroot bouillon known as barszcz czysty czerwony, or clear red borscht. It is made by combining strained meat-and-vegetable stock with wild mushroom broth and beet sour. In some versions, smoked meat may be used for the stock and the tartness may be obtained or enhanced by adding lemon juice, dill pickle brine, or dry red wine. It may be served either in a soup bowl or—especially at dinner parties—as a hot beverage in a twin-handled cup, with a <a href="/wiki/Croquette" title="Croquette">croquette</a> or a filled pastry on the side. Unlike other types of borscht, it is not whitened with <a href="/wiki/Sour_cream" title="Sour cream">sour cream</a>.<a href="#cite_note-FOOTNOTEStrybelStrybel20059,_180,_190-37">[32]</a> Barszcz wigilijny, or <a href="/wiki/Christmas_Eve" title="Christmas Eve">Christmas Eve</a> borscht, is a variant of the clear borscht that is traditionally served during the Polish <a href="/wiki/Wigilia" title="Wigilia">Christmas Eve supper</a>. 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 reserved for <a href="/wiki/Uszka" title="Uszka">uszka</a> (small filled dumplings), which are then served with the borscht.<a href="#cite_note-FOOTNOTEStrybelStrybel2005182,_190-38">[33]</a> <div class="mw-heading mw-heading3"><h3 id="Jewish">Jewish</h3></div> Ashkenazi Jews living in Eastern Europe adopted beetroot borscht from their Slavic neighbors and adapted it to <a href="/wiki/Jewish_cuisine" title="Jewish cuisine">their taste</a> and religious requirements. As <a href="/wiki/Milk_and_meat_in_Jewish_law" title="Milk and meat in Jewish law">combining meat with milk is proscribed</a> by <a href="/wiki/Kosher" class="mw-redirect" title="Kosher">kosher</a> dietary laws, Jews have developed two variants of the soup: meat (fleischik) and dairy (milchik). The meat variant is typically made from beef brisket (pork is never used<a href="#cite_note-FOOTNOTEMarks199963-39">[34]</a>) and cabbage, while the dairy one is vegetarian, blended with sour cream or a mixture of milk and egg yolks. Both variants typically contain beetroots and onions, and are flavored with beet sour, vinegar or citric acid for tartness and <a href="/wiki/Beet_sugar" class="mw-redirect" title="Beet sugar">beet sugar</a> for sweetness. <a href="/wiki/Galician_Jews" title="Galician Jews">Galician Jews</a> traditionally liked their borscht particularly sweet. Jewish borscht may be served either hot or cold, typically with a hot boiled potato on the side.<a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a> In prewar Eastern Europe it was traditionally put up to ferment around <a href="/wiki/Purim" title="Purim">Purim</a> so that it would be ready four weeks later for the Passover holiday.<a href="#cite_note-FOOTNOTEMarks2010195–196[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-40">[35]</a> <div class="mw-heading mw-heading3"><h3 id="Russian">Russian</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Russian_borscht_with_beef_and_sour_cream.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/38/Russian_borscht_with_beef_and_sour_cream.jpg/220px-Russian_borscht_with_beef_and_sour_cream.jpg" decoding="async" width="220" height="182" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/38/Russian_borscht_with_beef_and_sour_cream.jpg/330px-Russian_borscht_with_beef_and_sour_cream.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/38/Russian_borscht_with_beef_and_sour_cream.jpg/440px-Russian_borscht_with_beef_and_sour_cream.jpg 2x" data-file-width="695" data-file-height="575" /></a><figcaption>Borscht with beef, sour cream and fresh herbs</figcaption></figure> Russian variants include a <a href="/wiki/Siberia" title="Siberia">Siberian</a> style borscht, characterized by <a href="/wiki/Meatball" title="Meatball">meatballs</a>; <a href="/wiki/Pskov" title="Pskov">Pskov</a> borscht with dried <a href="/wiki/European_smelt" title="European smelt">smelt</a> from the local lakes; monastic <a href="/wiki/Lent" title="Lent">Lenten</a> borscht with marinated <a href="/wiki/Kelp" title="Kelp">kelp</a> instead of cabbage and the <a href="/wiki/Russian_Navy" title="Russian Navy">Russian Navy</a> borscht (flotsky borshch<a href="#cite_note-41">[f]</a>), the defining characteristic of which is that the vegetables are cut into square or diamond-shaped chunks rather than julienned.<a href="#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]-22">[20]</a><a href="#cite_note-FOOTNOTEKulinariya213–216-42">[36]</a> <div class="mw-heading mw-heading3"><h3 id="Cold_borscht">Cold borscht</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Chlodnik_(Cold_Borscht).jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Chlodnik_%28Cold_Borscht%29.jpg/220px-Chlodnik_%28Cold_Borscht%29.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Chlodnik_%28Cold_Borscht%29.jpg/330px-Chlodnik_%28Cold_Borscht%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Chlodnik_%28Cold_Borscht%29.jpg/440px-Chlodnik_%28Cold_Borscht%29.jpg 2x" data-file-width="2286" data-file-height="1524" /></a><figcaption>Chłodnik litewski, or "Lithuanian cold soup", blended with sour cream or yogurt, and sprinkled with chives, as served in Poland. The same soup is known in Lithuanian as šaltibarščiai, or "cold borscht".</figcaption></figure> In the summertime, cold borscht is a popular alternative to the aforementioned variants, which are normally served hot. It consists of beet sour or beet juice blended with sour cream, <a href="/wiki/Buttermilk" title="Buttermilk">buttermilk</a>, <a href="/wiki/Soured_milk" title="Soured milk">soured milk</a>, <a href="/wiki/Kefir" title="Kefir">kefir</a> or <a href="/wiki/Yogurt" title="Yogurt">yogurt</a>. The mixture has a distinctive pink or magenta color.<a href="#cite_note-FOOTNOTEKafka1998176-32">[27]</a> It is served refrigerated, typically over finely chopped beetroot, <a href="/wiki/Cucumber" title="Cucumber">cucumbers</a>, <a href="/wiki/Radish" title="Radish">radishes</a> and <a href="/wiki/Green_onion" class="mw-redirect" title="Green onion">green onion</a>, together with halves of a hard-boiled egg and sprinkled with fresh dill. Chopped <a href="/wiki/Veal" title="Veal">veal</a>, ham, or <a href="/wiki/Crayfish_as_food" title="Crayfish as food">crawfish tails</a> may be added as well.<a href="#cite_note-FOOTNOTEStrybelStrybel2005211–212-43">[37]</a><a href="#cite_note-FOOTNOTEKuroń2004200–201-44">[38]</a><a href="#cite_note-FOOTNOTEPokhlebkin2004108-45">[39]</a> This soup was known in the <a href="/wiki/Grand_Duchy_of_Lithuania" title="Grand Duchy of Lithuania">Grand Duchy of Lithuania</a>, which comprised the territories of modern-day Belarus and Lithuania, and it is still part of the culinary traditions of these and neighboring nations. In Belarusian, it is known as Chaladnik and in Lithuanian as Šaltibarščiai.<a href="#cite_note-FOOTNOTEPokhlebkin2004108-45">[39]</a> The Soviet "Encyclopedia of Housekeeping" has an article on borscht including a "cold borscht" recipe as borshch kholodniiy.<a href="#cite_note-auto-46">[40]</a> <a href="/wiki/Dressed_herring" title="Dressed herring">"Coated" dressed herring salad</a> resembles cold borsht as well, despite not being a soup. The similarity includes a strong color from using beets, a similar choice of vegetables, and the decorative addition of boiled eggs. <div class="mw-heading mw-heading2"><h2 id="Namesakes_without_beets">Namesakes without beets</h2></div> Although borscht is mostly used to describe a beet-based soup, there are soups in some culinary traditions with the same or similar names, but with sometimes wide variations in ingredients and preparation methods. In such soups, beetroots are not used or merely optional. The principal common trait among such borschts is a tart flavor from sour-tasting ingredients.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> According to <a href="/wiki/A_Gift_to_Young_Housewives" title="A Gift to Young Housewives">A Gift to Young Housewives</a>, a book from the 19th century, "borscht" may or may not include beets (depending from recipe to recipe in the book).<a href="#cite_note-47">[41]</a><a href="#cite_note-48">[42]</a> In Polish cuisine, <a href="/wiki/Sour_rye_soup" class="mw-redirect" title="Sour rye soup">white borscht</a> (barszcz biały, also known as żur or żurek, 'sour soup'<a href="#cite_note-50">[g]</a>) is made from a fermented mixture of <a href="/wiki/Rye" title="Rye">rye</a> flour or <a href="/wiki/Oatmeal" title="Oatmeal">oatmeal</a> and water. It is typically flavored with garlic and marjoram, and served over eggs and boiled fresh sausage; the water in which the sausage was boiled is often used instead of meat stock.<a href="#cite_note-FOOTNOTEStrybelStrybel2005193-51">[44]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:%C5%BBurek.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/25/%C5%BBurek.jpg/220px-%C5%BBurek.jpg" decoding="async" width="220" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/25/%C5%BBurek.jpg/330px-%C5%BBurek.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/25/%C5%BBurek.jpg/440px-%C5%BBurek.jpg 2x" data-file-width="2198" data-file-height="1495" /></a><figcaption>Polish <a href="/wiki/Sour_rye_soup" class="mw-redirect" title="Sour rye soup">white borscht</a> served over fresh sausage, bacon and eggs</figcaption></figure> In the <a href="/wiki/Carpathian_Mountains" title="Carpathian Mountains">Carpathian Mountains</a> of southern Poland, variants of borscht are also made in which the tart taste comes from dairy products, such as <a href="/wiki/Whey" title="Whey">whey</a> or buttermilk.<a href="#cite_note-FOOTNOTESzymanderska2010454–455-52">[45]</a> Although the deep red color of beetroot borscht may remind those unfamiliar with Polish cuisine of blood, the type of borscht that does contain animal (usually poultry) blood mixed with vinegar is dark brownish-gray in color and aptly called "gray borscht" (barszcz szary), which is a regional name of the Polish blood soup better known as <a href="/wiki/Czernina" title="Czernina">czernina</a>.<a href="#cite_note-FOOTNOTEGloger1900307_(vol._3)[[:s:pl:Encyklopedia_staropolska/Jucha|"Jucha"]]-53">[46]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Borscz_zelenyj_ukr.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Borscz_zelenyj_ukr.jpg/220px-Borscz_zelenyj_ukr.jpg" decoding="async" width="220" height="178" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Borscz_zelenyj_ukr.jpg/330px-Borscz_zelenyj_ukr.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Borscz_zelenyj_ukr.jpg/440px-Borscz_zelenyj_ukr.jpg 2x" data-file-width="722" data-file-height="584" /></a><figcaption><a href="/wiki/Sorrel" title="Sorrel">Sorrel</a>-based Ukrainian <a href="/wiki/Sorrel_soup" title="Sorrel soup">green borscht</a> served with sour cream and a hard-boiled egg</figcaption></figure> <a href="/wiki/Sorrel_soup" title="Sorrel soup">Green borscht</a> (zeleny borshch<a href="#cite_note-54">[h]</a>), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally tart-tasting <a href="/wiki/Sorrel" title="Sorrel">sorrel</a> is most commonly used, but <a href="/wiki/Spinach" title="Spinach">spinach</a>, <a href="/wiki/Chard" title="Chard">chard</a>, <a href="/wiki/Urtica_dioica" title="Urtica dioica">nettle</a>, <a href="/wiki/Atriplex_hortensis" title="Atriplex hortensis">garden orache</a> and occasionally <a href="/wiki/Taraxacum_officinale" title="Taraxacum officinale">dandelion</a>, <a href="/wiki/Aegopodium_podagraria" title="Aegopodium podagraria">goutweed</a> or <a href="/wiki/Allium_ursinum" title="Allium ursinum">ramsons</a>, may be added as well, especially after the spring season for sorrel has passed.<a href="#cite_note-FOOTNOTEŁuczaj201221-55">[47]</a><a href="#cite_note-FOOTNOTEArtyukh197755-56">[48]</a><a href="#cite_note-FOOTNOTEGurkoChakvinKasperovich201078-57">[49]</a><a href="#cite_note-FOOTNOTEGubogloSimchenko199298-58">[50]</a> Like beetroot borscht, it is based on meat or vegetable broth and is typically served with boiled potatoes and hard-boiled eggs, sprinkled with dill.<a href="#cite_note-FOOTNOTEBurlakoff2013Appendix-18">[17]</a> There is also a variety of Ukrainian green borscht which includes both sorrel and beetroots.<a href="#cite_note-FOOTNOTEKulinariya792-59">[51]</a> In <a href="/wiki/Romanian_cuisine" title="Romanian cuisine">Romanian</a> and <a href="/wiki/Moldovan_cuisine" title="Moldovan cuisine">Moldovan cuisines</a>, a mixture of <a href="/wiki/Wheat" title="Wheat">wheat</a> <a href="/wiki/Bran" title="Bran">bran</a> or <a href="/wiki/Cornmeal" title="Cornmeal">cornmeal</a> with water that has been left to ferment, similar to, but less cloudy than that used in Polish white borscht, is called <a href="/wiki/Bor%C8%99_(bran)" title="Borș (bran)">borș</a>.<a href="#cite_note-FOOTNOTEGal2003[httpdexonlinerodefinitieborC899369568_"Borș"]-60">[52]</a><a href="#cite_note-FOOTNOTEReidPettersen200752-61">[53]</a> It is used to impart a sour taste to a variety of tangy Romanian soups, known as either also borș or <a href="/wiki/Ciorb%C4%83" class="mw-redirect" title="Ciorbă">ciorbă</a>. Variants include <a href="/wiki/Ciorb%C4%83_de_peri%C8%99oare" title="Ciorbă de perișoare">ciorbă de perișoare</a> (with meatballs), ciorbă de burtă (with <a href="/wiki/Tripe" title="Tripe">tripe</a>), borș de pește (with fish) and borș de sfeclă roșie (with beetroots).<a href="#cite_note-FOOTNOTERennon200753-62">[54]</a><a href="#cite_note-FOOTNOTEAuziasLabourdette201277-63">[55]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Borscht_in_Hong_Kong.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/da/Borscht_in_Hong_Kong.jpg/220px-Borscht_in_Hong_Kong.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/da/Borscht_in_Hong_Kong.jpg/330px-Borscht_in_Hong_Kong.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/da/Borscht_in_Hong_Kong.jpg/440px-Borscht_in_Hong_Kong.jpg 2x" data-file-width="704" data-file-height="469" /></a><figcaption>A bowl of Luosong tang, or Chinese borscht, made from cabbage and tomatoes, as served in Hong Kong</figcaption></figure> The <a href="/wiki/Armenian_cuisine" title="Armenian cuisine">Armenian</a>, <a href="/wiki/Azerbaijani_cuisine" title="Azerbaijani cuisine">Azerbaijani</a> and <a href="/wiki/Georgian_cuisine" title="Georgian cuisine">Georgian</a> version of borscht is a hot soup made with beef stock, green peppers and other vegetables, which may or may not include beetroots, and flavored with chopped red chili and fresh <a href="/wiki/Cilantro" class="mw-redirect" title="Cilantro">cilantro</a>.<a href="#cite_note-FOOTNOTEPetrosianUnderwood2006107–108-64">[56]</a><a href="#cite_note-FOOTNOTEHercules2017-30">[25]</a> In <a href="/wiki/Ethnic_Mennonite" title="Ethnic Mennonite">ethnic Mennonite</a> cuisine, borscht refers to a whole range of seasonal vegetable soups based on beef or chicken stock—from spring borscht made with spinach, sorrel and chard to summer borscht with cabbage, tomatoes, <a href="/wiki/Maize" title="Maize">maize</a> and <a href="/wiki/Cucurbita" title="Cucurbita">squash</a> to fall and winter borscht with cabbage, beets and potatoes.<a href="#cite_note-FOOTNOTEFertig2011128–129-65">[57]</a> In <a href="/wiki/Chinese_cuisine" title="Chinese cuisine">Chinese cuisine</a>, a soup known as Luosong tang,<a href="#cite_note-66">[i]</a> or "Russian soup", is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as "Chinese borscht", it originated in <a href="/wiki/Harbin" title="Harbin">Harbin</a>, close to the Russian border in northeast China, and has spread as far as <a href="/wiki/Hong_Kong" title="Hong Kong">Hong Kong</a>.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapters_3_and_8-67">[58]</a> In <a href="/wiki/Shanghai" title="Shanghai">Shanghai</a>'s <a href="/wiki/Haipai_cuisine" title="Haipai cuisine">Haipai cuisine</a>, 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.<a href="#cite_note-FOOTNOTEZhouSun2012-68">[59]</a> <div class="mw-heading mw-heading2"><h2 id="Garnishes_and_sides">Garnishes and sides</h2></div> <style data-mw-deduplicate="TemplateStyles:r1237032888/mw-parser-output/.tmulti">.mw-parser-output .tmulti .multiimageinner{display:flex;flex-direction:column}.mw-parser-output .tmulti .trow{display:flex;flex-direction:row;clear:left;flex-wrap:wrap;width:100%;box-sizing:border-box}.mw-parser-output .tmulti .tsingle{margin:1px;float:left}.mw-parser-output .tmulti .theader{clear:both;font-weight:bold;text-align:center;align-self:center;background-color:transparent;width:100%}.mw-parser-output .tmulti .thumbcaption{background-color:transparent}.mw-parser-output .tmulti .text-align-left{text-align:left}.mw-parser-output .tmulti .text-align-right{text-align:right}.mw-parser-output .tmulti .text-align-center{text-align:center}@media all and (max-width:720px){.mw-parser-output .tmulti .thumbinner{width:100%!important;box-sizing:border-box;max-width:none!important;align-items:center}.mw-parser-output .tmulti .trow{justify-content:center}.mw-parser-output .tmulti .tsingle{float:none!important;max-width:100%!important;box-sizing:border-box;text-align:center}.mw-parser-output .tmulti .tsingle .thumbcaption{text-align:left}.mw-parser-output .tmulti .trow>.thumbcaption{text-align:center}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .tmulti .multiimageinner img{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .tmulti .multiimageinner img{background-color:white}}</style><div class="thumb tmulti tnone center"><div class="thumbinner multiimageinner" style="width:816px;max-width:816px"><div class="trow"><div class="tsingle" style="width:202px;max-width:202px"><div class="thumbimage"><a href="/wiki/File:Borscht_with_bread.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/17/Borscht_with_bread.jpg/200px-Borscht_with_bread.jpg" decoding="async" width="200" height="133" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/17/Borscht_with_bread.jpg/300px-Borscht_with_bread.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/17/Borscht_with_bread.jpg/400px-Borscht_with_bread.jpg 2x" data-file-width="4752" data-file-height="3168" /></a></div><div class="thumbcaption">Borscht sprinkled with parsley, served with a dollop of sour cream and a slice of rye bread</div></div><div class="tsingle" style="width:202px;max-width:202px"><div class="thumbimage"><a href="/wiki/File:Borshch2.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Borshch2.jpg/200px-Borshch2.jpg" decoding="async" width="200" height="150" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Borshch2.jpg/300px-Borshch2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Borshch2.jpg/400px-Borshch2.jpg 2x" data-file-width="480" data-file-height="359" /></a></div><div class="thumbcaption">Borscht with a side of <a href="/wiki/Pampushky" class="mw-redirect" title="Pampushky">pampushky</a>, <a href="/wiki/Pork_rind" title="Pork rind">pork cracklings</a> and <a href="/wiki/Smetana_(dairy_product)" title="Smetana (dairy product)">smetana</a></div></div><div class="tsingle" style="width:202px;max-width:202px"><div class="thumbimage"><a href="/wiki/File:Lurid_borscht.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/37/Lurid_borscht.jpg/200px-Lurid_borscht.jpg" decoding="async" width="200" height="155" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/37/Lurid_borscht.jpg/300px-Lurid_borscht.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/37/Lurid_borscht.jpg/400px-Lurid_borscht.jpg 2x" data-file-width="831" data-file-height="642" /></a></div><div class="thumbcaption">Šaltibarščiai served with a boiled potato</div></div><div class="tsingle" style="width:202px;max-width:202px"><div class="thumbimage"><a href="/wiki/File:Barszcz,_pasztecik,_Borgowo.JPG" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Barszcz%2C_pasztecik%2C_Borgowo.JPG/200px-Barszcz%2C_pasztecik%2C_Borgowo.JPG" decoding="async" width="200" height="133" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Barszcz%2C_pasztecik%2C_Borgowo.JPG/300px-Barszcz%2C_pasztecik%2C_Borgowo.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Barszcz%2C_pasztecik%2C_Borgowo.JPG/400px-Barszcz%2C_pasztecik%2C_Borgowo.JPG 2x" data-file-width="2048" data-file-height="1360" /></a></div><div class="thumbcaption">A bouillon cup of clear borscht, a type of Borscht with a <a href="/wiki/Croquette#Poland" title="Croquette">krokiet</a> and a brine-pickled gherkin on the side</div></div></div></div></div> The diversity of borscht styles is matched by the wide choice of garnishes and side dishes with which various types of borscht may be served. Most often, borscht is served with <a href="/wiki/Smetana_(dairy_product)" title="Smetana (dairy product)">smetena</a>, a soured dairy product similar to the French <a href="/wiki/Cr%C3%A8me_fra%C3%AEche" title="Crème fraîche">crème fraîche</a>.<a href="#cite_note-FOOTNOTEThe_Visual_Food_Encyclopedia1996600-69">[60]</a> The smetana may be served in a separate pitcher for the diners to add the desired amount themselves or the borscht may come already "whitened"<a href="#cite_note-70">[j]</a> with the smetana already added. The cream can also be thickened with flour before being added to the soup.<a href="#cite_note-FOOTNOTEKuroń2004182–189-71">[61]</a> Yogurt<a href="#cite_note-FOOTNOTEBurlakoff2013Appendix-18">[17]</a> and a mixture of milk and <a href="/wiki/Yolk" title="Yolk">yolks</a><a href="#cite_note-FOOTNOTEJewish_Encyclopedia1906257-72">[62]</a><a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a> are possible substitutes. Chopped herbs are often sprinkled on the surface of the soup; dill is most common, but parsley, <a href="/wiki/Chives" title="Chives">chives</a> or <a href="/wiki/Scallion" title="Scallion">scallion</a> are often added as well. Individual helpings may be spiced up with minced hot peppers or garlic.<a href="#cite_note-FOOTNOTEKuroń2004182–189-71">[61]</a> Many types of borscht are served over halves or quarters of hard-boiled <a href="/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">chicken</a> or <a href="/wiki/Quail_eggs" title="Quail eggs">quail eggs</a>.<a href="#cite_note-FOOTNOTEKuroń2004186,_189,_201,_245–247-73">[63]</a> <a href="/wiki/Navy_beans" class="mw-redirect" title="Navy beans">Navy beans</a>, <a href="/wiki/Broad_beans" class="mw-redirect" title="Broad beans">broad beans</a> or <a href="/wiki/String_beans" class="mw-redirect" title="String beans">string beans</a> are also a common addition.<a href="#cite_note-FOOTNOTEKuroń2004182–189-71">[61]</a><a href="#cite_note-FOOTNOTEArtyukh200617-74">[64]</a> 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 <a href="/wiki/Mustard_(condiment)" title="Mustard (condiment)">mustard</a>.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_1-75">[65]</a> <a href="/wiki/Bacon" title="Bacon">Bacon</a> and sausages are also commonly used as borscht garnishes.<a href="#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]-22">[20]</a> Borscht based on bone stock may be served Old Polish style, with marrow from the bones.<a href="#cite_note-FOOTNOTEKuroń2004182–189-71">[61]</a> Some types of the soup, such as Poltava borscht, may be served with <a href="/wiki/Halu%C5%A1ky" title="Halušky">halushky</a>, or thick noodles of wheat or buckwheat flour.<a href="#cite_note-FOOTNOTEPokhlebkin200486,_93–94-76">[66]</a> Siberian borscht is eaten with boiled meatballs (frikadelki<a href="#cite_note-77">[k]</a>) of minced beef and onion.<a href="#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]-22">[20]</a> In Poland and parts of western Ukraine, borscht is typically ladled over uszka, or bite-sized ear-shaped dumplings made from <a href="/wiki/Pasta" title="Pasta">pasta</a> dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled uszka are particularly associated with Polish Christmas Eve borscht.<a href="#cite_note-FOOTNOTEStrybelStrybel2005226-78">[67]</a><a href="#cite_note-FOOTNOTEArtyukh200616–17-79">[68]</a><a href="#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]-22">[20]</a> 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. <a href="/wiki/Buckwheat" title="Buckwheat">Buckwheat</a> groats or boiled potatoes, often topped with <a href="/wiki/Pork_rind" title="Pork rind">pork cracklings</a>, are other simple possibilities,<a href="#cite_note-FOOTNOTEArtyukh200617-74">[64]</a> but a range of more involved sides exists as well. In Ukraine, borscht is often accompanied with <a href="/wiki/Pampushky" class="mw-redirect" title="Pampushky">pampushky</a>, or savory, puffy yeast-raised rolls glazed with <a href="/wiki/Cooking_oil" title="Cooking oil">oil</a> and crushed garlic.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_1-75">[65]</a><a href="#cite_note-FOOTNOTEArtyukh200616-80">[69]</a><a href="#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]-22">[20]</a> In Russian cuisine, borscht may be served with any of assorted side dishes based on <a href="/wiki/Quark_(dairy_product)" title="Quark (dairy product)">tvorog</a>, or the East European variant of <a href="/wiki/Farmer_cheese" title="Farmer cheese">farmer cheese</a>, such as vatrushki, syrniki or krupeniki. <a href="/wiki/Vatrushka" title="Vatrushka">Vatrushki</a> are baked round cheese-filled tarts; <a href="/wiki/Syrniki" title="Syrniki">syrniki</a> are small pancakes wherein the cheese is mixed into the batter; and a <a href="/wiki/Krupenik" title="Krupenik">krupenik</a> is a casserole of buckwheat groats baked with cheese.<a href="#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]-22">[20]</a> <a href="/wiki/Pirozhki" title="Pirozhki">Pirozhki</a>, or baked dumplings with fillings as for uszka, are another common side for both thick and clear variants of borscht.<a href="#cite_note-FOOTNOTEStrybelStrybel2005234-81">[70]</a> Polish clear borscht may be also served with a croquette or paszteciki. A typical Polish croquette (krokiet) is made by wrapping a <a href="/wiki/Cr%C3%AApe" title="Crêpe">crêpe</a> (thin pancake) around a filling and coating it in <a href="/wiki/Breadcrumbs" title="Breadcrumbs">breadcrumbs</a> before refrying; <a href="/wiki/Pasztecik" class="mw-redirect" title="Pasztecik">paszteciki</a> (<abbr style="font-size:85%" title="literal translation">lit.</abbr> 'little <a href="/wiki/P%C3%A2t%C3%A9s" class="mw-redirect" title="Pâtés">pâtés</a>') are variously shaped filled hand-held pastries of yeast-raised or flaky dough. An even more exquisite way to serve borscht is with a <a href="/wiki/Coulibiac" title="Coulibiac">coulibiac</a>, or a large loaf-shaped pie. Possible fillings for croquettes, paszteciki and coulibiacs include mushrooms, sauerkraut and minced meat.<a href="#cite_note-FOOTNOTEStrybelStrybel2005229–238-82">[71]</a><a href="#cite_note-FOOTNOTEKuroń2004248–253-83">[72]</a> <div class="mw-heading mw-heading2"><h2 id="History">History</h2></div> <div class="mw-heading mw-heading3"><h3 id="Precursors">Precursors</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:HeracleumSphondylium1.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c7/HeracleumSphondylium1.jpg/220px-HeracleumSphondylium1.jpg" decoding="async" width="220" height="319" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c7/HeracleumSphondylium1.jpg/330px-HeracleumSphondylium1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c7/HeracleumSphondylium1.jpg/440px-HeracleumSphondylium1.jpg 2x" data-file-width="1381" data-file-height="2000" /></a><figcaption>Common hogweed, originally the principal ingredient of borscht</figcaption></figure> Borscht derives from a soup originally made by the <a href="/wiki/Slavs" title="Slavs">Slavs</a> from <a href="/wiki/Heracleum_sphondylium" title="Heracleum sphondylium">common hogweed</a> (Heracleum sphondylium, also known as cow parsnip), which lent the dish its <a href="/wiki/Slavic_languages" title="Slavic languages">Slavic</a> name.<a href="#cite_note-FOOTNOTEDembińska1999127-13">[12]</a> Growing commonly in damp meadows throughout the north temperate zone, hogweed was used not only as fodder (as its English names suggest), but also for human consumption—from Eastern Europe to Siberia, to northwestern North America.<a href="#cite_note-FOOTNOTEŁuczaj201320–21-84">[73]</a><a href="#cite_note-FOOTNOTEKuhnleinTurner1986311-85">[74]</a> The Slavs collected hogweed in May and used its roots for stewing with meat.<a href="#cite_note-FOOTNOTEDembińska1999127-13">[12]</a> As for the stems, leaves, and <a href="/wiki/Umbel" title="Umbel">umbels</a>; these would be chopped, covered with water and left in a warm place to ferment. After a few days, <a href="/wiki/Lactic_fermentation" class="mw-redirect" title="Lactic fermentation">lactic</a> and <a href="/wiki/Ethanol_fermentation" title="Ethanol fermentation">alcoholic fermentation</a> produced a mixture described as "something between <a href="/wiki/Beer" title="Beer">beer</a> and sauerkraut".<a href="#cite_note-FOOTNOTEŁuczaj201321-86">[75]</a> This fermented product was then used for cooking a soup. The said soup—with aforementioned fermented hogweed concoction used—was characterized by a mouth-puckering amount of sourness in its taste, while its smell was described as pungent<a href="#cite_note-FOOTNOTEDumanowski,_''Barszcz,_żur_i_post''-87">[76]</a> As the Polish <a href="/wiki/Ethnography" title="Ethnography">ethnographer</a> <a href="/wiki/%C5%81ukasz_Go%C5%82%C4%99biowski" title="Łukasz Gołębiowski">Łukasz Gołębiowski</a> wrote in 1830, "Poles have been always partial to tart dishes, which are somewhat peculiar to their homeland and vital to their health."<a href="#cite_note-88">[l]</a><a href="#cite_note-FOOTNOTEGołębiowski183032–34-89">[77]</a> <a href="/wiki/Simon_Syrenius" title="Simon Syrenius">Simon Syrenius</a> (Szymon Syreński), a 17th century Polish botanist, described "our Polish hogweed"<a href="#cite_note-90">[m]</a> as a vegetable that was well known throughout Poland, <a href="/wiki/Ruthenia" title="Ruthenia">Ruthenia</a>, <a href="/wiki/Grand_Duchy_of_Lithuania" title="Grand Duchy of Lithuania">Lithuania</a> and <a href="/wiki/Samogitia" title="Samogitia">Samogitia</a> (that is, most of the northern part of Eastern Europe), typically used for cooking a "tasty and graceful soup"<a href="#cite_note-91">[n]</a> with <a href="/wiki/Capon" title="Capon">capon</a> stock, eggs, sour cream and <a href="/wiki/Millet" title="Millet">millet</a>. More interested in the plant's medicinal properties than its culinary use, he also recommended pickled hogweed juice as a cure for fever or hangover.<a href="#cite_note-FOOTNOTESyrennius1613673-92">[78]</a> One of the earliest possible mentions of borscht as a soup is found in the diary of German merchant Martin Gruneweg, who visited <a href="/wiki/Kyiv" title="Kyiv">Kyiv</a> in 1584. After Gruneweg reached river <a href="/wiki/Borshchahivka_(river)" title="Borshchahivka (river)">Borshchahivka</a> in Kyiv's vicinity on 17 October 1584, he wrote down a local legend saying that the river was so named because there was a borscht market. However, he doubted the story noting that "<a href="/wiki/Ruthenians" title="Ruthenians">Ruthenians</a> buy borscht rarely or never, because everyone cooks their own at home as it's their staple food and drink".<a href="#cite_note-FOOTNOTELepiavko2020-93">[79]</a> Another early written reference to the Slavic hogweed soup can be found in <a href="/wiki/Domostroy" title="Domostroy">Domostroy</a> (Domestic Order), a 16th century Russian compendium of moral rules and homemaking advice. It recommends growing the plant "by the fence, around the whole garden, where the nettle grows", to cook a soup of it in springtime and reminds the reader to, "for the Lord's sake, share it with those in need".<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> Hogweed borscht was mostly a poor man's food. The soup's humble beginnings are still reflected in Polish fixed expressions, where "cheap like borscht"<a href="#cite_note-94">[o]</a> is the equivalent of "dirt cheap" (also attested as a <a href="/wiki/Calque" title="Calque">calque</a> in Yiddish and <a href="/wiki/Canadian_English" title="Canadian English">Canadian English</a>),<a href="#cite_note-FOOTNOTEBarber2004"[httpwwwoxfordreferencecomview101093acref97801954181630010001m_en_ca0008152rskeyHPoO0Rresult1_borscht]"-95">[80]</a><a href="#cite_note-FOOTNOTERothsteinRothstein1998307-96">[81]</a> whereas adding "two mushrooms into borscht"<a href="#cite_note-97">[p]</a> is synonymous with excess.<a href="#cite_note-FOOTNOTEŻmigrodzki[httpwwwwsjppldo_drukuphpid_hasla15821id_znaczenia1244072_"dwa_grzyby_w_barszcz"]-98">[82]</a> For the professors of the <a href="/wiki/Jagiellonian_University" title="Jagiellonian University">University of Kraków</a>, who led a monastic way of life in the 17th century, hogweed borscht was a fasting dish which they ate regularly from Lent till <a href="/wiki/Rogation_days" title="Rogation days">Rogation days</a>.<a href="#cite_note-FOOTNOTEKarbowiak190033–34,_37,_40-99">[83]</a> It was uncommon on the royal table,<a href="#cite_note-FOOTNOTEDembińska1999127-13">[12]</a> although according to the 16th century Polish botanist <a href="/wiki/Marcin_of_Urz%C4%99d%C3%B3w" title="Marcin of Urzędów">Marcin of Urzędów</a>—citing <a href="/wiki/Giovanni_Manardo" title="Giovanni Manardo">Giovanni Manardo</a>, a court physician to the <a href="/wiki/Jagiellonian_dynasty" title="Jagiellonian dynasty">Jagiellonian</a> kings of Hungary—the Polish-born King <a href="/wiki/Vladislaus_II_of_Hungary" title="Vladislaus II of Hungary">Vladislaus II</a> used to have a Polish hogweed-based dish prepared for him at his court in <a href="/wiki/Buda" title="Buda">Buda</a>.<a href="#cite_note-FOOTNOTEMarcin_z_Urzędowa15956–7-100">[84]</a> <div class="mw-heading mw-heading3"><h3 id="Diversification">Diversification</h3></div> With time, other ingredients were added to the soup, eventually replacing hogweed altogether, and the names borshch or barszcz became generic terms for any sour-tasting soup. In 19th century rural Poland, this term included soups made from <a href="/wiki/Berberis_vulgaris" title="Berberis vulgaris">barberries</a>, <a href="/wiki/Ribes" title="Ribes">currants</a>, <a href="/wiki/Gooseberry" title="Gooseberry">gooseberries</a>, <a href="/wiki/Cranberry" title="Cranberry">cranberries</a>, celery or <a href="/wiki/Plum" title="Plum">plums</a>.<a href="#cite_note-FOOTNOTERostafiński191638–39-101">[85]</a><a href="#cite_note-FOOTNOTEGloger1900116–117_(vol._1)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]-102">[86]</a><a href="#cite_note-FOOTNOTEGołębiowski183033-103">[87]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Zakwas_na_%C5%BCur.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/68/Zakwas_na_%C5%BCur.jpg/220px-Zakwas_na_%C5%BCur.jpg" decoding="async" width="220" height="168" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/68/Zakwas_na_%C5%BCur.jpg/330px-Zakwas_na_%C5%BCur.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/68/Zakwas_na_%C5%BCur.jpg/440px-Zakwas_na_%C5%BCur.jpg 2x" data-file-width="821" data-file-height="626" /></a><figcaption>Rye meal mixed with water and left to sour is the main ingredient of Polish white borscht.</figcaption></figure> When describing the uses of common hogweed, <a href="/wiki/John_Gerard" title="John Gerard">John Gerard</a>, a 17th century English botanist, observed that "the people of [Poland] and Lithuania [used] to make [a] drink with the decoction of this herb and <a href="/wiki/Sourdough" title="Sourdough">leaven</a> or some other thing made of <a href="/wiki/Flour" title="Flour">meal</a>, which is used instead of beer and other ordinary drink".<a href="#cite_note-104">[q]</a><a href="#cite_note-FOOTNOTEGerard16361009-105">[88]</a> It may suggest that hogweed soup was on some occasions combined with a fermented mixture of water and <a href="/wiki/Barley" title="Barley">barley</a> flour, oatmeal or rye flour. Such soured, gelatinous flour-and-water mixture, originally known as <a href="/wiki/Kissel" title="Kissel">kissel</a><a href="#cite_note-106">[r]</a><a href="#cite_note-FOOTNOTEDal1863–66[httpdicacademicrudicnsfenc2p255358_"Кисель"]-107">[89]</a><a href="#cite_note-FOOTNOTEDavidson2014-108">[90]</a> (from the Proto-Slavic root *kyslŭ, 'sour'<a href="#cite_note-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer41001кислый_"кислый"]-109">[91]</a><a href="#cite_note-FOOTNOTETrubachyov1987271–272_(vol._13)[httpetymologruslangrudocessja13pdf_"*kyselь"]-110">[92]</a>) had been already mentioned in <a href="/wiki/Primary_Chronicle" title="Primary Chronicle">The Tale of Bygone Years</a>, a 12th century chronicle of <a href="/wiki/Kievan_Rus%27" title="Kievan Rus'">Kievan Rus'</a>,<a href="#cite_note-FOOTNOTEMatyukhina2013[httpsbooksgooglecombooksidnLt1AgAAQBAJpgPT52_"Русские_пития"]-111">[93]</a><a href="#cite_note-FOOTNOTEArtyukh197735-112">[94]</a> and continued to be a staple of Ukrainian and Russian cooking until the middle of the 19th century.<a href="#cite_note-FOOTNOTEArtyukh197738-113">[95]</a> In Poland, a soup based on diluted kissel became known as either żur<a href="#cite_note-FOOTNOTEGloger1900522–523_(vol._4)[[:s:pl:Encyklopedia_staropolska/Żur|"Żur"]]-114">[96]</a> (from <a href="/wiki/Middle_High_German" title="Middle High German">Middle High German</a> sur, 'sour'<a href="#cite_note-FOOTNOTEDoroszewski1969[httpdoroszewskipwnplhasloC5BCur_"żur"]-115">[97]</a>) or barszcz and later—to distinguish it from the red beetroot borscht—as barszcz biały, 'white borscht'.<a href="#cite_note-FOOTNOTERostafiński191645-116">[98]</a> The earliest known Polish recipes for borscht, written by chefs catering to Polish <a href="/wiki/Magnates_of_Poland_and_Lithuania" title="Magnates of Poland and Lithuania">magnates</a> (aristocrats), are from the late 17th century. <a href="/wiki/Stanis%C5%82aw_Czerniecki" title="Stanisław Czerniecki">Stanisław Czerniecki</a>, head chef to Prince <a href="/wiki/Aleksander_Micha%C5%82_Lubomirski_(d._1677)" class="mw-redirect" title="Aleksander Michał Lubomirski (d. 1677)">Aleksander Michał Lubomirski</a>, included several borscht recipes in his <a href="/wiki/Compendium_ferculorum,_albo_Zebranie_potraw" title="Compendium ferculorum, albo Zebranie potraw">Compendium ferculorum</a> (A Collection of Dishes), the first cookbook published originally in Polish, in 1682. They include such sour soups as lemon borscht and "royal borscht", the latter made from assorted dried, smoked or fresh fish and fermented rye bran.<a href="#cite_note-FOOTNOTECzerniecki168271–72-117">[99]</a> A manuscript recipe collection from the <a href="/wiki/Radziwi%C5%82%C5%82" class="mw-redirect" title="Radziwiłł">Radziwiłł</a> family court, dating back to <abbr title="circa">c.</abbr> 1686, contains an instruction for making hogweed borscht mixed with <a href="/wiki/Poppy_seeds" class="mw-redirect" title="Poppy seeds">poppy seeds</a> or ground <a href="/wiki/Almond" title="Almond">almonds</a>. As this was a Lenten dish, it was garnished, in a <a href="/wiki/Trompe-l%27%C5%93il" title="Trompe-l'œil">trompe-l'œil</a> fashion typical of <a href="/wiki/Baroque" title="Baroque">Baroque</a> cuisine, with mock eggs made from finely chopped <a href="/wiki/Northern_pike" title="Northern pike">pike</a> that was partly dyed with saffron and formed into oval balls.<a href="#cite_note-FOOTNOTEDumanowski,_''Barszcz,_żur_i_post''-87">[76]</a><a href="#cite_note-FOOTNOTEDumanowskiJankowski2011185-118">[100]</a> An alternative recipe for the almond borscht replaced pickled hogweed with vinegar.<a href="#cite_note-FOOTNOTEDumanowskiJankowski2011165-119">[101]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Shchi.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Shchi.jpg/220px-Shchi.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Shchi.jpg/330px-Shchi.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Shchi.jpg/440px-Shchi.jpg 2x" data-file-width="3456" data-file-height="2304" /></a><figcaption><a href="/wiki/Cabbage_soup" title="Cabbage soup">Cabbage soup</a> attributed as "borscht" may be indistinguishable from the Russian <a href="/wiki/Shchi" title="Shchi">shchi</a>.</figcaption></figure> 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,<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_6-120">[102]</a> and sorrel-based green borscht, which is still a popular summer soup in Ukraine and Russia. <a href="/wiki/A_Gift_to_Young_Housewives" title="A Gift to Young Housewives">A Gift to Young Housewives</a> by <a href="/wiki/Elena_Molokhovets" class="mw-redirect" title="Elena Molokhovets">Elena Molokhovets</a>, the best-selling Russian cookbook of the 19th century,<a href="#cite_note-FOOTNOTEChristian1994-121">[103]</a> first published in 1861, contains nine recipes for borscht, some of which are based on <a href="/wiki/Kvass" title="Kvass">kvass</a>, a traditional Slavic <a href="/wiki/Fermented_beverage" class="mw-redirect" title="Fermented beverage">fermented beverage</a> made from rye bread.<a href="#cite_note-FOOTNOTEMolokhovets1998Recipes_43–48,_74,_75,_77-122">[104]</a> Kvass-based variants were also known in Ukraine at that time; some of them were types of green borscht, while others were similar to the Russian <a href="/wiki/Okroshka" title="Okroshka">okroshka</a>.<a href="#cite_note-FOOTNOTEArtyukh197755-56">[48]</a> Before the advent of beet-based borscht, cabbage borscht was of particular importance. Made from either fresh cabbage or sauerkraut, it could be indistinguishable from the Russian <a href="/wiki/Shchi" title="Shchi">shchi</a>.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapters_4,6-123">[105]</a> Indeed, the mid-19th century <a href="/wiki/Explanatory_Dictionary_of_the_Living_Great_Russian_Language" title="Explanatory Dictionary of the Living Great Russian Language">Explanatory Dictionary of the Living Great Russian Language</a> defines borshch as "a kind of shchi" with beet sour added for tartness.<a href="#cite_note-FOOTNOTEDal1863–66[httpdicacademicrudicnsfenc2p210234_"Борщ"]-124">[106]</a><a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> The significance of cabbage as an essential ingredient of borscht is manifest in the Ukrainian proverb, "without bread, it's no lunch; without cabbage, it's no borscht."<a href="#cite_note-125">[s]</a><a href="#cite_note-FOOTNOTE''Prykazky_ta_pryslivya...''-126">[107]</a> <div class="mw-heading mw-heading3"><h3 id="Novel_ingredients:_beets,_tomatoes_and_potatoes">Novel ingredients: beets, tomatoes and potatoes</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Leon_Wycz%C3%B3%C5%82kowski,_Kopanie_burak%C3%B3w_I.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Leon_Wycz%C3%B3%C5%82kowski%2C_Kopanie_burak%C3%B3w_I.jpg/220px-Leon_Wycz%C3%B3%C5%82kowski%2C_Kopanie_burak%C3%B3w_I.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Leon_Wycz%C3%B3%C5%82kowski%2C_Kopanie_burak%C3%B3w_I.jpg/330px-Leon_Wycz%C3%B3%C5%82kowski%2C_Kopanie_burak%C3%B3w_I.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Leon_Wycz%C3%B3%C5%82kowski%2C_Kopanie_burak%C3%B3w_I.jpg/440px-Leon_Wycz%C3%B3%C5%82kowski%2C_Kopanie_burak%C3%B3w_I.jpg 2x" data-file-width="757" data-file-height="568" /></a><figcaption>Peasants harvesting beets in what is now Ukraine,<a href="#cite_note-FOOTNOTEMajkowski193219-127">[108]</a> painted by <a href="/wiki/Leon_Wycz%C3%B3%C5%82kowski" title="Leon Wyczółkowski">Leon Wyczółkowski</a> in 1893</figcaption></figure> Beet (<a href="/wiki/Beta_vulgaris" title="Beta vulgaris">Beta vulgaris</a>), a plant native to the <a href="/wiki/Mediterranean_Basin" class="mw-redirect" title="Mediterranean Basin">Mediterranean Basin</a>, was already grown in antiquity.<a href="#cite_note-FOOTNOTERostafiński19165–6-128">[109]</a> Only the leaves were of culinary use, as the tapered, tough, whitish and bitter-tasting root was considered unfit for human consumption.<a href="#cite_note-FOOTNOTERostafiński191610-129">[110]</a> It is probably that beet greens were used in variants of green borscht long before the invention of the beetroot-based red borscht.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> Beet <a href="/wiki/Variety_(botany)" title="Variety (botany)">varieties</a> with round, red, sweet <a href="/wiki/Taproot" title="Taproot">taproots</a>, known as beetroots, were not reliably reported until the 12th century<a href="#cite_note-FOOTNOTESmall200997-130">[111]</a> and did not spread to Eastern Europe before the 16th century.<a href="#cite_note-FOOTNOTERostafiński191611-131">[112]</a> <a href="/wiki/Miko%C5%82aj_Rej" title="Mikołaj Rej">Mikołaj Rej</a>, a <a href="/wiki/Renaissance_in_Poland" title="Renaissance in Poland">Polish Renaissance</a> poet and moralist, included the earliest known Polish recipe for pickled beetroots in his 1568 book, Life of an Honest Man.<a href="#cite_note-FOOTNOTERostafiński191615–16-132">[113]</a> It would later evolve into ćwikła,<a href="#cite_note-FOOTNOTERostafiński191617-133">[114]</a> or <a href="/wiki/Chrain" title="Chrain">chrain mit burik</a>,<a href="#cite_note-FOOTNOTEMarks2010541–543[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT541_"Horseradish"]-134">[115]</a> a beet-and-horseradish relish popular in Polish and Jewish cuisines. Rej also recommended the "very tasty brine"<a href="#cite_note-135">[t]</a> left over from beetroot pickling,<a href="#cite_note-FOOTNOTERej1567[[:s:pl:Żywot_człowieka_poćciwego/Księga_druga|Księga_Druga]]-136">[116]</a> which was an early version of beet sour. The sour found some applications in Polish folk medicine as a cure for hangover and—mixed with honey—as a sore throat remedy.<a href="#cite_note-FOOTNOTEGloger1900116–117_(vol._1)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]-102">[86]</a> It may never be known who first thought of using beet sour to flavor borscht, which also gave the soup its now-familiar red color. One of the earliest mentions of borscht with pickled beets comes from Russian ethnographer Andrey Meyer, who wrote in his 1781 book that people in Ukraine make fermented red beets with <a href="/wiki/Acanthus_(plant)" title="Acanthus (plant)">Acanthus</a>, which they in turn use to cook their borscht.<a href="#cite_note-FOOTNOTEMeyer178127-137">[117]</a> The book "Description of the Kharkiv Governorate" of 1785, which describes the food culture of the Ukrainians, says that borscht was the most consumed food, cooked from beets and cabbage with various other herbal spices and millet, on sour kvass; it was always made with pork lard or beef lard, on holidays with lamb or poultry, and sometimes with game.<a href="#cite_note-FOOTNOTEPirkoHurzhiiSokhan199168-138">[118]</a> <a href="/wiki/Jerzy_Samuel_Bandtkie" title="Jerzy Samuel Bandtkie">Jerzy Samuel Bandtkie</a>'s Polish-German dictionary published in 1806 was the first to define barszcz as a tart soup made from pickled beetroots.<a href="#cite_note-FOOTNOTERostafiński191641-139">[119]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:BORSHCH.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0f/BORSHCH.JPG/220px-BORSHCH.JPG" decoding="async" width="220" height="130" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/0f/BORSHCH.JPG/330px-BORSHCH.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/0f/BORSHCH.JPG/440px-BORSHCH.JPG 2x" data-file-width="1495" data-file-height="885" /></a><figcaption>The addition of tomatoes may give borscht an orange tinge instead of the purplish red imparted by beetroots.</figcaption></figure> The fact that certain 19th century Russian and Polish cookbooks, such as Handbook of the Experienced Russian Housewife (1842) by <a href="/wiki/Yekaterina_Avdeyeva" title="Yekaterina Avdeyeva">Yekaterina Avdeyeva</a><a href="#cite_note-FOOTNOTEAvdeyeva1846198–199-140">[120]</a><a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_5-141">[121]</a> and The Lithuanian Cook (1854) by <a href="/wiki/Wincenta_Zawadzka" title="Wincenta Zawadzka">Wincenta Zawadzka</a>,<a href="#cite_note-FOOTNOTEZawadzka1913[httppolonaplitem84395218_12]-142">[122]</a> refer to beetroot-based borscht as "Little Russian borscht"<a href="#cite_note-143">[u]</a> (where "<a href="/wiki/Little_Russia" title="Little Russia">Little Russian</a>" is a term used at the time for ethnic <a href="/wiki/Ukrainians" title="Ukrainians">Ukrainians</a> under <a href="/wiki/Russian_Empire" title="Russian Empire">imperial Russian</a> rule) suggests that this innovation took place in what is now Ukraine,<a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a> whose soils and climate are particularly well suited to beet cultivation. Ukrainian legends, probably of 19th century origin, attribute the invention of beetroot borscht either to <a href="/wiki/Zaporozhian_Cossacks" title="Zaporozhian Cossacks">Zaporozhian Cossacks</a>, serving in the Polish army, on their way to break the <a href="/wiki/Battle_of_Vienna" title="Battle of Vienna">siege of Vienna</a> in 1683, or to <a href="/wiki/Don_Cossacks" title="Don Cossacks">Don Cossacks</a>, serving in the Russian army, while <a href="/wiki/Azov_campaigns_(1695%E2%80%9396)" class="mw-redirect" title="Azov campaigns (1695–96)">laying siege to Azov</a> in 1695.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> Spanish <a href="/wiki/Conquistador" title="Conquistador">conquistadors</a> brought potatoes and tomatoes from the Americas to Europe in the 16th century, but these vegetables only became commonly grown and consumed in Eastern Europe in the 19th century. Eventually, both became staples of <a href="/wiki/Peasant_foods" title="Peasant foods">peasant diet</a> and essential ingredients of Ukrainian and Russian borscht. Potatoes replaced turnips in borscht recipes, and tomatoes—fresh, canned or paste—took over from beet sour as the source of tartness. The turnip is rarely found in modern recipes, and even then, together with potatoes.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> In Ukraine, beet sour and tomatoes were both used for some time until the latter ultimately prevailed during the last third of the 19th century.<a href="#cite_note-FOOTNOTEArtyukh200613-144">[123]</a> <div class="mw-heading mw-heading3"><h3 id="Haute_cuisine">Haute cuisine</h3></div> Russian and Polish aristocrats used to employ celebrated French chefs, who later presented their dishes as foreign curios back in France. One of the first French chefs to do so was <a href="/wiki/Marie-Antoine_Car%C3%AAme" title="Marie-Antoine Carême">Marie-Antoine Carême</a>, who worked briefly for Emperor <a href="/wiki/Alexander_I_of_Russia" title="Alexander I of Russia">Alexander I</a> in 1819.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_3-145">[124]</a> In his take on borscht, the original Russian soup served only as inspiration for an extravagant <a href="/wiki/Haute_cuisine" title="Haute cuisine">haute cuisine</a> dish with an air of eastern exoticism.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapters_3_and_10-146">[125]</a> Apart from vegetables and beet sour, his recipe calls for a roast chicken, a fried chicken, a duck, a piece of veal, an <a href="/wiki/Oxtail" title="Oxtail">oxtail</a>, a marrow bone, one pound of bacon, and six large sausages, and suggests serving with beef <a href="/wiki/Quenelle" title="Quenelle">quenelles</a>, deviled eggs and <a href="/wiki/Cro%C3%BBton" class="mw-redirect" title="Croûton">croûtons</a>.<a href="#cite_note-FOOTNOTEBurlakoff2013Appendix-18">[17]</a> <a href="/wiki/Auguste_Escoffier" title="Auguste Escoffier">Auguste Escoffier</a>, Carême'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 potage bortsch (<abbr style="font-size:85%" title="literal translation">lit.</abbr> 'borscht soup') in French cuisine.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_10-147">[126]</a> <a href="/wiki/Urbain_Dubois" title="Urbain Dubois">Urbain Dubois</a> and Émile Bernard, both of whom had been employed at Polish aristocratic courts, presented borscht to the French public as a Polish soup; their cookbook, La cuisine classique, published in 1856, contains a borscht recipe under the descriptive name, potage au jus de betteraves à la polonaise (<abbr style="font-size:85%" title="literal translation">lit.</abbr> 'Polish-style beet-juice soup'),<a href="#cite_note-FOOTNOTEDumanowski,_''Klasyczny_barszcz...''-148">[127]</a> which had been changed to potage barsch à la polonaise by the third edition in 1868.<a href="#cite_note-FOOTNOTEDuboisBernard186822-149">[128]</a> In 1867, beetroot borscht was served, along with <a href="/wiki/Herring" title="Herring">herrings</a>, <a href="/wiki/Sturgeon" title="Sturgeon">sturgeon</a>, coulibiac, <a href="/wiki/Pozharsky_cutlet" title="Pozharsky cutlet">Pozharsky cutlets</a> and <a href="/wiki/Vinegret" title="Vinegret">vinaigrette salad</a>,<a href="#cite_note-FOOTNOTEThe_Epicure's_Year_Book83-150">[129]</a> at a Russian-themed dinner at the <a href="/wiki/International_Exposition_(1867)" class="mw-redirect" title="International Exposition (1867)">International Exposition</a> in <a href="/wiki/Paris" title="Paris">Paris</a>, strengthening its international association with Russian culture.<a href="#cite_note-FOOTNOTEBurlakoff2013Preface-151">[130]</a> <div class="mw-heading mw-heading3"><h3 id="Global_spread">Global spread</h3></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ukranian_borscht.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Ukranian_borscht.jpg/220px-Ukranian_borscht.jpg" decoding="async" width="220" height="179" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Ukranian_borscht.jpg/330px-Ukranian_borscht.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Ukranian_borscht.jpg/440px-Ukranian_borscht.jpg 2x" data-file-width="1925" data-file-height="1564" /></a><figcaption>A modern bowl of dark-red borscht garnished with a dollop of sour cream and a parsley leaf. Note the bubbles of oil, making borscht close to <a href="/wiki/Vinegret" title="Vinegret">vinegret</a>.</figcaption></figure> Over the course of the 19th and 20th centuries, borscht's popularity spread beyond its Slavic homeland, largely due to such factors as territorial expansion of the Russian Empire, Russia's growing political clout and cultural stature, and waves of emigration out of the country. As Russia grew to cover most of northern and central Eurasia, borscht was introduced to the cuisines of various peoples inhabiting the territories both within and adjacent to the empire, from <a href="/wiki/Finnish_cuisine" title="Finnish cuisine">Finland</a><a href="#cite_note-FOOTNOTEMacVeigh2008193-152">[131]</a> to the <a href="/wiki/List_of_dishes_from_the_Caucasus" title="List of dishes from the Caucasus">Caucasus</a><a href="#cite_note-FOOTNOTEPetrosianUnderwood2006107–108-64">[56]</a><a href="#cite_note-FOOTNOTEKing200612-153">[132]</a> and <a href="/wiki/Iranian_cuisine" title="Iranian cuisine">Iran</a>,<a href="#cite_note-FOOTNOTEPetrosianUnderwood2006108-154">[133]</a> to <a href="/wiki/Central_Asian_cuisine" title="Central Asian cuisine">Central Asia</a><a href="#cite_note-FOOTNOTEWorld_and_Its_Peoples2006617,_706,_1472-155">[134]</a><a href="#cite_note-FOOTNOTEMackSurina2005115-156">[135]</a> and China, to <a href="/wiki/Alaska" title="Alaska">Alaska</a> (<a href="/wiki/Russian_America" class="mw-redirect" title="Russian America">Russian America</a>).<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_8-157">[136]</a> Borscht's westward expansion was less successful; Germans used to scoff at the soup along with other East European fare.<a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a> What helped the spread of borscht, however, was the popularization by various haute cuisine chefs who had their own dishes to present to West Europe. <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ukrainian_borscht.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Ukrainian_borscht.JPG/220px-Ukrainian_borscht.JPG" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Ukrainian_borscht.JPG/330px-Ukrainian_borscht.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Ukrainian_borscht.JPG/440px-Ukrainian_borscht.JPG 2x" data-file-width="5184" data-file-height="3456" /></a><figcaption>Ukrainian beet-and-cabbage borscht</figcaption></figure> Mass migration from the Russian Empire to North America—initially mostly by members of persecuted religious minorities—was instrumental in bringing borscht across the Atlantic.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_4-158">[137]</a> Jews from the <a href="/wiki/Pale_of_Settlement" title="Pale of Settlement">Pale of Settlement</a>, an area that stretched along the western edges of the Russian Empire and included much of present-day Ukraine, brought with them Ukrainian variety of borscht with beetroot.<a href="#cite_note-Darra20-159">[138]</a> The earliest waves of migration, however, occurred at a time when cabbage-based borscht was still the dominant variant of the soup in at least parts of Russia. The Mennonites, who began arriving in Canada and the United States from Russia's <a href="/wiki/Volga_region" title="Volga region">Volga region</a> in the 1870s,<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_4-158">[137]</a> still eschew beetroots in their borscht;<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> instead, Mennonite varieties include Komst Borscht (with cabbage or sauerkraut) and Somma Borscht (sorrel-based "summer borscht").<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_4-158">[137]</a> According to the <a href="/wiki/Jewish_Encyclopedia" class="mw-redirect" title="Jewish Encyclopedia">Jewish Encyclopedia</a> published in 1906, cabbage-based kraut borscht was also more popular than the beet-based variant in <a href="/wiki/American_Jewish_cuisine" title="American Jewish cuisine">American Jewish cuisine</a> at the time.<a href="#cite_note-FOOTNOTEJewish_Encyclopedia1906257-72">[62]</a> Subsequent Jewish immigration helped popularize the red borscht in America. In the 1930s, when most American hotels refused to accept Jewish guests due to widespread <a href="/wiki/Antisemitism_in_the_United_States" title="Antisemitism in the United States">anti-Semitism</a>, <a href="/wiki/New_York_(state)" title="New York (state)">New York</a> Jews began flocking to Jewish-owned resorts in the <a href="/wiki/Catskill_Mountains" title="Catskill Mountains">Catskill Mountains</a> for their summer vacations. The area grew into a major center of Jewish entertainment, with restaurants offering <a href="/wiki/Buffet#All-you-can-eat_(AYCE)" title="Buffet">all-you-can-eat</a> Ashkenazi Jewish fare, including copious amounts of borscht. <a href="/wiki/Grossinger%27s_Catskill_Resort_Hotel" title="Grossinger's Catskill Resort Hotel">Grossinger's</a>, one of the largest resorts, served borscht throughout the day, every day of the year. The region became known, initially in derision, as the "<a href="/wiki/Borscht_Belt" title="Borscht Belt">Borscht Belt</a>", reinforcing the popular association between borscht and American Jewish culture.<a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a> As most visitors arrived in the summertime, the borscht was typically served cold. Marc Gold was one of its largest suppliers, producing 1,750 <a href="/wiki/Short_ton" title="Short ton">short tons</a> (1,590 <a href="/wiki/Tonne" title="Tonne">tonnes</a>) a year in his business's heyday.<a href="#cite_note-FOOTNOTELagnado2011-160">[139]</a> Gold's borscht consists of <a href="/wiki/Pur%C3%A9e" title="Purée">puréed</a> beetroots seasoned with sugar, salt and citric acid;<a href="#cite_note-FOOTNOTEGold's_Borscht-161">[140]</a> it is usually blended with sour cream and served as a refreshing beverage, more aptly described as a "beet <a href="/wiki/Smoothie" title="Smoothie">smoothie</a>". Such type of "purplish, watery broth" is, according to Nikolai Burlakoff, author of The World of Russian Borsch, "associated in America with borsch, in general, and Jewish borsch in particular."<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_7-162">[141]</a> <div class="mw-heading mw-heading3"><h3 id="Borscht_in_the_USSR">Borscht in the USSR</h3></div> In the <a href="/wiki/Soviet_Union" title="Soviet Union">Soviet Union</a>, borscht was one of the most popular everyday dishes. It was described by <a href="/wiki/James_Meek_(author)" title="James Meek (author)">James Meek</a>, a British correspondent in Kyiv and Moscow, as "the common denominator of the <a href="/wiki/Soviet_cuisine" title="Soviet cuisine">Soviet kitchen</a>, the dish that tied together ... the high table of <a href="/wiki/Moscow_Kremlin" class="mw-redirect" title="Moscow Kremlin">the Kremlin</a> and the meanest canteen in the boondocks of the <a href="/wiki/Ural_Mountains" title="Ural Mountains">Urals</a>, ... the beetroot soup that pumped like the main artery through the kitchens of the <a href="/wiki/East_Slavs" title="East Slavs">east Slav</a> lands."<a href="#cite_note-FOOTNOTEMeek2008-163">[142]</a> Among Soviet leaders, the Ukrainian-born <a href="/wiki/Leonid_Brezhnev" title="Leonid Brezhnev">Leonid Brezhnev</a> was especially partial to borscht, which his wife continued to personally cook for him even after they had moved into the Kremlin.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_3-145">[124]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Borsch-tube.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Borsch-tube.jpg/220px-Borsch-tube.jpg" decoding="async" width="220" height="82" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Borsch-tube.jpg/330px-Borsch-tube.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Borsch-tube.jpg/440px-Borsch-tube.jpg 2x" data-file-width="1087" data-file-height="404" /></a><figcaption>Tubed borscht as <a href="/wiki/Space_food" title="Space food">space food</a></figcaption></figure> The soup has even played a role in the <a href="/wiki/Soviet_space_program" title="Soviet space program">Soviet space program</a>. In March 1961, as part of a communications equipment test, a pre-recorded recipe for borscht was broadcast from the <a href="/wiki/Korabl-Sputnik_4" title="Korabl-Sputnik 4">Korabl-Sputnik 4</a> spacecraft. The craft, carrying animals and <a href="/wiki/Ivan_Ivanovich_(Vostok_programme)" title="Ivan Ivanovich (Vostok programme)">a mannequin</a>, had been launched into <a href="/wiki/Low_Earth_orbit" title="Low Earth orbit">low Earth orbit</a> in preparation for crewed space flights.<a href="#cite_note-FOOTNOTEGarber2013-164">[143]</a> Actual borscht eventually made its way into outer space as <a href="/wiki/Space_food" title="Space food">space food</a> for Soviet and, later, Russian <a href="/wiki/Cosmonaut" class="mw-redirect" title="Cosmonaut">cosmonauts</a>. Originally, a puréed version of borscht was supplied in tubes. All ingredients for the space borscht (which include beef, beetroots, cabbage, potatoes, carrots, onions, parsley root, and tomato paste) were cooked separately, then combined one by one in strictly controlled order, <a href="/wiki/Sterilization_(microbiology)" title="Sterilization (microbiology)">sterilized</a>, packed into tubes, sealed airtight and <a href="/wiki/Autoclave" title="Autoclave">autoclaved</a>. In the 1970s, the tubes were replaced with packages of rehydratable <a href="/wiki/Freeze-drying" class="mw-redirect" title="Freeze-drying">freeze-dried</a> borscht with regular-size bits of cooked vegetables.<a href="#cite_note-FOOTNOTEVedernikov2015-165">[144]</a> However, with urbanization and mass construction of <a href="/wiki/Khrushchyovka" class="mw-redirect" title="Khrushchyovka">Khrushchyovka</a> type housing, borscht would be affected; there would be no comfortable place to make own days-long dishes with "kvass" and sour foods, in a tiny apartment. At this rate, the idea of making its beet sour lost its initial appeal, making borscht in USSR mainly about beets, not about sourness. Such a typical Soviet-era book as Entsyclopedia Domashnego Hozyaistva (<abbr style="font-size:85%" title="literal translation">lit.</abbr> 'Encyclopedia of Housekeeping') has an article on borscht. The article suggests to make a soup with beets, other vegetables, and a tartness source ("tomato purée") as a "borscht" in general, but its "no-nation" primary recipe of meat borscht says "uksus po vkusu (Cyrillic: уксус по вкусу)", e.g. only to add vinegar upon tasting the resulting soup. Simply put, the borscht's sourness became an option, not a requirement, for a "generic" Soviet borscht, effectively parting ways with older concepts of making sour soups (ones both with or without beets).<a href="#cite_note-auto-46">[40]</a> <ul><li>However, the same article mentions the sour variant of the beet soup: it lists separate "Ukrainian borscht" and "Cold borscht" recipes. The "Ukrainian borscht" one properly instructs to make the sour soup with beets by saying "sbryznut' uksusom (Cyrillic: сбрызнуть уксусом)", e.g. instructs to sprinkle it with some vinegar.</li> <li>A beet infusion for borscht is also mentioned in the said article. It involves soaking a beet with boiled water and then adding some vinegar. Again, this makeshift-like substitute for beet sour is listed in the aforementioned Soviet encyclopedia as a way to color borscht, not to sour it.</li></ul> <a href="/wiki/Era_of_Stagnation" title="Era of Stagnation">Era of Stagnation</a> also would affect making borscht from time to time to the next level of simplification: the aforementioned canned tomato products, "paste" or "purée" would be a "deficit" item, a thing not available regularly in one's nearby <a href="/wiki/Convenience_store" title="Convenience store">convenience stores</a>. On the other hand, due to urbanization, people would not resort to making own batches of, say, pickled tomatoes. As result, many modern recipes of beet soups labeled as "borscht" list neither a tartness source (lack tomatoes, pickles, etc.) nor a sourness source (lack vinegar, lemon acid powder, let alone beet sour kvass). <div class="mw-heading mw-heading2"><h2 id="In_culture">In culture</h2></div> <div class="mw-heading mw-heading3"><h3 id="As_a_ritual_dish">As a ritual dish</h3></div> Borscht is often associated with its role in religious traditions of various denominations (<a href="/wiki/Eastern_Orthodox_Church" title="Eastern Orthodox Church">Eastern Orthodox</a>, <a href="/wiki/Ukrainian_Greek_Catholic_Church" title="Ukrainian Greek Catholic Church">Greek</a> and <a href="/wiki/Latin_Church" title="Latin Church">Roman Catholic</a>, and <a href="/wiki/Judaism" title="Judaism">Jewish</a>) that are common in Eastern Europe. In East Slavic countries, "memorial borscht"<a href="#cite_note-166">[v]</a> is served as the first course at a <a href="/wiki/Wake_(ceremony)" title="Wake (ceremony)">post-funeral wake</a>. 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 <a href="/wiki/Blini" title="Blini">blini</a>, <a href="/wiki/Kasha" title="Kasha">porridge</a>, boiled potatoes or freshly baked bread.<a href="#cite_note-FOOTNOTEVinogradovaLevkievskaya2012138-167">[145]</a><a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_4-158">[137]</a> In the region of <a href="/wiki/Polesye" class="mw-redirect" title="Polesye">Polesye</a>, straddling the Belarusian-Ukrainian border, the same steaming-hot dishes, including borscht, are given as an offering to the souls of deceased ancestors during the annual semi-pagan remembrance ceremony known as <a href="/wiki/Dziady" title="Dziady">Dzyady</a> or Forefathers' Night.<a href="#cite_note-FOOTNOTEGurkoChakvinKasperovich201073-168">[146]</a><a href="#cite_note-FOOTNOTEVinogradovaLevkievskaya2012195-169">[147]</a> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Wigilia_potrawy_554.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Wigilia_potrawy_554.jpg/220px-Wigilia_potrawy_554.jpg" decoding="async" width="220" height="166" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Wigilia_potrawy_554.jpg/330px-Wigilia_potrawy_554.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/af/Wigilia_potrawy_554.jpg/440px-Wigilia_potrawy_554.jpg 2x" data-file-width="1319" data-file-height="996" /></a><figcaption>A <a href="/wiki/Tureen" title="Tureen">tureen</a> of clear borscht among other dishes on a Polish <a href="/wiki/Christmas_Eve" title="Christmas Eve">Christmas Eve</a> table</figcaption></figure> In Poland and Ukraine, borscht is usually one of the dishes served at a <a href="/wiki/Christmas_Eve" title="Christmas Eve">Christmas Eve</a> dinner. Celebrated after the first star has appeared in the sky<a href="#cite_note-FOOTNOTEŁozińskaŁoziński2013162–165-170">[148]</a> on December 24 (Roman Catholic) or January 6 (Greek Catholic), it is a meal which is at the same time festive and fasting, a multicourse affair (traditionally, with twelve distinct dishes) that excludes ingredients of land-animal origin.<a href="#cite_note-FOOTNOTESzymula2012280-171">[149]</a> Christmas Eve 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 <a href="/wiki/Dry_roasting" title="Dry roasting">dry-roasted</a> in a pan instead of the usual roux.<a href="#cite_note-FOOTNOTEArtyukh200613-144">[123]</a> The Polish version of Christmas Eve borscht is a clear ruby-red broth. Both Ukrainian and Polish variants are often served with uszka.<a href="#cite_note-FOOTNOTEStrybelStrybel2005190–192-29">[24]</a><a href="#cite_note-FOOTNOTEArtyukh200616–17-79">[68]</a> While Christmas in Poland is traditionally linked to red borscht, Lent—the fasting period that leads up to <a href="/wiki/Easter" title="Easter">Easter</a>—is associated with a meatless version of white borscht, or żur. Youths used to celebrate <a href="/wiki/Holy_Saturday" title="Holy Saturday">Holy Saturday</a>, the last day of the fast, with a mock "funeral" of the white borscht, in which a pot of the soup was either buried in the ground or broken, sometimes—to the crowd's amusement—while being carried by an unsuspecting boy on his head.<a href="#cite_note-FOOTNOTEGloger1900522–523_(vol._4)[[:s:pl:Encyklopedia_staropolska/Żur|"Żur"]]-114">[96]</a> On the next day, the white borscht would reappear on the Easter table, but this time, in its more coveted, meat-based guise with sausage, bacon and eggs.<a href="#cite_note-FOOTNOTEDumanowski,_''Barszcz,_żur_i_post''-87">[76]</a> In Eastern European Ashkenazi Jewish tradition, vegetarian borscht served with sour cream and boiled potatoes on the side, known as peysakhdiker borsht, is considered an essential dish during the Passover period. As the holiday is observed in spring (March or April), the preparation of Passover borscht used to provide an opportunity to use up the beet sour left over from pickled beetroots that had been consumed during winter, remaining potatoes that had been stored throughout the winter and sour cream that was readily available in the new calving season.<a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a> Cold borscht blended with sour cream is also popular on <a href="/wiki/Shavuot" title="Shavuot">Shavuot</a> (Feast of Weeks), a holiday customarily associated with dairy foods, observed in late May or early June.<a href="#cite_note-FOOTNOTEMorel2008-172">[150]</a> <a href="/wiki/Seudah_Shlishit" class="mw-redirect" title="Seudah Shlishit">Seudah Shlishit</a>, or the third meal of the <a href="/wiki/Shabbat" title="Shabbat">Shabbat</a>, often includes borscht as well.<a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a> In 2022, the United Nations Educational, Scientific, and Cultural Organization (<a href="/wiki/UNESCO" title="UNESCO">UNESCO</a>) announced that it had placed borscht on the <a href="/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#List_of_Intangible_Cultural_Heritage_in_Need_of_Urgent_Safeguarding" title="UNESCO Intangible Cultural Heritage Lists">List of Intangible Cultural Heritage in Need of Urgent Safeguarding</a> due to the risk that <a href="/wiki/Russian_invasion_of_Ukraine" title="Russian invasion of Ukraine">Russia's invasion</a> posed to the soup's status as an element of Ukraine's cultural heritage.<a href="#cite_note-173">[151]</a> The new status means Ukraine could now apply for special funds to finance projects promoting and protecting the dish. <div class="mw-heading mw-heading3"><h3 id="As_an_ethnic_dish">As an ethnic dish</h3></div> In its currently most popular, beet-based version, borscht most probably originated in what is now Ukraine.<a href="#cite_note-FOOTNOTESchultze200065–66-1">[1]</a><a href="#cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">[2]</a><a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">[19]</a> Borscht's role as a staple of everyday Ukrainian diet is reflected in the Ukrainian saying, "borscht and porridge are our food"<a href="#cite_note-174">[w]</a><a href="#cite_note-FOOTNOTE''Prykazky_ta_pryslivya...''-126">[107]</a> (compare the equivalent Russian saying, where borscht is replaced with <a href="/wiki/Shchi" title="Shchi">shchi</a><a href="#cite_note-175">[x]</a><a href="#cite_note-FOOTNOTEBurlakoff2013Preface-151">[130]</a>). The hearty soup in which the beetroot is just one of sundry vegetables, as opposed to the typically Polish clear beet broth, is still known in Poland as "Ukrainian borscht".<a href="#cite_note-176">[y]</a><a href="#cite_note-FOOTNOTEKuroń2004188-177">[152]</a><a href="#cite_note-FOOTNOTEStrybelStrybel2005191-178">[153]</a> Borscht is associated with and claimed by several ethnic groups, especially Ukrainians, Russians, Poles, Lithuanians and Ashkenazi Jews, as their own <a href="/wiki/National_dish" title="National dish">national or ethnic dish</a> and <a href="/wiki/Cultural_icon" title="Cultural icon">cultural icon</a>.<a href="#cite_note-FOOTNOTEPerianova2012161–162-179">[154]</a><a href="#cite_note-FOOTNOTEMazitova2005-180">[155]</a> Such claims are not necessarily mutually exclusive, as the soup's history predates the emergence in Eastern Europe of modern nation states with their ever-shifting borders. Borscht, in the words of Burlakoff, "is perfectly suited to a global culture". He describes it as "a global phenomenon", in which "local variants are so numerous and diverse that it is hard sometimes for a non-specialist to grasp that any single example of it is something that is part of a unified tradition". In his view, borscht "is an almost perfect example of ... '<a href="/wiki/Glocalization" title="Glocalization">glocalization</a>'—a phenomenon that is global in distribution but reflective of local needs and ways in its variants and adaptation; ... a highly localized product that became globalized, and in the process adapted to conditions other than the original ones."<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_3-145">[124]</a> However, according to Irina Perianova, a Russian linguist and anthropologist, "people tend to be very proprietal about their food and proud of it." Perianova offers competing Russian and Ukrainian views on the origin and ingredients of borscht as an example of "a common connection between culinary and territorial claims", which results in the culinary area turning into "a battlefield generating and proliferating all kinds of myths".<a href="#cite_note-FOOTNOTEPerianova2012161–162-179">[154]</a> In 2020 Ukraine began the process to have borscht recognised as an element of the country's <a href="/wiki/Intangible_cultural_heritage" title="Intangible cultural heritage">intangible cultural heritage</a>, an initiative supported by chefs and food writers such as <a href="/wiki/Marianna_Dushar" title="Marianna Dushar">Marianna Dushar</a>.<a href="#cite_note-181">[156]</a><a href="#cite_note-182">[157]</a><a href="#cite_note-183">[158]</a> <div class="thumb tleft" style=""><div class="thumbinner" style="width:302px"><div class="thumbimage noresize" style="width:300px;"> <a href="/wiki/File:Borshch_stamp_UA026-05_transparent.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/20/Borshch_stamp_UA026-05_transparent.png/150px-Borshch_stamp_UA026-05_transparent.png" decoding="async" width="150" height="110" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/20/Borshch_stamp_UA026-05_transparent.png/225px-Borshch_stamp_UA026-05_transparent.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/20/Borshch_stamp_UA026-05_transparent.png/300px-Borshch_stamp_UA026-05_transparent.png 2x" data-file-width="360" data-file-height="264" /></a> <a href="/wiki/File:Borshch_stamp_UA027-05_transparent.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Borshch_stamp_UA027-05_transparent.png/150px-Borshch_stamp_UA027-05_transparent.png" decoding="async" width="150" height="110" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Borshch_stamp_UA027-05_transparent.png/225px-Borshch_stamp_UA027-05_transparent.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Borshch_stamp_UA027-05_transparent.png/300px-Borshch_stamp_UA027-05_transparent.png 2x" data-file-width="361" data-file-height="264" /></a></div><div class="thumbcaption">A bowl of borscht together with its usual ingredients featured on Ukrainian postage stamps</div></div></div> In the Soviet Union, government-sponsored cookbooks, such as <a href="/wiki/The_Book_of_Tasty_and_Healthy_Food" title="The Book of Tasty and Healthy Food">The Book of Tasty and Healthy Food</a> curated by <a href="/wiki/Anastas_Mikoyan" title="Anastas Mikoyan">Anastas Mikoyan</a>, Cookery and Directory of Recipes and Culinary Production, promoted a unified Soviet cuisine with standardized and nutritionally "rational" versions of traditional dishes.<a href="#cite_note-FOOTNOTEKulinariya31–32-184">[159]</a><a href="#cite_note-FOOTNOTEMackSurina2005114–115-185">[160]</a> The same cooking techniques and recipes were taught in culinary vocational schools throughout the country, establishing a common cooking style in Soviet cafés and restaurants.<a href="#cite_note-FOOTNOTEMackSurina2005114–115-185">[160]</a> Though inspired by the cuisines of the country's various ethnic groups, many recipes were presented as part of an overall Soviet heritage, disassociated from their individual geographic origins.<a href="#cite_note-FOOTNOTEBurlakoff2013Chapter_6-120">[102]</a> By many people both inside and outside the Soviet Union, borscht was increasingly seen not as an ethnic Ukrainian soup, but as a Soviet or—<a href="/wiki/Metonymy" title="Metonymy">metonymically</a>—Russian dish.<a href="#cite_note-FOOTNOTEWorld_and_Its_Peoples20101424-186">[161]</a> This approach was criticized by <a href="/wiki/William_Pokhlebkin" class="mw-redirect" title="William Pokhlebkin">William Pokhlebkin</a>, a preeminent Russian food writer, who unequivocally described beet-based borscht as one of the "dishes of Ukrainian cookery" which "have entered the menu of international cuisine".<a href="#cite_note-187">[z]</a><a href="#cite_note-FOOTNOTEPokhlebkin200480–83-188">[162]</a> "One could understand", he wrote, "and forgive foreigners for calling borscht or <a href="/wiki/Pierogi" title="Pierogi">varenyky</a> Russian national dishes, but when it turns out that they gleaned the information from Soviet cookbooks or from restaurant menus, one is embarrassed for our authors and chefs, who popularize the national cuisines of our peoples [that is, the ethnic groups of the Soviet Union] with such ignorance."<a href="#cite_note-189">[aa]</a><a href="#cite_note-FOOTNOTEPokhlebkin20046–7-190">[163]</a> According to Meek: <blockquote>Pokhlebkin and the Soviet Union are dead, yet Borshchland lives on. Recipes, like birds, ignore political boundaries. ... The faint outline of the Tsarist-Soviet imperium still glimmers in the collective steam off bowls of beetroot and cabbage in meat stock, and the soft sound of dollops of sour cream slipping into soup, from the <a href="/wiki/Black_Sea" title="Black Sea">Black Sea</a> to the <a href="/wiki/Sea_of_Japan" title="Sea of Japan">Sea of Japan</a> and, in emigration, from <a href="/wiki/Brooklyn" title="Brooklyn">Brooklyn</a> to <a href="/wiki/Berlin" title="Berlin">Berlin</a>.<a href="#cite_note-FOOTNOTEMeek2008-163">[142]</a></blockquote> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <ul><li><a href="/wiki/List_of_soups" title="List of soups">List of soups</a></li> <li><a href="/wiki/Three_grand_soups" title="Three grand soups">Three grand soups</a> in Japanese culture</li> <li><a href="/wiki/Shchi" title="Shchi">Shchi</a> – some variants of the dish may contain beets</li> <li><a href="/wiki/Cabbage_soup" title="Cabbage soup">Cabbage soup</a> – kapusniak/kapustnica variants of cabbage soup are made sour</li> <li><a href="/wiki/Comfort_food" title="Comfort food">Comfort food</a></li> <li><a href="/wiki/Borscht_Belt" title="Borscht Belt">Borscht Belt</a> – a popular vacation spot for New York City Jews from the 1920s through the 1960s</li></ul> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width reflist-lower-alpha" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-9"><a href="#cite_ref-9">^</a> Belarusian: боршч (borshch); Polish: barszcz. </li> <li id="cite_note-20"><a href="#cite_ref-20">^</a> In the <a href="/wiki/Cyrillic_script" title="Cyrillic script">Cyrillic script</a>: борщок. </li> <li id="cite_note-24"><a href="#cite_ref-24">^</a> Polish: kwas buraczany; Russian: свекольный квас (svekolny kvas); Ukrainian: буряковий квас (buriakovyi kvas). </li> <li id="cite_note-25"><a href="#cite_ref-25">^</a> In the <a href="/wiki/Hebrew_script" class="mw-redirect" title="Hebrew script">Hebrew script</a>: ראָסל; also <a href="/wiki/Romanization" title="Romanization">Romanized</a> as rosel, rossel, russel or russell. </li> <li id="cite_note-26"><a href="#cite_ref-26">^</a> In the Cyrillic script: рассол. </li> <li id="cite_note-41"><a href="#cite_ref-41">^</a> In the Cyrillic script: флотский борщ. </li> <li id="cite_note-50"><a href="#cite_ref-50">^</a> Polish terms barszcz biały 'white borscht' and żur or żurek are either used interchangeably or refer to different soups, depending on the regional dialect and ingredients used.<a href="#cite_note-FOOTNOTEŻmigrodzki[httpwwwwsjppldo_drukuphpid_hasla10421id_znaczenia1913700_"biały_barszcz"]-49">[43]</a> </li> <li id="cite_note-54"><a href="#cite_ref-54">^</a> Russian: зелёный борщ (zelyony borshch); Ukrainian: зелений борщ (zelenyi borshch). </li> <li id="cite_note-66"><a href="#cite_ref-66">^</a> In the <a href="/wiki/Simplified_Chinese_characters" title="Simplified Chinese characters">Chinese simplified</a> script: 罗宋汤. </li> <li id="cite_note-70"><a href="#cite_ref-70">^</a> Polish: barszcz zabielany; Russian: забеленный борщ (zabelenny borshch); literally 'whitened borscht', that is, clouded with flour or dairy products. In Yiddish, the process of whitening borscht is known as farweissen. </li> <li id="cite_note-77"><a href="#cite_ref-77">^</a> In the Cyrillic script: фрикадельки. </li> <li id="cite_note-88"><a href="#cite_ref-88">^</a> Polish: Lubili i lubią Polacy kwaśne potrawy, ich krajowi poniekąd właściwe i zdrowiu ich potrzebne. </li> <li id="cite_note-90"><a href="#cite_ref-90">^</a> Polish: barszcz nasz polski. </li> <li id="cite_note-91"><a href="#cite_ref-91">^</a> Polish: smaczna i wdzięczna ... polewka. </li> <li id="cite_note-94"><a href="#cite_ref-94">^</a> Polish: tanio jak barszcz; Yiddish: bilik vi borscht. </li> <li id="cite_note-97"><a href="#cite_ref-97">^</a> Polish: dwa grzyby w barszcz. </li> <li id="cite_note-104"><a href="#cite_ref-104">^</a> Original spelling: The people of Polonia and Lituania vse to make drinke with the decoction of this herbe, and leuen or some other thing made of meale, which is vsed in stead of beere and other ordinarie drinke. </li> <li id="cite_note-106"><a href="#cite_ref-106">^</a> Polish: kisiel; Russian: кисель (kisel'); Ukrainian: кисiль (kysil'); today, these words refer to a sweet fruit-flavored jelly made from potato starch. </li> <li id="cite_note-125"><a href="#cite_ref-125">^</a> Ukrainian: Без хліба – не обід; без капусти – не борщ (Bez khliba – ne obid; bez kapusty – ne borshch). </li> <li id="cite_note-135"><a href="#cite_ref-135">^</a> Polish: rosołek barzo smaczny. </li> <li id="cite_note-143"><a href="#cite_ref-143">^</a> Polish: barszcz małorosyjski; Russian: борщ малороссийский (borshch malorossiysky). </li> <li id="cite_note-166"><a href="#cite_ref-166">^</a> Russian: поминальный борщ (pominalny borshch). </li> <li id="cite_note-174"><a href="#cite_ref-174">^</a> Ukrainian: Борщ та каша – їжа наша (Borshch ta kasha – yizha nasha). </li> <li id="cite_note-175"><a href="#cite_ref-175">^</a> Russian: Щи да каша – пища наша (Shchi da kasha – pishcha nasha). </li> <li id="cite_note-176"><a href="#cite_ref-176">^</a> Polish: barszcz ukraiński. </li> <li id="cite_note-187"><a href="#cite_ref-187">^</a> Russian: некоторые блюда украинской кухни, например борщи и вареники, вошли в меню международной кухни. </li> <li id="cite_note-189"><a href="#cite_ref-189">^</a> Russian: То, что иностранцы называют борщ или вареники русскими национальными блюдами, еще можно понять и извинить, но когда выясняется, что эти сведения они почерпнули из советских кулинарных книг или из меню ресторанов, становится стыдно за наших авторов и мастеров общепита, так безграмотно пропагандирующих национальную кухню наших народов. </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-FOOTNOTESchultze200065–66-1">^ <a href="#cite_ref-FOOTNOTESchultze200065–66_1-0">a</a> <a href="#cite_ref-FOOTNOTESchultze200065–66_1-1">b</a> <a href="#CITEREFSchultze2000">Schultze (2000)</a>, pp. 65–66. </li> <li id="cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2">^ <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-0">a</a> <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-1">b</a> <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-2">c</a> <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-3">d</a> <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-4">e</a> <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-5">f</a> <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-6">g</a> <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-7">h</a> <a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-8">i</a> <a href="#CITEREFMarks2010">Marks (2010)</a>, pp. 196–200, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT196">"Borscht"</a>. </li> <li id="cite_note-3"><a href="#cite_ref-3">^</a> <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.oed.com/view/Entry/21722?redirectedFrom=borscht">"borsch, n."</a> OED Online. Oxford University Press. March 2023. Retrieved 3 July 2023.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=OED+Online&rft.atitle=borsch%2C+n.&rft.date=2023-03&rft_id=https%3A%2F%2Fwww.oed.com%2Fview%2FEntry%2F21722%3FredirectedFrom%3Dborscht&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"> </li> <li id="cite_note-FOOTNOTENeilsonKnottCarhart1947-4"><a href="#cite_ref-FOOTNOTENeilsonKnottCarhart1947_4-0">^</a> <a href="#CITEREFNeilsonKnottCarhart1947">Neilson, Knott & Carhart (1947)</a>. </li> <li id="cite_note-FOOTNOTEDictionary.com[httpswwwdictionarycombrowseborscht_"borscht"]-5"><a href="#cite_ref-FOOTNOTEDictionary.com[httpswwwdictionarycombrowseborscht_"borscht"]_5-0">^</a> <a href="#CITEREFDictionary.com">Dictionary.com</a>, <a rel="nofollow" class="external text" href="https://www.dictionary.com/browse/borscht">"borscht"</a>. </li> <li id="cite_note-FOOTNOTEHarper[httpswwwetymonlinecomsearchqborscht_"borscht"]-6"><a href="#cite_ref-FOOTNOTEHarper[httpswwwetymonlinecomsearchqborscht_"borscht"]_6-0">^</a> <a href="#CITEREFHarper">Harper</a>, <a rel="nofollow" class="external text" href="https://www.etymonline.com/search?q=borscht">"borscht"</a>. </li> <li id="cite_note-FOOTNOTEMish2004144[httpsbooksgooglecombooksidTAnheeIPcAECpgPA144_"borscht_or_borsch"]-7"><a href="#cite_ref-FOOTNOTEMish2004144[httpsbooksgooglecombooksidTAnheeIPcAECpgPA144_"borscht_or_borsch"]_7-0">^</a> <a href="#CITEREFMish2004">Mish (2004)</a>, p. 144, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=TAnheeIPcAEC&pg=PA144">"borscht or borsch"</a>. </li> <li id="cite_note-FOOTNOTEMerriam-Webster's_Word_Central[httpswwwmerriam-webstercomdictionaryborscht_"borscht"]-8"><a href="#cite_ref-FOOTNOTEMerriam-Webster's_Word_Central[httpswwwmerriam-webstercomdictionaryborscht_"borscht"]_8-0">^</a> <a href="#CITEREFMerriam-Webster's_Word_Central">Merriam-Webster's Word Central</a>, <a rel="nofollow" class="external text" href="https://www.merriam-webster.com/dictionary/borscht">"borscht"</a>. </li> <li id="cite_note-FOOTNOTEMalloryAdams2006[httpsbooksgooglecombooksidlzilBQAAQBAJqborschpgPA298_298]-10"><a href="#cite_ref-FOOTNOTEMalloryAdams2006[httpsbooksgooglecombooksidlzilBQAAQBAJqborschpgPA298_298]_10-0">^</a> <a href="#CITEREFMalloryAdams2006">Mallory & Adams (2006)</a>, p. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=lzilBQAAQBAJ&q=borsch&pg=PA298">298</a>. </li> <li id="cite_note-FOOTNOTERudnyc'kyj1972179–180_(vol._1)"борщ"-11"><a href="#cite_ref-FOOTNOTERudnyc'kyj1972179–180_(vol._1)"борщ"_11-0">^</a> <a href="#CITEREFRudnyc'kyj1972">Rudnyc'kyj (1972)</a>, pp. 179–180 (vol. 1), "борщ". </li> <li id="cite_note-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer37071борщ_"борщ"]-12"><a href="#cite_ref-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer37071борщ_"борщ"]_12-0">^</a> <a href="#CITEREFVasmer1973">Vasmer (1973)</a>, <a rel="nofollow" class="external text" href="http://dic.academic.ru/dic.nsf/vasmer/37071/борщ">"борщ"</a>. </li> <li id="cite_note-FOOTNOTEDembińska1999127-13">^ <a href="#cite_ref-FOOTNOTEDembińska1999127_13-0">a</a> <a href="#cite_ref-FOOTNOTEDembińska1999127_13-1">b</a> <a href="#cite_ref-FOOTNOTEDembińska1999127_13-2">c</a> <a href="#cite_ref-FOOTNOTEDembińska1999127_13-3">d</a> <a href="#CITEREFDembińska1999">Dembińska (1999)</a>, p. 127. </li> <li id="cite_note-FOOTNOTEEncyclopædia_Britannica[httpswwwbritannicacomEBcheckedtopic74492borscht_"Borscht"]-14"><a href="#cite_ref-FOOTNOTEEncyclopædia_Britannica[httpswwwbritannicacomEBcheckedtopic74492borscht_"Borscht"]_14-0">^</a> <a href="#CITEREFEncyclopædia_Britannica">Encyclopædia Britannica</a>, <a rel="nofollow" class="external text" href="https://www.britannica.com/EBchecked/topic/74492/borscht">"Borscht"</a>. </li> <li id="cite_note-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT261_"Borscht"]-15"><a href="#cite_ref-FOOTNOTEMarks2010196–200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT261_"Borscht"]_15-0">^</a> <a href="#CITEREFMarks2010">Marks (2010)</a>, pp. 196–200, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT261">"Borscht"</a>. </li> <li id="cite_note-FOOTNOTEPokhlebkin200483-16"><a href="#cite_ref-FOOTNOTEPokhlebkin200483_16-0">^</a> <a href="#CITEREFPokhlebkin2004">Pokhlebkin (2004)</a>, p. 83. </li> <li id="cite_note-17"><a href="#cite_ref-17">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation magazine cs1"><a rel="nofollow" class="external text" href="https://www.newyorker.com/culture/annals-of-gastronomy/let-me-count-the-ways-of-making-borscht">"Let Me Count the Ways of Making Borscht"</a>. <a href="/wiki/The_New_Yorker" title="The New Yorker">The New Yorker</a>. 7 December 2017.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+New+Yorker&rft.atitle=Let+Me+Count+the+Ways+of+Making+Borscht&rft.date=2017-12-07&rft_id=https%3A%2F%2Fwww.newyorker.com%2Fculture%2Fannals-of-gastronomy%2Flet-me-count-the-ways-of-making-borscht&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"> </li> <li id="cite_note-FOOTNOTEBurlakoff2013Appendix-18">^ <a href="#cite_ref-FOOTNOTEBurlakoff2013Appendix_18-0">a</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Appendix_18-1">b</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Appendix_18-2">c</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Appendix_18-3">d</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Appendix_18-4">e</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Appendix_18-5">f</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Appendix. </li> <li id="cite_note-FOOTNOTEPokhlebkin200484-19">^ <a href="#cite_ref-FOOTNOTEPokhlebkin200484_19-0">a</a> <a href="#cite_ref-FOOTNOTEPokhlebkin200484_19-1">b</a> <a href="#CITEREFPokhlebkin2004">Pokhlebkin (2004)</a>, p. 84. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapter_2-21">^ <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-0">a</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-1">b</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-2">c</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-3">d</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-4">e</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-5">f</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-6">g</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-7">h</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-8">i</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_21-9">j</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapter 2. </li> <li id="cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]-22">^ <a href="#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]_22-0">a</a> <a href="#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]_22-1">b</a> <a href="#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]_22-2">c</a> <a href="#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]_22-3">d</a> <a href="#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]_22-4">e</a> <a href="#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]_22-5">f</a> <a href="#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"Борщи"]_22-6">g</a> <a href="#CITEREFZdanovich2014">Zdanovich (2014)</a>, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=NXmoAgAAQBAJ&pg=PT100">"Борщи"</a>. </li> <li id="cite_note-FOOTNOTEPanek190541-23"><a href="#cite_ref-FOOTNOTEPanek190541_23-0">^</a> <a href="#CITEREFPanek1905">Panek (1905)</a>, p. 41. </li> <li id="cite_note-FOOTNOTEMarks20101021–1022[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT1021_"Rosl"]-27"><a href="#cite_ref-FOOTNOTEMarks20101021–1022[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT1021_"Rosl"]_27-0">^</a> <a href="#CITEREFMarks2010">Marks (2010)</a>, pp. 1021–1022, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1021">"Rosl"</a>. </li> <li id="cite_note-FOOTNOTESmall200999-28"><a href="#cite_ref-FOOTNOTESmall200999_28-0">^</a> <a href="#CITEREFSmall2009">Small (2009)</a>, p. 99. </li> <li id="cite_note-FOOTNOTEStrybelStrybel2005190–192-29">^ <a href="#cite_ref-FOOTNOTEStrybelStrybel2005190–192_29-0">a</a> <a href="#cite_ref-FOOTNOTEStrybelStrybel2005190–192_29-1">b</a> <a href="#CITEREFStrybelStrybel2005">Strybel & Strybel (2005)</a>, pp. 190–192. </li> <li id="cite_note-FOOTNOTEHercules2017-30">^ <a href="#cite_ref-FOOTNOTEHercules2017_30-0">a</a> <a href="#cite_ref-FOOTNOTEHercules2017_30-1">b</a> <a href="#CITEREFHercules2017">Hercules (2017)</a>. </li> <li id="cite_note-31"><a href="#cite_ref-31">^</a> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://ro.food-and-recipes.com/publication/28576/">"Borsch cu varză"</a>. food-and-recipes.com (in Romanian).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=food-and-recipes.com&rft.atitle=Borsch+cu+varz%C4%83&rft_id=https%3A%2F%2Fro.food-and-recipes.com%2Fpublication%2F28576%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"> </li> <li id="cite_note-FOOTNOTEKafka1998176-32">^ <a href="#cite_ref-FOOTNOTEKafka1998176_32-0">a</a> <a href="#cite_ref-FOOTNOTEKafka1998176_32-1">b</a> <a href="#CITEREFKafka1998">Kafka (1998)</a>, p. 176. </li> <li id="cite_note-FOOTNOTESaberiSaberi2014-33"><a href="#cite_ref-FOOTNOTESaberiSaberi2014_33-0">^</a> <a href="#CITEREFSaberiSaberi2014">Saberi & Saberi (2014)</a>. </li> <li id="cite_note-FOOTNOTEVolokhManus198396-34"><a href="#cite_ref-FOOTNOTEVolokhManus198396_34-0">^</a> <a href="#CITEREFVolokhManus1983">Volokh & Manus (1983)</a>, p. 96. </li> <li id="cite_note-FOOTNOTEPokhlebkin200483–86-35"><a href="#cite_ref-FOOTNOTEPokhlebkin200483–86_35-0">^</a> <a href="#CITEREFPokhlebkin2004">Pokhlebkin (2004)</a>, p. 83–86. </li> <li id="cite_note-FOOTNOTEKulinariya792–793-36"><a href="#cite_ref-FOOTNOTEKulinariya792–793_36-0">^</a> <a href="#CITEREFKulinariya">Kulinariya</a>, pp. 792–793. </li> <li id="cite_note-FOOTNOTEStrybelStrybel20059,_180,_190-37"><a href="#cite_ref-FOOTNOTEStrybelStrybel20059,_180,_190_37-0">^</a> <a href="#CITEREFStrybelStrybel2005">Strybel & Strybel (2005)</a>, pp. 9, 180, 190. </li> <li 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Что такое БОРЩ?"</a>. 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pp. 128–129. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapters_3_and_8-67"><a href="#cite_ref-FOOTNOTEBurlakoff2013Chapters_3_and_8_67-0">^</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapters 3 and 8. </li> <li id="cite_note-FOOTNOTEZhouSun2012-68"><a href="#cite_ref-FOOTNOTEZhouSun2012_68-0">^</a> <a href="#CITEREFZhouSun2012">Zhou & Sun (2012)</a>. </li> <li id="cite_note-FOOTNOTEThe_Visual_Food_Encyclopedia1996600-69"><a href="#cite_ref-FOOTNOTEThe_Visual_Food_Encyclopedia1996600_69-0">^</a> <a href="#CITEREFThe_Visual_Food_Encyclopedia1996">The Visual Food Encyclopedia (1996)</a>, p. 600. </li> <li id="cite_note-FOOTNOTEKuroń2004182–189-71">^ <a href="#cite_ref-FOOTNOTEKuroń2004182–189_71-0">a</a> <a href="#cite_ref-FOOTNOTEKuroń2004182–189_71-1">b</a> <a href="#cite_ref-FOOTNOTEKuroń2004182–189_71-2">c</a> <a href="#cite_ref-FOOTNOTEKuroń2004182–189_71-3">d</a> <a href="#CITEREFKuroń2004">Kuroń (2004)</a>, pp. 182–189. </li> <li id="cite_note-FOOTNOTEJewish_Encyclopedia1906257-72">^ <a href="#cite_ref-FOOTNOTEJewish_Encyclopedia1906257_72-0">a</a> <a href="#cite_ref-FOOTNOTEJewish_Encyclopedia1906257_72-1">b</a> <a href="#CITEREFJewish_Encyclopedia1906">Jewish Encyclopedia (1906)</a>, p. 257. </li> <li id="cite_note-FOOTNOTEKuroń2004186,_189,_201,_245–247-73"><a href="#cite_ref-FOOTNOTEKuroń2004186,_189,_201,_245–247_73-0">^</a> <a href="#CITEREFKuroń2004">Kuroń (2004)</a>, pp. 186, 189, 201, 245–247. </li> <li id="cite_note-FOOTNOTEArtyukh200617-74">^ <a href="#cite_ref-FOOTNOTEArtyukh200617_74-0">a</a> <a href="#cite_ref-FOOTNOTEArtyukh200617_74-1">b</a> <a href="#CITEREFArtyukh2006">Artyukh (2006)</a>, p. 17. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapter_1-75">^ <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_1_75-0">a</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_1_75-1">b</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapter 1. </li> <li id="cite_note-FOOTNOTEPokhlebkin200486,_93–94-76"><a href="#cite_ref-FOOTNOTEPokhlebkin200486,_93–94_76-0">^</a> <a href="#CITEREFPokhlebkin2004">Pokhlebkin (2004)</a>, pp. 86, 93–94. </li> <li id="cite_note-FOOTNOTEStrybelStrybel2005226-78"><a href="#cite_ref-FOOTNOTEStrybelStrybel2005226_78-0">^</a> <a href="#CITEREFStrybelStrybel2005">Strybel & Strybel (2005)</a>, p. 226. </li> <li id="cite_note-FOOTNOTEArtyukh200616–17-79">^ <a href="#cite_ref-FOOTNOTEArtyukh200616–17_79-0">a</a> <a href="#cite_ref-FOOTNOTEArtyukh200616–17_79-1">b</a> <a href="#CITEREFArtyukh2006">Artyukh (2006)</a>, p. 16–17. </li> <li id="cite_note-FOOTNOTEArtyukh200616-80"><a href="#cite_ref-FOOTNOTEArtyukh200616_80-0">^</a> <a href="#CITEREFArtyukh2006">Artyukh (2006)</a>, p. 16. </li> <li id="cite_note-FOOTNOTEStrybelStrybel2005234-81"><a href="#cite_ref-FOOTNOTEStrybelStrybel2005234_81-0">^</a> <a href="#CITEREFStrybelStrybel2005">Strybel & Strybel (2005)</a>, p. 234. </li> <li id="cite_note-FOOTNOTEStrybelStrybel2005229–238-82"><a href="#cite_ref-FOOTNOTEStrybelStrybel2005229–238_82-0">^</a> <a href="#CITEREFStrybelStrybel2005">Strybel & Strybel (2005)</a>, pp. 229–238. </li> <li id="cite_note-FOOTNOTEKuroń2004248–253-83"><a href="#cite_ref-FOOTNOTEKuroń2004248–253_83-0">^</a> <a href="#CITEREFKuroń2004">Kuroń (2004)</a>, pp. 248–253. </li> <li id="cite_note-FOOTNOTEŁuczaj201320–21-84"><a href="#cite_ref-FOOTNOTEŁuczaj201320–21_84-0">^</a> <a href="#CITEREFŁuczaj2013">Łuczaj (2013)</a>, pp. 20–21. </li> <li id="cite_note-FOOTNOTEKuhnleinTurner1986311-85"><a href="#cite_ref-FOOTNOTEKuhnleinTurner1986311_85-0">^</a> <a href="#CITEREFKuhnleinTurner1986">Kuhnlein & Turner (1986)</a>, p. 311. </li> <li id="cite_note-FOOTNOTEŁuczaj201321-86"><a href="#cite_ref-FOOTNOTEŁuczaj201321_86-0">^</a> <a href="#CITEREFŁuczaj2013">Łuczaj (2013)</a>, p. 21. </li> <li id="cite_note-FOOTNOTEDumanowski,_''Barszcz,_żur_i_post''-87">^ <a href="#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_żur_i_post''_87-0">a</a> <a href="#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_żur_i_post''_87-1">b</a> <a href="#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_żur_i_post''_87-2">c</a> <a href="#CITEREFDumanowski,_Barszcz,_żur_i_post">Dumanowski, Barszcz, żur i post</a>. </li> <li id="cite_note-FOOTNOTEGołębiowski183032–34-89"><a href="#cite_ref-FOOTNOTEGołębiowski183032–34_89-0">^</a> <a href="#CITEREFGołębiowski1830">Gołębiowski (1830)</a>, pp. 32–34. </li> <li id="cite_note-FOOTNOTESyrennius1613673-92"><a href="#cite_ref-FOOTNOTESyrennius1613673_92-0">^</a> <a href="#CITEREFSyrennius1613">Syrennius (1613)</a>, p. 673. </li> <li id="cite_note-FOOTNOTELepiavko2020-93"><a href="#cite_ref-FOOTNOTELepiavko2020_93-0">^</a> <a href="#CITEREFLepiavko2020">Lepiavko (2020)</a>. </li> <li id="cite_note-FOOTNOTEBarber2004"[httpwwwoxfordreferencecomview101093acref97801954181630010001m_en_ca0008152rskeyHPoO0Rresult1_borscht]"-95"><a href="#cite_ref-FOOTNOTEBarber2004"[httpwwwoxfordreferencecomview101093acref97801954181630010001m_en_ca0008152rskeyHPoO0Rresult1_borscht]"_95-0">^</a> <a href="#CITEREFBarber2004">Barber (2004)</a>, "<a rel="nofollow" class="external text" href="http://www.oxfordreference.com/view/10.1093/acref/9780195418163.001.0001/m_en_ca0008152?rskey=HPoO0R&result=1">borscht</a>". </li> <li id="cite_note-FOOTNOTERothsteinRothstein1998307-96"><a href="#cite_ref-FOOTNOTERothsteinRothstein1998307_96-0">^</a> <a href="#CITEREFRothsteinRothstein1998">Rothstein & Rothstein (1998)</a>, pp. 307. </li> <li id="cite_note-FOOTNOTEŻmigrodzki[httpwwwwsjppldo_drukuphpid_hasla15821id_znaczenia1244072_"dwa_grzyby_w_barszcz"]-98"><a href="#cite_ref-FOOTNOTEŻmigrodzki[httpwwwwsjppldo_drukuphpid_hasla15821id_znaczenia1244072_"dwa_grzyby_w_barszcz"]_98-0">^</a> <a href="#CITEREFŻmigrodzki">Żmigrodzki</a>, <a rel="nofollow" class="external text" href="http://www.wsjp.pl/do_druku.php?id_hasla=15821&id_znaczenia=1244072">"dwa grzyby w barszcz"</a>. </li> <li id="cite_note-FOOTNOTEKarbowiak190033–34,_37,_40-99"><a href="#cite_ref-FOOTNOTEKarbowiak190033–34,_37,_40_99-0">^</a> <a href="#CITEREFKarbowiak1900">Karbowiak (1900)</a>, pp. 33–34, 37, 40. </li> <li id="cite_note-FOOTNOTEMarcin_z_Urzędowa15956–7-100"><a href="#cite_ref-FOOTNOTEMarcin_z_Urzędowa15956–7_100-0">^</a> <a href="#CITEREFMarcin_z_Urzędowa1595">Marcin z Urzędowa (1595)</a>, pp. 6–7. </li> <li id="cite_note-FOOTNOTERostafiński191638–39-101"><a href="#cite_ref-FOOTNOTERostafiński191638–39_101-0">^</a> <a href="#CITEREFRostafiński1916">Rostafiński (1916)</a>, pp. 38–39. </li> <li id="cite_note-FOOTNOTEGloger1900116–117_(vol._1)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]-102">^ <a href="#cite_ref-FOOTNOTEGloger1900116–117_(vol._1)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]_102-0">a</a> <a href="#cite_ref-FOOTNOTEGloger1900116–117_(vol._1)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]_102-1">b</a> <a href="#CITEREFGloger1900">Gloger (1900)</a>, pp. 116–117 (vol. 1), <a href="https://en.wikisource.org/wiki/pl:Encyklopedia_staropolska/Barszcz" class="extiw" title="s:pl:Encyklopedia staropolska/Barszcz">"Barszcz"</a>. </li> <li id="cite_note-FOOTNOTEGołębiowski183033-103"><a href="#cite_ref-FOOTNOTEGołębiowski183033_103-0">^</a> <a href="#CITEREFGołębiowski1830">Gołębiowski (1830)</a>, p. 33. </li> <li id="cite_note-FOOTNOTEGerard16361009-105"><a href="#cite_ref-FOOTNOTEGerard16361009_105-0">^</a> <a href="#CITEREFGerard1636">Gerard (1636)</a>, p. 1009. </li> <li id="cite_note-FOOTNOTEDal1863–66[httpdicacademicrudicnsfenc2p255358_"Кисель"]-107"><a href="#cite_ref-FOOTNOTEDal1863–66[httpdicacademicrudicnsfenc2p255358_"Кисель"]_107-0">^</a> <a href="#CITEREFDal1863–66">Dal (1863–66)</a>, <a rel="nofollow" class="external text" href="http://dic.academic.ru/dic.nsf/enc2p/255358">"Кисель"</a>. </li> <li id="cite_note-FOOTNOTEDavidson2014-108"><a href="#cite_ref-FOOTNOTEDavidson2014_108-0">^</a> <a href="#CITEREFDavidson2014">Davidson (2014)</a>. </li> <li id="cite_note-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer41001кислый_"кислый"]-109"><a href="#cite_ref-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer41001кислый_"кислый"]_109-0">^</a> <a href="#CITEREFVasmer1973">Vasmer (1973)</a>, <a rel="nofollow" class="external text" href="http://dic.academic.ru/dic.nsf/vasmer/41001/кислый">"кислый"</a>. </li> <li id="cite_note-FOOTNOTETrubachyov1987271–272_(vol._13)[httpetymologruslangrudocessja13pdf_"*kyselь"]-110"><a href="#cite_ref-FOOTNOTETrubachyov1987271–272_(vol._13)[httpetymologruslangrudocessja13pdf_"*kyselь"]_110-0">^</a> <a href="#CITEREFTrubachyov1987">Trubachyov (1987)</a>, pp. 271–272 (vol. 13), <a rel="nofollow" class="external text" href="http://etymolog.ruslang.ru/doc/essja13.pdf">"*kyselь"</a>. </li> <li id="cite_note-FOOTNOTEMatyukhina2013[httpsbooksgooglecombooksidnLt1AgAAQBAJpgPT52_"Русские_пития"]-111"><a href="#cite_ref-FOOTNOTEMatyukhina2013[httpsbooksgooglecombooksidnLt1AgAAQBAJpgPT52_"Русские_пития"]_111-0">^</a> <a href="#CITEREFMatyukhina2013">Matyukhina (2013)</a>, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=nLt1AgAAQBAJ&pg=PT52">"Русские пития"</a>. </li> <li id="cite_note-FOOTNOTEArtyukh197735-112"><a href="#cite_ref-FOOTNOTEArtyukh197735_112-0">^</a> <a href="#CITEREFArtyukh1977">Artyukh (1977)</a>, p. 35. </li> <li id="cite_note-FOOTNOTEArtyukh197738-113"><a href="#cite_ref-FOOTNOTEArtyukh197738_113-0">^</a> <a href="#CITEREFArtyukh1977">Artyukh (1977)</a>, p. 38. </li> <li id="cite_note-FOOTNOTEGloger1900522–523_(vol._4)[[:s:pl:Encyklopedia_staropolska/Żur|"Żur"]]-114">^ <a href="#cite_ref-FOOTNOTEGloger1900522–523_(vol._4)[[:s:pl:Encyklopedia_staropolska/Żur|"Żur"]]_114-0">a</a> <a href="#cite_ref-FOOTNOTEGloger1900522–523_(vol._4)[[:s:pl:Encyklopedia_staropolska/Żur|"Żur"]]_114-1">b</a> <a href="#CITEREFGloger1900">Gloger (1900)</a>, pp. 522–523 (vol. 4), <a href="https://en.wikisource.org/wiki/pl:Encyklopedia_staropolska/%C5%BBur" class="extiw" title="s:pl:Encyklopedia staropolska/Żur">"Żur"</a>. </li> <li id="cite_note-FOOTNOTEDoroszewski1969[httpdoroszewskipwnplhasloC5BCur_"żur"]-115"><a href="#cite_ref-FOOTNOTEDoroszewski1969[httpdoroszewskipwnplhasloC5BCur_"żur"]_115-0">^</a> <a href="#CITEREFDoroszewski1969">Doroszewski (1969)</a>, <a rel="nofollow" class="external text" href="http://doroszewski.pwn.pl/haslo/%C5%BCur">"żur"</a>. </li> <li id="cite_note-FOOTNOTERostafiński191645-116"><a href="#cite_ref-FOOTNOTERostafiński191645_116-0">^</a> <a href="#CITEREFRostafiński1916">Rostafiński (1916)</a>, p. 45. </li> <li id="cite_note-FOOTNOTECzerniecki168271–72-117"><a href="#cite_ref-FOOTNOTECzerniecki168271–72_117-0">^</a> <a href="#CITEREFCzerniecki1682">Czerniecki (1682)</a>, pp. 71–72. </li> <li id="cite_note-FOOTNOTEDumanowskiJankowski2011185-118"><a href="#cite_ref-FOOTNOTEDumanowskiJankowski2011185_118-0">^</a> <a href="#CITEREFDumanowskiJankowski2011">Dumanowski & Jankowski (2011)</a>, p. 185. </li> <li id="cite_note-FOOTNOTEDumanowskiJankowski2011165-119"><a href="#cite_ref-FOOTNOTEDumanowskiJankowski2011165_119-0">^</a> <a href="#CITEREFDumanowskiJankowski2011">Dumanowski & Jankowski (2011)</a>, p. 165. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapter_6-120">^ <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_6_120-0">a</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_6_120-1">b</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapter 6. </li> <li id="cite_note-FOOTNOTEChristian1994-121"><a href="#cite_ref-FOOTNOTEChristian1994_121-0">^</a> <a href="#CITEREFChristian1994">Christian (1994)</a>. </li> <li id="cite_note-FOOTNOTEMolokhovets1998Recipes_43–48,_74,_75,_77-122"><a href="#cite_ref-FOOTNOTEMolokhovets1998Recipes_43–48,_74,_75,_77_122-0">^</a> <a href="#CITEREFMolokhovets1998">Molokhovets (1998)</a>, Recipes 43–48, 74, 75, 77. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapters_4,6-123"><a href="#cite_ref-FOOTNOTEBurlakoff2013Chapters_4,6_123-0">^</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapters 4,6. </li> <li id="cite_note-FOOTNOTEDal1863–66[httpdicacademicrudicnsfenc2p210234_"Борщ"]-124"><a href="#cite_ref-FOOTNOTEDal1863–66[httpdicacademicrudicnsfenc2p210234_"Борщ"]_124-0">^</a> <a href="#CITEREFDal1863–66">Dal (1863–66)</a>, <a rel="nofollow" class="external text" href="http://dic.academic.ru/dic.nsf/enc2p/210234">"Борщ"</a>. </li> <li id="cite_note-FOOTNOTE''Prykazky_ta_pryslivya...''-126">^ <a href="#cite_ref-FOOTNOTE''Prykazky_ta_pryslivya...''_126-0">a</a> <a href="#cite_ref-FOOTNOTE''Prykazky_ta_pryslivya...''_126-1">b</a> <a href="#CITEREFPrykazky_ta_pryslivya...">Prykazky ta pryslivya...</a>. </li> <li id="cite_note-FOOTNOTEMajkowski193219-127"><a href="#cite_ref-FOOTNOTEMajkowski193219_127-0">^</a> <a href="#CITEREFMajkowski1932">Majkowski (1932)</a>, p. 19. </li> <li id="cite_note-FOOTNOTERostafiński19165–6-128"><a href="#cite_ref-FOOTNOTERostafiński19165–6_128-0">^</a> <a href="#CITEREFRostafiński1916">Rostafiński (1916)</a>, pp. 5–6. </li> <li id="cite_note-FOOTNOTERostafiński191610-129"><a href="#cite_ref-FOOTNOTERostafiński191610_129-0">^</a> <a href="#CITEREFRostafiński1916">Rostafiński (1916)</a>, p. 10. </li> <li id="cite_note-FOOTNOTESmall200997-130"><a href="#cite_ref-FOOTNOTESmall200997_130-0">^</a> <a href="#CITEREFSmall2009">Small (2009)</a>, p. 97. </li> <li id="cite_note-FOOTNOTERostafiński191611-131"><a href="#cite_ref-FOOTNOTERostafiński191611_131-0">^</a> <a href="#CITEREFRostafiński1916">Rostafiński (1916)</a>, p. 11. </li> <li id="cite_note-FOOTNOTERostafiński191615–16-132"><a href="#cite_ref-FOOTNOTERostafiński191615–16_132-0">^</a> <a href="#CITEREFRostafiński1916">Rostafiński (1916)</a>, pp. 15–16. </li> <li id="cite_note-FOOTNOTERostafiński191617-133"><a href="#cite_ref-FOOTNOTERostafiński191617_133-0">^</a> <a href="#CITEREFRostafiński1916">Rostafiński (1916)</a>, p. 17. </li> <li id="cite_note-FOOTNOTEMarks2010541–543[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT541_"Horseradish"]-134"><a href="#cite_ref-FOOTNOTEMarks2010541–543[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT541_"Horseradish"]_134-0">^</a> <a href="#CITEREFMarks2010">Marks (2010)</a>, pp. 541–543, <a rel="nofollow" class="external text" href="https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT541">"Horseradish"</a>. </li> <li id="cite_note-FOOTNOTERej1567[[:s:pl:Żywot_człowieka_poćciwego/Księga_druga|Księga_Druga]]-136"><a href="#cite_ref-FOOTNOTERej1567[[:s:pl:Żywot_człowieka_poćciwego/Księga_druga|Księga_Druga]]_136-0">^</a> <a href="#CITEREFRej1567">Rej (1567)</a>, <a href="https://en.wikisource.org/wiki/pl:%C5%BBywot_cz%C5%82owieka_po%C4%87ciwego/Ksi%C4%99ga_druga" class="extiw" title="s:pl:Żywot człowieka poćciwego/Księga druga">Księga Druga</a>. </li> <li id="cite_note-FOOTNOTEMeyer178127-137"><a href="#cite_ref-FOOTNOTEMeyer178127_137-0">^</a> <a href="#CITEREFMeyer1781">Meyer (1781)</a>, p. 27. </li> <li id="cite_note-FOOTNOTEPirkoHurzhiiSokhan199168-138"><a href="#cite_ref-FOOTNOTEPirkoHurzhiiSokhan199168_138-0">^</a> <a href="#CITEREFPirkoHurzhiiSokhan1991">Pirko, Hurzhii & Sokhan (1991)</a>, p. 68. </li> <li id="cite_note-FOOTNOTERostafiński191641-139"><a href="#cite_ref-FOOTNOTERostafiński191641_139-0">^</a> <a href="#CITEREFRostafiński1916">Rostafiński (1916)</a>, p. 41. </li> <li id="cite_note-FOOTNOTEAvdeyeva1846198–199-140"><a href="#cite_ref-FOOTNOTEAvdeyeva1846198–199_140-0">^</a> <a href="#CITEREFAvdeyeva1846">Avdeyeva (1846)</a>, pp. 198–199. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapter_5-141"><a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_5_141-0">^</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapter 5. </li> <li id="cite_note-FOOTNOTEZawadzka1913[httppolonaplitem84395218_12]-142"><a href="#cite_ref-FOOTNOTEZawadzka1913[httppolonaplitem84395218_12]_142-0">^</a> <a href="#CITEREFZawadzka1913">Zawadzka (1913)</a>, p. <a rel="nofollow" class="external text" href="http://polona.pl/item/843952/18/">12</a>. </li> <li id="cite_note-FOOTNOTEArtyukh200613-144">^ <a href="#cite_ref-FOOTNOTEArtyukh200613_144-0">a</a> <a href="#cite_ref-FOOTNOTEArtyukh200613_144-1">b</a> <a href="#CITEREFArtyukh2006">Artyukh (2006)</a>, p. 13. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapter_3-145">^ <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_145-0">a</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_145-1">b</a> <a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_145-2">c</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapter 3. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapters_3_and_10-146"><a href="#cite_ref-FOOTNOTEBurlakoff2013Chapters_3_and_10_146-0">^</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapters 3 and 10. </li> <li id="cite_note-FOOTNOTEBurlakoff2013Chapter_10-147"><a href="#cite_ref-FOOTNOTEBurlakoff2013Chapter_10_147-0">^</a> <a href="#CITEREFBurlakoff2013">Burlakoff (2013)</a>, Chapter 10. </li> <li id="cite_note-FOOTNOTEDumanowski,_''Klasyczny_barszcz...''-148"><a href="#cite_ref-FOOTNOTEDumanowski,_''Klasyczny_barszcz...''_148-0">^</a> <a href="#CITEREFDumanowski,_Klasyczny_barszcz...">Dumanowski, Klasyczny barszcz...</a>. </li> <li id="cite_note-FOOTNOTEDuboisBernard186822-149"><a href="#cite_ref-FOOTNOTEDuboisBernard186822_149-0">^</a> <a href="#CITEREFDuboisBernard1868">Dubois & Bernard (1868)</a>, p. 22. </li> <li id="cite_note-FOOTNOTEThe_Epicure's_Year_Book83-150"><a href="#cite_ref-FOOTNOTEThe_Epicure's_Year_Book83_150-0">^</a> <a href="#CITEREFThe_Epicure's_Year_Book">The 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Artisan Books. p. <a rel="nofollow" class="external text" href="https://archive.org/details/soupwayoflife00kafk/page/176">176</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-57965-125-1" title="Special:BookSources/978-1-57965-125-1"><bdi>978-1-57965-125-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Soup%3A+A+Way+of+Life&rft.pages=176&rft.pub=Artisan+Books&rft.date=1998&rft.isbn=978-1-57965-125-1&rft.aulast=Kafka&rft.aufirst=Barbara&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fsoupwayoflife00kafk&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKuhnleinTurner1986" class="citation journal cs1"><a href="/wiki/Harriet_V._Kuhnlein" title="Harriet V. Kuhnlein">Kuhnlein, Harriet V.</a>; Turner, Nancy J. (1986). <a rel="nofollow" class="external text" href="https://ethnobiology.org/sites/default/files/pdfs/JoE/6-2/KuhnleinTurner1986.pdf">"Cow-parsnip (Heracleum lanatum Michx.): an indigenous vegetable of native people of northwestern North America"</a> (PDF). Journal of Ethnobiology. 6 (2): 309–324.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Ethnobiology&rft.atitle=Cow-parsnip+%28Heracleum+lanatum+Michx.%29%3A+an+indigenous+vegetable+of+native+people+of+northwestern+North+America&rft.volume=6&rft.issue=2&rft.pages=309-324&rft.date=1986&rft.aulast=Kuhnlein&rft.aufirst=Harriet+V.&rft.au=Turner%2C+Nancy+J.&rft_id=https%3A%2F%2Fethnobiology.org%2Fsites%2Fdefault%2Ffiles%2Fpdfs%2FJoE%2F6-2%2FKuhnleinTurner1986.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLagnado2011" class="citation news cs1">Lagnado, Lucette (2011-06-28). <a rel="nofollow" class="external text" href="https://www.wsj.com/articles/SB10001424052702304231204576406000546981170">"A Family Named Gold Tries to Add Cool to a Soup That's the Color Purple"</a>. The Wall Street Journal. Retrieved 2016-01-11.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Wall+Street+Journal&rft.atitle=A+Family+Named+Gold+Tries+to+Add+Cool+to+a+Soup+That%27s+the+Color+Purple&rft.date=2011-06-28&rft.aulast=Lagnado&rft.aufirst=Lucette&rft_id=https%3A%2F%2Fwww.wsj.com%2Farticles%2FSB10001424052702304231204576406000546981170&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMeek2008" class="citation news cs1"><a href="/wiki/James_Meek_(author)" title="James Meek (author)">Meek, James</a> (2008-03-15). <a rel="nofollow" class="external text" href="https://www.theguardian.com/lifeandstyle/2008/mar/15/foodanddrink.travelfoodanddrink">"The story of borshch"</a>. The Guardian. Retrieved 2015-07-09.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Guardian&rft.atitle=The+story+of+borshch&rft.date=2008-03-15&rft.aulast=Meek&rft.aufirst=James&rft_id=https%3A%2F%2Fwww.theguardian.com%2Flifeandstyle%2F2008%2Fmar%2F15%2Ffoodanddrink.travelfoodanddrink&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMorel2008" class="citation news cs1">Morel, Linda (2008-05-15). <a rel="nofollow" class="external text" href="http://www.jta.org/2008/05/15/life-religion/cold-soups-for-shavuot">"Cold soups for Shavuot"</a>. Jewish Telegraphic Agency. Retrieved 2016-01-24.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Jewish+Telegraphic+Agency&rft.atitle=Cold+soups+for+Shavuot&rft.date=2008-05-15&rft.aulast=Morel&rft.aufirst=Linda&rft_id=http%3A%2F%2Fwww.jta.org%2F2008%2F05%2F15%2Flife-religion%2Fcold-soups-for-shavuot&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMackSurina2005" class="citation book cs1">Mack, Glenn Randall; Surina, Asele (2005). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=j7MTx_zcIR0C">Food Culture in Russia and Central Asia</a>. Greenwood Publishing Group. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-313-32773-5" title="Special:BookSources/978-0-313-32773-5"><bdi>978-0-313-32773-5</bdi></a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/1545-2638">1545-2638</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Food+Culture+in+Russia+and+Central+Asia&rft.pub=Greenwood+Publishing+Group&rft.date=2005&rft.issn=1545-2638&rft.isbn=978-0-313-32773-5&rft.aulast=Mack&rft.aufirst=Glenn+Randall&rft.au=Surina%2C+Asele&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dj7MTx_zcIR0C&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPerianova2012" class="citation book cs1">Perianova, Irina (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=OyQrBwAAQBAJ&pg=PA160">"Culinary Myths of the Soviet Union"</a>. In Ratiani, Irma (ed.). Totalitarianism and Literary Discourse: 20th Century Experience. Cambridge Scholars Publishing. pp. 160–175. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4438-3445-2" title="Special:BookSources/978-1-4438-3445-2"><bdi>978-1-4438-3445-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Culinary+Myths+of+the+Soviet+Union&rft.btitle=Totalitarianism+and+Literary+Discourse%3A+20th+Century+Experience&rft.pages=160-175&rft.pub=Cambridge+Scholars+Publishing&rft.date=2012&rft.isbn=978-1-4438-3445-2&rft.aulast=Perianova&rft.aufirst=Irina&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DOyQrBwAAQBAJ%26pg%3DPA160&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPetrosianUnderwood2006" class="citation book cs1">Petrosian, Irina; Underwood, David (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=0oXYX9Qzx9oC&pg=PA107">Armenian Food: Fact, Fiction & Folklore</a>. Bloomington: Lulu. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4116-9865-9" title="Special:BookSources/978-1-4116-9865-9"><bdi>978-1-4116-9865-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Armenian+Food%3A+Fact%2C+Fiction+%26+Folklore&rft.place=Bloomington&rft.pub=Lulu&rft.date=2006&rft.isbn=978-1-4116-9865-9&rft.aulast=Petrosian&rft.aufirst=Irina&rft.au=Underwood%2C+David&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D0oXYX9Qzx9oC%26pg%3DPA107&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRothsteinRothstein1998" class="citation book cs1">Rothstein, Halina; Rothstein, Robert A. (1998). "Food in Yiddish and Slavic Folk Culture: A Comparative/Contrastive View". In Greenspoon, Leonard Jay (ed.). <a rel="nofollow" class="external text" href="http://bib.convdocs.org/v37532/?download=1">Yiddish Language & Culture: Then & Now</a> (pdf). Studies in Jewish Civilization. Vol. 9. Omaha: Creighton University Press. pp. 305–328. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-881871-25-8" title="Special:BookSources/1-881871-25-8"><bdi>1-881871-25-8</bdi></a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/1070-8510">1070-8510</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Food+in+Yiddish+and+Slavic+Folk+Culture%3A+A+Comparative%2FContrastive+View&rft.btitle=Yiddish+Language+%26+Culture%3A+Then+%26+Now&rft.place=Omaha&rft.series=Studies+in+Jewish+Civilization&rft.pages=305-328&rft.pub=Creighton+University+Press&rft.date=1998&rft.issn=1070-8510&rft.isbn=1-881871-25-8&rft.aulast=Rothstein&rft.aufirst=Halina&rft.au=Rothstein%2C+Robert+A.&rft_id=http%3A%2F%2Fbib.convdocs.org%2Fv37532%2F%3Fdownload%3D1&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSchultze2000" class="citation book cs1">Schultze, Sydney (2000). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=c4kvrPEweOcC&pg=PA65">Culture and Customs of Russia</a>. Greenwood Publishing Group. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-313-31101-7" title="Special:BookSources/978-0-313-31101-7"><bdi>978-0-313-31101-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Culture+and+Customs+of+Russia&rft.pub=Greenwood+Publishing+Group&rft.date=2000&rft.isbn=978-0-313-31101-7&rft.aulast=Schultze&rft.aufirst=Sydney&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dc4kvrPEweOcC%26pg%3DPA65&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSmall2009" class="citation book cs1">Small, Ernest (2009). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=nyWY_YkV7qAC&pg=PA97">Top 100 Food Plants: The World's Most Important Culinary Crops</a>. Knoxville: NRC Research Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-660-19858-3" title="Special:BookSources/978-0-660-19858-3"><bdi>978-0-660-19858-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Top+100+Food+Plants%3A+The+World%27s+Most+Important+Culinary+Crops&rft.place=Knoxville&rft.pub=NRC+Research+Press&rft.date=2009&rft.isbn=978-0-660-19858-3&rft.aulast=Small&rft.aufirst=Ernest&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DnyWY_YkV7qAC%26pg%3DPA97&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFStrybelStrybel2005" class="citation book cs1">Strybel, Robert; Strybel, Maria (2005) [1993]. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=UtA6-pyGJmMC">Polish Heritage Cookery</a>. New York: Hippocrene Books. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-7818-1124-4" title="Special:BookSources/0-7818-1124-4"><bdi>0-7818-1124-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Polish+Heritage+Cookery&rft.place=New+York&rft.pub=Hippocrene+Books&rft.date=2005&rft.isbn=0-7818-1124-4&rft.aulast=Strybel&rft.aufirst=Robert&rft.au=Strybel%2C+Maria&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DUtA6-pyGJmMC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSzymula2012" class="citation book cs1">Szymula, Elzbieta (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA277">"Polish Diet"</a>. In Thaker, Aruna; Barton, Arlene (eds.). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley-Blackwell. pp. 277–295. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4051-7358-2" title="Special:BookSources/978-1-4051-7358-2"><bdi>978-1-4051-7358-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Polish+Diet&rft.btitle=Multicultural+Handbook+of+Food%2C+Nutrition+and+Dietetics&rft.pages=277-295&rft.pub=Wiley-Blackwell&rft.date=2012&rft.isbn=978-1-4051-7358-2&rft.aulast=Szymula&rft.aufirst=Elzbieta&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DYF1YCg5Ig-EC%26pg%3DPA277&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVolokhManus1983" class="citation book cs1">Volokh, Anne; Manus, Mavis (1983). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=UJssAAAAYAAJ">The Art of Russian Cuisine</a>. Macmillan. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-02-622090-3" title="Special:BookSources/978-0-02-622090-3"><bdi>978-0-02-622090-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Art+of+Russian+Cuisine&rft.pub=Macmillan&rft.date=1983&rft.isbn=978-0-02-622090-3&rft.aulast=Volokh&rft.aufirst=Anne&rft.au=Manus%2C+Mavis&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DUJssAAAAYAAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li></ul> <div class="mw-heading mw-heading4"><h4 id="Other_languages">Other languages</h4></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFArtyukh1977" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Artyukh, Lidiya (1977). Ukrainska narodna kulynariia <bdi lang="uk">Українська народна кулинарія</bdi> [Ukrainian Folk Cuisine] (in Ukrainian). Kyyiv: Naukova dumka.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Ukrainska+narodna+kulynariia+%D0%A3%D0%BA%D1%80%D0%B0%D1%97%D0%BD%D1%81%D1%8C%D0%BA%D0%B0+%D0%BD%D0%B0%D1%80%D0%BE%D0%B4%D0%BD%D0%B0+%D0%BA%D1%83%D0%BB%D0%B8%D0%BD%D0%B0%D1%80%D1%96%D1%8F&rft.place=Kyyiv&rft.pub=Naukova+dumka&rft.date=1977&rft.aulast=Artyukh&rft.aufirst=Lidiya&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFArtyukh2006" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Artyukh, Lidiya (2006). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=fLizySL-EUMC">Tradytsiina ukrainska kukhnia v narodnomu kalendari <bdi lang="uk">Традиційна українська кухня в народному календарі</bdi></a> [Traditional Ukrainian Cuisine in the Folk Calendar] (in Ukrainian). Kyiv: Baltiya-Druk. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/966-8137-24-8" title="Special:BookSources/966-8137-24-8"><bdi>966-8137-24-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Tradytsiina+ukrainska+kukhnia+v+narodnomu+kalendari+%D0%A2%D1%80%D0%B0%D0%B4%D0%B8%D1%86%D1%96%D0%B9%D0%BD%D0%B0+%D1%83%D0%BA%D1%80%D0%B0%D1%97%D0%BD%D1%81%D1%8C%D0%BA%D0%B0+%D0%BA%D1%83%D1%85%D0%BD%D1%8F+%D0%B2+%D0%BD%D0%B0%D1%80%D0%BE%D0%B4%D0%BD%D0%BE%D0%BC%D1%83+%D0%BA%D0%B0%D0%BB%D0%B5%D0%BD%D0%B4%D0%B0%D1%80%D1%96&rft.place=Kyiv&rft.pub=Baltiya-Druk&rft.date=2006&rft.isbn=966-8137-24-8&rft.aulast=Artyukh&rft.aufirst=Lidiya&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DfLizySL-EUMC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDumanowski,_Barszcz,_żur_i_post" class="citation web cs1 cs1-prop-foreign-lang-source">Dumanowski, Jarosław. <a rel="nofollow" class="external text" href="http://dumanowski.natemat.pl/49153,barszcz-zur-i-post">"Barszcz, żur i post"</a> [Borscht, sour rye soup, and fast]. naTemat (in Polish). Retrieved 2015-06-02.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=naTemat&rft.atitle=Barszcz%2C+%C5%BCur+i+post&rft.aulast=Dumanowski&rft.aufirst=Jaros%C5%82aw&rft_id=http%3A%2F%2Fdumanowski.natemat.pl%2F49153%2Cbarszcz-zur-i-post&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDumanowski,_Klasyczny_barszcz..." class="citation web cs1 cs1-prop-foreign-lang-source">Dumanowski, Jarosław. <a rel="nofollow" class="external text" href="http://dumanowski.natemat.pl/103339,klasyczny-barszcz-francuscy-mistrzowie-o-polskiej-kuchni">"Klasyczny barszcz: Francuscy mistrzowie o polskiej kuchni"</a> [Classic borscht: French chefs about Polish cuisine]. naTemat (in Polish). Retrieved 2015-06-02.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=naTemat&rft.atitle=Klasyczny+barszcz%3A+Francuscy+mistrzowie+o+polskiej+kuchni&rft.aulast=Dumanowski&rft.aufirst=Jaros%C5%82aw&rft_id=http%3A%2F%2Fdumanowski.natemat.pl%2F103339%2Cklasyczny-barszcz-francuscy-mistrzowie-o-polskiej-kuchni&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGołębiowski1830" class="citation book cs1 cs1-prop-foreign-lang-source">Gołębiowski, Łukasz (1830). <a rel="nofollow" class="external text" href="http://polona.pl/item/3554682/21/">Domy i dwory</a> [Houses and Manors] (in Polish). Warszawa: N. Glücksberg.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Domy+i+dwory&rft.place=Warszawa&rft.pub=N.+Gl%C3%BCcksberg&rft.date=1830&rft.aulast=Go%C5%82%C4%99biowski&rft.aufirst=%C5%81ukasz&rft_id=http%3A%2F%2Fpolona.pl%2Fitem%2F3554682%2F21%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGubogloSimchenko1992" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Guboglo, Mikhail Nikolayevich; Simchenko, Yury Borisovich (1992). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=UGQiAQAAMAAJ&q=зеленый+борщ">Ukraintsy: Istoriko-etnografichesky ocherk traditsionnoy kultury <bdi lang="ru">Украинцы: Историко-этнографический очерк традиционной культуры</bdi></a> [Ukrainians: A Historical Ethnographic Essay of the Traditional Culture] (in Russian). Moskva: Rossiyskaya akademiya nauk, Institut etnologii i antropologii im. N.N Miklukho-Maklaya.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Ukraintsy%3A+Istoriko-etnografichesky+ocherk+traditsionnoy+kultury+%D0%A3%D0%BA%D1%80%D0%B0%D0%B8%D0%BD%D1%86%D1%8B%3A+%D0%98%D1%81%D1%82%D0%BE%D1%80%D0%B8%D0%BA%D0%BE-%D1%8D%D1%82%D0%BD%D0%BE%D0%B3%D1%80%D0%B0%D1%84%D0%B8%D1%87%D0%B5%D1%81%D0%BA%D0%B8%D0%B9+%D0%BE%D1%87%D0%B5%D1%80%D0%BA+%D1%82%D1%80%D0%B0%D0%B4%D0%B8%D1%86%D0%B8%D0%BE%D0%BD%D0%BD%D0%BE%D0%B9+%D0%BA%D1%83%D0%BB%D1%8C%D1%82%D1%83%D1%80%D1%8B&rft.place=Moskva&rft.pub=Rossiyskaya+akademiya+nauk%2C+Institut+etnologii+i+antropologii+im.+N.N+Miklukho-Maklaya&rft.date=1992&rft.aulast=Guboglo&rft.aufirst=Mikhail+Nikolayevich&rft.au=Simchenko%2C+Yury+Borisovich&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DUGQiAQAAMAAJ%26q%3D%D0%B7%D0%B5%D0%BB%D0%B5%D0%BD%D1%8B%D0%B9%2B%D0%B1%D0%BE%D1%80%D1%89&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGurkoChakvinKasperovich2010" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Gurko, Alexandra V.; Chakvin, Igor V.; Kasperovich, Galina I., eds. (2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=cS2zBAAAQBAJ">Etnokulturnye protsessy Vostochnogo Polesya v proshlom i nastoyashchem <bdi lang="ru">Этнокультурные процессы Восточного Полесья в прошлом и настоящем</bdi></a> [Ethnocultural Processes of Eastern Polesye in the Past and Present] (in Russian). Institut iskusstvovedeniya, etnografii i folklora imeni K. Krapivy NAN Belarusi. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-985-08-1229-2" title="Special:BookSources/978-985-08-1229-2"><bdi>978-985-08-1229-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Etnokulturnye+protsessy+Vostochnogo+Polesya+v+proshlom+i+nastoyashchem+%D0%AD%D1%82%D0%BD%D0%BE%D0%BA%D1%83%D0%BB%D1%8C%D1%82%D1%83%D1%80%D0%BD%D1%8B%D0%B5+%D0%BF%D1%80%D0%BE%D1%86%D0%B5%D1%81%D1%81%D1%8B+%D0%92%D0%BE%D1%81%D1%82%D0%BE%D1%87%D0%BD%D0%BE%D0%B3%D0%BE+%D0%9F%D0%BE%D0%BB%D0%B5%D1%81%D1%8C%D1%8F+%D0%B2+%D0%BF%D1%80%D0%BE%D1%88%D0%BB%D0%BE%D0%BC+%D0%B8+%D0%BD%D0%B0%D1%81%D1%82%D0%BE%D1%8F%D1%89%D0%B5%D0%BC&rft.pub=Institut+iskusstvovedeniya%2C+etnografii+i+folklora+imeni+K.+Krapivy+NAN+Belarusi&rft.date=2010&rft.isbn=978-985-08-1229-2&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DcS2zBAAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKarbowiak1900" class="citation book cs1 cs1-prop-foreign-lang-source">Karbowiak, Antoni (1900). <a rel="nofollow" class="external text" href="http://polona.pl/item/10537708/0/">Obiady profesorów Uniw. Jagiellońskiego w XVI. i XVII. wieku</a> [Luncheons of Jagiellonian University Professors in the 16th–17th Centuries] (in Polish). Kraków: Tow. Miłośników Historyi i Zabytków Krakowa.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Obiady+profesor%C3%B3w+Uniw.+Jagiello%C5%84skiego+w+XVI.+i+XVII.+wieku&rft.place=Krak%C3%B3w&rft.pub=Tow.+Mi%C5%82o%C5%9Bnik%C3%B3w+Historyi+i+Zabytk%C3%B3w+Krakowa&rft.date=1900&rft.aulast=Karbowiak&rft.aufirst=Antoni&rft_id=http%3A%2F%2Fpolona.pl%2Fitem%2F10537708%2F0%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLepiavko2020" class="citation news cs1 cs1-prop-script cs1-prop-foreign-lang-source">Lepiavko, Serhii (3 November 2020). <a rel="nofollow" class="external text" href="https://www.istpravda.com.ua/articles/2020/11/3/158395/">"Pro ukrainskyi borshch vid 1584 r. z istorychnymy prypravamy" <bdi lang="uk">Про український борщ від 1584 р. з історичними приправами</bdi></a> [Of Ukrainian borscht after 1584 with historical seasonings]. Istorychna Pravda (in Ukrainian). Retrieved 2021-11-29.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Istorychna+Pravda&rft.atitle=Pro+ukrainskyi+borshch+vid+1584+r.+z+istorychnymy+prypravamy+%D0%9F%D1%80%D0%BE+%D1%83%D0%BA%D1%80%D0%B0%D1%97%D0%BD%D1%81%D1%8C%D0%BA%D0%B8%D0%B9+%D0%B1%D0%BE%D1%80%D1%89+%D0%B2%D1%96%D0%B4+1584+%D1%80.+%D0%B7+%D1%96%D1%81%D1%82%D0%BE%D1%80%D0%B8%D1%87%D0%BD%D0%B8%D0%BC%D0%B8+%D0%BF%D1%80%D0%B8%D0%BF%D1%80%D0%B0%D0%B2%D0%B0%D0%BC%D0%B8&rft.date=2020-11-03&rft.aulast=Lepiavko&rft.aufirst=Serhii&rft_id=https%3A%2F%2Fwww.istpravda.com.ua%2Farticles%2F2020%2F11%2F3%2F158395%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFŁozińskaŁoziński2013" class="citation book cs1 cs1-prop-foreign-lang-source">Łozińska, Maja; Łoziński, Jan (2013). Historia polskiego smaku: kuchnia, stół, obyczaje [History of Polish Taste: Kitchen, Table, Customs] (in Polish). Warszawa: Wydawnictwo Naukowe PWN. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-83-7705-269-3" title="Special:BookSources/978-83-7705-269-3"><bdi>978-83-7705-269-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Historia+polskiego+smaku%3A+kuchnia%2C+st%C3%B3%C5%82%2C+obyczaje&rft.place=Warszawa&rft.pub=Wydawnictwo+Naukowe+PWN&rft.date=2013&rft.isbn=978-83-7705-269-3&rft.aulast=%C5%81ozi%C5%84ska&rft.aufirst=Maja&rft.au=%C5%81ozi%C5%84ski%2C+Jan&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFŁuczaj2012" class="citation journal cs1 cs1-prop-foreign-lang-source">Łuczaj, Łukasz (2012). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200327141801/http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf">"Brzozowy sok, "czeremsza" i zielony barszcz – ankieta etnobotaniczna wśród botaników ukraińskich"</a> [Birch sap, ramsons and green borsch – an ethnobotanical survey among Ukrainian botanists] (PDF). Etnobiologia Polska (in Polish). 2. Wojaszówka: Zakład Ekotoksykologii, Zamiejscowy Wydział Biotechnologii, Uniwersytet Rzeszowski: 15–22. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/2083-6228">2083-6228</a>. Archived from <a rel="nofollow" class="external text" href="http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf">the original</a> (PDF) on 2020-03-27. Retrieved 2015-07-09.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Etnobiologia+Polska&rft.atitle=Brzozowy+sok%2C+%22czeremsza%22+i+zielony+barszcz+%E2%80%93+ankieta+etnobotaniczna+w%C5%9Br%C3%B3d+botanik%C3%B3w+ukrai%C5%84skich&rft.volume=2&rft.pages=15-22&rft.date=2012&rft.issn=2083-6228&rft.aulast=%C5%81uczaj&rft.aufirst=%C5%81ukasz&rft_id=http%3A%2F%2Fwww.etnobiologia.com%2F2012%2Feb2_15-22%2520luczaj.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFŁuczaj2013" class="citation book cs1 cs1-prop-foreign-lang-source">Łuczaj, Łukasz (2013). Dzika kuchnia [Wild Cuisine] (in Polish). Warszawa: Nasza Księgarnia. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-83-10-12378-7" title="Special:BookSources/978-83-10-12378-7"><bdi>978-83-10-12378-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Dzika+kuchnia&rft.place=Warszawa&rft.pub=Nasza+Ksi%C4%99garnia&rft.date=2013&rft.isbn=978-83-10-12378-7&rft.aulast=%C5%81uczaj&rft.aufirst=%C5%81ukasz&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMajkowski1932" class="citation book cs1 cs1-prop-foreign-lang-source">Majkowski, Hilary (1932). <a rel="nofollow" class="external text" href="https://polona.pl/item/44345978/20/">Wyczółkowski 1852–1932</a> (in Polish). Poznań: Rolnicza Druk. i Księg. Nakładowa.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Wycz%C3%B3%C5%82kowski+1852%E2%80%931932&rft.place=Pozna%C5%84&rft.pub=Rolnicza+Druk.+i+Ksi%C4%99g.+Nak%C5%82adowa&rft.date=1932&rft.aulast=Majkowski&rft.aufirst=Hilary&rft_id=https%3A%2F%2Fpolona.pl%2Fitem%2F44345978%2F20%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"> Pages unnumbered.</li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMatyukhina2013" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Matyukhina, Yuliya (2013). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=nLt1AgAAQBAJ">Russkaya dieta <bdi lang="ru">Русская диета</bdi></a> [The Russian Diet] (in Russian). Nauchnaya Kniga. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-5-457-52538-2" title="Special:BookSources/978-5-457-52538-2"><bdi>978-5-457-52538-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Russkaya+dieta+%D0%A0%D1%83%D1%81%D1%81%D0%BA%D0%B0%D1%8F+%D0%B4%D0%B8%D0%B5%D1%82%D0%B0&rft.pub=Nauchnaya+Kniga&rft.date=2013&rft.isbn=978-5-457-52538-2&rft.aulast=Matyukhina&rft.aufirst=Yuliya&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DnLt1AgAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMazitova2005" class="citation news cs1 cs1-prop-script cs1-prop-foreign-lang-source">Mazitova, Hanna (2005-12-22). <a rel="nofollow" class="external text" href="http://www.day.kiev.ua/uk/article/cuspilstvo/chiy-borshch">"Chyi borshch?" <bdi lang="uk">Чий борщ?</bdi></a> [Whose borscht?]. Den' (in Ukrainian). Ukrayinska Pres-Grupa. Retrieved 2016-01-25.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Den%27&rft.atitle=Chyi+borshch%3F+%D0%A7%D0%B8%D0%B9+%D0%B1%D0%BE%D1%80%D1%89%3F&rft.date=2005-12-22&rft.aulast=Mazitova&rft.aufirst=Hanna&rft_id=http%3A%2F%2Fwww.day.kiev.ua%2Fuk%2Farticle%2Fcuspilstvo%2Fchiy-borshch&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPanek1905" class="citation book cs1 cs1-prop-foreign-lang-source">Panek, Kazimierz (1905). <a rel="nofollow" class="external text" href="http://polona.pl/item/15178238/46/">Mikroby oraz chemizm kiśnienia barszczu</a> [Microbes and Chemistry of Borscht Fermentation] (in Polish). Kraków: Akademia Umiejętności.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Mikroby+oraz+chemizm+ki%C5%9Bnienia+barszczu&rft.place=Krak%C3%B3w&rft.pub=Akademia+Umiej%C4%99tno%C5%9Bci&rft.date=1905&rft.aulast=Panek&rft.aufirst=Kazimierz&rft_id=http%3A%2F%2Fpolona.pl%2Fitem%2F15178238%2F46%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPokhlebkin2004" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source"><a href="/wiki/William_Pokhlebkin" class="mw-redirect" title="William Pokhlebkin">Pokhlebkin, William Vasilyevich</a> (2004) [1978]. Natsionalnye kukhni nashikh narodov <bdi lang="ru">Национальные кухни наших народов</bdi> [National Cuisines of Our Peoples] (in Russian). Moskva: Tsentrpoligraf. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/5-9524-0718-8" title="Special:BookSources/5-9524-0718-8"><bdi>5-9524-0718-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Natsionalnye+kukhni+nashikh+narodov+%D0%9D%D0%B0%D1%86%D0%B8%D0%BE%D0%BD%D0%B0%D0%BB%D1%8C%D0%BD%D1%8B%D0%B5+%D0%BA%D1%83%D1%85%D0%BD%D0%B8+%D0%BD%D0%B0%D1%88%D0%B8%D1%85+%D0%BD%D0%B0%D1%80%D0%BE%D0%B4%D0%BE%D0%B2&rft.place=Moskva&rft.pub=Tsentrpoligraf&rft.date=2004&rft.isbn=5-9524-0718-8&rft.aulast=Pokhlebkin&rft.aufirst=William+Vasilyevich&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRostafiński1916" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/J%C3%B3zef_Rostafi%C5%84ski" title="Józef Rostafiński">Rostafiński, Józef</a> (1916). <a rel="nofollow" class="external text" href="http://polona.pl/item/20246864/10/">O nazwach i użytku ćwikły, buraków i barszczu</a> [Names and Uses of Chards, Beets and Hogweed] (in Polish). Kraków: Akademia Umiejętności.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=O+nazwach+i+u%C5%BCytku+%C4%87wik%C5%82y%2C+burak%C3%B3w+i+barszczu&rft.place=Krak%C3%B3w&rft.pub=Akademia+Umiej%C4%99tno%C5%9Bci&rft.date=1916&rft.aulast=Rostafi%C5%84ski&rft.aufirst=J%C3%B3zef&rft_id=http%3A%2F%2Fpolona.pl%2Fitem%2F20246864%2F10%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVinogradovaLevkievskaya2012" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Vinogradova, Lyudmila; Levkievskaya, Yelena (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=buB6AgAAQBAJ">Narodnaya demonologiya Polesya: Publikatsii tekstov v zapisyakh 80–90-kh gg. XX veka. Tom II: Demonologizatsiya umershikh lyudey <bdi lang="ru">Народная демонология Полесья: Публикации текстов в записях 80–90-х гг. XX века. Том II: Демонологизация умерших людей</bdi></a> [Folk Demonology of Polesye: Publication of field notes from the 1980s and 90s. Vol. 2: Demonization of the Dead] (in Russian). Moskva: Rukopisnye pamyatniki Drevney Rusi. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-5-9551-0606-9" title="Special:BookSources/978-5-9551-0606-9"><bdi>978-5-9551-0606-9</bdi></a>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/1726-135X">1726-135X</a>. Retrieved 2016-01-23.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Narodnaya+demonologiya+Polesya%3A+Publikatsii+tekstov+v+zapisyakh+80%E2%80%9390-kh+gg.+XX+veka.+Tom+II%3A+Demonologizatsiya+umershikh+lyudey+%D0%9D%D0%B0%D1%80%D0%BE%D0%B4%D0%BD%D0%B0%D1%8F+%D0%B4%D0%B5%D0%BC%D0%BE%D0%BD%D0%BE%D0%BB%D0%BE%D0%B3%D0%B8%D1%8F+%D0%9F%D0%BE%D0%BB%D0%B5%D1%81%D1%8C%D1%8F%3A+%D0%9F%D1%83%D0%B1%D0%BB%D0%B8%D0%BA%D0%B0%D1%86%D0%B8%D0%B8+%D1%82%D0%B5%D0%BA%D1%81%D1%82%D0%BE%D0%B2+%D0%B2+%D0%B7%D0%B0%D0%BF%D0%B8%D1%81%D1%8F%D1%85+80%E2%80%9390-%D1%85+%D0%B3%D0%B3.+XX+%D0%B2%D0%B5%D0%BA%D0%B0.+%D0%A2%D0%BE%D0%BC+II%3A+%D0%94%D0%B5%D0%BC%D0%BE%D0%BD%D0%BE%D0%BB%D0%BE%D0%B3%D0%B8%D0%B7%D0%B0%D1%86%D0%B8%D1%8F+%D1%83%D0%BC%D0%B5%D1%80%D1%88%D0%B8%D1%85+%D0%BB%D1%8E%D0%B4%D0%B5%D0%B9&rft.place=Moskva&rft.pub=Rukopisnye+pamyatniki+Drevney+Rusi&rft.date=2012&rft.issn=1726-135X&rft.isbn=978-5-9551-0606-9&rft.aulast=Vinogradova&rft.aufirst=Lyudmila&rft.au=Levkievskaya%2C+Yelena&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DbuB6AgAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFZhouSun2012" class="citation news cs1 cs1-prop-script cs1-prop-foreign-lang-source">Zhou, Sili; Sun, Yanru (2012-08-20). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170401144826/http://sh.sina.com.cn/food/msjx/2012-08-20/15368302.html">"Yībǎi gè Shànghǎi rén yǒu yībǎi zhǒng luó sòng tāng" <bdi lang="zh">一百个上海人有一百种罗宋汤</bdi></a> [One hundred types of borscht for one hundred Shanghainese]. Sina (in Chinese). Archived from <a rel="nofollow" class="external text" href="https://news.sina.com.cn/c/2012-08-20/071024998259.shtml">the original</a> on 2017-04-01. Retrieved 2017-05-10.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Sina&rft.atitle=Y%C4%ABb%C7%8Ei+g%C3%A8+Sh%C3%A0ngh%C7%8Ei+r%C3%A9n+y%C7%92u+y%C4%ABb%C7%8Ei+zh%C7%92ng+lu%C3%B3+s%C3%B2ng+t%C4%81ng+%E4%B8%80%E7%99%BE%E4%B8%AA%E4%B8%8A%E6%B5%B7%E4%BA%BA%E6%9C%89%E4%B8%80%E7%99%BE%E7%A7%8D%E7%BD%97%E5%AE%8B%E6%B1%A4&rft.date=2012-08-20&rft.aulast=Zhou&rft.aufirst=Sili&rft.au=Sun%2C+Yanru&rft_id=https%3A%2F%2Fnews.sina.com.cn%2Fc%2F2012-08-20%2F071024998259.shtml&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li></ul> </div> <div class="mw-heading mw-heading3"><h3 id="Primary_or_self-published">Primary or self-published</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239549316"><div class="refbegin refbegin-columns references-column-width" style="column-width: 30em"> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAvdeyeva1846" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source"><a href="/wiki/Yekaterina_Avdeyeva" title="Yekaterina Avdeyeva">Avdeyeva, Yekaterina Alekseyevna</a> (1846) [1842]. Ruchnaya kniga russkoy opytnoy khozyayki <bdi lang="ru">Ручная книга русской опытной хозяйки</bdi> [Handbook of the Experienced Russian Housewife] (in Russian). Sankt-Peterburg: Sveshnikov.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Ruchnaya+kniga+russkoy+opytnoy+khozyayki+%D0%A0%D1%83%D1%87%D0%BD%D0%B0%D1%8F+%D0%BA%D0%BD%D0%B8%D0%B3%D0%B0+%D1%80%D1%83%D1%81%D1%81%D0%BA%D0%BE%D0%B9+%D0%BE%D0%BF%D1%8B%D1%82%D0%BD%D0%BE%D0%B9+%D1%85%D0%BE%D0%B7%D1%8F%D0%B9%D0%BA%D0%B8&rft.place=Sankt-Peterburg&rft.pub=Sveshnikov&rft.date=1846&rft.aulast=Avdeyeva&rft.aufirst=Yekaterina+Alekseyevna&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBurlakoff2013" class="citation book cs1">Burlakoff, Nikolai (2013). The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes. North Charleston, SC: <a href="/wiki/CreateSpace" title="CreateSpace">Createspace Independent Pub</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-4840-2740-0" title="Special:BookSources/978-1-4840-2740-0"><bdi>978-1-4840-2740-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+World+of+Russian+Borsch%3A+Explorations+of+Memory%2C+People%2C+History%2C+Cookbooks+%26+Recipes&rft.place=North+Charleston%2C+SC&rft.pub=Createspace+Independent+Pub&rft.date=2013&rft.isbn=978-1-4840-2740-0&rft.aulast=Burlakoff&rft.aufirst=Nikolai&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFCzerniecki1682" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Stanis%C5%82aw_Czerniecki" title="Stanisław Czerniecki">Czerniecki, Stanisław</a> (1682). <a rel="nofollow" class="external text" href="http://polona.pl/item/3490233/82/">Compendium ferculorum, albo Zebranie potraw</a> [A Collection of Dishes] (in Polish). Kraków: Drukarnia Jerzego i Mikołaja Schedlów.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Compendium+ferculorum%2C+albo+Zebranie+potraw&rft.place=Krak%C3%B3w&rft.pub=Drukarnia+Jerzego+i+Miko%C5%82aja+Schedl%C3%B3w&rft.date=1682&rft.aulast=Czerniecki&rft.aufirst=Stanis%C5%82aw&rft_id=http%3A%2F%2Fpolona.pl%2Fitem%2F3490233%2F82%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDuboisBernard1868" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Urbain_Dubois" title="Urbain Dubois">Dubois, Urbain</a>; Bernard, Émile (1868) [1856]. <a rel="nofollow" class="external text" href="https://books.google.com/books?id=QEWKlQ8Ro_MC">La cuisine classique : études pratiques, raisonnées et démonstratives de l'École française appliquée au service à la russe</a> [Classic Cuisine: Practical, Systematic and Demonstrative Studies of the French School of Russian Table Service] (in French). Paris: E. Dentu.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=La+cuisine+classique+%3A+%C3%A9tudes+pratiques%2C+raisonn%C3%A9es+et+d%C3%A9monstratives+de+l%27%C3%89cole+fran%C3%A7aise+appliqu%C3%A9e+au+service+%C3%A0+la+russe&rft.place=Paris&rft.pub=E.+Dentu&rft.date=1868&rft.aulast=Dubois&rft.aufirst=Urbain&rft.au=Bernard%2C+%C3%89mile&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DQEWKlQ8Ro_MC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDumanowskiJankowski2011" class="citation book cs1 cs1-prop-foreign-lang-source">Dumanowski, Jarosław; Jankowski, Rafał, eds. (2011). Moda bardzo dobra smażenia różnych konfektów [A Very Good Way of Frying Various Confections]. Monumenta Poloniae Culinaria (in Polish). Vol. 2. Warszawa: Muzeum Pałac w Wilanowie. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-83-60959-18-3" title="Special:BookSources/978-83-60959-18-3"><bdi>978-83-60959-18-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Moda+bardzo+dobra+sma%C5%BCenia+r%C3%B3%C5%BCnych+konfekt%C3%B3w&rft.place=Warszawa&rft.series=Monumenta+Poloniae+Culinaria&rft.pub=Muzeum+Pa%C5%82ac+w+Wilanowie&rft.date=2011&rft.isbn=978-83-60959-18-3&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGerard1636" class="citation book cs1"><a href="/wiki/John_Gerard" title="John Gerard">Gerard, John</a> (1636). <a href="/wiki/Thomas_Johnson_(botanist)" title="Thomas Johnson (botanist)">Johnson, Thomas</a> (ed.). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=Ml9fAAAAcAAJ&pg=PA1008">The Herball Or Generall Historie of Plantes: Very Much Enlarged and Amended by Thomas Johnson Citizen and Apothecarye of London</a>. Vol. 2. Adam Islip Joice Norton and Richard Whitakers.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Herball+Or+Generall+Historie+of+Plantes%3A+Very+Much+Enlarged+and+Amended+by+Thomas+Johnson+Citizen+and+Apothecarye+of+London&rft.pub=Adam+Islip+Joice+Norton+and+Richard+Whitakers&rft.date=1636&rft.aulast=Gerard&rft.aufirst=John&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DMl9fAAAAcAAJ%26pg%3DPA1008&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGold's_Borscht" class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.walmart.com/ip/Gold-s-Borscht-24-fl-oz-Pack-of-6/29474068">"Gold's Borscht, 24 fl oz, (Pack of 6)"</a>. Walmart. Retrieved 2016-01-18.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Gold%27s+Borscht%2C+24+fl+oz%2C+%28Pack+of+6%29&rft.pub=Walmart&rft_id=http%3A%2F%2Fwww.walmart.com%2Fip%2FGold-s-Borscht-24-fl-oz-Pack-of-6%2F29474068&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKulinariya" class="citation book cs1 cs1-prop-year-range-abbreviated cs1-prop-script cs1-prop-foreign-lang-source">Kulinariya <bdi lang="ru">Кулинария</bdi> [Cookery] (in Russian). Moskva: Gostorgizdat. 1955–58.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Kulinariya+%D0%9A%D1%83%D0%BB%D0%B8%D0%BD%D0%B0%D1%80%D0%B8%D1%8F&rft.place=Moskva&rft.pub=Gostorgizdat&rft.date=1955%2F1958&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKuroń2004" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Maciej_Kuro%C5%84" title="Maciej Kuroń">Kuroń, Maciej</a> (2004). Kuchnia polska: Kuchnia Rzeczypospolitej wielu narodów [Polish Cuisine: Cuisine of a Commonwealth of Many Nations] (in Polish). Czarna Owca. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/83-89763-25-7" title="Special:BookSources/83-89763-25-7"><bdi>83-89763-25-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Kuchnia+polska%3A+Kuchnia+Rzeczypospolitej+wielu+narod%C3%B3w&rft.pub=Czarna+Owca&rft.date=2004&rft.isbn=83-89763-25-7&rft.aulast=Kuro%C5%84&rft.aufirst=Maciej&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMarcin_z_Urzędowa1595" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Marcin_of_Urz%C4%99d%C3%B3w" title="Marcin of Urzędów">Marcin z Urzędowa</a> (1595). <a rel="nofollow" class="external text" href="http://polona.pl/item/3354085/11/">Herbarz Polski, to iest o przyrodzeniu zioł y drzew rozmaitych, y innych rzeczy do lekarztw nalezących</a> [Polish Herbal, or Of the Complexion of Various Herbs and Trees, and Other Things of which Medicines Comprise] (in Polish). Kraków: Drukarnia Łazarzowa.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Herbarz+Polski%2C+to+iest+o+przyrodzeniu+zio%C5%82+y+drzew+rozmaitych%2C+y+innych+rzeczy+do+lekarztw+nalez%C4%85cych&rft.place=Krak%C3%B3w&rft.pub=Drukarnia+%C5%81azarzowa&rft.date=1595&rft.au=Marcin+z+Urz%C4%99dowa&rft_id=http%3A%2F%2Fpolona.pl%2Fitem%2F3354085%2F11%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMeyer1781" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Meyer, Andrey (1781). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=aa9iAAAAcAAJ&pg=PA27">Botanicheskoy podrobnoy slovar, ili Travnik <bdi lang="ru">Ботанической подробной словарь, или Травникъ</bdi></a> [Detailed Botanical Dictionary, or Herbal] (in Russian). Moskva: Universitetskaya Tipografia N. Novikova.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Botanicheskoy+podrobnoy+slovar%2C+ili+Travnik+%D0%91%D0%BE%D1%82%D0%B0%D0%BD%D0%B8%D1%87%D0%B5%D1%81%D0%BA%D0%BE%D0%B9+%D0%BF%D0%BE%D0%B4%D1%80%D0%BE%D0%B1%D0%BD%D0%BE%D0%B9+%D1%81%D0%BB%D0%BE%D0%B2%D0%B0%D1%80%D1%8C%2C+%D0%B8%D0%BB%D0%B8+%D0%A2%D1%80%D0%B0%D0%B2%D0%BD%D0%B8%D0%BA%D1%8A&rft.place=Moskva&rft.pub=Universitetskaya+Tipografia+N.+Novikova&rft.date=1781&rft.aulast=Meyer&rft.aufirst=Andrey&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Daa9iAAAAcAAJ%26pg%3DPA27&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMolokhovets1998" class="citation book cs1"><a href="/wiki/Elena_Molokhovets" class="mw-redirect" title="Elena Molokhovets">Molokhovets, Elena</a> (1998) [1861]. Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. Translated by Toomre, Joyce Stetson. Indiana University Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-253-21210-8" title="Special:BookSources/978-0-253-21210-8"><bdi>978-0-253-21210-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Classic+Russian+Cooking%3A+Elena+Molokhovets%27+A+Gift+to+Young+Housewives&rft.pub=Indiana+University+Press&rft.date=1998&rft.isbn=978-0-253-21210-8&rft.aulast=Molokhovets&rft.aufirst=Elena&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPirkoHurzhiiSokhan1991" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Pirko, V.O.; Hurzhii, O.I.; Sokhan, P.S., eds. (1991). "Topohrafichnyi opys Kharkivskoho namisnytstva 1785 r." <bdi lang="uk">Топографічний опис Харківського намісництва 1785 р.</bdi> [Topographical description of the Kharkiv Governorate in 1785]. <a rel="nofollow" class="external text" href="https://archive.org/stream/opXVIII#page/68/mode/1up">Opysy Kharkivskoho namisnytstva kintsia XVIII ct <bdi lang="uk">Описи Харківського намісництва кінця XVIII ст.</bdi></a> [Descriptions of the Kharkiv Governorate at the end of the 18th century] (in Russian). Kyiv: <a href="/wiki/Naukova_Dumka" title="Naukova Dumka">Naukova Dumka</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/5-12-002041-0" title="Special:BookSources/5-12-002041-0"><bdi>5-12-002041-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Topohrafichnyi+opys+Kharkivskoho+namisnytstva+1785+r.+%D0%A2%D0%BE%D0%BF%D0%BE%D0%B3%D1%80%D0%B0%D1%84%D1%96%D1%87%D0%BD%D0%B8%D0%B9+%D0%BE%D0%BF%D0%B8%D1%81+%D0%A5%D0%B0%D1%80%D0%BA%D1%96%D0%B2%D1%81%D1%8C%D0%BA%D0%BE%D0%B3%D0%BE+%D0%BD%D0%B0%D0%BC%D1%96%D1%81%D0%BD%D0%B8%D1%86%D1%82%D0%B2%D0%B0+1785+%D1%80.&rft.btitle=Opysy+Kharkivskoho+namisnytstva+kintsia+XVIII+ct.+%D0%9E%D0%BF%D0%B8%D1%81%D0%B8+%D0%A5%D0%B0%D1%80%D0%BA%D1%96%D0%B2%D1%81%D1%8C%D0%BA%D0%BE%D0%B3%D0%BE+%D0%BD%D0%B0%D0%BC%D1%96%D1%81%D0%BD%D0%B8%D1%86%D1%82%D0%B2%D0%B0+%D0%BA%D1%96%D0%BD%D1%86%D1%8F+XVIII+%D1%81%D1%82.&rft.place=Kyiv&rft.pub=Naukova+Dumka&rft.date=1991&rft.isbn=5-12-002041-0&rft_id=https%3A%2F%2Farchive.org%2Fstream%2FopXVIII%23page%2F68%2Fmode%2F1up&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRej1567" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Miko%C5%82aj_Rej" title="Mikołaj Rej">Rej, Mikołaj</a> (1567). Żywot człowieka poczciwego [Life of an Honest Man] (in Polish).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=%C5%BBywot+cz%C5%82owieka+poczciwego&rft.date=1567&rft.aulast=Rej&rft.aufirst=Miko%C5%82aj&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSyrennius1613" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Simon_Syrenius" title="Simon Syrenius">Syrennius, Simon</a> (1613). <a rel="nofollow" class="external text" href="http://polona.pl/item/3354323/350/">Zielnik</a> [Herbal] (in Polish). Cracovia: Drukarnia Bazylego Skalskiego.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Zielnik&rft.place=Cracovia&rft.pub=Drukarnia+Bazylego+Skalskiego&rft.date=1613&rft.aulast=Syrennius&rft.aufirst=Simon&rft_id=http%3A%2F%2Fpolona.pl%2Fitem%2F3354323%2F350%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSzymanderska2010" class="citation book cs1 cs1-prop-foreign-lang-source">Szymanderska, Hanna (2010). Kuchnia polska: Potrawy regionalne [Polish Cuisine: Regional Dishes] (in Polish). Warszawa: Świat Książki. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-83-7799-631-7" title="Special:BookSources/978-83-7799-631-7"><bdi>978-83-7799-631-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Kuchnia+polska%3A+Potrawy+regionalne&rft.place=Warszawa&rft.pub=%C5%9Awiat+Ksi%C4%85%C5%BCki&rft.date=2010&rft.isbn=978-83-7799-631-7&rft.aulast=Szymanderska&rft.aufirst=Hanna&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThe_Epicure's_Year_Book" class="citation book cs1"><a rel="nofollow" class="external text" href="https://archive.org/details/b28095662">The Epicure's Year Book and Table Companion</a>. London: Bradbury, Evans, & Co. 1868. p. <a rel="nofollow" class="external text" href="https://archive.org/details/b28095662/page/n111">83</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Epicure%27s+Year+Book+and+Table+Companion&rft.place=London&rft.pages=83&rft.pub=Bradbury%2C+Evans%2C+%26+Co.&rft.date=1868&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fb28095662&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVedernikov2015" class="citation interview cs1 cs1-prop-script cs1-prop-foreign-lang-source">Vedernikov, Andrey (2015-11-25). <a rel="nofollow" class="external text" href="https://www.mos.ru/news/article/3865073">"Kosmovalyuta i borshch iz tuby: chto yedyat kosmonavty" <bdi lang="ru">Космовалюта и борщ из тубы: что едят космонавты</bdi></a> [Space currency and tubed borscht: what cosmonauts eat]. mos.ru (Interview) (in Russian). Retrieved 2016-01-18.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=mos.ru&rft.atitle=Kosmovalyuta+i+borshch+iz+tuby%3A+chto+yedyat+kosmonavty+%D0%9A%D0%BE%D1%81%D0%BC%D0%BE%D0%B2%D0%B0%D0%BB%D1%8E%D1%82%D0%B0+%D0%B8+%D0%B1%D0%BE%D1%80%D1%89+%D0%B8%D0%B7+%D1%82%D1%83%D0%B1%D1%8B%3A+%D1%87%D1%82%D0%BE+%D0%B5%D0%B4%D1%8F%D1%82+%D0%BA%D0%BE%D1%81%D0%BC%D0%BE%D0%BD%D0%B0%D0%B2%D1%82%D1%8B&rft.date=2015-11-25&rft.aulast=Vedernikov&rft.aufirst=Andrey&rft_id=https%3A%2F%2Fwww.mos.ru%2Fnews%2Farticle%2F3865073&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFZawadzka1913" class="citation book cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Wincenta_Zawadzka" title="Wincenta Zawadzka">Zawadzka, W.A.L.</a> (1913) [1854]. <a rel="nofollow" class="external text" href="http://polona.pl/item/843952/3/">Kucharka litewska</a> [The Lithuanian Cook] (in Polish). Wilno: Józef Zawadzki.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Kucharka+litewska&rft.place=Wilno&rft.pub=J%C3%B3zef+Zawadzki&rft.date=1913&rft.aulast=Zawadzka&rft.aufirst=W.A.L.&rft_id=http%3A%2F%2Fpolona.pl%2Fitem%2F843952%2F3%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li></ul> </div> <div class="mw-heading mw-heading3"><h3 id="Reference_works">Reference works</h3></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239549316"><div class="refbegin refbegin-columns references-column-width" style="column-width: 30em"> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAuziasLabourdette2012" class="citation book cs1 cs1-prop-foreign-lang-source">Auzias, Dominique; Labourdette, Jean-Paul (2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=MwMzJ2_lPtAC&pg=PA77">Roumanie 2012–2013</a> [Romania 2012–2013] (in French). Paris: Petit Futé. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-2-7469-6376-4" title="Special:BookSources/978-2-7469-6376-4"><bdi>978-2-7469-6376-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Roumanie+2012%E2%80%932013&rft.place=Paris&rft.pub=Petit+Fut%C3%A9&rft.date=2012&rft.isbn=978-2-7469-6376-4&rft.aulast=Auzias&rft.aufirst=Dominique&rft.au=Labourdette%2C+Jean-Paul&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DMwMzJ2_lPtAC%26pg%3DPA77&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBarber2004" class="citation book cs1"><a href="/wiki/Katherine_Barber" title="Katherine Barber">Barber, Katherine</a>, ed. (2004). <a rel="nofollow" class="external text" href="http://www.oxfordreference.com/view/10.1093/acref/9780195418163.001.0001/acref-9780195418163">The Canadian Oxford Dictionary</a> (2nd ed.). Oxford University Press. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1093%2Facref%2F9780195418163.001.0001">10.1093/acref/9780195418163.001.0001</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-541816-3" title="Special:BookSources/978-0-19-541816-3"><bdi>978-0-19-541816-3</bdi></a>. Retrieved 2016-12-23.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Canadian+Oxford+Dictionary&rft.edition=2nd&rft.pub=Oxford+University+Press&rft.date=2004&rft_id=info%3Adoi%2F10.1093%2Facref%2F9780195418163.001.0001&rft.isbn=978-0-19-541816-3&rft_id=http%3A%2F%2Fwww.oxfordreference.com%2Fview%2F10.1093%2Facref%2F9780195418163.001.0001%2Facref-9780195418163&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFDal1863–66" class="citation web cs1 cs1-prop-year-range-abbreviated cs1-prop-script cs1-prop-foreign-lang-source"><a href="/wiki/Vladimir_Dal" title="Vladimir Dal">Dal, Vladimir I.</a> (1863–66). <a rel="nofollow" class="external text" href="http://dic.academic.ru/contents.nsf/enc2p/">"Tolkovy slovar zhivogo velikorusskogo yazyka" <bdi lang="ru">Толковый словарь живого великорусского языка</bdi></a> [Explanatory Dictionary of the Living Great Russian Language]. Akademik (in Russian). Sankt-Petersburg: Obshchestvo lyubiteley rossiyskoy slovesnosti. 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New York: Funk & Wagnalls Co. pp. 254–257. <a href="/wiki/LCCN_(identifier)" class="mw-redirect" title="LCCN (identifier)">LCCN</a> <a rel="nofollow" class="external text" href="https://lccn.loc.gov/16014703">16014703</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Cookery&rft.btitle=Jewish+Encyclopedia&rft.place=New+York&rft.pages=254-257&rft.pub=Funk+%26+Wagnalls+Co.&rft.date=1906&rft_id=info%3Alccn%2F16014703&rft.aulast=Hirsch&rft.aufirst=Emil+G.&rft.au=Benzinger%2C+Immanuel&rft.au=Jacobs%2C+Joseph&rft.au=Harris%2C+Isidore&rft.au=Fishberg%2C+Bertha&rft.au=Dobsevage%2C+I.+George&rft_id=http%3A%2F%2Fwww.jewishencyclopedia.com%2Farticles%2F4638-cookery&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKing2006" class="citation book cs1">King, David C. 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Clifton Park, NY: Cengage Learning. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-111-79970-0" title="Special:BookSources/978-1-111-79970-0"><bdi>978-1-111-79970-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=International+Cuisine&rft.place=Clifton+Park%2C+NY&rft.pub=Cengage+Learning&rft.date=2008&rft.isbn=978-1-111-79970-0&rft.aulast=MacVeigh&rft.aufirst=Jeremy&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D6VwGAAAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMalloryAdams2006" class="citation book cs1">Mallory, J.P.; Adams, D.Q. 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Archived from <a rel="nofollow" class="external text" href="http://vislovi.in.ua/prikazki-temi/144-prikazki-ta-prisliv-ya-pro-jizhu.html">the original</a> on 2017-10-12. Retrieved 2017-10-07.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Vislovi&rft.atitle=Prykazky+ta+pryslivia+pro+yizhu+%D0%9F%D1%80%D0%B8%D0%BA%D0%B0%D0%B7%D0%BA%D0%B8+%D1%82%D0%B0+%D0%BF%D1%80%D0%B8%D1%81%D0%BB%D1%96%D0%B2%60%D1%8F+%D0%BF%D1%80%D0%BE+%D1%97%D0%B6%D1%83&rft_id=http%3A%2F%2Fvislovi.in.ua%2Fprikazki-temi%2F144-prikazki-ta-prisliv-ya-pro-jizhu.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFReidPettersen2007" class="citation book cs1">Reid, Robert; Pettersen, Leif (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=WSV_7OSOnf4C&pg=PA52">Romania & Moldova</a>. Lonely Planet. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-74104-478-2" title="Special:BookSources/978-1-74104-478-2"><bdi>978-1-74104-478-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Romania+%26+Moldova&rft.pub=Lonely+Planet&rft.date=2007&rft.isbn=978-1-74104-478-2&rft.aulast=Reid&rft.aufirst=Robert&rft.au=Pettersen%2C+Leif&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DWSV_7OSOnf4C%26pg%3DPA52&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRennon2007" class="citation book cs1">Rennon, Rosemary K. (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=SGNHF0_NISEC&pg=PA53">Language and Travel Guide to Romania</a>. New York: Hippocrene Books. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7818-1150-7" title="Special:BookSources/978-0-7818-1150-7"><bdi>978-0-7818-1150-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Language+and+Travel+Guide+to+Romania&rft.place=New+York&rft.pub=Hippocrene+Books&rft.date=2007&rft.isbn=978-0-7818-1150-7&rft.aulast=Rennon&rft.aufirst=Rosemary+K.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DSGNHF0_NISEC%26pg%3DPA53&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRudnyc'kyj1972" class="citation book cs1">Rudnyc'kyj, Jaroslav B. (1972). <a rel="nofollow" class="external text" href="http://litopys.org.ua/djvu/rudnycky_slovnyk.htm">An Etymological Dictionary of the Ukrainian Language</a>. Winnipeg: Ukrainian Free Academy of Sciences. Retrieved 2015-05-20.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=An+Etymological+Dictionary+of+the+Ukrainian+Language&rft.place=Winnipeg&rft.pub=Ukrainian+Free+Academy+of+Sciences&rft.date=1972&rft.aulast=Rudnyc%27kyj&rft.aufirst=Jaroslav+B.&rft_id=http%3A%2F%2Flitopys.org.ua%2Fdjvu%2Frudnycky_slovnyk.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSaberiSaberi2014" class="citation encyclopaedia cs1">Saberi, Philip; Saberi, Helen (2014) [1999]. <a rel="nofollow" class="external text" href="http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0296?rskey=DSZPQM&result=1">"Borshch"</a>. In Davidson, Alan; Jaine, Tom (eds.). The Oxford Companion to Food (3rd ed.). Oxford University Press. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1093%2Facref%2F9780199677337.001.0001">10.1093/acref/9780199677337.001.0001</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780199677337" title="Special:BookSources/9780199677337"><bdi>9780199677337</bdi></a>. Retrieved 2016-12-23.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Borshch&rft.btitle=The+Oxford+Companion+to+Food&rft.edition=3rd&rft.pub=Oxford+University+Press&rft.date=2014&rft_id=info%3Adoi%2F10.1093%2Facref%2F9780199677337.001.0001&rft.isbn=9780199677337&rft.aulast=Saberi&rft.aufirst=Philip&rft.au=Saberi%2C+Helen&rft_id=http%3A%2F%2Fwww.oxfordreference.com%2Fview%2F10.1093%2Facref%2F9780199677337.001.0001%2Facref-9780199677337-e-0296%3Frskey%3DDSZPQM%26result%3D1&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThe_Visual_Food_Encyclopedia1996" class="citation book cs1"><a rel="nofollow" class="external text" href="https://books.google.com/books?id=TOG-ItIHp_kC&pg=PA600">The Visual Food Encyclopedia</a>. Québec Amerique. 1996. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-2-7644-0898-8" title="Special:BookSources/978-2-7644-0898-8"><bdi>978-2-7644-0898-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Visual+Food+Encyclopedia&rft.pub=Qu%C3%A9bec+Amerique&rft.date=1996&rft.isbn=978-2-7644-0898-8&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DTOG-ItIHp_kC%26pg%3DPA600&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFTrubachyov1987" class="citation encyclopaedia cs1 cs1-prop-script cs1-prop-foreign-lang-source"><a href="/wiki/Oleg_Trubachyov" title="Oleg Trubachyov">Trubachyov, Oleg</a>, ed. (1987). <a rel="nofollow" class="external text" href="http://etymolog.ruslang.ru/index.php?act=essja">Etimologichesky slovar slavyanskikh yazykov <bdi lang="ru">Этимологический словарь славянских языков</bdi></a> [Etymological Dictionary of Slavic Languages] (in Russian). Moskva: Nauka.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Etimologichesky+slovar+slavyanskikh+yazykov+%D0%AD%D1%82%D0%B8%D0%BC%D0%BE%D0%BB%D0%BE%D0%B3%D0%B8%D1%87%D0%B5%D1%81%D0%BA%D0%B8%D0%B9+%D1%81%D0%BB%D0%BE%D0%B2%D0%B0%D1%80%D1%8C+%D1%81%D0%BB%D0%B0%D0%B2%D1%8F%D0%BD%D1%81%D0%BA%D0%B8%D1%85+%D1%8F%D0%B7%D1%8B%D0%BA%D0%BE%D0%B2&rft.place=Moskva&rft.pub=Nauka&rft.date=1987&rft_id=http%3A%2F%2Fetymolog.ruslang.ru%2Findex.php%3Fact%3Dessja&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVasmer1973" class="citation web cs1 cs1-prop-script cs1-prop-foreign-lang-source"><a href="/wiki/Max_Vasmer" title="Max Vasmer">Vasmer, Maksimilian Romanovich</a> (1973) [1958]. <a rel="nofollow" class="external text" href="http://dic.academic.ru/contents.nsf/vasmer/">"Etimologichesky slovar russkogo yazyka" <bdi lang="ru">Этимологический словарь русского языка</bdi></a> [Russian Etymological Dictionary]. Akademik (in Russian). Moskva: Progress.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Akademik&rft.atitle=Etimologichesky+slovar+russkogo+yazyka+%D0%AD%D1%82%D0%B8%D0%BC%D0%BE%D0%BB%D0%BE%D0%B3%D0%B8%D1%87%D0%B5%D1%81%D0%BA%D0%B8%D0%B9+%D1%81%D0%BB%D0%BE%D0%B2%D0%B0%D1%80%D1%8C+%D1%80%D1%83%D1%81%D1%81%D0%BA%D0%BE%D0%B3%D0%BE+%D1%8F%D0%B7%D1%8B%D0%BA%D0%B0&rft.date=1973&rft.aulast=Vasmer&rft.aufirst=Maksimilian+Romanovich&rft_id=http%3A%2F%2Fdic.academic.ru%2Fcontents.nsf%2Fvasmer%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWorld_and_Its_Peoples2010" class="citation book cs1">World and Its Peoples: Belarus, Russian Federation, and Ukraine. New York: Marshall Cavendish. 2010. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7614-7900-0" title="Special:BookSources/978-0-7614-7900-0"><bdi>978-0-7614-7900-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=World+and+Its+Peoples%3A+Belarus%2C+Russian+Federation%2C+and+Ukraine&rft.place=New+York&rft.pub=Marshall+Cavendish&rft.date=2010&rft.isbn=978-0-7614-7900-0&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWorld_and_Its_Peoples2006" class="citation book cs1"><a rel="nofollow" class="external text" href="https://archive.org/details/worlditspeoplesm0000unse">World and Its Peoples: Middle East, Western Asia and Northern Africa</a>. New York: Marshall Cavendish. 2006. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-7614-7571-2" title="Special:BookSources/978-0-7614-7571-2"><bdi>978-0-7614-7571-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=World+and+Its+Peoples%3A+Middle+East%2C+Western+Asia+and+Northern+Africa&rft.place=New+York&rft.pub=Marshall+Cavendish&rft.date=2006&rft.isbn=978-0-7614-7571-2&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fworlditspeoplesm0000unse&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFZdanovich2014" class="citation book cs1 cs1-prop-script cs1-prop-foreign-lang-source">Zdanovich, Leonid I. (2014). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=NXmoAgAAQBAJ">Bibliya povara ili entsiklopediya sovremennoy kukhni <bdi lang="ru">Библия повара или энциклопедия современной кухни</bdi></a> [Chef's Bible, or Encyclopedia of Modern Cuisine] (in Russian). Noginsk: Osteon-Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-5-00-064178-1" title="Special:BookSources/978-5-00-064178-1"><bdi>978-5-00-064178-1</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Bibliya+povara+ili+entsiklopediya+sovremennoy+kukhni+%D0%91%D0%B8%D0%B1%D0%BB%D0%B8%D1%8F+%D0%BF%D0%BE%D0%B2%D0%B0%D1%80%D0%B0+%D0%B8%D0%BB%D0%B8+%D1%8D%D0%BD%D1%86%D0%B8%D0%BA%D0%BB%D0%BE%D0%BF%D0%B5%D0%B4%D0%B8%D1%8F+%D1%81%D0%BE%D0%B2%D1%80%D0%B5%D0%BC%D0%B5%D0%BD%D0%BD%D0%BE%D0%B9+%D0%BA%D1%83%D1%85%D0%BD%D0%B8&rft.place=Noginsk&rft.pub=Osteon-Press&rft.date=2014&rft.isbn=978-5-00-064178-1&rft.aulast=Zdanovich&rft.aufirst=Leonid+I.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DNXmoAgAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFŻmigrodzki" class="citation web cs1 cs1-prop-foreign-lang-source">Żmigrodzki, Piotr (ed.). <a rel="nofollow" class="external text" href="http://www.wsjp.pl/">"Wielki Słownik Języka Polskiego"</a> [The Great Polish Dictionary] (in Polish). Instytut Języka Polskiego PAN.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Wielki+S%C5%82ownik+J%C4%99zyka+Polskiego&rft.pub=Instytut+J%C4%99zyka+Polskiego+PAN&rft_id=http%3A%2F%2Fwww.wsjp.pl%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABorscht" class="Z3988"></li></ul> </div> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul 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href="/wiki/Special:EditPage/Template:National_symbols_of_Ukraine" title="Special:EditPage/Template:National symbols of Ukraine"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Symbols_of_Ukraine" style="font-size:114%;margin:0 4em"><a href="/wiki/National_symbols_of_Ukraine" title="National symbols of Ukraine">Symbols of Ukraine</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><a href="/wiki/Symbols_of_Ukrainian_people" title="Symbols of Ukrainian people">Symbols of Ukrainian people</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Official</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Flag_of_Ukraine" title="Flag of Ukraine">Flag</a> <ul><li><a href="/wiki/List_of_Ukrainian_flags" title="List of Ukrainian flags">list</a></li> <li><a href="/wiki/Flags_of_the_regions_of_Ukraine" title="Flags of the regions of Ukraine">regions</a></li></ul></li> <li><a href="/wiki/Coat_of_arms_of_Ukraine" title="Coat of arms of Ukraine">Coat of arms</a> <ul><li><a href="/wiki/Armorial_of_Ukraine" title="Armorial of Ukraine">list</a></li> <li><a href="/wiki/Armorial_of_Ukraine#Regional" title="Armorial of Ukraine">regions</a></li></ul></li> <li><a href="/wiki/State_symbols_of_the_president_of_Ukraine" class="mw-redirect" title="State symbols of the president of Ukraine">Presidential symbols</a> <ul><li><a href="/wiki/Flag_of_the_president_of_Ukraine" class="mw-redirect" title="Flag of the president of Ukraine">Flag</a></li> <li><a href="/wiki/Collar_of_the_president_of_Ukraine" class="mw-redirect" title="Collar of the president of Ukraine">Collar</a></li> <li><a href="/wiki/Bulava_of_the_president_of_Ukraine" class="mw-redirect" title="Bulava of the president of Ukraine">Bulava</a></li> <li><a href="/wiki/Seal_of_the_President_of_Ukraine" title="Seal of the President of Ukraine">Seal</a></li> <li><a href="/wiki/Peresopnytsia_Gospel" title="Peresopnytsia Gospel">Peresopnytsia Gospel</a></li></ul></li> <li><a href="/wiki/National_colours_of_Ukraine" title="National colours of Ukraine">National colours</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="5" style="width:1px;padding:0 0 0 2px"><div><a href="/wiki/File:Lesser_Coat_of_Arms_of_Ukraine.svg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/95/Lesser_Coat_of_Arms_of_Ukraine.svg/50px-Lesser_Coat_of_Arms_of_Ukraine.svg.png" decoding="async" width="50" height="70" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/95/Lesser_Coat_of_Arms_of_Ukraine.svg/75px-Lesser_Coat_of_Arms_of_Ukraine.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/95/Lesser_Coat_of_Arms_of_Ukraine.svg/100px-Lesser_Coat_of_Arms_of_Ukraine.svg.png 2x" data-file-width="330" data-file-height="461" /></a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Unofficial</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Slava_Ukraini" title="Slava Ukraini">Slava Ukraini</a></li> <li><a href="/wiki/Vyshyvanka" title="Vyshyvanka">Vyshyvanka</a></li> <li><a href="/wiki/Pysanka" class="mw-redirect" title="Pysanka">Pysanka</a></li> <li><a href="/wiki/Bandura" title="Bandura">Bandura</a></li> <li><a href="/wiki/Viburnum_opulus" title="Viburnum opulus">Chervona kalyna</a></li> <li><a href="/wiki/Cossack_with_musket" title="Cossack with musket">Cossack with musket</a></li> <li><a href="/wiki/Cossack_Mamay" title="Cossack Mamay">Cossack Mamay</a></li> <li><a href="/wiki/Hopak" title="Hopak">Hopak</a></li> <li><a href="/wiki/Horilka" title="Horilka">Horilka</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Songs</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/State_Anthem_of_Ukraine" class="mw-redirect" title="State Anthem of Ukraine">Shche ne vmerla Ukraina</a></li> <li><a href="/wiki/Prayer_for_Ukraine" title="Prayer for Ukraine">Prayer for Ukraine</a></li> <li><a href="/wiki/Oi_u_luzi_chervona_kalyna" title="Oi u luzi chervona kalyna">Oi u luzi chervona kalyna</a></li> <li><a href="/wiki/Za_Ukrainu" title="Za Ukrainu">Za Ukrainu</a></li> <li><a href="/wiki/Zaporizhian_March" title="Zaporizhian March">Zaporizhian March</a></li> <li><a href="/wiki/March_of_Ukrainian_Nationalists" title="March of Ukrainian Nationalists">Zrodylys my velykoyi hodyny</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">People</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Taras_Shevchenko" title="Taras Shevchenko">Taras Shevchenko</a></li> <li><a href="/wiki/Volodymyr_the_Great" class="mw-redirect" title="Volodymyr the Great">Volodymyr the Great</a></li> <li><a href="/wiki/Yaroslav_the_Wise" title="Yaroslav the Wise">Yaroslav the Wise</a></li> <li><a href="/wiki/Lesya_Ukrainka" title="Lesya Ukrainka">Lesya Ukrainka</a></li> <li><a href="/wiki/Ivan_Franko" title="Ivan Franko">Ivan Franko</a></li> <li><a href="/wiki/Bohdan_Khmelnytsky" title="Bohdan Khmelnytsky">Bohdan Khmelnytsky</a></li> <li><a href="/wiki/Ivan_Mazepa" title="Ivan Mazepa">Ivan Mazepa</a></li> <li><a href="/wiki/Daniel_of_Galicia" title="Daniel of Galicia">Daniel of Galicia</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Landmarks</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Sofiyivka_Park" title="Sofiyivka Park">Sofiyivka Park</a></li> <li><a href="/wiki/Kyiv_Pechersk_Lavra" title="Kyiv Pechersk Lavra">Kyiv Pechersk Lavra</a></li> <li><a href="/wiki/Kamianets-Podilskyi_Castle" title="Kamianets-Podilskyi Castle">Kamianets-Podilskyi Castle</a></li> <li><a href="/wiki/Khortytsia" title="Khortytsia">Khortytsia</a></li> <li><a href="/wiki/Chersonesus" title="Chersonesus">Chersonesus</a></li> <li><a href="/wiki/Saint_Sophia_Cathedral,_Kyiv" title="Saint Sophia Cathedral, Kyiv">Saint Sophia Cathedral</a></li> <li><a href="/wiki/Khotyn_Fortress" title="Khotyn Fortress">Khotyn Fortress</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><a href="/wiki/Seven_Wonders_of_Ukraine" title="Seven Wonders of Ukraine">Seven Wonders of Ukraine</a></li> <li><a href="/wiki/Velyki_Ukra%C3%AFntsi" title="Velyki Ukraïntsi">Greatest Ukrainians</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Russian_soups" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Russian_soups" title="Template:Russian soups"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Russian_soups" title="Template talk:Russian soups"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Russian_soups" title="Special:EditPage/Template:Russian soups"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Russian_soups" style="font-size:114%;margin:0 4em"><a href="/wiki/Russian_cuisine#Soups" title="Russian cuisine">Russian soups</a></div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a class="mw-selflink selflink">Borscht</a></li> <li><a href="/wiki/Okroshka" title="Okroshka">Okroshka</a></li> <li><a href="/wiki/Rassolnik" title="Rassolnik">Rassolnik</a></li> <li><a href="/wiki/Shchi" title="Shchi">Shchi</a></li> <li><a href="/wiki/Solyanka" title="Solyanka">Solyanka</a></li> <li><a href="/wiki/Sorrel_soup" title="Sorrel soup">Sorrel soup</a></li> <li><a href="/wiki/Tyurya" title="Tyurya">Tyurya</a></li> <li><a href="/wiki/Ukha" title="Ukha">Ukha</a></li> <li><a href="/wiki/Zatiruha" title="Zatiruha">Zatiruha</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /> <a href="/wiki/Category:Russian_soups" title="Category:Russian soups">Category: Russian soups</a></li> <li><img alt="flag" src="//upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/16px-Flag_of_Russia.svg.png" decoding="async" width="16" height="11" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/24px-Flag_of_Russia.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/f/f3/Flag_of_Russia.svg/32px-Flag_of_Russia.svg.png 2x" data-file-width="900" data-file-height="600" /> <a href="/wiki/Portal:Russia" title="Portal:Russia">Russia portal</a></li> <li><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a> <a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li> <li><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a> <a href="https://commons.wikimedia.org/wiki/Soups_of_Russia" class="extiw" title="commons:Soups of Russia">Soups of Russia</a> at Commons</li></ul> </div></td></tr></tbody></table></div> <style data-mw-deduplicate="TemplateStyles:r1236088147">.mw-parser-output .sister-bar{display:flex;justify-content:center;align-items:baseline;font-size:88%;background-color:#fdfdfd;border:1px solid #a2a9b1;clear:both;margin:1em 0 0;padding:0 2em}.mw-parser-output .sister-bar-header{margin:0 1em 0 0.5em;padding:0.2em 0;flex:0 0 auto;min-height:24px;line-height:22px}.mw-parser-output .sister-bar-content{display:flex;flex-flow:row wrap;flex:0 1 auto;align-items:baseline;padding:0.2em 0;column-gap:1em;margin:0;list-style:none}.mw-parser-output .sister-bar-item{display:flex;align-items:baseline;margin:0.15em 0;min-height:24px;text-align:left}.mw-parser-output .sister-bar-logo{width:22px;line-height:22px;margin:0 0.2em;text-align:right}.mw-parser-output .sister-bar-link{margin:0 0.2em;text-align:left}@media screen and (max-width:960px){.mw-parser-output .sister-bar{flex-flow:column wrap;margin:1em auto 0}.mw-parser-output .sister-bar-header{flex:0 1}.mw-parser-output .sister-bar-content{flex:1;border-top:1px solid #a2a9b1;margin:0;list-style:none}.mw-parser-output .sister-bar-item{flex:0 0 20em;min-width:20em}}.mw-parser-output .navbox+link+.sister-bar,.mw-parser-output .navbox+style+.sister-bar,.mw-parser-output .portal-bar+link+.sister-bar,.mw-parser-output .portal-bar+style+.sister-bar,.mw-parser-output .sister-bar+.navbox-styles+.navbox,.mw-parser-output .sister-bar+.navbox-styles+.portal-bar{margin-top:-1px}@media print{body.ns-0 .mw-parser-output .sister-bar{display:none!important}}</style><div class="noprint metadata sister-bar" role="navigation" aria-label="sister-projects"><div class="sister-bar-header">Borscht at Wikipedia's <a href="/wiki/Wikipedia:Wikimedia_sister_projects" title="Wikipedia:Wikimedia sister projects">sister projects</a>:</div><ul class="sister-bar-content"><li class="sister-bar-item"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/0/06/Wiktionary-logo-v2.svg/19px-Wiktionary-logo-v2.svg.png" decoding="async" width="19" height="19" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/0/06/Wiktionary-logo-v2.svg/29px-Wiktionary-logo-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/0/06/Wiktionary-logo-v2.svg/38px-Wiktionary-logo-v2.svg.png 2x" data-file-width="391" data-file-height="391" /><a href="https://en.wiktionary.org/wiki/borscht" class="extiw" title="wikt:borscht">Definitions</a> from Wiktionary</li><li class="sister-bar-item"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/14px-Commons-logo.svg.png" decoding="async" width="14" height="19" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/21px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/28px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /><a href="https://commons.wikimedia.org/wiki/Borscht" class="extiw" title="c:Borscht">Media</a> from Commons</li><li class="sister-bar-item"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikiquote-logo.svg/16px-Wikiquote-logo.svg.png" decoding="async" width="16" height="19" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikiquote-logo.svg/24px-Wikiquote-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikiquote-logo.svg/32px-Wikiquote-logo.svg.png 2x" data-file-width="300" data-file-height="355" /><a href="https://en.wikiquote.org/wiki/Borscht" class="extiw" title="q:Borscht">Quotations</a> from Wikiquote</li><li class="sister-bar-item"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/19px-Wikibooks-logo.svg.png" decoding="async" width="19" height="19" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/29px-Wikibooks-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/38px-Wikibooks-logo.svg.png 2x" data-file-width="300" data-file-height="300" /><a href="https://en.wikibooks.org/wiki/Cookbook:Borscht" class="extiw" title="b:Cookbook:Borscht">Recipes</a> from Wikibooks</li><li class="sister-bar-item"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/21px-Wikidata-logo.svg.png" decoding="async" width="21" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/32px-Wikidata-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Wikidata-logo.svg/42px-Wikidata-logo.svg.png 2x" data-file-width="1050" data-file-height="590" /><a href="https://www.wikidata.org/wiki/Q4551" class="extiw" title="d:Q4551">Data</a> from Wikidata</li></ul></div>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Borscht&oldid=1258859355">https://en.wikipedia.org/w/index.php?title=Borscht&oldid=1258859355</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Categories</a>: <ul><li><a href="/wiki/Category:Ukrainian_cuisine" title="Category:Ukrainian cuisine">Ukrainian cuisine</a></li><li><a href="/wiki/Category:Slavic_cuisine" title="Category:Slavic cuisine">Slavic cuisine</a></li><li><a href="/wiki/Category:Cold_soups" title="Category:Cold soups">Cold soups</a></li><li><a href="/wiki/Category:Vegetable_dishes" title="Category:Vegetable dishes">Vegetable dishes</a></li><li><a href="/wiki/Category:Armenian_soups" title="Category:Armenian soups">Armenian soups</a></li><li><a href="/wiki/Category:Ashkenazi_Jewish_cuisine" title="Category:Ashkenazi Jewish cuisine">Ashkenazi Jewish cuisine</a></li><li><a href="/wiki/Category:Azerbaijani_soups" title="Category:Azerbaijani soups">Azerbaijani soups</a></li><li><a href="/wiki/Category:Belarusian_cuisine" title="Category:Belarusian cuisine">Belarusian cuisine</a></li><li><a href="/wiki/Category:Latvian_soups" title="Category:Latvian soups">Latvian soups</a></li><li><a href="/wiki/Category:Lithuanian_cuisine" title="Category:Lithuanian cuisine">Lithuanian cuisine</a></li><li><a href="/wiki/Category:Mennonite_cuisine" title="Category:Mennonite cuisine">Mennonite cuisine</a></li><li><a href="/wiki/Category:Polish_soups" title="Category:Polish soups">Polish soups</a></li><li><a href="/wiki/Category:Russian_soups" title="Category:Russian soups">Russian soups</a></li><li><a href="/wiki/Category:Romanian_cuisine" title="Category:Romanian cuisine">Romanian cuisine</a></li><li><a href="/wiki/Category:Romani_cuisine" title="Category:Romani cuisine">Romani cuisine</a></li><li><a href="/wiki/Category:Soviet_cuisine" title="Category:Soviet cuisine">Soviet cuisine</a></li><li><a href="/wiki/Category:Ukrainian_soups" title="Category:Ukrainian soups">Ukrainian soups</a></li><li><a href="/wiki/Category:National_dishes" title="Category:National dishes">National dishes</a></li><li><a href="/wiki/Category:National_symbols_of_Ukraine" title="Category:National symbols of Ukraine">National symbols of Ukraine</a></li><li><a href="/wiki/Category:Ukrainian_traditions" title="Category:Ukrainian traditions">Ukrainian traditions</a></li><li><a href="/wiki/Category:Ukrainian_inventions" title="Category:Ukrainian 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