Borscht
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Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often a
A bowl of borscht garnished with sour cream and dill
Borscht served in a ceramic bowl with bread and salt in a village in Poltava Oblast of Ukraine
Borscht can include beef, pork, beets, other vegetables, herbs, and spices.
Girls grating beetroots to make borscht for a large group
Sorrel soup
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Sorrel soup is made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together wi
Borscht
…dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common…
Polish sorrel soup with egg and croutons
Green borscht with egg and sour cream
Green borscht made with spinach instead of sorrel and with potatoes
Ukrainian green borscht including both sorrel and beetroot