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| Boilerpipe Text | Borscht
A bowl of borscht garnished with sour cream and dill
Alternative names
Borsch, borshch,
borsht
,
bortsch
Type
Soup
Place of origin
Ukraine
[
1
]
[
2
]
Cooking time
30
minutes
to 3 hours
Serving temperature
Hot or cold
Main ingredients
Beet sour or
beetroots
Ingredients generally used
Tomatoes, vinegar, cabbage and/or potatoes, meat or
salo
Variations
Clear red borscht, cold borscht, unsoured borscht
Similar dishes
Green borscht
,
white borscht
as well as the ancient hogweed-made borscht
Media: Borscht
Culture of Ukrainian borscht cooking
UNESCO Intangible Cultural Heritage
Borscht served in a ceramic bowl with bread and salt in a village in
Poltava Oblast
of Ukraine
Country
Ukraine
Reference
01852
Region
Europe and North America
Inscription history
Inscription
2022 (5th extraordinary session)
List
Need of Urgent Safeguarding
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 associated with the variant of the soup originating in
Ukraine
, made with red
beetroots
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
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 hogweed
(
Heracleum sphondylium
), an
herbaceous plant
growing in damp meadows, which lent the dish its
Slavic
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
stock
with
sautéed
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
smetana
or
sour cream
, hard-boiled eggs or potatoes, but there exists an ample choice of more involved
garnishes
and side dishes, such as
uszka
or
pampushky
, that can be served with the soup.
Its popularity has spread throughout
Eastern Europe
and—by way of migration away from the
Russian Empire
—to other continents. In
North America
, borscht is often linked with either Jews or
Mennonites
, the groups who first brought it there from
Europe
. Several ethnic groups claim borscht, in its various local implementations, as their own
national dish
consumed as part of ritual meals within
Greek Catholic
,
Roman Catholic
, and Jewish religious traditions. In 2022, shortly after
Russia's invasion of Ukraine
,
UNESCO
recognized the "Culture of Ukrainian borscht cooking" on its
List of Intangible Cultural Heritage in Need of Urgent Safeguarding
. UNESCO noted that several countries in the broader region have also practiced borscht cooking and their inscription does not imply exclusivity or ownership of the dish for any particular country.
Etymology
The English name derives, through
Yiddish
, from Ukrainian and Russian
бо́рщ
(
borshch
,
Ukrainian:
[ˈbɔrʃt͡ʃ]
ⓘ
,
Russian:
[ˈborɕː]
ⓘ
).
[
3
]
[
4
]
[
5
]
Together with
cognates
in other Slavic languages, such as Belarusian:
бо́ршч
(
borshch
), Polish:
barszcz
, and others, it comes from
Proto-Slavic
bъ̃rščь
,
[
6
]
[
7
]
'hogweed', and ultimately from
Proto-Indo-European
*
bʰr̥stis
, 'point', 'stubble'.
[
8
]
[
9
]
[
10
]
The English form
bor
scht
[
11
]
comes from Yiddish
באָרשט
(
borsht
), as the dish was first popularized in North America by Yiddish-speaking
Ashkenazi Jews
from
Eastern Europe
.
[
12
]
Ingredients and preparation
Borscht can include beef, pork, beets, other vegetables, herbs, and spices.
The stock is typically made by boiling meat, bones, or both.
Beef
,
pork
or a combination of both are most commonly used, with
brisket
,
ribs
,
shank
and
chuck
considered to give the most flavorful results, especially if cooked on a high flame.
Marrow bones
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
smoked meats
, resulting in a distinctively smoky borscht, while others use poultry or mutton stock.
Fasting
varieties are typically made with
fish stock
to avoid the use of meat, while purely
vegetarian
recipes often substitute forest
mushroom
broth for the stock.
[
13
]
Borscht cooked in a clay pot inside a
Russian oven
in the
Poltava region
in central Ukraine
Girls grating beetroots to make borscht for a large group
The vegetables most commonly added to borscht are beetroots,
white cabbage
,
carrots
,
parsley root
,
potatoes
,
onions
and
tomatoes
. Some recipes may also call for
beans
,
tart apples
,
turnip
,
swede
,
celeriac
,
zucchini
or
bell peppers
.
[
14
]
Parsnip
may be used as a substitute for parsley root, and
tomato paste
is often used as well as or instead of fresh tomatoes.
[
15
]
Onions, carrots, parsley root, turnip and other root vegetables are sautéed (traditionally in animal fat, especially
lard
or
butter
) 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.
[
16
]
The traditional technique of preparing the soup is to precook the vegetables—by sautéing,
braising
,
boiling
or
baking
—separately from the meat and only then to combine them with the stock. This distinctive feature of borscht derives from the practice of
slow cooking
in the
Russian oven
(traditional
masonry stove
, 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
]
rather than
borshch
.
[
17
]
The soup is typically flavored with a wide selection of herbs, spices and condiments.
Salt
,
black pepper
,
garlic
,
bay leaves
and
dill
are among the most commonly used. Other aromatics often added to borscht include
allspice
,
celery
stalks,
parsley
,
marjoram
,
hot peppers
,
saffron
, horseradish,
ginger
and
prunes
. Some recipes require flour or
roux
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.
[
15
]
[
18
]
Beet sour
The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained by adding beet sour.
[
17
]
The sour is made by covering sliced beetroots with lukewarm preboiled water and allowing
bacteria
to
ferment
some of the
sugars
present in beetroots into
dextran
(which gives the liquid a slightly viscous consistency),
mannitol
,
acetic acid
and
lactic acid
.
[
19
]
Stale
rye bread
is often added to hasten the process, but usually omitted in Jewish recipes, as
chametz
(leavened bread) would make the sour unfit for
Passover
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.
[
15
]
The beet sour is known in
Slavic languages
as
kvas
[
b
]
(
lit.
'
sour, acid
'
; compare
kvass
) and in Yiddish as
rosl
[
c
]
(from a Slavic word originally referring to any brine obtained by steeping salted meat or vegetables in water; compare Russian
rassol
,
[
d
]
'pickle juice', Polish
rosół
, 'broth'). Apart from its employment in borscht, it may also be added to prepared
horseradish
or used as
pot roast
marinade.
[
20
]
[
21
]
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
citric acid
may be used, as well as
dry
red wine
,
dill pickle
juice,
murături
juice,
sauerkraut
juice, tart apples,
Mirabelle plums
,
apricots
, or a fermented rye flour and water mixture
[
16
]
[
22
]
[
23
]
[
24
]
.
Health significance
As early as the 19th century, it was recommended for fever and sore throat. It was believed to purify the blood, improve the complexion, and restore appetite. Beets, which are the base of borscht, are a rich source of folic acid, vitamin C, and B vitamins. They contain powerful antioxidants—betaine and pigments—that support the circulatory system and help fight free radicals. People with insulin resistance, type 2 diabetes, rheumatism, gout, or kidney stones should avoid borscht due to its high glycemic index and the presence of oxalates
[
25
]
.
Variations
A
tureen
of thick borscht
A bowl of borscht with beans and other vegetables
Borscht without meat
A clay bowl of borscht
Borscht with sour cream and dill
Served with sour cream and brown bread
Ukrainian
Poltava borscht with
halushky
and
noodles
There are multiple examples of the soup in
Ukrainian cuisine
.
[
26
]
[
27
]
Virtually every
oblast
has its own version. 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
Kyiv
variant uses
mutton or lamb
as well as beef, while in the
Poltava
region, the stock for borscht is cooked on poultry meat, that is,
chicken
,
duck
or
goose
. The use of zucchini, beans and apples is characteristic of the
Chernihiv
borscht; in this variant, beetroots are sautéed in
vegetable oil
rather than lard, and the sour taste comes solely from tomatoes and tart apples. The
Lviv
borscht is based on bone stock and is served with chunks of
Vienna sausages
.
[
28
]
[
29
]
In
Southern Ukraine
borshch typically includes
legumes
. Historically, borshch with meat was reserved as a holiday dish, meanwhile varieties consumed during
lent
would include fish, such as dried
crucian carp
.
[
30
]
Borscht is symbolic of hospitality in Ukraine and is part of multiple traditional celebrations and rituals. In some parts of Ukraine, the third day of a wedding celebration is called
do nevistky na borshch
, which translates to "visit daughter-in-law to eat borscht".
[
31
]
In 2022, UNESCO added "Culture of Ukrainian borscht cooking" to the
List of Intangible Cultural Heritage in Need of Urgent Safeguarding
, citing the
Russian invasion of Ukraine
.
[
32
]
[
33
]
Polish
Polish clear
Christmas Eve
barszcz
served over
uszka
, or ear-shaped mushroom-filled dumplings
As well as the thick borschts described above,
Polish cuisine
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
croquette
or a filled pastry on the side. Unlike other types of borscht, it is not whitened with
sour cream
.
[
34
]
Barszcz wigilijny
, or
Christmas Eve
borscht, is a variant of the clear borscht that is traditionally served during the Polish
Christmas Eve supper
. 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
uszka
(small filled dumplings), which are then served with the borscht.
[
35
]
Jewish
Ashkenazi Jews living in Eastern Europe adopted beetroot borscht from their Slavic neighbors and adapted it to
their taste
and religious requirements. As
combining meat with milk is proscribed
by
kosher
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
[
36
]
) 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
beet sugar
for sweetness.
Galician Jews
traditionally liked their borscht particularly sweet. Jewish borscht may be served either hot or cold, typically with a hot boiled potato on the side.
[
2
]
In prewar Eastern Europe it was traditionally put up to ferment around
Purim
so that it would be ready four weeks later for the Passover holiday.
[
37
]
Russian
Borscht with beef, sour cream and fresh herbs
Russian variants include a
Siberian
style borscht, characterized by
meatballs
;
Pskov
borscht with dried
smelt
from the local lakes; monastic
Lenten
borscht with marinated
kelp
instead of cabbage and the
Russian Navy
borscht (
flotsky borshch
[
e
]
), the defining characteristic of which is that the vegetables are cut into square or diamond-shaped chunks rather than julienned.
[
18
]
[
38
]
Kuban
borscht is made from local beets, Kuban borschevaya 43 cultivar, which is distinguished by its less bright color
[
39
]
. As a result, the borscht turns out golden or orange in color.
[
40
]
Lithuanian cold borscht
Šaltibarščiai with
boiled eggs
In summer, cold borscht is a popular alternative to borscht variants that are normally served hot. It consists of beet sour or beet juice blended with sour cream,
buttermilk
,
soured milk
,
kefir
or
yogurt
. The mixture has a distinctive pink or magenta color.
[
41
]
It is served refrigerated, typically over finely chopped beetroot,
cucumbers
,
radishes
and
green onion
together with halves of a hard-boiled egg, and sprinkled with fresh dill. Chopped
veal
, ham, or
crawfish tails
may be added as well.
[
42
]
[
43
]
[
44
]
The dish originates from the traditions of the
Polish–Lithuanian Commonwealth
. The first recipe for Lithuanian
šaltibarščiai
(cold beet soup) was written down in
Warsaw
at the end of the 18th century by
Paul Tremo
, the chef to the last ruler of the Commonwealth,
Stanisław August Poniatowski
. It is believed that the name
chłodnik litewski
('Lithuanian cold soup') was first translated into the Lithuanian language by Liudvika Didžiulienė-Žmona, who called the dish
šaltieji barščiai
('cold borscht').
[
45
]
In Belarusian, it is known as
chaladnik
.
[
44
]
The Soviet
Encyclopedia of Housekeeping
has an article on borscht including a "cold borscht" recipe as
borshch kholodniiy
.
[
46
]
In Vilnius, an annual festival (the Vilnius Pink Soup Fest) has been arranged since 2023 to celebrate the cultural heritage of Lithuanian cold beet soup.
[
47
]
[
48
]
Namesakes without beets
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.
[
17
]
According to
A Gift to Young Housewives
, a book from the 19th century, "borscht" may or may not include beets (depending from recipe to recipe in the book).
[
49
]
[
50
]
In Polish cuisine,
white borscht
(
barszcz biały
, also known as
żur
or
żurek
, 'sour soup'
[
f
]
) is made from a fermented mixture of
rye
flour or
oatmeal
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.
[
52
]
Polish
white borscht
served over fresh sausage, bacon and eggs
In the
Carpathian Mountains
of southern Poland, variants of borscht are also made in which the tart taste comes from dairy products, such as
whey
or buttermilk.
[
53
]
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
czernina
.
[
54
]
Sorrel
-based Ukrainian
green borscht
served with sour cream and a hard-boiled egg
Green borscht
(
zeleny borshch
[
g
]
), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally tart-tasting
sorrel
is most commonly used, but
spinach
,
chard
,
nettle
,
garden orache
and occasionally
dandelion
,
goutweed
or
ramsons
, may be added as well, especially after the spring season for sorrel has passed.
[
55
]
[
56
]
[
57
]
[
58
]
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.
[
15
]
There is also a variety of Ukrainian green borscht which includes both sorrel and beetroots.
[
59
]
In
Romanian
and
Moldovan cuisines
, a mixture of
wheat
bran
or
cornmeal
with water that has been left to ferment, similar to, but less cloudy than that used in Polish white borscht, is called
borș
.
[
60
]
[
61
]
It is used to impart a sour taste to a variety of tangy Romanian soups, known as either also
borș
or
ciorbă
. Variants include
ciorbă de perișoare
(with meatballs),
ciorbă de burtă
(with
tripe
),
borș de pește
(with fish) and
borș de sfeclă roșie
(with beetroots).
[
62
]
[
63
]
A bowl of
Hong Kong style
borscht, made from cabbage and tomatoes, as widely served in local
cha chaan tengs
The
Armenian
,
Azerbaijani
and
Georgian
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
cilantro
.
[
64
]
[
23
]
In
ethnic Mennonite
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,
maize
and
squash
to fall and winter borscht with cabbage, beets and potatoes.
[
65
]
In
Chinese cuisine
, a soup known as
Luosong tang
,
[
h
]
, a translation based on the term "Russian soup" from the Russian diaspora in China, is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as "Chinese borscht", it originated in
Harbin
, close to the Russian border in northeast China, and has spread as far as
Hong Kong
.
[
66
]
In
Shanghai
's
Haipai cuisine
, 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.
[
67
]
Garnishes and side dishes
Borscht sprinkled with parsley, served with sour cream and a slice of rye bread
Šaltibarščiai
served with a boiled potato
A bouillon cup of clear
borscht
, a type of borscht with a
krokiet
and a brine-pickled gherkin on the side
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
smetana
, a soured dairy product similar to the French
crème fraîche
.
[
68
]
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"
[
i
]
with the smetana already added. The cream can also be thickened with flour before being added to the soup.
[
69
]
Yogurt
[
15
]
and a mixture of milk and
yolks
are possible substitutes.
[
70
]
[
2
]
Chopped herbs are often sprinkled on the surface of the soup; dill is most common, but parsley,
chives
or
scallion
are often added as well. Individual helpings may be spiced up with minced hot peppers or garlic.
[
69
]
Many types of borscht are served over halves or quarters of hard-boiled
chicken
or
quail eggs
.
[
71
]
Navy beans
,
broad beans
or
string beans
are also a common addition.
[
69
]
[
72
]
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
mustard
.
[
73
]
Bacon
and sausages are also commonly used as borscht garnishes.
[
18
]
Borscht based on bone stock may be served Old Polish-style, with marrow from the bones.
[
69
]
Some types of soup, such as Poltava borscht, may be served with
halushky
,
or thick noodles of wheat or buckwheat flour.
[
74
]
Siberian borscht is eaten with boiled meatballs (
frikadelki
[
j
]
) of minced beef and onion.
[
18
]
In Poland and parts of western Ukraine, borscht is typically ladled over
uszka
, or bite-sized ear-shaped dumplings made from
pasta
dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled
uszka
are particularly associated with Polish Christmas Eve borscht.
[
75
]
[
76
]
[
18
]
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.
Buckwheat
groats or boiled potatoes, often topped with
pork cracklings
, are other simple possibilities,
[
72
]
but a range of more involved sides exists as well.
[
citation needed
]
In Ukraine, borscht is often accompanied with
pampushky
, or savory, puffy yeast-raised rolls glazed with
oil
and crushed garlic.
[
73
]
[
77
]
[
18
]
In Russian cuisine, borscht may be served with assorted side dishes based on
tvorog
, or the East European variant of
farmer cheese
, such as
vatrushki
,
syrniki
or
krupeniki
.
Vatrushki
are baked round cheese-filled tarts;
syrniki
are small pancakes wherein the cheese is mixed into the batter; and a
krupenik
is a casserole of buckwheat groats baked with cheese.
[
18
]
Pirozhki
, or baked dumplings with fillings as for
uszka
, are another common side for both thick and clear variants of borscht.
[
78
]
Polish clear borscht may also be served with a croquette or
paszteciki
. A typical Polish croquette (
krokiet
) is made by wrapping a
crêpe
(thin pancake) around a filling and coating it in
breadcrumbs
before refrying;
paszteciki
(
lit.
'
little
pâtés
'
) are variously shaped filled hand-held pastries of yeast-raised or flaky dough. Another way to serve borscht is with a
coulibiac
, or a large loaf-shaped pie. Possible fillings for croquettes,
paszteciki
and coulibiacs include mushrooms, sauerkraut and minced meat.
[
79
]
[
80
]
History
Precursors
Common hogweed, originally the principal ingredient of borscht
Borscht derives from a soup originally made by the
Slavs
from
common hogweed
(
Heracleum sphondylium
, also known as cow parsnip), which gave the dish its
Slavic
name.
[
81
]
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.
[
82
]
[
83
]
The Slavs collected hogweed in May and used its roots for stewing with meat.
[
81
]
As for the stems, leaves, and
umbels
; these would be chopped, covered with water and left in a warm place to ferment. After a few days,
lactic
and
alcoholic fermentation
produced a mixture described as "something between
beer
and sauerkraut".
[
84
]
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
[
85
]
As the Polish
ethnographer
Łukasz Gołębiowski
wrote in 1830, "Poles have been always partial to tart dishes, which are somewhat peculiar to their homeland and vital to their health."
[
k
]
[
86
]
Simon Syrenius
(
Szymon Syreński
), a 17th century Polish botanist, described "our Polish hogweed"
[
l
]
as a vegetable that was well known throughout Poland,
Ruthenia
,
Lithuania
and
Samogitia
(that is, most of the northern part of Eastern Europe), typically used for cooking a "tasty and graceful soup"
[
m
]
with
capon
stock, eggs, sour cream and
millet
. 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.
[
87
]
One of the earliest possible mentions of borscht as a soup is found in the diary of German merchant Martin Gruneweg, who visited
Kyiv
in 1584. After Gruneweg reached river
Borshchahivka
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 "
Ruthenians
buy borscht rarely or never, because everyone cooks their own at home as it's their staple food and drink".
[
88
]
Another early written reference to the Slavic hogweed soup can be found in
Domostroy
(
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".
[
17
]
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"
[
n
]
is the equivalent of "dirt cheap" (also attested as a
calque
in Yiddish and
Canadian English
),
[
89
]
[
90
]
whereas adding "two mushrooms into borscht"
[
o
]
is synonymous with excess.
[
91
]
For the professors of the
University of Kraków
, who led a monastic way of life in the 17th century, hogweed borscht was a fasting dish which they ate regularly from Lent till
Rogation days
.
[
92
]
It was uncommon on the royal table,
[
81
]
although according to the 16th century Polish botanist
Marcin of Urzędów
—citing
Giovanni Manardo
, a court physician to the
Jagiellonian
kings of Hungary—the Polish-born King
Vladislaus II
used to have a Polish hogweed-based dish prepared for him at his court in
Buda
.
[
93
]
Diversification
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
barberries
,
currants
,
gooseberries
,
cranberries
, celery or
plums
.
[
94
]
[
95
]
[
96
]
Rye meal mixed with water and left to sour is the main ingredient of Polish white borscht.
When describing the uses of common hogweed,
John Gerard
, 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
leaven
or some other thing made of
meal
, which is used instead of beer and other ordinary drink".
[
p
]
[
97
]
It may suggest that hogweed soup was on some occasions combined with a fermented mixture of water and
barley
flour, oatmeal or rye flour. Such soured, gelatinous flour-and-water mixture, originally known as
kissel
[
q
]
[
98
]
[
99
]
(from the Proto-Slavic root
*kyslŭ
, 'sour'
[
100
]
[
101
]
) had been already mentioned in
The Tale of Bygone Years
, a 12th century chronicle of
Kievan Rus'
,
[
102
]
[
103
]
and continued to be a staple of Ukrainian and Russian cooking until the middle of the 19th century.
[
104
]
In Poland, a soup based on diluted kissel became known as either
żur
[
105
]
(from
Middle High German
sur
, 'sour'
[
106
]
) or
barszcz
and later—to distinguish it from the red beetroot borscht—as
barszcz biały
, 'white borscht'.
[
107
]
The earliest known Polish recipes for borscht, written by chefs catering to Polish
magnates
(aristocrats), are from the late 17th century.
Stanisław Czerniecki
, head chef to Prince
Aleksander Michał Lubomirski
, included several borscht recipes in his
Compendium ferculorum
(
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.
[
108
]
A manuscript recipe collection from the
Radziwiłł
family court, dating back to
c.
1686
, contains an instruction for making hogweed borscht mixed with
poppy seeds
or ground
almonds
. As this was a Lenten dish, it was garnished, in a
trompe-l'œil
fashion typical of
Baroque
cuisine, with mock eggs made from finely chopped
pike
that was partly dyed with saffron and formed into oval balls.
[
85
]
[
109
]
An alternative recipe for the almond borscht replaced pickled hogweed with vinegar.
[
110
]
. In the 18th century, borscht made from fermented beetroot appeared on tables, and it was this version that gained the most popularity. It was served at the famous Thursday dinners of King
Stanisław August Poniatowski
, as well as during Easter breakfast at the Czartoryski princes home. In the 18th century, the term
borscht man
referred to someone clumsy and awkward. However, thanks to culinary experiments and increasingly sophisticated recipes, borscht gained recognition and became a permanent part of Polish tradition. The 19th-century historian Cezary Biernacki wrote:
Borscht was and is the most commonplace, and with the addition of spices, the most accurate, truly Polish soup, received with great taste, indeed, and respect.
The 19th century was a turning point; it was then that red borscht with dumplings began to appear on Christmas Eve tables
[
111
]
.
Cabbage soup
attributed as "borscht" may be indistinguishable from the Russian
shchi
.
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,
[
112
]
and sorrel-based green borscht, which is still a popular summer soup in Ukraine and Russia.
A Gift to Young Housewives
by
Elena Molokhovets
, the best-selling Russian cookbook of the 19th century,
[
113
]
first published in 1861, contains nine recipes for borscht, some of which are based on
kvass
, a traditional Slavic
fermented beverage
made from rye bread.
[
114
]
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
okroshka
.
[
56
]
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
shchi
.
[
115
]
Indeed, the mid-19th century
Explanatory Dictionary of the Living Great Russian Language
defines
borshch
as sour beet or "a kind of shchi" with sour beet base.
[
116
]
[
17
]
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."
[
r
]
[
117
]
Novel ingredients: beets, tomatoes and potatoes
Peasants harvesting beets in what is now Ukraine,
[
118
]
painted by
Leon Wyczółkowski
in 1893
Beet (
Beta vulgaris
), a plant native to the
Mediterranean Basin
, was already grown in antiquity.
[
119
]
Only the leaves were of culinary use, as the tapered, tough, whitish and bitter-tasting root was considered unfit for human consumption.
[
120
]
It is probably that beet greens were used in variants of green borscht long before the invention of the beetroot-based red borscht.
[
17
]
Beet
varieties
with round, red, sweet
taproots
, known as beetroots, were not reliably reported until the 12th century
[
121
]
and did not spread to Eastern Europe before the 16th century.
[
122
]
Mikołaj Rej
, a
Polish Renaissance
poet and moralist, included the earliest known Polish recipe for pickled beetroots in his 1568 book,
Life of an Honest Man
.
[
123
]
It would later evolve into
ćwikła
,
[
124
]
or
chrain mit burik
,
[
125
]
a beet-and-horseradish relish popular in Polish and Jewish cuisines.
Rej
also recommended the "very tasty brine"
[
s
]
left over from beetroot pickling,
[
126
]
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.
[
95
]
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
Acanthus
, which they in turn use to cook their borscht.
[
127
]
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.
[
128
]
Jerzy Samuel Bandtkie
's Polish-German dictionary published in 1806 was the first to define
barszcz
as a tart soup made from pickled beetroots.
[
129
]
The addition of tomatoes may give borscht an orange tinge instead of the purplish red imparted by beetroots.
The fact that certain 19th century Russian and Polish cookbooks, such as
Handbook of the Experienced Russian Housewife
(1842) by
Yekaterina Avdeyeva
[
130
]
[
131
]
and
The Lithuanian Cook
(1854) by
Wincenta Zawadzka
,
[
132
]
refer to beetroot-based borscht as "Little Russian borscht"
[
t
]
(where "
Little Russian
" is a term used at the time for ethnic
Ukrainians
under
imperial Russian
rule) suggests that this innovation took place in what is now Ukraine,
[
2
]
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
Zaporozhian Cossacks
, serving in the Polish army, on their way to break the
siege of Vienna
in 1683, or to
Don Cossacks
, serving in the Russian army, while
laying siege to Azov
in 1695.
[
17
]
Spanish
conquistadors
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
peasant diet
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.
[
17
]
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.
[
133
]
Haute cuisine
In Ukraine borshch was popularized as a national dish by the 19th century, when many recipes for cooking borshch had become known, some of which would contain more than 20 ingredients. Among the rich it was not unusual to have several varieties of the dish during one meal. One recipe preserved from that time includes ingredients such as
cardamom
,
eggs
,
mushrooms
and
cherry
.
[
30
]
Russian and Polish aristocrats used to employ celebrated French chefs, who later presented their dishes as foreign curiosity back in France. One of the first French chefs to do so was
Marie-Antoine Carême
, who worked briefly for Emperor
Alexander I
in 1819.
[
134
]
In his take on borscht, the original Russian soup served only as inspiration for an extravagant
haute cuisine
dish with an air of eastern exoticism.
[
135
]
Apart from vegetables and beet sour, his recipe calls for a roast chicken, a fried chicken, a duck, a piece of veal, an
oxtail
, a marrow bone, one pound of bacon, and six large sausages, and suggests serving with beef
quenelles
, deviled eggs and
croûtons
.
[
15
]
Auguste Escoffier
,
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
(
lit.
'
borscht soup
'
) in French cuisine.
[
136
]
Urbain Dubois
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
(
lit.
'
Polish-style beet-juice soup
'
),
[
137
]
which had been changed to
potage barsch à la polonaise
by the third edition in 1868.
[
138
]
In 1867, beetroot borscht was served, along with
herrings
,
sturgeon
, coulibiac,
Pozharsky cutlets
and
vinaigrette salad
,
[
139
]
at a Russian-themed dinner at the
International Exposition
in
Paris
, strengthening its international association with Russian culture.
[
140
]
Global spread
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
vinegret
.
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
Finland
[
141
]
to the
Caucasus
[
64
]
[
142
]
and
Iran
,
[
143
]
to
Central Asia
[
144
]
[
145
]
and China, to
Alaska
(
Russian America
).
[
146
]
Borscht's westward expansion was less successful; Germans used to scoff at the soup along with other East European fare.
[
2
]
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.
[
citation needed
]
Ukrainian beet-and-cabbage borscht
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.
[
147
]
Jews from the
Pale of Settlement
, an area that stretched along the western edges of the Russian Empire and included much of present-day Ukraine, brought with them the Ukrainian variety of borscht with beetroot.
[
148
]
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
Volga region
in the 1870s,
[
147
]
still eschew beetroots in their borscht;
[
17
]
instead, Mennonite varieties include
Komst Borscht
(with cabbage or sauerkraut) and
Somma Borscht
(sorrel-based "summer borscht").
[
147
]
According to the
Jewish Encyclopedia
published in 1906, cabbage-based
kraut borscht
was also more popular than the beet-based variant in
American Jewish cuisine
at the time.
[
70
]
Subsequent Jewish immigration helped popularize the red borscht in America.
[
citation needed
]
In the 1930s, when most American hotels refused to accept Jewish guests due to widespread
anti-Semitism
,
New York
Jews began flocking to Jewish-owned resorts in the
Catskill Mountains
for their summer vacations. The area grew into a major center of Jewish entertainment, with restaurants offering
all-you-can-eat
Ashkenazi Jewish fare, including copious amounts of borscht.
Grossinger's
, one of the largest resorts, served borscht throughout the day, every day of the year. The region became known, initially in derision, as the "
Borscht Belt
", reinforcing the popular association between borscht and American Jewish culture.
[
2
]
As most visitors arrived in the summertime, the borscht was typically served cold. Marc Gold was one of its largest suppliers, producing 1,750
short tons
(1,590
tonnes
) a year in his business's heyday.
[
149
]
Gold's borscht consists of
puréed
beetroots seasoned with sugar, salt and citric acid;
[
150
]
it is usually blended with sour cream and served as a refreshing beverage, more aptly described as a "beet
smoothie
". 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."
[
151
]
Borscht in the USSR
In the
Soviet Union
, borscht was one of the most popular everyday dishes. It was described in 2008 by journalist
James Meek
as "the common denominator of the
Soviet kitchen
, the dish that tied together ... the high table of
the Kremlin
and the meanest canteen in the boondocks of the
Urals
, ... the beetroot soup that pumped like the main artery through the kitchens of the
east Slav
lands."
[
152
]
Among Soviet leaders, the Ukrainian-born
Leonid Brezhnev
was especially partial to borscht, which his wife continued to personally cook for him even after they had moved into the Kremlin.
[
134
]
Tubed borscht as
space food
The soup has even played a role in the
Soviet space program
. In March 1961, as part of a communications equipment test, a pre-recorded recipe for borscht was broadcast from the
Korabl-Sputnik 4
spacecraft. The craft, carrying animals and
a mannequin
, had been launched into
low Earth orbit
in preparation for crewed space flights.
[
153
]
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,
sterilized
, packed into tubes, sealed airtight and
autoclaved
. In the 1970s, the tubes were replaced with packages of rehydratable
freeze-dried
borscht with regular-size bits of cooked vegetables.
[
154
]
An article on borscht in the Soviet-era book
Entsyclopedia Domashnego Hozyaystva
(
lit.
'
Encyclopedia of Housekeeping
'
) suggests to make a soup with beets, other vegetables, and tomato purée as a "borscht" in general. Its recipe of meat borscht also suggests adding vinegar to one's taste.
[
46
]
In culture
As a ritual dish
Borscht is often associated with its role in religious traditions of various denominations (
Eastern Orthodox
,
Greek
and
Roman Catholic
, and
Jewish
) that are common in Eastern Europe. In East Slavic countries, "memorial borscht"
[
u
]
is served as the first course at a
post-funeral wake
. 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
blini
,
porridge
, boiled potatoes or freshly baked bread.
[
155
]
[
147
]
In the region of
Polesye
, 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
Dzyady
or Forefathers' Night.
[
156
]
[
157
]
A
tureen
of clear borscht among other dishes on a Polish
Christmas Eve
table
In Poland and Ukraine, borscht is usually one of the dishes served at a
Christmas Eve
dinner. Celebrated after the first star has appeared in the sky
[
158
]
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.
[
159
]
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 also be thickened with wheat flour
dry-roasted
in a pan instead of the usual roux.
[
133
]
The Polish version of Christmas Eve borscht is a clear ruby-red broth. Both Ukrainian and Polish variants are often served with
uszka
.
[
22
]
[
76
]
While Christmas in Poland is traditionally linked to red borscht, Lent—the fasting period that leads up to
Easter
—is associated with a meatless version of white borscht, or
żur
. Youths used to celebrate
Holy Saturday
, 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.
[
105
]
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.
[
85
]
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.
[
2
]
Cold borscht blended with sour cream is also popular on
Shavuot
(Feast of Weeks), a holiday customarily associated with dairy foods, observed in late May or early June.
[
160
]
Seudah Shlishit
, or the third meal of the
Shabbat
, often includes borscht as well.
[
2
]
In 2022, the United Nations Educational, Scientific, and Cultural Organization (
UNESCO
) announced that it had placed "Culture of Ukrainian borscht cooking" on the
List of Intangible Cultural Heritage in Need of Urgent Safeguarding
.
[
161
]
UNESCO noted that Borscht cooking was "also practised in communities in the broader region", and its designation "does not imply exclusivity, nor ownership, of the heritage concerned". Instead it recognized the significant cultural importance of Borscht to Ukrainians and the need to safeguard this culture, particularly in light of
Russia's invasion
of Ukraine.
[
162
]
According to the festival blog of the
Smithsonian Institution
, "The designation by the international cultural authority was widely seen as a landmark decision in the
ongoing cultural dispute
between the two countries on borshch’s true country of origin."
[
163
]
As an ethnic dish
In its currently most popular, beet-based version, borscht most probably originated in what is now Ukraine.
[
1
]
[
2
]
[
17
]
Borscht's role as a staple of everyday Ukrainian diet is reflected in the Ukrainian saying, "borscht and porridge are our food"
[
v
]
[
117
]
(compare the equivalent Russian saying, where borscht is replaced with
shchi
[
w
]
[
140
]
). 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".
[
x
]
[
164
]
[
165
]
Borscht is associated with and claimed by several ethnic groups, especially Ukrainians, Russians, Poles, Lithuanians and Ashkenazi Jews, as their own
national or ethnic dish
and
cultural icon
.
[
166
]
[
167
]
Such
gastronationalistic
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 ... '
glocalization
'—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."
[
134
]
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".
[
166
]
In 2020 Ukraine began the process to have borscht recognised as an element of the country's
intangible cultural heritage
, an initiative supported by chefs and food writers such as
Marianna Dushar
.
[
168
]
[
169
]
[
170
]
A bowl of borscht together with its usual ingredients featured on Ukrainian postage stamps
In the Soviet Union, government-sponsored cookbooks, such as
The Book of Tasty and Healthy Food
(1939) curated by
Anastas Mikoyan
, and
Cookery
and
Directory of Recipes and Culinary Production
, promoted a unified Soviet cuisine with standardized and nutritionally "rational" versions of traditional dishes.
[
171
]
[
172
]
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.
[
172
]
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.
[
112
]
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—
metonymically
—Russian dish.
[
173
]
This approach was criticized by
William Pokhlyobkin
, a 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".
[
y
]
[
174
]
"One could understand", he wrote, "and forgive foreigners for calling borscht or
varenyky
Russian national dishes, but when it turns out that they gleaned this information from Soviet cookbooks or from restaurant menus, one becomes 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."
[
z
]
[
175
]
See also
Three grand soups
– Classification of soups in Japan
Shchi
– Russian-style cabbage soup, some variants of the dish may contain beets
Cabbage soup
– Soup dish,
kapusniak
/
kapustnica
variants of cabbage soup are made sour
Borscht Belt
– a popular vacation spot for New York City Jews from the 1920s through the 1960s
Notes
^
In the
Cyrillic script
:
борщок
.
^
Polish:
kwas buraczany
; Russian:
свекольный квас
(
svekolny kvas
); Ukrainian:
буряковий квас
(
buriakovyi kvas
).
^
In the
Hebrew script
:
ראָסל
; also
Romanized
as
rosel
,
rossel
,
russel
or
russell
.
^
In the Cyrillic script:
рассол
.
^
In the Cyrillic script:
флотский борщ
.
^
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.
[
51
]
^
Russian:
зелёный борщ
(
zelyony borshch
); Ukrainian:
зелений борщ
(
zelenyi borshch
).
^
simplified Chinese
:
罗宋汤
;
traditional Chinese
:
羅宋湯
;
Jyutping
:
lo4 sung3 tong1
^
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
.
^
In the Cyrillic script:
фрикадельки
.
^
Polish:
Lubili i lubią Polacy kwaśne potrawy, ich krajowi poniekąd właściwe i zdrowiu ich potrzebne.
^
Polish:
barszcz nasz polski
.
^
Polish:
smaczna i wdzięczna ... polewka
.
^
Polish:
tanio jak barszcz
; Yiddish:
bilik vi borscht
.
^
Polish:
dwa grzyby w barszcz
.
^
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.
^
Polish:
kisiel
; Russian:
кисель
(
kisel'
); Ukrainian:
кисiль
(
kysil'
); today, these words refer to a sweet fruit-flavored jelly made from potato starch.
^
Ukrainian:
Без хліба – не обід; без капусти – не борщ
(
Bez khliba – ne obid; bez kapusty – ne borshch
).
^
Polish:
rosołek barzo smaczny
.
^
Polish:
barszcz małorosyjski
; Russian:
борщ малороссийский
(
borshch malorossiysky
).
^
Russian:
поминальный борщ
(
pominalny borshch
).
^
Ukrainian:
Борщ та каша – їжа наша
(
Borshch ta kasha – yizha nasha
).
^
Russian:
Щи да каша – пища наша
(
Shchi da kasha – pishcha nasha
).
^
Polish:
barszcz ukraiński
.
^
Russian:
некоторые блюда украинской кухни, например борщи и вареники, вошли в меню международной кухни
.
^
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.
References
^
a
b
Schultze (2000)
, pp. 65–66.
^
a
b
c
d
e
f
g
h
i
Marks (2010)
, pp. 196–200,
"Borscht"
.
^
Dictionary.com
,
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.
^
"borsch, n."
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. Oxford University Press. March 2023
. Retrieved
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.
^
Mish (2004)
, p. 144,
"borscht or borsch"
.
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^
Зализняк, Андрей Анатольевич (1985).
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^
Mallory & Adams (2006)
, p. 298.
^
Мельничук, Олександр Савич, ed. (1982). "борщ".
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. Київ: Наукова думка. p. 236.
^
Vasmer (1973)
,
"борщ"
.
^
Encyclopædia Britannica
,
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.
^
Marks (2010)
, pp. 196–200,
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.
^
Pokhlebkin (2004)
, p. 83.
^
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.
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. 7 December 2017.
^
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b
c
d
e
f
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^
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b
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b
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h
i
j
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g
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^
Panek (1905)
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^
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^
Small (2009)
, p. 99.
^
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b
Strybel & Strybel (2005)
, pp. 190–192.
^
a
b
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.
^
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.
food-and-recipes.com
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^
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^
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.
^
Volokh & Manus (1983)
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^
Pokhlebkin (2004)
, p. 83–86.
^
Kulinariya
, pp. 792–793.
^
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b
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. 24 August 2018
. Retrieved
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.
^
Zhang, Daniel (3 July 2023).
"A Brief History of Borshch"
.
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. Retrieved
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.
^
Davis, Alys (1 July 2022).
"Borsch soup in Ukraine added to Unesco endangered heritage list"
.
BBC
.
^
Selyukh, Alina (2022-07-01).
"UNESCO declares borsch cooking an endangered Ukrainian heritage"
.
NPR
. Retrieved
2025-02-25
.
^
Strybel & Strybel (2005)
, pp. 9, 180, 190.
^
Strybel & Strybel (2005)
, pp. 182, 190.
^
Marks (1999)
, p. 63.
^
Marks (2010)
, pp. 195–196,
"Borscht"
.
^
Kulinariya
, pp. 213–216.
^
Морозова С. (2023).
"Кулинарное путешествие по югу России: Краснодар. Станичная еда южного мегаполиса"
. Москва: ИД "Им Медиа".
ISBN
978-5-6048479-4-7
. Retrieved
2026-02-13
.
{{
cite web
}}
: CS1 maint: url-status (
link
)
^
Kuban borscht
^
Kafka (1998)
, p. 176.
^
Strybel & Strybel (2005)
, pp. 211–212.
^
Kuroń (2004)
, pp. 200–201.
^
a
b
Pokhlebkin (2004)
, p. 108.
^
"Laužikas on the controversy over šaltibarščiai: they are Lithuanian, but that doesn't mean they aren't also Polish"
.
lrt.lt
(in Lithuanian). 2024-09-09
. Retrieved
2024-09-10
.
^
a
b
"БОРЩ | это... Что такое БОРЩ?"
.
Словари и энциклопедии на Академике
.
^
"In Lithuania, there's a festival dedicated to a cold, pink soup"
.
adventure.com
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. Retrieved
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.
^
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.
govilnius.lt
. 2025-06-30
. Retrieved
2025-06-30
.
^
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(PDF)
.
^
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^
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^
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^
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b
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^
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^
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^
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, p. 52.
^
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, p. 53.
^
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, p. 77.
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b
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, pp. 107–108.
^
Fertig (2011)
, pp. 128–129.
^
Burlakoff (2013)
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^
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.
^
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^
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b
c
d
Kuroń (2004)
, pp. 182–189.
^
a
b
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, p. 257.
^
Kuroń (2004)
, pp. 186, 189, 201, 245–247.
^
a
b
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^
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^
Pokhlebkin (2004)
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^
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Artyukh (2006)
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^
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Strybel & Strybel (2005)
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^
Strybel & Strybel (2005)
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^
Kuroń (2004)
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c
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^
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^
a
b
c
Dumanowski,
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Gołębiowski (1830)
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^
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^
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Barber (2004)
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^
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## Contents
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- [(Top)](https://en.wikipedia.org/wiki/Borscht)
- [1 Etymology](https://en.wikipedia.org/wiki/Borscht#Etymology)
- [2 Ingredients and preparation](https://en.wikipedia.org/wiki/Borscht#Ingredients_and_preparation)
Toggle Ingredients and preparation subsection
- [2\.1 Beet sour](https://en.wikipedia.org/wiki/Borscht#Beet_sour)
- [3 Health significance](https://en.wikipedia.org/wiki/Borscht#Health_significance)
- [4 Variations](https://en.wikipedia.org/wiki/Borscht#Variations)
Toggle Variations subsection
- [4\.1 Ukrainian](https://en.wikipedia.org/wiki/Borscht#Ukrainian)
- [4\.2 Polish](https://en.wikipedia.org/wiki/Borscht#Polish)
- [4\.3 Jewish](https://en.wikipedia.org/wiki/Borscht#Jewish)
- [4\.4 Russian](https://en.wikipedia.org/wiki/Borscht#Russian)
- [4\.5 Lithuanian cold borscht](https://en.wikipedia.org/wiki/Borscht#Lithuanian_cold_borscht)
- [5 Namesakes without beets](https://en.wikipedia.org/wiki/Borscht#Namesakes_without_beets)
- [6 Garnishes and side dishes](https://en.wikipedia.org/wiki/Borscht#Garnishes_and_side_dishes)
- [7 History](https://en.wikipedia.org/wiki/Borscht#History)
Toggle History subsection
- [7\.1 Precursors](https://en.wikipedia.org/wiki/Borscht#Precursors)
- [7\.2 Diversification](https://en.wikipedia.org/wiki/Borscht#Diversification)
- [7\.3 Novel ingredients: beets, tomatoes and potatoes](https://en.wikipedia.org/wiki/Borscht#Novel_ingredients:_beets,_tomatoes_and_potatoes)
- [7\.4 Haute cuisine](https://en.wikipedia.org/wiki/Borscht#Haute_cuisine)
- [7\.5 Global spread](https://en.wikipedia.org/wiki/Borscht#Global_spread)
- [7\.6 Borscht in the USSR](https://en.wikipedia.org/wiki/Borscht#Borscht_in_the_USSR)
- [8 In culture](https://en.wikipedia.org/wiki/Borscht#In_culture)
Toggle In culture subsection
- [8\.1 As a ritual dish](https://en.wikipedia.org/wiki/Borscht#As_a_ritual_dish)
- [8\.2 As an ethnic dish](https://en.wikipedia.org/wiki/Borscht#As_an_ethnic_dish)
- [9 See also](https://en.wikipedia.org/wiki/Borscht#See_also)
- [10 Notes](https://en.wikipedia.org/wiki/Borscht#Notes)
- [11 References](https://en.wikipedia.org/wiki/Borscht#References)
- [12 Sources](https://en.wikipedia.org/wiki/Borscht#Sources)
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- [12\.1 Secondary](https://en.wikipedia.org/wiki/Borscht#Secondary)
- [12\.1.1 Other languages](https://en.wikipedia.org/wiki/Borscht#Other_languages)
- [12\.2 Primary or self-published](https://en.wikipedia.org/wiki/Borscht#Primary_or_self-published)
- [12\.3 Reference works](https://en.wikipedia.org/wiki/Borscht#Reference_works)
Toggle the table of contents
# Borscht
72 languages
- [Afrikaans](https://af.wikipedia.org/wiki/Borsjt "Borsjt – Afrikaans")
- [العربية](https://ar.wikipedia.org/wiki/%D8%A8%D8%B1%D8%B4_\(%D8%AD%D8%B3%D8%A7%D8%A1\) "برش (حساء) – Arabic")
- [Azərbaycanca](https://az.wikipedia.org/wiki/Bor%C5%9F "Borş – Azerbaijani")
- [Башҡортса](https://ba.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89 "Борщ – Bashkir")
- [Žemaitėška](https://bat-smg.wikipedia.org/wiki/Boruok%C4%ABn%C4%97 "Boruokīnė – Samogitian")
- [Беларуская (тарашкевіца)](https://be-tarask.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88%D1%87 "Боршч – Belarusian (Taraškievica orthography)")
- [Беларуская](https://be.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88%D1%87 "Боршч – Belarusian")
- [Български](https://bg.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88 "Борш – Bulgarian")
- [বাংলা](https://bn.wikipedia.org/wiki/%E0%A6%AC%E0%A7%8B%E0%A6%B0%E0%A7%8D%E0%A6%B6 "বোর্শ – Bangla")
- [Bosanski](https://bs.wikipedia.org/wiki/Bor%C5%A1%C4%8D "Boršč – Bosnian")
- [Català](https://ca.wikipedia.org/wiki/Borsx "Borsx – Catalan")
- [Čeština](https://cs.wikipedia.org/wiki/Bor%C5%A1%C4%8D "Boršč – Czech")
- [Чӑвашла](https://cv.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%C3%A7 "Борç – Chuvash")
- [Cymraeg](https://cy.wikipedia.org/wiki/Borscht "Borscht – Welsh")
- [Dansk](https://da.wikipedia.org/wiki/Borsjtj "Borsjtj – Danish")
- [Deutsch](https://de.wikipedia.org/wiki/Borschtsch "Borschtsch – German")
- [Ελληνικά](https://el.wikipedia.org/wiki/%CE%9C%CF%80%CE%BF%CF%81%CF%82 "Μπορς – Greek")
- [Esperanto](https://eo.wikipedia.org/wiki/Bar%C4%89o "Barĉo – Esperanto")
- [Español](https://es.wikipedia.org/wiki/Borsch "Borsch – Spanish")
- [Eesti](https://et.wikipedia.org/wiki/Bor%C5%A1 "Borš – Estonian")
- [Euskara](https://eu.wikipedia.org/wiki/Borsch "Borsch – Basque")
- [فارسی](https://fa.wikipedia.org/wiki/%D8%B3%D9%88%D9%BE_%D8%A8%D8%B1%D8%B4 "سوپ برش – Persian")
- [Suomi](https://fi.wikipedia.org/wiki/Borssi "Borssi – Finnish")
- [Français](https://fr.wikipedia.org/wiki/Bortsch "Bortsch – French")
- [Galego](https://gl.wikipedia.org/wiki/Borsch "Borsch – Galician")
- [עברית](https://he.wikipedia.org/wiki/%D7%97%D7%9E%D7%99%D7%A6%D7%94 "חמיצה – Hebrew")
- [हिन्दी](https://hi.wikipedia.org/wiki/%E0%A4%AC%E0%A5%8B%E0%A4%B0%E0%A5%8D%E0%A4%B6 "बोर्श – Hindi")
- [Hrvatski](https://hr.wikipedia.org/wiki/Bor%C5%A1%C4%8D "Boršč – Croatian")
- [Magyar](https://hu.wikipedia.org/wiki/Borscs "Borscs – Hungarian")
- [Հայերեն](https://hy.wikipedia.org/wiki/%D4%B2%D5%B8%D6%80%D5%B7%D5%B9 "Բորշչ – Armenian")
- [Bahasa Indonesia](https://id.wikipedia.org/wiki/Borsch "Borsch – Indonesian")
- [Italiano](https://it.wikipedia.org/wiki/Bor%C5%A1%C4%8D "Boršč – Italian")
- [日本語](https://ja.wikipedia.org/wiki/%E3%83%9C%E3%83%AB%E3%82%B7%E3%83%81 "ボルシチ – Japanese")
- [Jawa](https://jv.wikipedia.org/wiki/Borscht "Borscht – Javanese")
- [ქართული](https://ka.wikipedia.org/wiki/%E1%83%91%E1%83%9D%E1%83%A0%E1%83%A8%E1%83%98 "ბორში – Georgian")
- [Қазақша](https://kk.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89 "Борщ – Kazakh")
- [한국어](https://ko.wikipedia.org/wiki/%EB%B3%B4%EB%A5%B4%EC%8B%9C "보르시 – Korean")
- [Kurdî](https://ku.wikipedia.org/wiki/Bor%C5%9F%C3%A7 "Borşç – Kurdish")
- [Lingua Franca Nova](https://lfn.wikipedia.org/wiki/Borxt "Borxt – Lingua Franca Nova")
- [Lietuvių](https://lt.wikipedia.org/wiki/Bar%C5%A1%C4%8Diai "Barščiai – Lithuanian")
- [Latviešu](https://lv.wikipedia.org/wiki/Bor%C5%A1%C4%8Ds "Borščs – Latvian")
- [Македонски](https://mk.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88%D1%87 "Боршч – Macedonian")
- [മലയാളം](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 "ബോർഷ്ട് – Malayalam")
- [Bahasa Melayu](https://ms.wikipedia.org/wiki/Borsyt "Borsyt – Malay")
- [Nederlands](https://nl.wikipedia.org/wiki/Borsjtsj "Borsjtsj – Dutch")
- [Norsk nynorsk](https://nn.wikipedia.org/wiki/Borsj "Borsj – Norwegian Nynorsk")
- [Norsk bokmål](https://no.wikipedia.org/wiki/Borsj "Borsj – Norwegian Bokmål")
- [Occitan](https://oc.wikipedia.org/wiki/B%C3%B2rshch "Bòrshch – Occitan")
- [Polski](https://pl.wikipedia.org/wiki/Barszcz_\(potrawa\) "Barszcz (potrawa) – Polish")
- [Português](https://pt.wikipedia.org/wiki/Borsch "Borsch – Portuguese")
- [Русский](https://ru.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89 "Борщ – Russian")
- [Русиньскый](https://rue.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89 "Борщ – Rusyn")
- [संस्कृतम्](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 "पालङ्करसः – Sanskrit")
- [Саха тыла](https://sah.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89 "Борщ – Yakut")
- [Srpskohrvatski / српскохрватски](https://sh.wikipedia.org/wiki/Bor%C5%A1%C4%8D "Boršč – Serbo-Croatian")
- [Simple English](https://simple.wikipedia.org/wiki/Borscht "Borscht – Simple English")
- [Slovenčina](https://sk.wikipedia.org/wiki/Bor%C5%A1%C4%8D "Boršč – Slovak")
- [Slovenščina](https://sl.wikipedia.org/wiki/Bor%C5%A1%C4%8D "Boršč – Slovenian")
- [Српски / srpski](https://sr.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%88%D1%87 "Боршч – Serbian")
- [Svenska](https://sv.wikipedia.org/wiki/Borsjtj "Borsjtj – Swedish")
- [ไทย](https://th.wikipedia.org/wiki/%E0%B8%9A%E0%B8%AD%E0%B8%8A%E0%B8%8A%E0%B9%8C "บอชช์ – Thai")
- [Tagalog](https://tl.wikipedia.org/wiki/Borscht "Borscht – Tagalog")
- [Türkçe](https://tr.wikipedia.org/wiki/Bor%C3%A7_%C3%A7orbas%C4%B1 "Borç çorbası – Turkish")
- [Татарча / tatarça](https://tt.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89 "Борщ – Tatar")
- [Тыва дыл](https://tyv.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89 "Борщ – Tuvinian")
- [Українська](https://uk.wikipedia.org/wiki/%D0%91%D0%BE%D1%80%D1%89 "Борщ – Ukrainian")
- [Oʻzbekcha / ўзбекча](https://uz.wikipedia.org/wiki/Borsh "Borsh – Uzbek")
- [Tiếng Việt](https://vi.wikipedia.org/wiki/Borsch "Borsch – Vietnamese")
- [吴语](https://wuu.wikipedia.org/wiki/%E7%BD%97%E5%AE%8B%E6%B1%A4 "罗宋汤 – Wu")
- [ייִדיש](https://yi.wikipedia.org/wiki/%D7%91%D7%90%D7%A8%D7%A9%D7%98 "בארשט – Yiddish")
- [粵語](https://zh-yue.wikipedia.org/wiki/%E7%BE%85%E5%AE%8B%E6%B9%AF "羅宋湯 – Cantonese")
- [中文](https://zh.wikipedia.org/wiki/%E7%BD%97%E5%AE%8B%E6%B1%A4 "罗宋汤 – Chinese")
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- [Talk](https://en.wikipedia.org/wiki/Talk:Borscht "Discuss improvements to the content page [t]")
English
- [Read](https://en.wikipedia.org/wiki/Borscht)
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From Wikipedia, the free encyclopedia
Eastern European sour soup
Several terms redirect here. For other uses, see [Borsch (disambiguation)](https://en.wikipedia.org/wiki/Borsch_\(disambiguation\) "Borsch (disambiguation)").
| | |
|---|---|
| [](https://en.wikipedia.org/wiki/File:Borscht_served.jpg)A bowl of borscht garnished with sour cream and dill | |
| Alternative names | Borsch, borshch, *borsht*, *bortsch* |
| Type | Soup |
| Place of origin | [Ukraine](https://en.wikipedia.org/wiki/Ukraine "Ukraine")[\[1\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESchultze200065%E2%80%9366-1)[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) |
| Cooking time | 30 [minutes](https://en.wikipedia.org/wiki/Minute "Minute") to 3 hours |
| Serving temperature | Hot or cold |
| Main ingredients | Beet sour or [beetroots](https://en.wikipedia.org/wiki/Beetroot "Beetroot") |
| Ingredients generally used | Tomatoes, vinegar, cabbage and/or potatoes, meat or [salo](https://en.wikipedia.org/wiki/Salo_\(food\) "Salo (food)") |
| Variations | Clear red borscht, cold borscht, unsoured borscht |
| Similar dishes | [Green borscht](https://en.wikipedia.org/wiki/Green_borscht "Green borscht"), [white borscht](https://en.wikipedia.org/wiki/White_borscht "White borscht") as well as the ancient hogweed-made borscht |
| [](https://en.wikipedia.org/wiki/File:Commons-logo.svg) [Media: Borscht](https://commons.wikimedia.org/wiki/Borscht "commons:Borscht") | |
| Culture of Ukrainian borscht cooking | |
|---|---|
| **[UNESCO Intangible Cultural Heritage](https://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists "UNESCO Intangible Cultural Heritage Lists")** | |
| [](https://en.wikipedia.org/wiki/File:Borsch_05.jpg)Borscht served in a ceramic bowl with bread and salt in a village in [Poltava Oblast](https://en.wikipedia.org/wiki/Poltava_Oblast "Poltava Oblast") of Ukraine | |
| Country | [Ukraine](https://en.wikipedia.org/wiki/Ukraine "Ukraine") |
| Reference | [01852](https://ich.unesco.org/en/RL/01852) |
| Region | [Europe and North America](https://en.wikipedia.org/wiki/Template:UNESCO_Representative_List_of_the_Intangible_Cultural_Heritage_of_Humanity/ENA "Template:UNESCO Representative List of the Intangible Cultural Heritage of Humanity/ENA") |
| Inscription history | |
| Inscription | 2022 (5th extraordinary session) |
| [List](https://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists "UNESCO Intangible Cultural Heritage Lists") | Need of Urgent Safeguarding |
**Borscht** (English: [/ˈbɔːrʃt/](https://en.wikipedia.org/wiki/Help:IPA/English "Help:IPA/English") [ⓘ](https://en.wikipedia.org/wiki/File:En-us-borscht.ogg "File:En-us-borscht.ogg")) is a [sour soup](https://en.wikipedia.org/wiki/Sour_soup "Sour soup"), made with meat [stock](https://en.wikipedia.org/wiki/Stock_\(food\) "Stock (food)"), vegetables and seasonings, common in [Eastern Europe](https://en.wikipedia.org/wiki/Eastern_Europe "Eastern Europe"), [Central Europe](https://en.wikipedia.org/wiki/Central_Europe "Central Europe") and [Northern Asia](https://en.wikipedia.org/wiki/Northern_Asia "Northern Asia"). In English, the word *borscht*, borrowed via [Yiddish](https://en.wikipedia.org/wiki/Yiddish "Yiddish"), is most often associated with the variant of the soup originating in [Ukraine](https://en.wikipedia.org/wiki/Ukraine "Ukraine"), made with red [beetroots](https://en.wikipedia.org/wiki/Beetroot "Beetroot") 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 [sorrel](https://en.wikipedia.org/wiki/Sorrel "Sorrel")\-based [green borscht](https://en.wikipedia.org/wiki/Sorrel_soup "Sorrel soup"), [rye](https://en.wikipedia.org/wiki/Rye "Rye")\-based [white borscht](https://en.wikipedia.org/wiki/Sour_rye_soup "Sour rye soup"), and [cabbage](https://en.wikipedia.org/wiki/Cabbage "Cabbage") borscht.
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and [umbels](https://en.wikipedia.org/wiki/Umbel "Umbel") of [common hogweed](https://en.wikipedia.org/wiki/Heracleum_sphondylium "Heracleum sphondylium") (*Heracleum sphondylium*), an [herbaceous plant](https://en.wikipedia.org/wiki/Herbaceous_plant "Herbaceous plant") growing in damp meadows, which lent the dish its [Slavic](https://en.wikipedia.org/wiki/Slavic_languages "Slavic languages") 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 [stock](https://en.wikipedia.org/wiki/Stock_\(food\) "Stock (food)") with [sautéed](https://en.wikipedia.org/wiki/Saut%C3%A9ing "Sautéing") 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 [smetana](https://en.wikipedia.org/wiki/Smetana_\(dairy_product\) "Smetana (dairy product)") or [sour cream](https://en.wikipedia.org/wiki/Sour_cream "Sour cream"), hard-boiled eggs or potatoes, but there exists an ample choice of more involved [garnishes](https://en.wikipedia.org/wiki/Garnish_\(food\) "Garnish (food)") and side dishes, such as *[uszka](https://en.wikipedia.org/wiki/Uszka "Uszka")* or *[pampushky](https://en.wikipedia.org/wiki/Pampushky "Pampushky")*, that can be served with the soup.
Its popularity has spread throughout [Eastern Europe](https://en.wikipedia.org/wiki/Eastern_Europe "Eastern Europe") and—by way of migration away from the [Russian Empire](https://en.wikipedia.org/wiki/Russian_Empire "Russian Empire")—to other continents. In [North America](https://en.wikipedia.org/wiki/North_America "North America"), borscht is often linked with either Jews or [Mennonites](https://en.wikipedia.org/wiki/Ethnic_Mennonite "Ethnic Mennonite"), the groups who first brought it there from [Europe](https://en.wikipedia.org/wiki/Europe "Europe"). Several ethnic groups claim borscht, in its various local implementations, as their own [national dish](https://en.wikipedia.org/wiki/National_dish "National dish") consumed as part of ritual meals within [Greek Catholic](https://en.wikipedia.org/wiki/Ukrainian_Greek_Catholic_Church "Ukrainian Greek Catholic Church"), [Roman Catholic](https://en.wikipedia.org/wiki/Latin_Church "Latin Church"), and Jewish religious traditions. In 2022, shortly after [Russia's invasion of Ukraine](https://en.wikipedia.org/wiki/2022_Russian_invasion_of_Ukraine "2022 Russian invasion of Ukraine"), [UNESCO](https://en.wikipedia.org/wiki/UNESCO "UNESCO") recognized the "Culture of Ukrainian borscht cooking" on its [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists "UNESCO Intangible Cultural Heritage Lists"). UNESCO noted that several countries in the broader region have also practiced borscht cooking and their inscription does not imply exclusivity or ownership of the dish for any particular country.
## Etymology
The English name derives, through [Yiddish](https://en.wikipedia.org/wiki/Yiddish "Yiddish"), from Ukrainian and Russian [бо́рщ](https://en.wiktionary.org/wiki/%D0%B1%D0%BE%D1%80%D1%89#Ukrainian "wikt:борщ") (*borshch*, Ukrainian: [\[ˈbɔrʃt͡ʃ\]](https://en.wikipedia.org/wiki/Help:IPA/Ukrainian "Help:IPA/Ukrainian") [ⓘ](https://en.wikipedia.org/wiki/File:Uk-%D0%B1%D0%BE%D1%80%D1%89.ogg "File:Uk-борщ.ogg"), Russian: [\[ˈborɕː\]](https://en.wikipedia.org/wiki/Help:IPA/Russian "Help:IPA/Russian") [ⓘ](https://en.wikipedia.org/wiki/File:Ru-%D0%B1%D0%BE%D1%80%D1%89.ogg "File:Ru-борщ.ogg")).[\[3\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDictionary.com[httpswwwdictionarycombrowseborscht_"borscht"]-3)[\[4\]](https://en.wikipedia.org/wiki/Borscht#cite_note-4)[\[5\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMish2004144[httpsbooksgooglecombooksidTAnheeIPcAECpgPA144_"borscht_or_borsch"]-5) Together with [cognates](https://en.wikipedia.org/wiki/Cognate "Cognate") in other Slavic languages, such as Belarusian: бо́ршч (*borshch*), Polish: *barszcz*, and others, it comes from [Proto-Slavic](https://en.wikipedia.org/wiki/Proto-Slavic_language "Proto-Slavic language") *[bъ̃rščь](https://en.wiktionary.org/wiki/Reconstruction:Proto-Slavic/b%D1%8Ar%C5%A1%C4%8D%D1%8C#Proto-Slavic "wikt:Reconstruction:Proto-Slavic/bъrščь")*,[\[6\]](https://en.wikipedia.org/wiki/Borscht#cite_note-6)[\[7\]](https://en.wikipedia.org/wiki/Borscht#cite_note-7) 'hogweed', and ultimately from [Proto-Indo-European](https://en.wikipedia.org/wiki/Proto-Indo-European_language "Proto-Indo-European language") \**bʰr̥stis*, 'point', 'stubble'.[\[8\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMalloryAdams2006298-8)[\[9\]](https://en.wikipedia.org/wiki/Borscht#cite_note-9)[\[10\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer37071%D0%B1%D0%BE%D1%80%D1%89_"%D0%B1%D0%BE%D1%80%D1%89"]-10)
The English form *[bor**scht**](https://en.wiktionary.org/wiki/borscht#English "wikt:borscht")*[\[11\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEEncyclop%C3%A6dia_Britannica[httpswwwbritannicacomEBcheckedtopic74492borscht_"Borscht"]-11) comes from Yiddish [באָרשט](https://en.wiktionary.org/wiki/%D7%91%D7%90%D6%B8%D7%A8%D7%A9%D7%98#Yiddish "wikt:באָרשט") (*borsht*), as the dish was first popularized in North America by Yiddish-speaking [Ashkenazi Jews](https://en.wikipedia.org/wiki/Ashkenazi_Jews "Ashkenazi Jews") from [Eastern Europe](https://en.wikipedia.org/wiki/Eastern_Europe "Eastern Europe").[\[12\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT261_"Borscht"]-12)
## Ingredients and preparation
[](https://en.wikipedia.org/wiki/File:Borsch-con-fungi_032.jpg)
Borscht can include beef, pork, beets, other vegetables, herbs, and spices.
The stock is typically made by boiling meat, bones, or both. [Beef](https://en.wikipedia.org/wiki/Beef "Beef"), [pork](https://en.wikipedia.org/wiki/Pork "Pork") or a combination of both are most commonly used, with [brisket](https://en.wikipedia.org/wiki/Brisket "Brisket"), [ribs](https://en.wikipedia.org/wiki/Ribs_\(food\) "Ribs (food)"), [shank](https://en.wikipedia.org/wiki/Shank_\(meat\) "Shank (meat)") and [chuck](https://en.wikipedia.org/wiki/Chuck_steak "Chuck steak") considered to give the most flavorful results, especially if cooked on a high flame. [Marrow bones](https://en.wikipedia.org/wiki/Bone_marrow_\(food\) "Bone marrow (food)") 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 [smoked meats](https://en.wikipedia.org/wiki/Smoked_meat "Smoked meat"), resulting in a distinctively smoky borscht, while others use poultry or mutton stock. [Fasting](https://en.wikipedia.org/wiki/Fasting "Fasting") varieties are typically made with [fish stock](https://en.wikipedia.org/wiki/Fish_stock_\(food\) "Fish stock (food)") to avoid the use of meat, while purely [vegetarian](https://en.wikipedia.org/wiki/Vegetarianism "Vegetarianism") recipes often substitute forest [mushroom](https://en.wikipedia.org/wiki/Edible_mushroom "Edible mushroom") broth for the stock.[\[13\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200483-13)
Borscht cooked in a clay pot inside a [Russian oven](https://en.wikipedia.org/wiki/Russian_oven "Russian oven") in the [Poltava region](https://en.wikipedia.org/wiki/Poltava_Oblast "Poltava Oblast") in central Ukraine
[](https://en.wikipedia.org/wiki/File:Borscht_crew.jpg)
Girls grating beetroots to make borscht for a large group
The vegetables most commonly added to borscht are beetroots, [white cabbage](https://en.wikipedia.org/wiki/White_cabbage "White cabbage"), [carrots](https://en.wikipedia.org/wiki/Carrot "Carrot"), [parsley root](https://en.wikipedia.org/wiki/Parsley_root "Parsley root"), [potatoes](https://en.wikipedia.org/wiki/Potato "Potato"), [onions](https://en.wikipedia.org/wiki/Onion "Onion") and [tomatoes](https://en.wikipedia.org/wiki/Tomato "Tomato"). Some recipes may also call for [beans](https://en.wikipedia.org/wiki/Bean "Bean"), [tart apples](https://en.wikipedia.org/wiki/Cooking_apple "Cooking apple"), [turnip](https://en.wikipedia.org/wiki/Turnip "Turnip"), [swede](https://en.wikipedia.org/wiki/Rutabaga "Rutabaga"), [celeriac](https://en.wikipedia.org/wiki/Celeriac "Celeriac"), [zucchini](https://en.wikipedia.org/wiki/Zucchini "Zucchini") or [bell peppers](https://en.wikipedia.org/wiki/Bell_pepper "Bell pepper").[\[14\]](https://en.wikipedia.org/wiki/Borscht#cite_note-14) [Parsnip](https://en.wikipedia.org/wiki/Parsnip "Parsnip") may be used as a substitute for parsley root, and [tomato paste](https://en.wikipedia.org/wiki/Tomato_paste "Tomato paste") is often used as well as or instead of fresh tomatoes.[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15) Onions, carrots, parsley root, turnip and other root vegetables are sautéed (traditionally in animal fat, especially [lard](https://en.wikipedia.org/wiki/Lard "Lard") or [butter](https://en.wikipedia.org/wiki/Butter "Butter")) 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.[\[16\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200484-16)
The traditional technique of preparing the soup is to precook the vegetables—by sautéing, [braising](https://en.wikipedia.org/wiki/Braising "Braising"), [boiling](https://en.wikipedia.org/wiki/Boiling#In_cooking "Boiling") or [baking](https://en.wikipedia.org/wiki/Baking "Baking")—separately from the meat and only then to combine them with the stock. This distinctive feature of borscht derives from the practice of [slow cooking](https://en.wikipedia.org/wiki/Low-temperature_cooking "Low-temperature cooking") in the [Russian oven](https://en.wikipedia.org/wiki/Russian_oven "Russian oven") (traditional [masonry stove](https://en.wikipedia.org/wiki/Masonry_heater "Masonry heater"), 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**[\[a\]](https://en.wikipedia.org/wiki/Borscht#cite_note-17) rather than **borshch**.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18)
The soup is typically flavored with a wide selection of herbs, spices and condiments. [Salt](https://en.wikipedia.org/wiki/Salt "Salt"), [black pepper](https://en.wikipedia.org/wiki/Black_pepper "Black pepper"), [garlic](https://en.wikipedia.org/wiki/Garlic "Garlic"), [bay leaves](https://en.wikipedia.org/wiki/Laurus_nobilis "Laurus nobilis") and [dill](https://en.wikipedia.org/wiki/Dill "Dill") are among the most commonly used. Other aromatics often added to borscht include [allspice](https://en.wikipedia.org/wiki/Allspice "Allspice"), [celery](https://en.wikipedia.org/wiki/Celery "Celery") stalks, [parsley](https://en.wikipedia.org/wiki/Parsley "Parsley"), [marjoram](https://en.wikipedia.org/wiki/Marjoram "Marjoram"), [hot peppers](https://en.wikipedia.org/wiki/Hot_pepper "Hot pepper"), [saffron](https://en.wikipedia.org/wiki/Saffron "Saffron"), horseradish, [ginger](https://en.wikipedia.org/wiki/Ginger "Ginger") and [prunes](https://en.wikipedia.org/wiki/Prune "Prune"). Some recipes require flour or [roux](https://en.wikipedia.org/wiki/Roux "Roux") 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.[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15)[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19)
### Beet sour
The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained by adding beet sour.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) The sour is made by covering sliced beetroots with lukewarm preboiled water and allowing [bacteria](https://en.wikipedia.org/wiki/Bacteria "Bacteria") to [ferment](https://en.wikipedia.org/wiki/Fermentation "Fermentation") some of the [sugars](https://en.wikipedia.org/wiki/Sugar "Sugar") present in beetroots into [dextran](https://en.wikipedia.org/wiki/Dextran "Dextran") (which gives the liquid a slightly viscous consistency), [mannitol](https://en.wikipedia.org/wiki/Mannitol "Mannitol"), [acetic acid](https://en.wikipedia.org/wiki/Acetic_acid "Acetic acid") and [lactic acid](https://en.wikipedia.org/wiki/Lactic_acid "Lactic acid").[\[19\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPanek190541-20) Stale [rye bread](https://en.wikipedia.org/wiki/Rye_bread "Rye bread") is often added to hasten the process, but usually omitted in Jewish recipes, as *[chametz](https://en.wikipedia.org/wiki/Chametz "Chametz")* (leavened bread) would make the sour unfit for [Passover](https://en.wikipedia.org/wiki/Passover "Passover") 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.[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15)
The beet sour is known in [Slavic languages](https://en.wikipedia.org/wiki/Slavic_languages "Slavic languages") as *kvas*[\[b\]](https://en.wikipedia.org/wiki/Borscht#cite_note-21) (lit. 'sour, acid'; compare [kvass](https://en.wikipedia.org/wiki/Kvass "Kvass")) and in Yiddish as **rosl**[\[c\]](https://en.wikipedia.org/wiki/Borscht#cite_note-22) (from a Slavic word originally referring to any brine obtained by steeping salted meat or vegetables in water; compare Russian **rassol**,[\[d\]](https://en.wikipedia.org/wiki/Borscht#cite_note-23) 'pickle juice', Polish **rosół**, 'broth'). Apart from its employment in borscht, it may also be added to prepared [horseradish](https://en.wikipedia.org/wiki/Horseradish "Horseradish") or used as [pot roast](https://en.wikipedia.org/wiki/Pot_roast "Pot roast") marinade.[\[20\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks20101021%E2%80%931022[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT1021_"Rosl"]-24)[\[21\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESmall200999-25)
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 [citric acid](https://en.wikipedia.org/wiki/Citric_acid "Citric acid") may be used, as well as [dry](https://en.wikipedia.org/wiki/Dryness_\(taste\) "Dryness (taste)") [red wine](https://en.wikipedia.org/wiki/Red_wine "Red wine"), [dill pickle](https://en.wikipedia.org/wiki/Dill_pickle "Dill pickle") juice, [murături](https://en.wikipedia.org/wiki/Mur%C4%83turi "Murături") juice, [sauerkraut](https://en.wikipedia.org/wiki/Sauerkraut "Sauerkraut") juice, tart apples, [Mirabelle plums](https://en.wikipedia.org/wiki/Mirabelle_plum "Mirabelle plum"), [apricots](https://en.wikipedia.org/wiki/Apricot "Apricot"), or a fermented rye flour and water mixture[\[16\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200484-16)[\[22\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005190%E2%80%93192-26)[\[23\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEHercules2017-27)[\[24\]](https://en.wikipedia.org/wiki/Borscht#cite_note-28).
## Health significance
As early as the 19th century, it was recommended for fever and sore throat. It was believed to purify the blood, improve the complexion, and restore appetite. Beets, which are the base of borscht, are a rich source of folic acid, vitamin C, and B vitamins. They contain powerful antioxidants—betaine and pigments—that support the circulatory system and help fight free radicals. People with insulin resistance, type 2 diabetes, rheumatism, gout, or kidney stones should avoid borscht due to its high glycemic index and the presence of oxalates[\[25\]](https://en.wikipedia.org/wiki/Borscht#cite_note-29).
## Variations
- [](https://en.wikipedia.org/wiki/File:Russkij-Borschtsch.jpg "A tureen of thick borscht")
A [tureen](https://en.wikipedia.org/wiki/Tureen "Tureen") of thick borscht
- [](https://en.wikipedia.org/wiki/File:Borscz_041.jpg "A bowl of borscht with beans and other vegetables")
A bowl of borscht with beans and other vegetables
- [](https://en.wikipedia.org/wiki/File:Borscht.jpg "Borscht without meat")
Borscht without meat
- [](https://en.wikipedia.org/wiki/File:2023-01-02_Borscht.jpg "A clay bowl of borscht")
A clay bowl of borscht
- [](https://en.wikipedia.org/wiki/File:Borscht_served.jpg "Borscht with sour cream and dill")
Borscht with sour cream and dill
- [](https://en.wikipedia.org/wiki/File:Borscht_Old_Cossack.jpg "Served with sour cream and brown bread")
Served with sour cream and brown bread
### Ukrainian
[](https://en.wikipedia.org/wiki/File:Borsch_z_galuschkamy_02.jpg)
Poltava borscht with *[halushky](https://en.wikipedia.org/wiki/Halushky "Halushky")* and [noodles](https://en.wikipedia.org/wiki/Noodles "Noodles")
There are multiple examples of the soup in [Ukrainian cuisine](https://en.wikipedia.org/wiki/Ukrainian_cuisine "Ukrainian cuisine").[\[26\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESaberiSaberi2014-30)[\[27\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVolokhManus198396-31) Virtually every [oblast](https://en.wikipedia.org/wiki/Oblasts_of_Ukraine "Oblasts of Ukraine") has its own version. 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 [Kyiv](https://en.wikipedia.org/wiki/Kyiv "Kyiv") variant uses [mutton or lamb](https://en.wikipedia.org/wiki/Lamb_and_mutton "Lamb and mutton") as well as beef, while in the [Poltava](https://en.wikipedia.org/wiki/Poltava "Poltava") region, the stock for borscht is cooked on poultry meat, that is, [chicken](https://en.wikipedia.org/wiki/Chicken_\(food\) "Chicken (food)"), [duck](https://en.wikipedia.org/wiki/Duck_\(food\) "Duck (food)") or [goose](https://en.wikipedia.org/wiki/Domestic_goose "Domestic goose"). The use of zucchini, beans and apples is characteristic of the [Chernihiv](https://en.wikipedia.org/wiki/Chernihiv "Chernihiv") borscht; in this variant, beetroots are sautéed in [vegetable oil](https://en.wikipedia.org/wiki/Vegetable_oil "Vegetable oil") rather than lard, and the sour taste comes solely from tomatoes and tart apples. The [Lviv](https://en.wikipedia.org/wiki/Lviv "Lviv") borscht is based on bone stock and is served with chunks of [Vienna sausages](https://en.wikipedia.org/wiki/Vienna_sausage "Vienna sausage").[\[28\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200483%E2%80%9386-32)[\[29\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKulinariya792%E2%80%93793-33) In [Southern Ukraine](https://en.wikipedia.org/wiki/Southern_Ukraine "Southern Ukraine") borshch typically includes [legumes](https://en.wikipedia.org/wiki/Legume "Legume"). Historically, borshch with meat was reserved as a holiday dish, meanwhile varieties consumed during [lent](https://en.wikipedia.org/wiki/Lent "Lent") would include fish, such as dried [crucian carp](https://en.wikipedia.org/wiki/Crucian_carp "Crucian carp").[\[30\]](https://en.wikipedia.org/wiki/Borscht#cite_note-sho-34)
Borscht is symbolic of hospitality in Ukraine and is part of multiple traditional celebrations and rituals. In some parts of Ukraine, the third day of a wedding celebration is called *do nevistky na borshch*, which translates to "visit daughter-in-law to eat borscht".[\[31\]](https://en.wikipedia.org/wiki/Borscht#cite_note-35) In 2022, UNESCO added "Culture of Ukrainian borscht cooking" to the [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https://en.wikipedia.org/wiki/List_of_Intangible_Cultural_Heritage_in_Need_of_Urgent_Safeguarding "List of Intangible Cultural Heritage in Need of Urgent Safeguarding"), citing the [Russian invasion of Ukraine](https://en.wikipedia.org/wiki/Russian_invasion_of_Ukraine "Russian invasion of Ukraine").[\[32\]](https://en.wikipedia.org/wiki/Borscht#cite_note-36)[\[33\]](https://en.wikipedia.org/wiki/Borscht#cite_note-37)
### Polish
[](https://en.wikipedia.org/wiki/File:Barszcz_z_uszkami.jpg)
Polish clear [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") *barszcz* served over **[uszka](https://en.wikipedia.org/wiki/Uszka "Uszka")**, or ear-shaped mushroom-filled dumplings
As well as the thick borschts described above, [Polish cuisine](https://en.wikipedia.org/wiki/Polish_cuisine "Polish cuisine") 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 [croquette](https://en.wikipedia.org/wiki/Croquette "Croquette") or a filled pastry on the side. Unlike other types of borscht, it is not whitened with [sour cream](https://en.wikipedia.org/wiki/Sour_cream "Sour cream").[\[34\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel20059,_180,_190-38)
**Barszcz wigilijny**, or [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") borscht, is a variant of the clear borscht that is traditionally served during the Polish [Christmas Eve supper](https://en.wikipedia.org/wiki/Wigilia "Wigilia"). 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 **[uszka](https://en.wikipedia.org/wiki/Uszka "Uszka")** (small filled dumplings), which are then served with the borscht.[\[35\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005182,_190-39)
### Jewish
Ashkenazi Jews living in Eastern Europe adopted beetroot borscht from their Slavic neighbors and adapted it to [their taste](https://en.wikipedia.org/wiki/Jewish_cuisine "Jewish cuisine") and religious requirements. As [combining meat with milk is proscribed](https://en.wikipedia.org/wiki/Milk_and_meat_in_Jewish_law "Milk and meat in Jewish law") by [kosher](https://en.wikipedia.org/wiki/Kosher "Kosher") 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[\[36\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks199963-40)) 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 [beet sugar](https://en.wikipedia.org/wiki/Beet_sugar "Beet sugar") for sweetness. [Galician Jews](https://en.wikipedia.org/wiki/Galician_Jews "Galician Jews") traditionally liked their borscht particularly sweet. Jewish borscht may be served either hot or cold, typically with a hot boiled potato on the side.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) In prewar Eastern Europe it was traditionally put up to ferment around [Purim](https://en.wikipedia.org/wiki/Purim "Purim") so that it would be ready four weeks later for the Passover holiday.[\[37\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010195%E2%80%93196[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-41)
### Russian
[](https://en.wikipedia.org/wiki/File:Russian_borscht_with_beef_and_sour_cream.jpg)
Borscht with beef, sour cream and fresh herbs
Russian variants include a [Siberian](https://en.wikipedia.org/wiki/Siberia "Siberia") style borscht, characterized by [meatballs](https://en.wikipedia.org/wiki/Meatball "Meatball"); [Pskov](https://en.wikipedia.org/wiki/Pskov "Pskov") borscht with dried [smelt](https://en.wikipedia.org/wiki/European_smelt "European smelt") from the local lakes; monastic [Lenten](https://en.wikipedia.org/wiki/Lent "Lent") borscht with marinated [kelp](https://en.wikipedia.org/wiki/Kelp "Kelp") instead of cabbage and the [Russian Navy](https://en.wikipedia.org/wiki/Russian_Navy "Russian Navy") borscht (**flotsky borshch**[\[e\]](https://en.wikipedia.org/wiki/Borscht#cite_note-42)), the defining characteristic of which is that the vegetables are cut into square or diamond-shaped chunks rather than julienned.[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19)[\[38\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKulinariya213%E2%80%93216-43) [Kuban](https://en.wikipedia.org/wiki/Kuban "Kuban") borscht is made from local beets, Kuban borschevaya 43 cultivar, which is distinguished by its less bright color[\[39\]](https://en.wikipedia.org/wiki/Borscht#cite_note-44). As a result, the borscht turns out golden or orange in color.[\[40\]](https://en.wikipedia.org/wiki/Borscht#cite_note-45)
### Lithuanian cold borscht
[](https://en.wikipedia.org/wiki/File:%C5%A0altibar%C5%A1%C4%8Diai_\(cold_beet_soup\).jpg)
Šaltibarščiai with [boiled eggs](https://en.wikipedia.org/wiki/Boiled_egg "Boiled egg")
In summer, cold borscht is a popular alternative to borscht variants that are normally served hot. It consists of beet sour or beet juice blended with sour cream, [buttermilk](https://en.wikipedia.org/wiki/Buttermilk "Buttermilk"), [soured milk](https://en.wikipedia.org/wiki/Soured_milk "Soured milk"), [kefir](https://en.wikipedia.org/wiki/Kefir "Kefir") or [yogurt](https://en.wikipedia.org/wiki/Yogurt "Yogurt"). The mixture has a distinctive pink or magenta color.[\[41\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKafka1998176-46) It is served refrigerated, typically over finely chopped beetroot, [cucumbers](https://en.wikipedia.org/wiki/Cucumber "Cucumber"), [radishes](https://en.wikipedia.org/wiki/Radish "Radish") and [green onion](https://en.wikipedia.org/wiki/Green_onion "Green onion") together with halves of a hard-boiled egg, and sprinkled with fresh dill. Chopped [veal](https://en.wikipedia.org/wiki/Veal "Veal"), ham, or [crawfish tails](https://en.wikipedia.org/wiki/Crayfish_as_food "Crayfish as food") may be added as well.[\[42\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005211%E2%80%93212-47)[\[43\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004200%E2%80%93201-48)[\[44\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin2004108-49)
The dish originates from the traditions of the [Polish–Lithuanian Commonwealth](https://en.wikipedia.org/wiki/Polish%E2%80%93Lithuanian_Commonwealth "Polish–Lithuanian Commonwealth"). The first recipe for Lithuanian *šaltibarščiai* (cold beet soup) was written down in [Warsaw](https://en.wikipedia.org/wiki/Warsaw "Warsaw") at the end of the 18th century by [Paul Tremo](https://en.wikipedia.org/wiki/Paul_Tremo "Paul Tremo"), the chef to the last ruler of the Commonwealth, [Stanisław August Poniatowski](https://en.wikipedia.org/wiki/Stanis%C5%82aw_August_Poniatowski "Stanisław August Poniatowski"). It is believed that the name *chłodnik litewski* ('Lithuanian cold soup') was first translated into the Lithuanian language by Liudvika Didžiulienė-Žmona, who called the dish *šaltieji barščiai* ('cold borscht').[\[45\]](https://en.wikipedia.org/wiki/Borscht#cite_note-50) In Belarusian, it is known as *chaladnik*.[\[44\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin2004108-49) The Soviet *Encyclopedia of Housekeeping* has an article on borscht including a "cold borscht" recipe as *borshch kholodniiy*.[\[46\]](https://en.wikipedia.org/wiki/Borscht#cite_note-auto-51) In Vilnius, an annual festival (the Vilnius Pink Soup Fest) has been arranged since 2023 to celebrate the cultural heritage of Lithuanian cold beet soup.[\[47\]](https://en.wikipedia.org/wiki/Borscht#cite_note-52)[\[48\]](https://en.wikipedia.org/wiki/Borscht#cite_note-53)
## Namesakes without beets
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.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) According to *[A Gift to Young Housewives](https://en.wikipedia.org/wiki/A_Gift_to_Young_Housewives "A Gift to Young Housewives")*, a book from the 19th century, "borscht" may or may not include beets (depending from recipe to recipe in the book).[\[49\]](https://en.wikipedia.org/wiki/Borscht#cite_note-54)[\[50\]](https://en.wikipedia.org/wiki/Borscht#cite_note-55)
In Polish cuisine, [white borscht](https://en.wikipedia.org/wiki/Sour_rye_soup "Sour rye soup") (**barszcz biały**, also known as **żur** or **żurek**, 'sour soup'[\[f\]](https://en.wikipedia.org/wiki/Borscht#cite_note-57)) is made from a fermented mixture of [rye](https://en.wikipedia.org/wiki/Rye "Rye") flour or [oatmeal](https://en.wikipedia.org/wiki/Oatmeal "Oatmeal") 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.[\[52\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005193-58)
[](https://en.wikipedia.org/wiki/File:%C5%BBurek.jpg)
Polish [white borscht](https://en.wikipedia.org/wiki/Sour_rye_soup "Sour rye soup") served over fresh sausage, bacon and eggs
In the [Carpathian Mountains](https://en.wikipedia.org/wiki/Carpathian_Mountains "Carpathian Mountains") of southern Poland, variants of borscht are also made in which the tart taste comes from dairy products, such as [whey](https://en.wikipedia.org/wiki/Whey "Whey") or buttermilk.[\[53\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESzymanderska2010454%E2%80%93455-59) 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 **[czernina](https://en.wikipedia.org/wiki/Czernina "Czernina")**.[\[54\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900307_\(vol._3\)[[:s:pl:Encyklopedia_staropolska/Jucha|"Jucha"]]-60)
[](https://en.wikipedia.org/wiki/File:Borscz_zelenyj_ukr.jpg)
[Sorrel](https://en.wikipedia.org/wiki/Sorrel "Sorrel")\-based Ukrainian [green borscht](https://en.wikipedia.org/wiki/Sorrel_soup "Sorrel soup") served with sour cream and a hard-boiled egg
[Green borscht](https://en.wikipedia.org/wiki/Sorrel_soup "Sorrel soup") (**zeleny borshch**[\[g\]](https://en.wikipedia.org/wiki/Borscht#cite_note-61)), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally tart-tasting [sorrel](https://en.wikipedia.org/wiki/Sorrel "Sorrel") is most commonly used, but [spinach](https://en.wikipedia.org/wiki/Spinach "Spinach"), [chard](https://en.wikipedia.org/wiki/Chard "Chard"), [nettle](https://en.wikipedia.org/wiki/Urtica_dioica "Urtica dioica"), [garden orache](https://en.wikipedia.org/wiki/Atriplex_hortensis "Atriplex hortensis") and occasionally [dandelion](https://en.wikipedia.org/wiki/Taraxacum_officinale "Taraxacum officinale"), [goutweed](https://en.wikipedia.org/wiki/Aegopodium_podagraria "Aegopodium podagraria") or [ramsons](https://en.wikipedia.org/wiki/Allium_ursinum "Allium ursinum"), may be added as well, especially after the spring season for sorrel has passed.[\[55\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%81uczaj201221-62)[\[56\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh197755-63)[\[57\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGurkoChakvinKasperovich201078-64)[\[58\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGubogloSimchenko199298-65) 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.[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15) There is also a variety of Ukrainian green borscht which includes both sorrel and beetroots.[\[59\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKulinariya792-66)
In [Romanian](https://en.wikipedia.org/wiki/Romanian_cuisine "Romanian cuisine") and [Moldovan cuisines](https://en.wikipedia.org/wiki/Moldovan_cuisine "Moldovan cuisine"), a mixture of [wheat](https://en.wikipedia.org/wiki/Wheat "Wheat") [bran](https://en.wikipedia.org/wiki/Bran "Bran") or [cornmeal](https://en.wikipedia.org/wiki/Cornmeal "Cornmeal") with water that has been left to ferment, similar to, but less cloudy than that used in Polish white borscht, is called **[borș](https://en.wikipedia.org/wiki/Bor%C8%99_\(bran\) "Borș (bran)")**.[\[60\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGal2003[httpdexonlinerodefinitieborC899369568_"Bor%C8%99"]-67)[\[61\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEReidPettersen200752-68) It is used to impart a sour taste to a variety of tangy Romanian soups, known as either also **borș** or **[ciorbă](https://en.wikipedia.org/wiki/Ciorb%C4%83 "Ciorbă")**. Variants include **[ciorbă de perișoare](https://en.wikipedia.org/wiki/Ciorb%C4%83_de_peri%C8%99oare "Ciorbă de perișoare")** (with meatballs), **ciorbă de burtă** (with [tripe](https://en.wikipedia.org/wiki/Tripe "Tripe")), **borș de pește** (with fish) and **borș de sfeclă roșie** (with beetroots).[\[62\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERennon200753-69)[\[63\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEAuziasLabourdette201277-70)
[](https://en.wikipedia.org/wiki/File:Borscht_in_Hong_Kong.jpg)
A bowl of [Hong Kong style](https://en.wikipedia.org/wiki/Hong_Kong_cuisine "Hong Kong cuisine") borscht, made from cabbage and tomatoes, as widely served in local [cha chaan tengs](https://en.wikipedia.org/wiki/Cha_chaan_teng "Cha chaan teng")
The [Armenian](https://en.wikipedia.org/wiki/Armenian_cuisine "Armenian cuisine"), [Azerbaijani](https://en.wikipedia.org/wiki/Azerbaijani_cuisine "Azerbaijani cuisine") and [Georgian](https://en.wikipedia.org/wiki/Georgian_cuisine "Georgian cuisine") 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 [cilantro](https://en.wikipedia.org/wiki/Cilantro "Cilantro").[\[64\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPetrosianUnderwood2006107%E2%80%93108-71)[\[23\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEHercules2017-27) In [ethnic Mennonite](https://en.wikipedia.org/wiki/Ethnic_Mennonite "Ethnic Mennonite") 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, [maize](https://en.wikipedia.org/wiki/Maize "Maize") and [squash](https://en.wikipedia.org/wiki/Cucurbita "Cucurbita") to fall and winter borscht with cabbage, beets and potatoes.[\[65\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEFertig2011128%E2%80%93129-72)
In [Chinese cuisine](https://en.wikipedia.org/wiki/Chinese_cuisine "Chinese cuisine"), a soup known as **Luosong tang**,[\[h\]](https://en.wikipedia.org/wiki/Borscht#cite_note-73), a translation based on the term "Russian soup" from the Russian diaspora in China, is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as "Chinese borscht", it originated in [Harbin](https://en.wikipedia.org/wiki/Harbin "Harbin"), close to the Russian border in northeast China, and has spread as far as [Hong Kong](https://en.wikipedia.org/wiki/Hong_Kong "Hong Kong").[\[66\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapters_3_and_8-74) In [Shanghai](https://en.wikipedia.org/wiki/Shanghai "Shanghai")'s [Haipai cuisine](https://en.wikipedia.org/wiki/Haipai_cuisine "Haipai cuisine"), 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.[\[67\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZhouSun2012-75)
## Garnishes and side dishes
[](https://en.wikipedia.org/wiki/File:Borscht_with_bread.jpg)
Borscht sprinkled with parsley, served with sour cream and a slice of rye bread
[](https://en.wikipedia.org/wiki/File:Borshch2.jpg)
Borscht with a side of **[pampushky](https://en.wikipedia.org/wiki/Pampushky "Pampushky")**, [pork cracklings](https://en.wikipedia.org/wiki/Pork_rind "Pork rind") and [*smetana*](https://en.wikipedia.org/wiki/Smetana_\(dairy_product\) "Smetana (dairy product)")
[](https://en.wikipedia.org/wiki/File:Lurid_borscht.jpg)
*Šaltibarščiai* served with a boiled potato
[](https://en.wikipedia.org/wiki/File:Barszcz,_pasztecik,_Borgowo.JPG)
A bouillon cup of clear *borscht*, a type of borscht with a *[krokiet](https://en.wikipedia.org/wiki/Croquette#Poland "Croquette")* and a brine-pickled gherkin on the side
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 [smetana](https://en.wikipedia.org/wiki/Smetana_\(dairy_product\) "Smetana (dairy product)"), a soured dairy product similar to the French [crème fraîche](https://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche "Crème fraîche").[\[68\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEThe_Visual_Food_Encyclopedia1996600-76) 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"[\[i\]](https://en.wikipedia.org/wiki/Borscht#cite_note-77) with the smetana already added. The cream can also be thickened with flour before being added to the soup.[\[69\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004182%E2%80%93189-78) Yogurt[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15) and a mixture of milk and [yolks](https://en.wikipedia.org/wiki/Yolk "Yolk") are possible substitutes.[\[70\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEJewish_Encyclopedia1906257-79)[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2)
Chopped herbs are often sprinkled on the surface of the soup; dill is most common, but parsley, [chives](https://en.wikipedia.org/wiki/Chives "Chives") or [scallion](https://en.wikipedia.org/wiki/Scallion "Scallion") are often added as well. Individual helpings may be spiced up with minced hot peppers or garlic.[\[69\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004182%E2%80%93189-78) Many types of borscht are served over halves or quarters of hard-boiled [chicken](https://en.wikipedia.org/wiki/Egg_\(food\) "Egg (food)") or [quail eggs](https://en.wikipedia.org/wiki/Quail_eggs "Quail eggs").[\[71\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004186,_189,_201,_245%E2%80%93247-80) [Navy beans](https://en.wikipedia.org/wiki/Navy_beans "Navy beans"), [broad beans](https://en.wikipedia.org/wiki/Broad_beans "Broad beans") or [string beans](https://en.wikipedia.org/wiki/String_beans "String beans") are also a common addition.[\[69\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004182%E2%80%93189-78)[\[72\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200617-81)
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 [mustard](https://en.wikipedia.org/wiki/Mustard_\(condiment\) "Mustard (condiment)").[\[73\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_1-82) [Bacon](https://en.wikipedia.org/wiki/Bacon "Bacon") and sausages are also commonly used as borscht garnishes.[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19) Borscht based on bone stock may be served Old Polish-style, with marrow from the bones.[\[69\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004182%E2%80%93189-78)
Some types of soup, such as Poltava borscht, may be served with *[*halushky*](https://en.wikipedia.org/wiki/Halu%C5%A1ky "Halušky"),* or thick noodles of wheat or buckwheat flour.[\[74\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200486,_93%E2%80%9394-83) Siberian borscht is eaten with boiled meatballs (**frikadelki**[\[j\]](https://en.wikipedia.org/wiki/Borscht#cite_note-84)) of minced beef and onion.[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19) In Poland and parts of western Ukraine, borscht is typically ladled over **uszka**, or bite-sized ear-shaped dumplings made from [pasta](https://en.wikipedia.org/wiki/Pasta "Pasta") dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled **uszka** are particularly associated with Polish Christmas Eve borscht.[\[75\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005226-85)[\[76\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200616%E2%80%9317-86)[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19)
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. [Buckwheat](https://en.wikipedia.org/wiki/Buckwheat "Buckwheat") groats or boiled potatoes, often topped with [pork cracklings](https://en.wikipedia.org/wiki/Pork_rind "Pork rind"), are other simple possibilities,[\[72\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200617-81) but a range of more involved sides exists as well.\[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")*\]
In Ukraine, borscht is often accompanied with **[pampushky](https://en.wikipedia.org/wiki/Pampushky "Pampushky")**, or savory, puffy yeast-raised rolls glazed with [oil](https://en.wikipedia.org/wiki/Cooking_oil "Cooking oil") and crushed garlic.[\[73\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_1-82)[\[77\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200616-87)[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19) In Russian cuisine, borscht may be served with assorted side dishes based on **[tvorog](https://en.wikipedia.org/wiki/Quark_\(dairy_product\) "Quark (dairy product)")**, or the East European variant of [farmer cheese](https://en.wikipedia.org/wiki/Farmer_cheese "Farmer cheese"), such as **vatrushki**, **syrniki** or **krupeniki**. **[Vatrushki](https://en.wikipedia.org/wiki/Vatrushka "Vatrushka")** are baked round cheese-filled tarts; **[syrniki](https://en.wikipedia.org/wiki/Syrniki "Syrniki")** are small pancakes wherein the cheese is mixed into the batter; and a **[krupenik](https://en.wikipedia.org/wiki/Krupenik "Krupenik")** is a casserole of buckwheat groats baked with cheese.[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19)
**[Pirozhki](https://en.wikipedia.org/wiki/Pirozhki "Pirozhki")**, or baked dumplings with fillings as for **uszka**, are another common side for both thick and clear variants of borscht.[\[78\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005234-88) Polish clear borscht may also be served with a croquette or **paszteciki**. A typical Polish croquette (**krokiet**) is made by wrapping a **[crêpe](https://en.wikipedia.org/wiki/Cr%C3%AApe "Crêpe")** (thin pancake) around a filling and coating it in [breadcrumbs](https://en.wikipedia.org/wiki/Breadcrumbs "Breadcrumbs") before refrying; **[paszteciki](https://en.wikipedia.org/wiki/Pasztecik "Pasztecik")** (lit. 'little *[pâtés](https://en.wikipedia.org/wiki/P%C3%A2t%C3%A9s "Pâtés")*') are variously shaped filled hand-held pastries of yeast-raised or flaky dough. Another way to serve borscht is with a [coulibiac](https://en.wikipedia.org/wiki/Coulibiac "Coulibiac"), or a large loaf-shaped pie. Possible fillings for croquettes, **paszteciki** and coulibiacs include mushrooms, sauerkraut and minced meat.[\[79\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005229%E2%80%93238-89)[\[80\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004248%E2%80%93253-90)
## History
### Precursors
[](https://en.wikipedia.org/wiki/File:HeracleumSphondylium1.jpg)
Common hogweed, originally the principal ingredient of borscht
Borscht derives from a soup originally made by the [Slavs](https://en.wikipedia.org/wiki/Slavs "Slavs") from [common hogweed](https://en.wikipedia.org/wiki/Heracleum_sphondylium "Heracleum sphondylium") (**Heracleum sphondylium**, also known as cow parsnip), which gave the dish its [Slavic](https://en.wikipedia.org/wiki/Slavic_languages "Slavic languages") name.[\[81\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDembi%C5%84ska1999127-91) 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.[\[82\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%81uczaj201320%E2%80%9321-92)[\[83\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuhnleinTurner1986311-93)
The Slavs collected hogweed in May and used its roots for stewing with meat.[\[81\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDembi%C5%84ska1999127-91) As for the stems, leaves, and [umbels](https://en.wikipedia.org/wiki/Umbel "Umbel"); these would be chopped, covered with water and left in a warm place to ferment. After a few days, [lactic](https://en.wikipedia.org/wiki/Lactic_fermentation "Lactic fermentation") and [alcoholic fermentation](https://en.wikipedia.org/wiki/Ethanol_fermentation "Ethanol fermentation") produced a mixture described as "something between [beer](https://en.wikipedia.org/wiki/Beer "Beer") and sauerkraut".[\[84\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%81uczaj201321-94)
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[\[85\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''-95) As the Polish [ethnographer](https://en.wikipedia.org/wiki/Ethnography "Ethnography") [Łukasz Gołębiowski](https://en.wikipedia.org/wiki/%C5%81ukasz_Go%C5%82%C4%99biowski "Łukasz Gołębiowski") wrote in 1830, "Poles have been always partial to tart dishes, which are somewhat peculiar to their homeland and vital to their health."[\[k\]](https://en.wikipedia.org/wiki/Borscht#cite_note-96)[\[86\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGo%C5%82%C4%99biowski183032%E2%80%9334-97) [Simon Syrenius](https://en.wikipedia.org/wiki/Simon_Syrenius "Simon Syrenius") (Szymon Syreński), a 17th century Polish botanist, described "our Polish hogweed"[\[l\]](https://en.wikipedia.org/wiki/Borscht#cite_note-98) as a vegetable that was well known throughout Poland, [Ruthenia](https://en.wikipedia.org/wiki/Ruthenia "Ruthenia"), [Lithuania](https://en.wikipedia.org/wiki/Grand_Duchy_of_Lithuania "Grand Duchy of Lithuania") and [Samogitia](https://en.wikipedia.org/wiki/Samogitia "Samogitia") (that is, most of the northern part of Eastern Europe), typically used for cooking a "tasty and graceful soup"[\[m\]](https://en.wikipedia.org/wiki/Borscht#cite_note-99) with [capon](https://en.wikipedia.org/wiki/Capon "Capon") stock, eggs, sour cream and [millet](https://en.wikipedia.org/wiki/Millet "Millet"). 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.[\[87\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESyrennius1613673-100)
One of the earliest possible mentions of borscht as a soup is found in the diary of German merchant Martin Gruneweg, who visited [Kyiv](https://en.wikipedia.org/wiki/Kyiv "Kyiv") in 1584. After Gruneweg reached river [Borshchahivka](https://en.wikipedia.org/wiki/Borshchahivka_\(river\) "Borshchahivka (river)") 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 "[Ruthenians](https://en.wikipedia.org/wiki/Ruthenians "Ruthenians") buy borscht rarely or never, because everyone cooks their own at home as it's their staple food and drink".[\[88\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTELepiavko2020-101)
Another early written reference to the Slavic hogweed soup can be found in **[Domostroy](https://en.wikipedia.org/wiki/Domostroy "Domostroy")** (*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".[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18)
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"[\[n\]](https://en.wikipedia.org/wiki/Borscht#cite_note-102) is the equivalent of "dirt cheap" (also attested as a [calque](https://en.wikipedia.org/wiki/Calque "Calque") in Yiddish and [Canadian English](https://en.wikipedia.org/wiki/Canadian_English "Canadian English")),[\[89\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBarber2004"[httpwwwoxfordreferencecomview101093acref97801954181630010001m_en_ca0008152rskeyHPoO0Rresult1_borscht]"-103)[\[90\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERothsteinRothstein1998307-104) whereas adding "two mushrooms into borscht"[\[o\]](https://en.wikipedia.org/wiki/Borscht#cite_note-105) is synonymous with excess.[\[91\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%BBmigrodzki[httpwwwwsjppldo_drukuphpid_hasla15821id_znaczenia1244072_"dwa_grzyby_w_barszcz"]-106) For the professors of the [University of Kraków](https://en.wikipedia.org/wiki/Jagiellonian_University "Jagiellonian University"), who led a monastic way of life in the 17th century, hogweed borscht was a fasting dish which they ate regularly from Lent till [Rogation days](https://en.wikipedia.org/wiki/Rogation_days "Rogation days").[\[92\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKarbowiak190033%E2%80%9334,_37,_40-107) It was uncommon on the royal table,[\[81\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDembi%C5%84ska1999127-91) although according to the 16th century Polish botanist [Marcin of Urzędów](https://en.wikipedia.org/wiki/Marcin_of_Urz%C4%99d%C3%B3w "Marcin of Urzędów")—citing [Giovanni Manardo](https://en.wikipedia.org/wiki/Giovanni_Manardo "Giovanni Manardo"), a court physician to the [Jagiellonian](https://en.wikipedia.org/wiki/Jagiellonian_dynasty "Jagiellonian dynasty") kings of Hungary—the Polish-born King [Vladislaus II](https://en.wikipedia.org/wiki/Vladislaus_II_of_Hungary "Vladislaus II of Hungary") used to have a Polish hogweed-based dish prepared for him at his court in [Buda](https://en.wikipedia.org/wiki/Buda "Buda").[\[93\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarcin_z_Urz%C4%99dowa15956%E2%80%937-108)
### Diversification
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 [barberries](https://en.wikipedia.org/wiki/Berberis_vulgaris "Berberis vulgaris"), [currants](https://en.wikipedia.org/wiki/Ribes "Ribes"), [gooseberries](https://en.wikipedia.org/wiki/Gooseberry "Gooseberry"), [cranberries](https://en.wikipedia.org/wiki/Cranberry "Cranberry"), celery or [plums](https://en.wikipedia.org/wiki/Plum "Plum").[\[94\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191638%E2%80%9339-109)[\[95\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900116%E2%80%93117_\(vol._1\)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]-110)[\[96\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGo%C5%82%C4%99biowski183033-111)
[](https://en.wikipedia.org/wiki/File:Zakwas_na_%C5%BCur.jpg)
Rye meal mixed with water and left to sour is the main ingredient of Polish white borscht.
When describing the uses of common hogweed, [John Gerard](https://en.wikipedia.org/wiki/John_Gerard "John Gerard"), 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 [leaven](https://en.wikipedia.org/wiki/Sourdough "Sourdough") or some other thing made of [meal](https://en.wikipedia.org/wiki/Flour "Flour"), which is used instead of beer and other ordinary drink".[\[p\]](https://en.wikipedia.org/wiki/Borscht#cite_note-112)[\[97\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGerard16361009-113) It may suggest that hogweed soup was on some occasions combined with a fermented mixture of water and [barley](https://en.wikipedia.org/wiki/Barley "Barley") flour, oatmeal or rye flour. Such soured, gelatinous flour-and-water mixture, originally known as [kissel](https://en.wikipedia.org/wiki/Kissel "Kissel")[\[q\]](https://en.wikipedia.org/wiki/Borscht#cite_note-114)[\[98\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDal1863%E2%80%9366[httpdicacademicrudicnsfenc2p255358_"%D0%9A%D0%B8%D1%81%D0%B5%D0%BB%D1%8C"]-115)[\[99\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDavidson2014-116) (from the Proto-Slavic root *\*kyslŭ*, 'sour'[\[100\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer41001%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9_"%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9"]-117)[\[101\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTETrubachyov1987271%E2%80%93272_\(vol._13\)[httpetymologruslangrudocessja13pdf_"*kysel%D1%8C"]-118)) had been already mentioned in *[The Tale of Bygone Years](https://en.wikipedia.org/wiki/Primary_Chronicle "Primary Chronicle")*, a 12th century chronicle of [Kievan Rus'](https://en.wikipedia.org/wiki/Kievan_Rus%27 "Kievan Rus'"),[\[102\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMatyukhina2013[httpsbooksgooglecombooksidnLt1AgAAQBAJpgPT52_"%D0%A0%D1%83%D1%81%D1%81%D0%BA%D0%B8%D0%B5_%D0%BF%D0%B8%D1%82%D0%B8%D1%8F"]-119)[\[103\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh197735-120) and continued to be a staple of Ukrainian and Russian cooking until the middle of the 19th century.[\[104\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh197738-121) In Poland, a soup based on diluted kissel became known as either **żur**[\[105\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900522%E2%80%93523_\(vol._4\)[[:s:pl:Encyklopedia_staropolska/%C5%BBur|"%C5%BBur"]]-122) (from [Middle High German](https://en.wikipedia.org/wiki/Middle_High_German "Middle High German") **sur**, 'sour'[\[106\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDoroszewski1969[httpdoroszewskipwnplhasloC5BCur_"%C5%BCur"]-123)) or **barszcz** and later—to distinguish it from the red beetroot borscht—as **barszcz biały**, 'white borscht'.[\[107\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191645-124)
The earliest known Polish recipes for borscht, written by chefs catering to Polish [magnates](https://en.wikipedia.org/wiki/Magnates_of_Poland_and_Lithuania "Magnates of Poland and Lithuania") (aristocrats), are from the late 17th century. [Stanisław Czerniecki](https://en.wikipedia.org/wiki/Stanis%C5%82aw_Czerniecki "Stanisław Czerniecki"), head chef to Prince [Aleksander Michał Lubomirski](https://en.wikipedia.org/wiki/Aleksander_Micha%C5%82_Lubomirski_\(d._1677\) "Aleksander Michał Lubomirski (d. 1677)"), included several borscht recipes in his **[Compendium ferculorum](https://en.wikipedia.org/wiki/Compendium_ferculorum,_albo_Zebranie_potraw "Compendium ferculorum, albo Zebranie potraw")** (*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.[\[108\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTECzerniecki168271%E2%80%9372-125) A manuscript recipe collection from the [Radziwiłł](https://en.wikipedia.org/wiki/Radziwi%C5%82%C5%82 "Radziwiłł") family court, dating back to c. 1686, contains an instruction for making hogweed borscht mixed with [poppy seeds](https://en.wikipedia.org/wiki/Poppy_seeds "Poppy seeds") or ground [almonds](https://en.wikipedia.org/wiki/Almond "Almond"). As this was a Lenten dish, it was garnished, in a **[trompe-l'œil](https://en.wikipedia.org/wiki/Trompe-l%27%C5%93il "Trompe-l'œil")** fashion typical of [Baroque](https://en.wikipedia.org/wiki/Baroque "Baroque") cuisine, with mock eggs made from finely chopped [pike](https://en.wikipedia.org/wiki/Northern_pike "Northern pike") that was partly dyed with saffron and formed into oval balls.[\[85\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''-95)[\[109\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowskiJankowski2011185-126) An alternative recipe for the almond borscht replaced pickled hogweed with vinegar.[\[110\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowskiJankowski2011165-127). In the 18th century, borscht made from fermented beetroot appeared on tables, and it was this version that gained the most popularity. It was served at the famous Thursday dinners of King [Stanisław August Poniatowski](https://en.wikipedia.org/wiki/Stanis%C5%82aw_August_Poniatowski "Stanisław August Poniatowski"), as well as during Easter breakfast at the Czartoryski princes home. In the 18th century, the term *borscht man* referred to someone clumsy and awkward. However, thanks to culinary experiments and increasingly sophisticated recipes, borscht gained recognition and became a permanent part of Polish tradition. The 19th-century historian Cezary Biernacki wrote: *Borscht was and is the most commonplace, and with the addition of spices, the most accurate, truly Polish soup, received with great taste, indeed, and respect.* The 19th century was a turning point; it was then that red borscht with dumplings began to appear on Christmas Eve tables[\[111\]](https://en.wikipedia.org/wiki/Borscht#cite_note-128).
[](https://en.wikipedia.org/wiki/File:Shchi.jpg)
[Cabbage soup](https://en.wikipedia.org/wiki/Cabbage_soup "Cabbage soup") attributed as "borscht" may be indistinguishable from the Russian [shchi](https://en.wikipedia.org/wiki/Shchi "Shchi").
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,[\[112\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_6-129) and sorrel-based green borscht, which is still a popular summer soup in Ukraine and Russia. *[A Gift to Young Housewives](https://en.wikipedia.org/wiki/A_Gift_to_Young_Housewives "A Gift to Young Housewives")* by [Elena Molokhovets](https://en.wikipedia.org/wiki/Elena_Molokhovets "Elena Molokhovets"), the best-selling Russian cookbook of the 19th century,[\[113\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEChristian1994-130) first published in 1861, contains nine recipes for borscht, some of which are based on [kvass](https://en.wikipedia.org/wiki/Kvass "Kvass"), a traditional Slavic [fermented beverage](https://en.wikipedia.org/wiki/Fermented_beverage "Fermented beverage") made from rye bread.[\[114\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMolokhovets1998Recipes_43%E2%80%9348,_74,_75,_77-131) 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 **[okroshka](https://en.wikipedia.org/wiki/Okroshka "Okroshka")**.[\[56\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh197755-63)
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 [shchi](https://en.wikipedia.org/wiki/Shchi "Shchi").[\[115\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapters_4,6-132) Indeed, the mid-19th century *[Explanatory Dictionary of the Living Great Russian Language](https://en.wikipedia.org/wiki/Explanatory_Dictionary_of_the_Living_Great_Russian_Language "Explanatory Dictionary of the Living Great Russian Language")* defines **borshch** as sour beet or "a kind of shchi" with sour beet base.[\[116\]](https://en.wikipedia.org/wiki/Borscht#cite_note-133)[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) 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."[\[r\]](https://en.wikipedia.org/wiki/Borscht#cite_note-134)[\[117\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE''Prykazky_ta_pryslivya...''-135)
### Novel ingredients: beets, tomatoes and potatoes
[](https://en.wikipedia.org/wiki/File:Leon_Wycz%C3%B3%C5%82kowski,_Kopanie_burak%C3%B3w_I.jpg)
Peasants harvesting beets in what is now Ukraine,[\[118\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMajkowski193219-136) painted by [Leon Wyczółkowski](https://en.wikipedia.org/wiki/Leon_Wycz%C3%B3%C5%82kowski "Leon Wyczółkowski") in 1893
Beet (**[Beta vulgaris](https://en.wikipedia.org/wiki/Beta_vulgaris "Beta vulgaris")**), a plant native to the [Mediterranean Basin](https://en.wikipedia.org/wiki/Mediterranean_Basin "Mediterranean Basin"), was already grown in antiquity.[\[119\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski19165%E2%80%936-137) Only the leaves were of culinary use, as the tapered, tough, whitish and bitter-tasting root was considered unfit for human consumption.[\[120\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191610-138) It is probably that beet greens were used in variants of green borscht long before the invention of the beetroot-based red borscht.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) Beet [varieties](https://en.wikipedia.org/wiki/Variety_\(botany\) "Variety (botany)") with round, red, sweet [taproots](https://en.wikipedia.org/wiki/Taproot "Taproot"), known as beetroots, were not reliably reported until the 12th century[\[121\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESmall200997-139) and did not spread to Eastern Europe before the 16th century.[\[122\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191611-140)
[Mikołaj Rej](https://en.wikipedia.org/wiki/Miko%C5%82aj_Rej "Mikołaj Rej"), a [Polish Renaissance](https://en.wikipedia.org/wiki/Renaissance_in_Poland "Renaissance in Poland") poet and moralist, included the earliest known Polish recipe for pickled beetroots in his 1568 book, *Life of an Honest Man*.[\[123\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191615%E2%80%9316-141) It would later evolve into **ćwikła**,[\[124\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191617-142) or **[chrain mit burik](https://en.wikipedia.org/wiki/Chrain "Chrain")**,[\[125\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010541%E2%80%93543[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT541_"Horseradish"]-143) a beet-and-horseradish relish popular in Polish and Jewish cuisines. Rej also recommended the "very tasty brine"[\[s\]](https://en.wikipedia.org/wiki/Borscht#cite_note-144) left over from beetroot pickling,[\[126\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERej1567[[:s:pl:%C5%BBywot_cz%C5%82owieka_po%C4%87ciwego/Ksi%C4%99ga_druga|Ksi%C4%99ga_Druga]]-145) 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.[\[95\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900116%E2%80%93117_\(vol._1\)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]-110)
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 [*Acanthus*](https://en.wikipedia.org/wiki/Acanthus_\(plant\) "Acanthus (plant)"), which they in turn use to cook their borscht.[\[127\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMeyer178127-146) 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.[\[128\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPirkoHurzhiiSokhan199168-147) [Jerzy Samuel Bandtkie](https://en.wikipedia.org/wiki/Jerzy_Samuel_Bandtkie "Jerzy Samuel Bandtkie")'s Polish-German dictionary published in 1806 was the first to define **barszcz** as a tart soup made from pickled beetroots.[\[129\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191641-148)
[](https://en.wikipedia.org/wiki/File:BORSHCH.JPG)
The addition of tomatoes may give borscht an orange tinge instead of the purplish red imparted by beetroots.
The fact that certain 19th century Russian and Polish cookbooks, such as *Handbook of the Experienced Russian Housewife* (1842) by [Yekaterina Avdeyeva](https://en.wikipedia.org/wiki/Yekaterina_Avdeyeva "Yekaterina Avdeyeva")[\[130\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEAvdeyeva1846198%E2%80%93199-149)[\[131\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_5-150) and *The Lithuanian Cook* (1854) by [Wincenta Zawadzka](https://en.wikipedia.org/wiki/Wincenta_Zawadzka "Wincenta Zawadzka"),[\[132\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZawadzka1913[httppolonaplitem84395218_12]-151) refer to beetroot-based borscht as "Little Russian borscht"[\[t\]](https://en.wikipedia.org/wiki/Borscht#cite_note-152) (where "[Little Russian](https://en.wikipedia.org/wiki/Little_Russia "Little Russia")" is a term used at the time for ethnic [Ukrainians](https://en.wikipedia.org/wiki/Ukrainians "Ukrainians") under [imperial Russian](https://en.wikipedia.org/wiki/Russian_Empire "Russian Empire") rule) suggests that this innovation took place in what is now Ukraine,[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) 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 [Zaporozhian Cossacks](https://en.wikipedia.org/wiki/Zaporozhian_Cossacks "Zaporozhian Cossacks"), serving in the Polish army, on their way to break the [siege of Vienna](https://en.wikipedia.org/wiki/Battle_of_Vienna "Battle of Vienna") in 1683, or to [Don Cossacks](https://en.wikipedia.org/wiki/Don_Cossacks "Don Cossacks"), serving in the Russian army, while [laying siege to Azov](https://en.wikipedia.org/wiki/Azov_campaigns_\(1695%E2%80%9396\) "Azov campaigns (1695–96)") in 1695.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18)
Spanish [conquistadors](https://en.wikipedia.org/wiki/Conquistador "Conquistador") 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 [peasant diet](https://en.wikipedia.org/wiki/Peasant_foods "Peasant foods") 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.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) 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.[\[133\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200613-153)
### Haute cuisine
In Ukraine borshch was popularized as a national dish by the 19th century, when many recipes for cooking borshch had become known, some of which would contain more than 20 ingredients. Among the rich it was not unusual to have several varieties of the dish during one meal. One recipe preserved from that time includes ingredients such as [cardamom](https://en.wikipedia.org/wiki/Cardamom "Cardamom"), [eggs](https://en.wikipedia.org/wiki/Eggs_as_food "Eggs as food"), [mushrooms](https://en.wikipedia.org/wiki/Mushroom "Mushroom") and [cherry](https://en.wikipedia.org/wiki/Cherry "Cherry").[\[30\]](https://en.wikipedia.org/wiki/Borscht#cite_note-sho-34)
Russian and Polish aristocrats used to employ celebrated French chefs, who later presented their dishes as foreign curiosity back in France. One of the first French chefs to do so was [Marie-Antoine Carême](https://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme "Marie-Antoine Carême"), who worked briefly for Emperor [Alexander I](https://en.wikipedia.org/wiki/Alexander_I_of_Russia "Alexander I of Russia") in 1819.[\[134\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_3-154) In his take on borscht, the original Russian soup served only as inspiration for an extravagant **[haute cuisine](https://en.wikipedia.org/wiki/Haute_cuisine "Haute cuisine")** dish with an air of eastern exoticism.[\[135\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapters_3_and_10-155) Apart from vegetables and beet sour, his recipe calls for a roast chicken, a fried chicken, a duck, a piece of veal, an [oxtail](https://en.wikipedia.org/wiki/Oxtail "Oxtail"), a marrow bone, one pound of bacon, and six large sausages, and suggests serving with beef [quenelles](https://en.wikipedia.org/wiki/Quenelle "Quenelle"), deviled eggs and [croûtons](https://en.wikipedia.org/wiki/Cro%C3%BBton "Croûton").[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15)
[Auguste Escoffier](https://en.wikipedia.org/wiki/Auguste_Escoffier "Auguste Escoffier"), 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** (lit. 'borscht soup') in French cuisine.[\[136\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_10-156) [Urbain Dubois](https://en.wikipedia.org/wiki/Urbain_Dubois "Urbain Dubois") 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** (lit. 'Polish-style beet-juice soup'),[\[137\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowski,_''Klasyczny_barszcz...''-157) which had been changed to **potage barsch à la polonaise** by the third edition in 1868.[\[138\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDuboisBernard186822-158) In 1867, beetroot borscht was served, along with [herrings](https://en.wikipedia.org/wiki/Herring "Herring"), [sturgeon](https://en.wikipedia.org/wiki/Sturgeon "Sturgeon"), coulibiac, [Pozharsky cutlets](https://en.wikipedia.org/wiki/Pozharsky_cutlet "Pozharsky cutlet") and [vinaigrette salad](https://en.wikipedia.org/wiki/Vinegret "Vinegret"),[\[139\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEThe_Epicure's_Year_Book83-159) at a Russian-themed dinner at the [International Exposition](https://en.wikipedia.org/wiki/International_Exposition_\(1867\) "International Exposition (1867)") in [Paris](https://en.wikipedia.org/wiki/Paris "Paris"), strengthening its international association with Russian culture.[\[140\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Preface-160)
### Global spread
[](https://en.wikipedia.org/wiki/File:Ukrainian_borscht.jpg)
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 [vinegret](https://en.wikipedia.org/wiki/Vinegret "Vinegret").
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 [Finland](https://en.wikipedia.org/wiki/Finnish_cuisine "Finnish cuisine")[\[141\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMacVeigh2008193-161) to the [Caucasus](https://en.wikipedia.org/wiki/List_of_dishes_from_the_Caucasus "List of dishes from the Caucasus")[\[64\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPetrosianUnderwood2006107%E2%80%93108-71)[\[142\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKing200612-162) and [Iran](https://en.wikipedia.org/wiki/Iranian_cuisine "Iranian cuisine"),[\[143\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPetrosianUnderwood2006108-163) to [Central Asia](https://en.wikipedia.org/wiki/Central_Asian_cuisine "Central Asian cuisine")[\[144\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEWorld_and_Its_Peoples2006617,_706,_1472-164)[\[145\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMackSurina2005115-165) and China, to [Alaska](https://en.wikipedia.org/wiki/Alaska "Alaska") ([Russian America](https://en.wikipedia.org/wiki/Russian_America "Russian America")).[\[146\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_8-166)
Borscht's westward expansion was less successful; Germans used to scoff at the soup along with other East European fare.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) 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.\[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")*\]
[](https://en.wikipedia.org/wiki/File:Ukrainian_borscht.JPG)
Ukrainian beet-and-cabbage borscht
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.[\[147\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_4-167) Jews from the [Pale of Settlement](https://en.wikipedia.org/wiki/Pale_of_Settlement "Pale of Settlement"), an area that stretched along the western edges of the Russian Empire and included much of present-day Ukraine, brought with them the Ukrainian variety of borscht with beetroot.[\[148\]](https://en.wikipedia.org/wiki/Borscht#cite_note-Darra20-168)
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 [Volga region](https://en.wikipedia.org/wiki/Volga_region "Volga region") in the 1870s,[\[147\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_4-167) still eschew beetroots in their borscht;[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) instead, Mennonite varieties include **Komst Borscht** (with cabbage or sauerkraut) and **Somma Borscht** (sorrel-based "summer borscht").[\[147\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_4-167) According to the *[Jewish Encyclopedia](https://en.wikipedia.org/wiki/Jewish_Encyclopedia "Jewish Encyclopedia")* published in 1906, cabbage-based *kraut borscht* was also more popular than the beet-based variant in [American Jewish cuisine](https://en.wikipedia.org/wiki/American_Jewish_cuisine "American Jewish cuisine") at the time.[\[70\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEJewish_Encyclopedia1906257-79) Subsequent Jewish immigration helped popularize the red borscht in America.\[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")*\]
In the 1930s, when most American hotels refused to accept Jewish guests due to widespread [anti-Semitism](https://en.wikipedia.org/wiki/Antisemitism_in_the_United_States "Antisemitism in the United States"), [New York](https://en.wikipedia.org/wiki/New_York_\(state\) "New York (state)") Jews began flocking to Jewish-owned resorts in the [Catskill Mountains](https://en.wikipedia.org/wiki/Catskill_Mountains "Catskill Mountains") for their summer vacations. The area grew into a major center of Jewish entertainment, with restaurants offering [all-you-can-eat](https://en.wikipedia.org/wiki/Buffet#All-you-can-eat_\(AYCE\) "Buffet") Ashkenazi Jewish fare, including copious amounts of borscht. [Grossinger's](https://en.wikipedia.org/wiki/Grossinger%27s_Catskill_Resort_Hotel "Grossinger's Catskill Resort Hotel"), one of the largest resorts, served borscht throughout the day, every day of the year. The region became known, initially in derision, as the "[Borscht Belt](https://en.wikipedia.org/wiki/Borscht_Belt "Borscht Belt")", reinforcing the popular association between borscht and American Jewish culture.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) As most visitors arrived in the summertime, the borscht was typically served cold. Marc Gold was one of its largest suppliers, producing 1,750 [short tons](https://en.wikipedia.org/wiki/Short_ton "Short ton") (1,590 [tonnes](https://en.wikipedia.org/wiki/Tonne "Tonne")) a year in his business's heyday.[\[149\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTELagnado2011-169) Gold's borscht consists of [puréed](https://en.wikipedia.org/wiki/Pur%C3%A9e "Purée") beetroots seasoned with sugar, salt and citric acid;[\[150\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGold's_Borscht-170) it is usually blended with sour cream and served as a refreshing beverage, more aptly described as a "beet [smoothie](https://en.wikipedia.org/wiki/Smoothie "Smoothie")". 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."[\[151\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_7-171)
### Borscht in the USSR
In the [Soviet Union](https://en.wikipedia.org/wiki/Soviet_Union "Soviet Union"), borscht was one of the most popular everyday dishes. It was described in 2008 by journalist [James Meek](https://en.wikipedia.org/wiki/James_Meek_\(author\) "James Meek (author)") as "the common denominator of the [Soviet kitchen](https://en.wikipedia.org/wiki/Soviet_cuisine "Soviet cuisine"), the dish that tied together ... the high table of [the Kremlin](https://en.wikipedia.org/wiki/Moscow_Kremlin "Moscow Kremlin") and the meanest canteen in the boondocks of the [Urals](https://en.wikipedia.org/wiki/Ural_Mountains "Ural Mountains"), ... the beetroot soup that pumped like the main artery through the kitchens of the [east Slav](https://en.wikipedia.org/wiki/East_Slavs "East Slavs") lands."[\[152\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMeek2008-172) Among Soviet leaders, the Ukrainian-born [Leonid Brezhnev](https://en.wikipedia.org/wiki/Leonid_Brezhnev "Leonid Brezhnev") was especially partial to borscht, which his wife continued to personally cook for him even after they had moved into the Kremlin.[\[134\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_3-154)
[](https://en.wikipedia.org/wiki/File:Borsch-tube.jpg)
Tubed borscht as [space food](https://en.wikipedia.org/wiki/Space_food "Space food")
The soup has even played a role in the [Soviet space program](https://en.wikipedia.org/wiki/Soviet_space_program "Soviet space program"). In March 1961, as part of a communications equipment test, a pre-recorded recipe for borscht was broadcast from the [Korabl-Sputnik 4](https://en.wikipedia.org/wiki/Korabl-Sputnik_4 "Korabl-Sputnik 4") spacecraft. The craft, carrying animals and [a mannequin](https://en.wikipedia.org/wiki/Ivan_Ivanovich_\(Vostok_programme\) "Ivan Ivanovich (Vostok programme)"), had been launched into [low Earth orbit](https://en.wikipedia.org/wiki/Low_Earth_orbit "Low Earth orbit") in preparation for crewed space flights.[\[153\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGarber2013-173)
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, [sterilized](https://en.wikipedia.org/wiki/Sterilization_\(microbiology\) "Sterilization (microbiology)"), packed into tubes, sealed airtight and [autoclaved](https://en.wikipedia.org/wiki/Autoclave "Autoclave"). In the 1970s, the tubes were replaced with packages of rehydratable [freeze-dried](https://en.wikipedia.org/wiki/Freeze-drying "Freeze-drying") borscht with regular-size bits of cooked vegetables.[\[154\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVedernikov2015-174)
An article on borscht in the Soviet-era book *Entsyclopedia Domashnego Hozyaystva* (lit. 'Encyclopedia of Housekeeping') suggests to make a soup with beets, other vegetables, and tomato purée as a "borscht" in general. Its recipe of meat borscht also suggests adding vinegar to one's taste.[\[46\]](https://en.wikipedia.org/wiki/Borscht#cite_note-auto-51)
## In culture
### As a ritual dish
Borscht is often associated with its role in religious traditions of various denominations ([Eastern Orthodox](https://en.wikipedia.org/wiki/Eastern_Orthodox_Church "Eastern Orthodox Church"), [Greek](https://en.wikipedia.org/wiki/Ukrainian_Greek_Catholic_Church "Ukrainian Greek Catholic Church") and [Roman Catholic](https://en.wikipedia.org/wiki/Latin_Church "Latin Church"), and [Jewish](https://en.wikipedia.org/wiki/Judaism "Judaism")) that are common in Eastern Europe. In East Slavic countries, "memorial borscht"[\[u\]](https://en.wikipedia.org/wiki/Borscht#cite_note-175) is served as the first course at a [post-funeral wake](https://en.wikipedia.org/wiki/Wake_\(ceremony\) "Wake (ceremony)"). 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 [blini](https://en.wikipedia.org/wiki/Blini "Blini"), [porridge](https://en.wikipedia.org/wiki/Kasha "Kasha"), boiled potatoes or freshly baked bread.[\[155\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVinogradovaLevkievskaya2012138-176)[\[147\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_4-167) In the region of [Polesye](https://en.wikipedia.org/wiki/Polesye "Polesye"), 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 *[Dzyady](https://en.wikipedia.org/wiki/Dziady "Dziady")* or Forefathers' Night.[\[156\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGurkoChakvinKasperovich201073-177)[\[157\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVinogradovaLevkievskaya2012195-178)
[](https://en.wikipedia.org/wiki/File:Wigilia_potrawy_554.jpg)
A [tureen](https://en.wikipedia.org/wiki/Tureen "Tureen") of clear borscht among other dishes on a Polish [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") table
In Poland and Ukraine, borscht is usually one of the dishes served at a [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") dinner. Celebrated after the first star has appeared in the sky[\[158\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%81ozi%C5%84ska%C5%81ozi%C5%84ski2013162%E2%80%93165-179) 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.[\[159\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESzymula2012280-180) 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 also be thickened with wheat flour [dry-roasted](https://en.wikipedia.org/wiki/Dry_roasting "Dry roasting") in a pan instead of the usual roux.[\[133\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200613-153) The Polish version of Christmas Eve borscht is a clear ruby-red broth. Both Ukrainian and Polish variants are often served with **uszka**.[\[22\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005190%E2%80%93192-26)[\[76\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200616%E2%80%9317-86)
While Christmas in Poland is traditionally linked to red borscht, Lent—the fasting period that leads up to [Easter](https://en.wikipedia.org/wiki/Easter "Easter")—is associated with a meatless version of white borscht, or **żur**. Youths used to celebrate [Holy Saturday](https://en.wikipedia.org/wiki/Holy_Saturday "Holy Saturday"), 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.[\[105\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900522%E2%80%93523_\(vol._4\)[[:s:pl:Encyklopedia_staropolska/%C5%BBur|"%C5%BBur"]]-122) 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.[\[85\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''-95)
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.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) Cold borscht blended with sour cream is also popular on [Shavuot](https://en.wikipedia.org/wiki/Shavuot "Shavuot") (Feast of Weeks), a holiday customarily associated with dairy foods, observed in late May or early June.[\[160\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMorel2008-181) [Seudah Shlishit](https://en.wikipedia.org/wiki/Seudah_Shlishit "Seudah Shlishit"), or the third meal of the [Shabbat](https://en.wikipedia.org/wiki/Shabbat "Shabbat"), often includes borscht as well.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2)
In 2022, the United Nations Educational, Scientific, and Cultural Organization ([UNESCO](https://en.wikipedia.org/wiki/UNESCO "UNESCO")) announced that it had placed "Culture of Ukrainian borscht cooking" on the [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#List_of_Intangible_Cultural_Heritage_in_Need_of_Urgent_Safeguarding "UNESCO Intangible Cultural Heritage Lists").[\[161\]](https://en.wikipedia.org/wiki/Borscht#cite_note-182) UNESCO noted that Borscht cooking was "also practised in communities in the broader region", and its designation "does not imply exclusivity, nor ownership, of the heritage concerned". Instead it recognized the significant cultural importance of Borscht to Ukrainians and the need to safeguard this culture, particularly in light of [Russia's invasion](https://en.wikipedia.org/wiki/Russian_invasion_of_Ukraine "Russian invasion of Ukraine") of Ukraine.[\[162\]](https://en.wikipedia.org/wiki/Borscht#cite_note-183) According to the festival blog of the [Smithsonian Institution](https://en.wikipedia.org/wiki/Smithsonian_Institution "Smithsonian Institution"), "The designation by the international cultural authority was widely seen as a landmark decision in the [ongoing cultural dispute](https://en.wikipedia.org/wiki/Gastronationalism#Borscht "Gastronationalism") between the two countries on borshch’s true country of origin."[\[163\]](https://en.wikipedia.org/wiki/Borscht#cite_note-184)
### As an ethnic dish
In its currently most popular, beet-based version, borscht most probably originated in what is now Ukraine.[\[1\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESchultze200065%E2%80%9366-1)[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2)[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) Borscht's role as a staple of everyday Ukrainian diet is reflected in the Ukrainian saying, "borscht and porridge are our food"[\[v\]](https://en.wikipedia.org/wiki/Borscht#cite_note-185)[\[117\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE''Prykazky_ta_pryslivya...''-135) (compare the equivalent Russian saying, where borscht is replaced with [shchi](https://en.wikipedia.org/wiki/Shchi "Shchi")[\[w\]](https://en.wikipedia.org/wiki/Borscht#cite_note-186)[\[140\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Preface-160)). 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".[\[x\]](https://en.wikipedia.org/wiki/Borscht#cite_note-187)[\[164\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004188-188)[\[165\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005191-189)
Borscht is associated with and claimed by several ethnic groups, especially Ukrainians, Russians, Poles, Lithuanians and Ashkenazi Jews, as their own [national or ethnic dish](https://en.wikipedia.org/wiki/National_dish "National dish") and [cultural icon](https://en.wikipedia.org/wiki/Cultural_icon "Cultural icon").[\[166\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPerianova2012161%E2%80%93162-190)[\[167\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMazitova2005-191) Such [gastronationalistic](https://en.wikipedia.org/wiki/Gastronationalism "Gastronationalism") 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 ... '[glocalization](https://en.wikipedia.org/wiki/Glocalization "Glocalization")'—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."[\[134\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_3-154)
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".[\[166\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPerianova2012161%E2%80%93162-190) In 2020 Ukraine began the process to have borscht recognised as an element of the country's [intangible cultural heritage](https://en.wikipedia.org/wiki/Intangible_cultural_heritage "Intangible cultural heritage"), an initiative supported by chefs and food writers such as [Marianna Dushar](https://en.wikipedia.org/wiki/Marianna_Dushar "Marianna Dushar").[\[168\]](https://en.wikipedia.org/wiki/Borscht#cite_note-192)[\[169\]](https://en.wikipedia.org/wiki/Borscht#cite_note-193)[\[170\]](https://en.wikipedia.org/wiki/Borscht#cite_note-194)
[](https://en.wikipedia.org/wiki/File:Borshch_stamp_UA026-05_transparent.png) [](https://en.wikipedia.org/wiki/File:Borshch_stamp_UA027-05_transparent.png)
A bowl of borscht together with its usual ingredients featured on Ukrainian postage stamps
In the Soviet Union, government-sponsored cookbooks, such as *[The Book of Tasty and Healthy Food](https://en.wikipedia.org/wiki/The_Book_of_Tasty_and_Healthy_Food "The Book of Tasty and Healthy Food")* (1939) curated by [Anastas Mikoyan](https://en.wikipedia.org/wiki/Anastas_Mikoyan "Anastas Mikoyan"), and *Cookery* and *Directory of Recipes and Culinary Production*, promoted a unified Soviet cuisine with standardized and nutritionally "rational" versions of traditional dishes.[\[171\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKulinariya31%E2%80%9332-195)[\[172\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMackSurina2005114%E2%80%93115-196) 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.[\[172\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMackSurina2005114%E2%80%93115-196) 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.[\[112\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_6-129)
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—[metonymically](https://en.wikipedia.org/wiki/Metonymy "Metonymy")—Russian dish.[\[173\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEWorld_and_Its_Peoples20101424-197) This approach was criticized by [William Pokhlyobkin](https://en.wikipedia.org/wiki/William_Pokhlyobkin "William Pokhlyobkin"), a 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".[\[y\]](https://en.wikipedia.org/wiki/Borscht#cite_note-198)[\[174\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200480%E2%80%9383-199) "One could understand", he wrote, "and forgive foreigners for calling borscht or **[varenyky](https://en.wikipedia.org/wiki/Pierogi "Pierogi")** Russian national dishes, but when it turns out that they gleaned this information from Soviet cookbooks or from restaurant menus, one becomes 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."[\[z\]](https://en.wikipedia.org/wiki/Borscht#cite_note-200)[\[175\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin20046%E2%80%937-201)
## See also
- [Three grand soups](https://en.wikipedia.org/wiki/Three_grand_soups "Three grand soups") – Classification of soups in Japan
- [Shchi](https://en.wikipedia.org/wiki/Shchi "Shchi") – Russian-style cabbage soup, some variants of the dish may contain beets
- [Cabbage soup](https://en.wikipedia.org/wiki/Cabbage_soup "Cabbage soup") – Soup dish, *kapusniak*/*kapustnica* variants of cabbage soup are made sour
- [Borscht Belt](https://en.wikipedia.org/wiki/Borscht_Belt "Borscht Belt") – a popular vacation spot for New York City Jews from the 1920s through the 1960s
## Notes
1. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-17)** In the [Cyrillic script](https://en.wikipedia.org/wiki/Cyrillic_script "Cyrillic script"): борщок.
2. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-21)** Polish: *kwas buraczany*; Russian: свекольный квас (**svekolny kvas**); Ukrainian: буряковий квас (**buriakovyi kvas**).
3. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-22)** In the [Hebrew script](https://en.wikipedia.org/wiki/Hebrew_script "Hebrew script"): ראָסל; also [Romanized](https://en.wikipedia.org/wiki/Romanization "Romanization") as **rosel**, **rossel**, **russel** or **russell**.
4. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-23)** In the Cyrillic script: рассол.
5. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-42)** In the Cyrillic script: флотский борщ.
6. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-57)** 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.[\[51\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%BBmigrodzki[httpwwwwsjppldo_drukuphpid_hasla10421id_znaczenia1913700_"bia%C5%82y_barszcz"]-56)
7. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-61)** Russian: зелёный борщ (**zelyony borshch**); Ukrainian: зелений борщ (**zelenyi borshch**).
8. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-73)** [simplified Chinese](https://en.wikipedia.org/wiki/Simplified_Chinese_characters "Simplified Chinese characters"): 罗宋汤; [traditional Chinese](https://en.wikipedia.org/wiki/Traditional_Chinese_characters "Traditional Chinese characters"): 羅宋湯; [Jyutping](https://en.wikipedia.org/wiki/Jyutping "Jyutping"): *lo4 sung3 tong1*
9. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-77)** 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**.
10. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-84)** In the Cyrillic script: фрикадельки.
11. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-96)** Polish: **Lubili i lubią Polacy kwaśne potrawy, ich krajowi poniekąd właściwe i zdrowiu ich potrzebne.**
12. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-98)** Polish: **barszcz nasz polski**.
13. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-99)** Polish: **smaczna i wdzięczna ... polewka**.
14. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-102)** Polish: **tanio jak barszcz**; Yiddish: **bilik vi borscht**.
15. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-105)** Polish: **dwa grzyby w barszcz**.
16. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-112)** 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.*
17. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-114)** Polish: *kisiel*; Russian: кисель (**kisel'**); Ukrainian: кисiль (**kysil'**); today, these words refer to a sweet fruit-flavored jelly made from potato starch.
18. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-134)** Ukrainian: Без хліба – не обід; без капусти – не борщ (**Bez khliba – ne obid; bez kapusty – ne borshch**).
19. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-144)** Polish: *rosołek barzo smaczny*.
20. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-152)** Polish: *barszcz małorosyjski*; Russian: борщ малороссийский (**borshch malorossiysky**).
21. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-175)** Russian: поминальный борщ (**pominalny borshch**).
22. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-185)** Ukrainian: Борщ та каша – їжа наша (**Borshch ta kasha – yizha nasha**).
23. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-186)** Russian: Щи да каша – пища наша (**Shchi da kasha – pishcha nasha**).
24. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-187)** Polish: *barszcz ukraiński*.
25. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-198)** Russian: некоторые блюда украинской кухни, например борщи и вареники, вошли в меню международной кухни.
26. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-200)** 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.
## References
1. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESchultze200065%E2%80%9366_1-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESchultze200065%E2%80%9366_1-1) [Schultze (2000)](https://en.wikipedia.org/wiki/Borscht#CITEREFSchultze2000), pp. 65–66.
2. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-3) [***e***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-4) [***f***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-5) [***g***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-6) [***h***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-7) [***i***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-8) [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 196–200, ["Borscht"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT196).
3. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDictionary.com[httpswwwdictionarycombrowseborscht_"borscht"]_3-0)** [Dictionary.com](https://en.wikipedia.org/wiki/Borscht#CITEREFDictionary.com), ["borscht"](https://www.dictionary.com/browse/borscht).
4. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-4)**
["borsch, n."](https://www.oed.com/view/Entry/21722) *OED Online*. Oxford University Press. March 2023. Retrieved 3 July 2023.
5. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMish2004144[httpsbooksgooglecombooksidTAnheeIPcAECpgPA144_"borscht_or_borsch"]_5-0)** [Mish (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFMish2004), p. 144, ["borscht or borsch"](https://books.google.com/books?id=TAnheeIPcAEC&pg=PA144).
6. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-6)**
[Трубачев, Олег Н.](https://en.wikipedia.org/wiki/Oleg_Trubachyov "Oleg Trubachyov"), ed. (1976). "bъrščь". *[Этимологический словарь славянских языков. Выпуск 3 (\*bratrьcь — \*cьrky)](https://en.wikipedia.org/wiki/Etymological_Dictionary_of_Slavic_Languages "Etymological Dictionary of Slavic Languages")*. Москва: Наука. p. 131.
7. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-7)**
Зализняк, Андрей Анатольевич (1985). *От праславянской акцентуации до русской*. Москва: Наука. p. 134.
8. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMalloryAdams2006298_8-0)** [Mallory & Adams (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFMalloryAdams2006), p. 298.
9. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-9)**
Мельничук, Олександр Савич, ed. (1982). "борщ". *Етимологiчний словник украïнськоï мови*. Київ: Наукова думка. p. 236.
10. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer37071%D0%B1%D0%BE%D1%80%D1%89_"%D0%B1%D0%BE%D1%80%D1%89"]_10-0)** [Vasmer (1973)](https://en.wikipedia.org/wiki/Borscht#CITEREFVasmer1973), ["борщ"](http://dic.academic.ru/dic.nsf/vasmer/37071/%D0%B1%D0%BE%D1%80%D1%89).
11. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEEncyclop%C3%A6dia_Britannica[httpswwwbritannicacomEBcheckedtopic74492borscht_"Borscht"]_11-0)** [Encyclopædia Britannica](https://en.wikipedia.org/wiki/Borscht#CITEREFEncyclop%C3%A6dia_Britannica), ["Borscht"](https://www.britannica.com/EBchecked/topic/74492/borscht).
12. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT261_"Borscht"]_12-0)** [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 196–200, ["Borscht"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT261).
13. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200483_13-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), p. 83.
14. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-14)**
["Let Me Count the Ways of Making Borscht"](https://www.newyorker.com/culture/annals-of-gastronomy/let-me-count-the-ways-of-making-borscht). *[The New Yorker](https://en.wikipedia.org/wiki/The_New_Yorker "The New Yorker")*. 7 December 2017.
15. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-3) [***e***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-4) [***f***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-5) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Appendix.
16. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200484_16-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200484_16-1) [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), p. 84.
17. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-3) [***e***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-4) [***f***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-5) [***g***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-6) [***h***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-7) [***i***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-8) [***j***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-9) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 2.
18. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-3) [***e***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-4) [***f***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-5) [***g***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-6) [Zdanovich (2014)](https://en.wikipedia.org/wiki/Borscht#CITEREFZdanovich2014), ["Борщи"](https://books.google.com/books?id=NXmoAgAAQBAJ&pg=PT100).
19. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPanek190541_20-0)** [Panek (1905)](https://en.wikipedia.org/wiki/Borscht#CITEREFPanek1905), p. 41.
20. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks20101021%E2%80%931022[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT1021_"Rosl"]_24-0)** [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 1021–1022, ["Rosl"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1021).
21. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESmall200999_25-0)** [Small (2009)](https://en.wikipedia.org/wiki/Borscht#CITEREFSmall2009), p. 99.
22. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005190%E2%80%93192_26-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005190%E2%80%93192_26-1) [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 190–192.
23. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEHercules2017_27-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEHercules2017_27-1) [Hercules (2017)](https://en.wikipedia.org/wiki/Borscht#CITEREFHercules2017).
24. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-28)**
["Borsch cu varză"](https://ro.food-and-recipes.com/publication/28576/). *food-and-recipes.com* (in Romanian).
25. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-29)** [*Magia czerwonego barszczu. Poznaj przepis na idealny świąteczny smak*](http://www.rmf24.pl/ciekawostki/news-magia-czerwonego-barszczu-poznaj-przepis-na-idealny-swiatecz,nId,8046033) – rmf24.pl
26. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESaberiSaberi2014_30-0)** [Saberi & Saberi (2014)](https://en.wikipedia.org/wiki/Borscht#CITEREFSaberiSaberi2014).
27. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVolokhManus198396_31-0)** [Volokh & Manus (1983)](https://en.wikipedia.org/wiki/Borscht#CITEREFVolokhManus1983), p. 96.
28. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200483%E2%80%9386_32-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), p. 83–86.
29. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKulinariya792%E2%80%93793_33-0)** [Kulinariya](https://en.wikipedia.org/wiki/Borscht#CITEREFKulinariya), pp. 792–793.
30. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-sho_34-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-sho_34-1)
["Що таке «українська кухня»? Історія, страви, смаки"](https://obarykada.com/chasopys/shho-take-ukrayinska-kuhnya-istoriya-stravy-smaky/). 24 August 2018. Retrieved 2025-08-13.
31. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-35)**
Zhang, Daniel (3 July 2023). ["A Brief History of Borshch"](https://festival.si.edu/blog/a-brief-history-of-borshch). *[Smithsonian Folklife Festival](https://en.wikipedia.org/wiki/Smithsonian_Folklife_Festival "Smithsonian Folklife Festival")*. Retrieved 2025-02-25.
32. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-36)**
Davis, Alys (1 July 2022). ["Borsch soup in Ukraine added to Unesco endangered heritage list"](https://www.bbc.com/news/world-europe-62013362). *[BBC](https://en.wikipedia.org/wiki/BBC "BBC")*.
33. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-37)**
Selyukh, Alina (2022-07-01). ["UNESCO declares borsch cooking an endangered Ukrainian heritage"](https://www.npr.org/2022/07/01/1109319174/unesco-declares-ukraine-borsch-ukrainian-heritage). *[NPR](https://en.wikipedia.org/wiki/NPR "NPR")*. Retrieved 2025-02-25.
34. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel20059,_180,_190_38-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 9, 180, 190.
35. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005182,_190_39-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 182, 190.
36. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks199963_40-0)** [Marks (1999)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks1999), p. 63.
37. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010195%E2%80%93196[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_41-0)** [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 195–196, ["Borscht"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT196).
38. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKulinariya213%E2%80%93216_43-0)** [Kulinariya](https://en.wikipedia.org/wiki/Borscht#CITEREFKulinariya), pp. 213–216.
39. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-44)**
Морозова С. (2023). ["Кулинарное путешествие по югу России: Краснодар. Станичная еда южного мегаполиса"](https://www.google.com.ua/books/edition/%D0%9A%D1%83%D0%BB%D0%B8%D0%BD%D0%B0%D1%80%D0%BD%D0%BE%D0%B5_%D0%BF%D1%83%D1%82%D0%B5%D1%88%D0%B5%D1%81%D1%82%D0%B2/33ABEQAAQBAJ?hl=ru&gbpv=1&dq=%D0%BA%D1%83%D0%B1%D0%B0%D0%BD%D1%81%D0%BA%D0%B8%D0%B9+%D0%B1%D0%BE%D1%80%D1%89&pg=PA9). Москва: ИД "Им Медиа". [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-5-6048479-4-7](https://en.wikipedia.org/wiki/Special:BookSources/978-5-6048479-4-7 "Special:BookSources/978-5-6048479-4-7")
. Retrieved 2026-02-13.
`{{cite web}}`: CS1 maint: url-status ([link](https://en.wikipedia.org/wiki/Category:CS1_maint:_url-status "Category:CS1 maint: url-status"))
40. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-45)** [Kuban borscht](https://www.youtube.com/watch?v=jI-tof9VY2w)
41. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKafka1998176_46-0)** [Kafka (1998)](https://en.wikipedia.org/wiki/Borscht#CITEREFKafka1998), p. 176.
42. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005211%E2%80%93212_47-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 211–212.
43. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004200%E2%80%93201_48-0)** [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), pp. 200–201.
44. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin2004108_49-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin2004108_49-1) [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), p. 108.
45. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-50)**
["Laužikas on the controversy over šaltibarščiai: they are Lithuanian, but that doesn't mean they aren't also Polish"](https://www.lrt.lt/naujienos/gyvenimas/13/2356320/lauzikas-apie-sarsala-del-saltibarsciu-jie-lietuviski-bet-nereiskia-kad-ne-lenkiski). *[lrt.lt](https://en.wikipedia.org/wiki/Lrt.lt "Lrt.lt")* (in Lithuanian). 2024-09-09. Retrieved 2024-09-10.
46. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-auto_51-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-auto_51-1)
["БОРЩ \| это... Что такое БОРЩ?"](https://housekeeping.academic.ru/93/%D0%91%D0%9E%D0%A0%D0%A9). *Словари и энциклопедии на Академике*.
47. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-52)**
["In Lithuania, there's a festival dedicated to a cold, pink soup"](https://adventure.com/pink-soup-festival-vilnius-lithuania-baltics/). *[adventure.com](https://en.wikipedia.org/w/index.php?title=Adventure.com&action=edit&redlink=1 "Adventure.com (page does not exist)")*. 2025-06-30. Retrieved 2025-06-30.
48. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-53)**
["Vilnius Pink Soup Fest"](https://www.govilnius.lt/pink-soup-fest). *[govilnius.lt](https://en.wikipedia.org/w/index.php?title=Govilnius.lt&action=edit&redlink=1 "Govilnius.lt (page does not exist)")*. 2025-06-30. Retrieved 2025-06-30.
49. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-54)**
["Navigatable online copy of the 1861 book in .PDF format"](https://sheba.spb.ru/za/molohovec-1861.pdf) (PDF).
50. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-55)**
["A Gift to Young Housewives"](https://web.archive.org/web/20071021194920/http://nuclphys.sinp.msu.ru/recipes/molohovec/) (in Russian). Archived from [the original](http://nuclphys.sinp.msu.ru/recipes/molohovec) on 2007-10-21.
51. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%BBmigrodzki[httpwwwwsjppldo_drukuphpid_hasla10421id_znaczenia1913700_"bia%C5%82y_barszcz"]_56-0)** [Żmigrodzki](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%BBmigrodzki), ["biały barszcz"](http://www.wsjp.pl/do_druku.php?id_hasla=10421&id_znaczenia=1913700).
52. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005193_58-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), p. 193.
53. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESzymanderska2010454%E2%80%93455_59-0)** [Szymanderska (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFSzymanderska2010), pp. 454–455.
54. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900307_\(vol._3\)[[:s:pl:Encyklopedia_staropolska/Jucha|"Jucha"]]_60-0)** [Gloger (1900)](https://en.wikipedia.org/wiki/Borscht#CITEREFGloger1900), p. 307 (vol. 3), ["Jucha"](https://en.wikisource.org/wiki/pl:Encyklopedia_staropolska/Jucha "s:pl:Encyklopedia staropolska/Jucha").
55. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%81uczaj201221_62-0)** [Łuczaj (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%81uczaj2012), p. 21.
56. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh197755_63-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh197755_63-1) [Artyukh (1977)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh1977), p. 55.
57. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGurkoChakvinKasperovich201078_64-0)** [Gurko, Chakvin & Kasperovich (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFGurkoChakvinKasperovich2010), p. 78.
58. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGubogloSimchenko199298_65-0)** [Guboglo & Simchenko (1992)](https://en.wikipedia.org/wiki/Borscht#CITEREFGubogloSimchenko1992), p. 98.
59. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKulinariya792_66-0)** [Kulinariya](https://en.wikipedia.org/wiki/Borscht#CITEREFKulinariya), p. 792.
60. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGal2003[httpdexonlinerodefinitieborC899369568_"Bor%C8%99"]_67-0)** [Gal (2003)](https://en.wikipedia.org/wiki/Borscht#CITEREFGal2003), ["Borș"](http://dexonline.ro/definitie/bor%C8%99/369568).
61. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEReidPettersen200752_68-0)** [Reid & Pettersen (2007)](https://en.wikipedia.org/wiki/Borscht#CITEREFReidPettersen2007), p. 52.
62. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERennon200753_69-0)** [Rennon (2007)](https://en.wikipedia.org/wiki/Borscht#CITEREFRennon2007), p. 53.
63. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEAuziasLabourdette201277_70-0)** [Auzias & Labourdette (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFAuziasLabourdette2012), p. 77.
64. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPetrosianUnderwood2006107%E2%80%93108_71-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPetrosianUnderwood2006107%E2%80%93108_71-1) [Petrosian & Underwood (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFPetrosianUnderwood2006), pp. 107–108.
65. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEFertig2011128%E2%80%93129_72-0)** [Fertig (2011)](https://en.wikipedia.org/wiki/Borscht#CITEREFFertig2011), pp. 128–129.
66. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapters_3_and_8_74-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapters 3 and 8.
67. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZhouSun2012_75-0)** [Zhou & Sun (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFZhouSun2012).
68. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEThe_Visual_Food_Encyclopedia1996600_76-0)** [The Visual Food Encyclopedia (1996)](https://en.wikipedia.org/wiki/Borscht#CITEREFThe_Visual_Food_Encyclopedia1996), p. 600.
69. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004182%E2%80%93189_78-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004182%E2%80%93189_78-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004182%E2%80%93189_78-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004182%E2%80%93189_78-3) [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), pp. 182–189.
70. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEJewish_Encyclopedia1906257_79-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEJewish_Encyclopedia1906257_79-1) [Jewish Encyclopedia (1906)](https://en.wikipedia.org/wiki/Borscht#CITEREFJewish_Encyclopedia1906), p. 257.
71. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004186,_189,_201,_245%E2%80%93247_80-0)** [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), pp. 186, 189, 201, 245–247.
72. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200617_81-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200617_81-1) [Artyukh (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh2006), p. 17.
73. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_1_82-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_1_82-1) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 1.
74. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200486,_93%E2%80%9394_83-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), pp. 86, 93–94.
75. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005226_85-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), p. 226.
76. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200616%E2%80%9317_86-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200616%E2%80%9317_86-1) [Artyukh (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh2006), p. 16–17.
77. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200616_87-0)** [Artyukh (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh2006), p. 16.
78. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005234_88-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), p. 234.
79. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005229%E2%80%93238_89-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 229–238.
80. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004248%E2%80%93253_90-0)** [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), pp. 248–253.
81. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDembi%C5%84ska1999127_91-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDembi%C5%84ska1999127_91-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDembi%C5%84ska1999127_91-2) [Dembińska (1999)](https://en.wikipedia.org/wiki/Borscht#CITEREFDembi%C5%84ska1999), p. 127.
82. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%81uczaj201320%E2%80%9321_92-0)** [Łuczaj (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%81uczaj2013), pp. 20–21.
83. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuhnleinTurner1986311_93-0)** [Kuhnlein & Turner (1986)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuhnleinTurner1986), p. 311.
84. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%81uczaj201321_94-0)** [Łuczaj (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%81uczaj2013), p. 21.
85. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''_95-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''_95-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''_95-2) [Dumanowski, *Barszcz, żur i post*](https://en.wikipedia.org/wiki/Borscht#CITEREFDumanowski,_Barszcz,_%C5%BCur_i_post).
86. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGo%C5%82%C4%99biowski183032%E2%80%9334_97-0)** [Gołębiowski (1830)](https://en.wikipedia.org/wiki/Borscht#CITEREFGo%C5%82%C4%99biowski1830), pp. 32–34.
87. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESyrennius1613673_100-0)** [Syrennius (1613)](https://en.wikipedia.org/wiki/Borscht#CITEREFSyrennius1613), p. 673.
88. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTELepiavko2020_101-0)** [Lepiavko (2020)](https://en.wikipedia.org/wiki/Borscht#CITEREFLepiavko2020).
89. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBarber2004"[httpwwwoxfordreferencecomview101093acref97801954181630010001m_en_ca0008152rskeyHPoO0Rresult1_borscht]"_103-0)** [Barber (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFBarber2004), "[borscht](http://www.oxfordreference.com/view/10.1093/acref/9780195418163.001.0001/m_en_ca0008152?rskey=HPoO0R&result=1)".
90. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERothsteinRothstein1998307_104-0)** [Rothstein & Rothstein (1998)](https://en.wikipedia.org/wiki/Borscht#CITEREFRothsteinRothstein1998), pp. 307.
91. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%BBmigrodzki[httpwwwwsjppldo_drukuphpid_hasla15821id_znaczenia1244072_"dwa_grzyby_w_barszcz"]_106-0)** [Żmigrodzki](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%BBmigrodzki), ["dwa grzyby w barszcz"](http://www.wsjp.pl/do_druku.php?id_hasla=15821&id_znaczenia=1244072).
92. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKarbowiak190033%E2%80%9334,_37,_40_107-0)** [Karbowiak (1900)](https://en.wikipedia.org/wiki/Borscht#CITEREFKarbowiak1900), pp. 33–34, 37, 40.
93. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarcin_z_Urz%C4%99dowa15956%E2%80%937_108-0)** [Marcin z Urzędowa (1595)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarcin_z_Urz%C4%99dowa1595), pp. 6–7.
94. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191638%E2%80%9339_109-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), pp. 38–39.
95. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900116%E2%80%93117_\(vol._1\)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]_110-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900116%E2%80%93117_\(vol._1\)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]_110-1) [Gloger (1900)](https://en.wikipedia.org/wiki/Borscht#CITEREFGloger1900), pp. 116–117 (vol. 1), ["Barszcz"](https://en.wikisource.org/wiki/pl:Encyklopedia_staropolska/Barszcz "s:pl:Encyklopedia staropolska/Barszcz").
96. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGo%C5%82%C4%99biowski183033_111-0)** [Gołębiowski (1830)](https://en.wikipedia.org/wiki/Borscht#CITEREFGo%C5%82%C4%99biowski1830), p. 33.
97. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGerard16361009_113-0)** [Gerard (1636)](https://en.wikipedia.org/wiki/Borscht#CITEREFGerard1636), p. 1009.
98. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDal1863%E2%80%9366[httpdicacademicrudicnsfenc2p255358_"%D0%9A%D0%B8%D1%81%D0%B5%D0%BB%D1%8C"]_115-0)** [Dal (1863–66)](https://en.wikipedia.org/wiki/Borscht#CITEREFDal1863%E2%80%9366), ["Кисель"](http://dic.academic.ru/dic.nsf/enc2p/255358).
99. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDavidson2014_116-0)** [Davidson (2014)](https://en.wikipedia.org/wiki/Borscht#CITEREFDavidson2014).
100. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer41001%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9_"%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9"]_117-0)** [Vasmer (1973)](https://en.wikipedia.org/wiki/Borscht#CITEREFVasmer1973), ["кислый"](http://dic.academic.ru/dic.nsf/vasmer/41001/%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9).
101. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTETrubachyov1987271%E2%80%93272_\(vol._13\)[httpetymologruslangrudocessja13pdf_"*kysel%D1%8C"]_118-0)** [Trubachyov (1987)](https://en.wikipedia.org/wiki/Borscht#CITEREFTrubachyov1987), pp. 271–272 (vol. 13), ["\*kyselь"](http://etymolog.ruslang.ru/doc/essja13.pdf).
102. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMatyukhina2013[httpsbooksgooglecombooksidnLt1AgAAQBAJpgPT52_"%D0%A0%D1%83%D1%81%D1%81%D0%BA%D0%B8%D0%B5_%D0%BF%D0%B8%D1%82%D0%B8%D1%8F"]_119-0)** [Matyukhina (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFMatyukhina2013), ["Русские пития"](https://books.google.com/books?id=nLt1AgAAQBAJ&pg=PT52).
103. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh197735_120-0)** [Artyukh (1977)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh1977), p. 35.
104. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh197738_121-0)** [Artyukh (1977)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh1977), p. 38.
105. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900522%E2%80%93523_\(vol._4\)[[:s:pl:Encyklopedia_staropolska/%C5%BBur|"%C5%BBur"]]_122-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900522%E2%80%93523_\(vol._4\)[[:s:pl:Encyklopedia_staropolska/%C5%BBur|"%C5%BBur"]]_122-1) [Gloger (1900)](https://en.wikipedia.org/wiki/Borscht#CITEREFGloger1900), pp. 522–523 (vol. 4), ["Żur"](https://en.wikisource.org/wiki/pl:Encyklopedia_staropolska/%C5%BBur "s:pl:Encyklopedia staropolska/Żur").
106. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDoroszewski1969[httpdoroszewskipwnplhasloC5BCur_"%C5%BCur"]_123-0)** [Doroszewski (1969)](https://en.wikipedia.org/wiki/Borscht#CITEREFDoroszewski1969), ["żur"](http://doroszewski.pwn.pl/haslo/%C5%BCur).
107. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191645_124-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 45.
108. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTECzerniecki168271%E2%80%9372_125-0)** [Czerniecki (1682)](https://en.wikipedia.org/wiki/Borscht#CITEREFCzerniecki1682), pp. 71–72.
109. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowskiJankowski2011185_126-0)** [Dumanowski & Jankowski (2011)](https://en.wikipedia.org/wiki/Borscht#CITEREFDumanowskiJankowski2011), p. 185.
110. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowskiJankowski2011165_127-0)** [Dumanowski & Jankowski (2011)](https://en.wikipedia.org/wiki/Borscht#CITEREFDumanowskiJankowski2011), p. 165.
111. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-128)** [*Magia czerwonego barszczu. Poznaj przepis na idealny świąteczny smak*](http://www.rmf24.pl/ciekawostki/news-magia-czerwonego-barszczu-poznaj-przepis-na-idealny-swiatecz,nId,8046033) – rmf24.pl
112. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_6_129-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_6_129-1) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 6.
113. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEChristian1994_130-0)** [Christian (1994)](https://en.wikipedia.org/wiki/Borscht#CITEREFChristian1994).
114. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMolokhovets1998Recipes_43%E2%80%9348,_74,_75,_77_131-0)** [Molokhovets (1998)](https://en.wikipedia.org/wiki/Borscht#CITEREFMolokhovets1998), Recipes 43–48, 74, 75, 77.
115. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapters_4,6_132-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapters 4,6.
116. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-133)**
["Борщ"](https://en.wikisource.org/wiki/ru:%D0%A2%D0%A1%D0%942/%D0%91%D0%BE%D1%80%D1%89_) . *[Explanatory Dictionary of the Living Great Russian Language](https://en.wikipedia.org/wiki/Explanatory_Dictionary_of_the_Living_Great_Russian_Language "Explanatory Dictionary of the Living Great Russian Language")* (in Russian). 1882.
117. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE''Prykazky_ta_pryslivya...''_135-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE''Prykazky_ta_pryslivya...''_135-1) [*Prykazky ta pryslivya...*](https://en.wikipedia.org/wiki/Borscht#CITEREFPrykazky_ta_pryslivya...).
118. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMajkowski193219_136-0)** [Majkowski (1932)](https://en.wikipedia.org/wiki/Borscht#CITEREFMajkowski1932), p. 19.
119. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski19165%E2%80%936_137-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), pp. 5–6.
120. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191610_138-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 10.
121. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESmall200997_139-0)** [Small (2009)](https://en.wikipedia.org/wiki/Borscht#CITEREFSmall2009), p. 97.
122. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191611_140-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 11.
123. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191615%E2%80%9316_141-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), pp. 15–16.
124. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191617_142-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 17.
125. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010541%E2%80%93543[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT541_"Horseradish"]_143-0)** [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 541–543, ["Horseradish"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT541).
126. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERej1567[[:s:pl:%C5%BBywot_cz%C5%82owieka_po%C4%87ciwego/Ksi%C4%99ga_druga|Ksi%C4%99ga_Druga]]_145-0)** [Rej (1567)](https://en.wikipedia.org/wiki/Borscht#CITEREFRej1567), [Księga Druga](https://en.wikisource.org/wiki/pl:%C5%BBywot_cz%C5%82owieka_po%C4%87ciwego/Ksi%C4%99ga_druga "s:pl:Żywot człowieka poćciwego/Księga druga").
127. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMeyer178127_146-0)** [Meyer (1781)](https://en.wikipedia.org/wiki/Borscht#CITEREFMeyer1781), p. 27.
128. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPirkoHurzhiiSokhan199168_147-0)** [Pirko, Hurzhii & Sokhan (1991)](https://en.wikipedia.org/wiki/Borscht#CITEREFPirkoHurzhiiSokhan1991), p. 68.
129. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191641_148-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 41.
130. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEAvdeyeva1846198%E2%80%93199_149-0)** [Avdeyeva (1846)](https://en.wikipedia.org/wiki/Borscht#CITEREFAvdeyeva1846), pp. 198–199.
131. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_5_150-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 5.
132. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZawadzka1913[httppolonaplitem84395218_12]_151-0)** [Zawadzka (1913)](https://en.wikipedia.org/wiki/Borscht#CITEREFZawadzka1913), p. [12](http://polona.pl/item/843952/18/).
133. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200613_153-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200613_153-1) [Artyukh (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh2006), p. 13.
134. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_154-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_154-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_154-2) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 3.
135. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapters_3_and_10_155-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapters 3 and 10.
136. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_10_156-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 10.
137. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowski,_''Klasyczny_barszcz...''_157-0)** [Dumanowski, *Klasyczny barszcz...*](https://en.wikipedia.org/wiki/Borscht#CITEREFDumanowski,_Klasyczny_barszcz...).
138. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDuboisBernard186822_158-0)** [Dubois & Bernard (1868)](https://en.wikipedia.org/wiki/Borscht#CITEREFDuboisBernard1868), p. 22.
139. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEThe_Epicure's_Year_Book83_159-0)** [The Epicure's Year Book](https://en.wikipedia.org/wiki/Borscht#CITEREFThe_Epicure's_Year_Book), p. 83.
140. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Preface_160-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Preface_160-1) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Preface.
141. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMacVeigh2008193_161-0)** [MacVeigh (2008)](https://en.wikipedia.org/wiki/Borscht#CITEREFMacVeigh2008), p. 193.
142. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKing200612_162-0)** [King (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFKing2006), p. 12.
143. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPetrosianUnderwood2006108_163-0)** [Petrosian & Underwood (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFPetrosianUnderwood2006), pp. 108.
144. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEWorld_and_Its_Peoples2006617,_706,_1472_164-0)** [World and Its Peoples (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFWorld_and_Its_Peoples2006), pp. 617, 706, 1472.
145. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMackSurina2005115_165-0)** [Mack & Surina (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFMackSurina2005), p. 115.
146. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_8_166-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 8.
147. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_4_167-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_4_167-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_4_167-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_4_167-3) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 4.
148. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-Darra20_168-0)**
[Goldstein, Darra](https://en.wikipedia.org/wiki/Darra_Goldstein "Darra Goldstein") (2020). *Beyond the North wind: revealing Russia, its recipes and lore*.
149. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTELagnado2011_169-0)** [Lagnado (2011)](https://en.wikipedia.org/wiki/Borscht#CITEREFLagnado2011).
150. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGold's_Borscht_170-0)** [Gold's Borscht](https://en.wikipedia.org/wiki/Borscht#CITEREFGold's_Borscht).
151. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_7_171-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 7.
152. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMeek2008_172-0)** [Meek (2008)](https://en.wikipedia.org/wiki/Borscht#CITEREFMeek2008).
153. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGarber2013_173-0)** [Garber (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFGarber2013).
154. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVedernikov2015_174-0)** [Vedernikov (2015)](https://en.wikipedia.org/wiki/Borscht#CITEREFVedernikov2015).
155. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVinogradovaLevkievskaya2012138_176-0)** [Vinogradova & Levkievskaya (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFVinogradovaLevkievskaya2012), p. 138.
156. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGurkoChakvinKasperovich201073_177-0)** [Gurko, Chakvin & Kasperovich (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFGurkoChakvinKasperovich2010), p. 73.
157. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVinogradovaLevkievskaya2012195_178-0)** [Vinogradova & Levkievskaya (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFVinogradovaLevkievskaya2012), p. 195.
158. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%81ozi%C5%84ska%C5%81ozi%C5%84ski2013162%E2%80%93165_179-0)** [Łozińska & Łoziński (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%81ozi%C5%84ska%C5%81ozi%C5%84ski2013), pp. 162–165.
159. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESzymula2012280_180-0)** [Szymula (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFSzymula2012), p. 280.
160. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMorel2008_181-0)** [Morel (2008)](https://en.wikipedia.org/wiki/Borscht#CITEREFMorel2008).
161. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-182)**
["'Culture of Ukrainian borscht cooking' inscribed on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding - UNESCO Intangible Cultural Heritage"](https://ich.unesco.org/en/news/culture-of-ukrainian-borscht-cooking-inscribed-on-the-list-of-intangible-cultural-heritage-in-need-of-urgent-safeguarding-13412). *ich.unesco.org*. Retrieved 2025-06-22.
162. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-183)**
Kassam, Ashifa (2022-07-01). ["Ukrainian borscht recognised by Unesco with entry on to safeguarding list"](https://www.theguardian.com/world/2022/jul/01/ukrainian-borscht-recognised-by-unesco-with-entry-onto-safeguarding-list). *The Guardian*. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [0261-3077](https://search.worldcat.org/issn/0261-3077). Retrieved 2025-12-07.
163. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-184)**
Zhang, Daniel (3 July 2023). ["A Brief History of Borshch"](https://festival.si.edu/blog/a-brief-history-of-borshch). *[Smithsonian Folklife Festival](https://en.wikipedia.org/wiki/Smithsonian_Folklife_Festival "Smithsonian Folklife Festival")*. Retrieved 2025-06-22.
164. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004188_188-0)** [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), p. 188.
165. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005191_189-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), p. 191.
166. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPerianova2012161%E2%80%93162_190-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPerianova2012161%E2%80%93162_190-1) [Perianova (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFPerianova2012), pp. 161–162.
167. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMazitova2005_191-0)** [Mazitova (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFMazitova2005).
168. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-192)**
["Ukraine seeks U.N. cultural status for beloved borscht. A culinary spat with Russia could be brewing"](https://www.seattletimes.com/nation-world/ukraine-seeks-u-n-cultural-status-for-beloved-borscht-a-culinary-spat-with-russia-could-be-brewing/). *The Seattle Times*. 2020-10-21. Retrieved 2022-03-07.
169. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-193)**
["Гастрономічна спадщина та національна ідентичність"](https://www.istpravda.com.ua/columns/2021/08/11/159985/). *Історична правда*. Retrieved 2022-03-07.
170. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-194)**
["П'ять цікавих фактів про борщ, яких ви не знали"](https://www.bbc.com/ukrainian/features-54447232). *BBC News Україна* (in Ukrainian). 2020-10-11. Retrieved 2022-03-07.
171. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKulinariya31%E2%80%9332_195-0)** [Kulinariya](https://en.wikipedia.org/wiki/Borscht#CITEREFKulinariya), pp. 31–32.
172. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMackSurina2005114%E2%80%93115_196-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMackSurina2005114%E2%80%93115_196-1) [Mack & Surina (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFMackSurina2005), pp. 114–115.
173. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEWorld_and_Its_Peoples20101424_197-0)** [World and Its Peoples (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFWorld_and_Its_Peoples2010), p. 1424.
174. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200480%E2%80%9383_199-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), pp. 80–83.
175. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin20046%E2%80%937_201-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), pp. 6–7.
## Sources
### Secondary
- [Christian, David](https://en.wikipedia.org/wiki/David_Christian_\(historian\) "David Christian (historian)") (April 1994). "Classic Russian Cooking: Elena Molokhovets' *A Gift to Young Housewives*". *[Russian Review](https://en.wikipedia.org/wiki/Russian_Review "Russian Review")*. **53** (2): 306. [doi](https://en.wikipedia.org/wiki/Doi_\(identifier\) "Doi (identifier)"):[10\.2307/130837](https://doi.org/10.2307%2F130837). [JSTOR](https://en.wikipedia.org/wiki/JSTOR_\(identifier\) "JSTOR (identifier)") [130837](https://www.jstor.org/stable/130837).
- Dembińska, Maria (1999). Weaver, William Woys (ed.). [*Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past*](https://books.google.com/books?id=Iru2rMQR8eYC). Philadelphia: University of Pennsylvania Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[0-8122-3224-0](https://en.wikipedia.org/wiki/Special:BookSources/0-8122-3224-0 "Special:BookSources/0-8122-3224-0")
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- Fertig, Judith M. (2011). [*Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland*](https://books.google.com/books?id=9yA2Q0Y-uOkC&pg=PA128). Boston: Houghton Mifflin Harcourt. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-55832-144-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-55832-144-1 "Special:BookSources/978-1-55832-144-1")
.
- Garber, Megan (2013-03-28). ["The Doll That Helped the Soviets Beat the U.S. to Space"](https://www.theatlantic.com/technology/archive/2013/03/the-doll-that-helped-the-soviets-beat-the-us-to-space/274400/). *The Atlantic*. Retrieved 2016-01-18.
- [Hercules, Olia](https://en.wikipedia.org/wiki/Olia_Hercules "Olia Hercules") (2017-12-07). ["Let Me Count the Ways of Making Borscht"](https://www.newyorker.com/culture/annals-of-gastronomy/let-me-count-the-ways-of-making-borscht). *The New Yorker*. Retrieved 2019-04-25.
- Kafka, Barbara (1998). [*Soup: A Way of Life*](https://archive.org/details/soupwayoflife00kafk). Artisan Books. p. [176](https://archive.org/details/soupwayoflife00kafk/page/176). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-57965-125-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-57965-125-1 "Special:BookSources/978-1-57965-125-1")
.
- [Kuhnlein, Harriet V.](https://en.wikipedia.org/wiki/Harriet_V._Kuhnlein "Harriet V. Kuhnlein"); Turner, Nancy J. (1986). ["Cow-parsnip (*Heracleum lanatum* Michx.): an indigenous vegetable of native people of northwestern North America"](https://ethnobiology.org/sites/default/files/pdfs/JoE/6-2/KuhnleinTurner1986.pdf) (PDF). *Journal of Ethnobiology*. **6** (2): 309–324\.
- Lagnado, Lucette (2011-06-28). ["A Family Named Gold Tries to Add Cool to a Soup That's the Color Purple"](https://www.wsj.com/articles/SB10001424052702304231204576406000546981170). *The Wall Street Journal*. Retrieved 2016-01-11.
- [Meek, James](https://en.wikipedia.org/wiki/James_Meek_\(author\) "James Meek (author)") (2008-03-15). ["The story of borshch"](https://www.theguardian.com/lifeandstyle/2008/mar/15/foodanddrink.travelfoodanddrink). *The Guardian*. Retrieved 2015-07-09.
- Morel, Linda (2008-05-15). ["Cold soups for Shavuot"](https://www.jta.org/2008/05/15/life-religion/cold-soups-for-shavuot). *Jewish Telegraphic Agency*. Retrieved 2016-01-24.
- Mack, Glenn Randall; Surina, Asele (2005). [*Food Culture in Russia and Central Asia*](https://books.google.com/books?id=j7MTx_zcIR0C). Greenwood Publishing Group. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-313-32773-5](https://en.wikipedia.org/wiki/Special:BookSources/978-0-313-32773-5 "Special:BookSources/978-0-313-32773-5")
. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [1545-2638](https://search.worldcat.org/issn/1545-2638).
- Perianova, Irina (2012). ["Culinary Myths of the Soviet Union"](https://books.google.com/books?id=OyQrBwAAQBAJ&pg=PA160). In Ratiani, Irma (ed.). *Totalitarianism and Literary Discourse: 20th Century Experience*. Cambridge Scholars Publishing. pp. 160–175\. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-4438-3445-2](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4438-3445-2 "Special:BookSources/978-1-4438-3445-2")
.
- Petrosian, Irina; Underwood, David (2006). [*Armenian Food: Fact, Fiction & Folklore*](https://books.google.com/books?id=0oXYX9Qzx9oC&pg=PA107). Bloomington: Lulu. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-4116-9865-9](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4116-9865-9 "Special:BookSources/978-1-4116-9865-9")
.
- Rothstein, Halina; Rothstein, Robert A. (1998). "Food in Yiddish and Slavic Folk Culture: A Comparative/Contrastive View". In Greenspoon, Leonard Jay (ed.). [*Yiddish Language & Culture: Then & Now*](http://bib.convdocs.org/v37532/?download=1) (pdf). Studies in Jewish Civilization. Vol. 9. Omaha: Creighton University Press. pp. 305–328\. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[1-881871-25-8](https://en.wikipedia.org/wiki/Special:BookSources/1-881871-25-8 "Special:BookSources/1-881871-25-8")
. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [1070-8510](https://search.worldcat.org/issn/1070-8510).
- Schultze, Sydney (2000). [*Culture and Customs of Russia*](https://books.google.com/books?id=c4kvrPEweOcC&pg=PA65). Greenwood Publishing Group. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-313-31101-7](https://en.wikipedia.org/wiki/Special:BookSources/978-0-313-31101-7 "Special:BookSources/978-0-313-31101-7")
.
- Small, Ernest (2009). [*Top 100 Food Plants: The World's Most Important Culinary Crops*](https://books.google.com/books?id=nyWY_YkV7qAC&pg=PA97). Knoxville: NRC Research Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-660-19858-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-660-19858-3 "Special:BookSources/978-0-660-19858-3")
.
- Strybel, Robert; Strybel, Maria (2005) \[1993\]. [*Polish Heritage Cookery*](https://books.google.com/books?id=UtA6-pyGJmMC). New York: Hippocrene Books. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[0-7818-1124-4](https://en.wikipedia.org/wiki/Special:BookSources/0-7818-1124-4 "Special:BookSources/0-7818-1124-4")
.
- Szymula, Elzbieta (2012). ["Polish Diet"](https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA277). In Thaker, Aruna; Barton, Arlene (eds.). *Multicultural Handbook of Food, Nutrition and Dietetics*. Wiley-Blackwell. pp. 277–295\. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-4051-7358-2](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4051-7358-2 "Special:BookSources/978-1-4051-7358-2")
.
- Volokh, Anne; Manus, Mavis (1983). [*The Art of Russian Cuisine*](https://books.google.com/books?id=UJssAAAAYAAJ). Macmillan. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-02-622090-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-02-622090-3 "Special:BookSources/978-0-02-622090-3")
.
#### Other languages
- Artyukh, Lidiya (1977). *Ukrainska narodna kulynariia*
Українська народна кулинарія
\[*Ukrainian Folk Cuisine*\] (in Ukrainian). Kyyiv: Naukova dumka.
- Artyukh, Lidiya (2006).
[*Tradytsiina ukrainska kukhnia v narodnomu kalendari* Традиційна українська кухня в народному календарі](https://books.google.com/books?id=fLizySL-EUMC)
\[*Traditional Ukrainian Cuisine in the Folk Calendar*\] (in Ukrainian). Kyiv: Baltiya-Druk. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[966-8137-24-8](https://en.wikipedia.org/wiki/Special:BookSources/966-8137-24-8 "Special:BookSources/966-8137-24-8")
.
- Dumanowski, Jarosław (31 January 2013). ["Barszcz, żur i post"](http://dumanowski.natemat.pl/49153,barszcz-zur-i-post) \[Borscht, sour rye soup, and fast\]. *naTemat* (in Polish). Retrieved 2015-06-02.
- Dumanowski, Jarosław (22 May 2014). ["Klasyczny barszcz: Francuscy mistrzowie o polskiej kuchni"](http://dumanowski.natemat.pl/103339,klasyczny-barszcz-francuscy-mistrzowie-o-polskiej-kuchni) \[Classic borscht: French chefs about Polish cuisine\]. *naTemat* (in Polish). Retrieved 2015-06-02.
- Gołębiowski, Łukasz (1830). [*Domy i dwory*](http://polona.pl/item/3554682/21/) \[*Houses and Manors*\] (in Polish). Warszawa: N. Glücksberg.
- Guboglo, Mikhail Nikolayevich; Simchenko, Yury Borisovich (1992).
[*Ukraintsy: Istoriko-etnografichesky ocherk traditsionnoy kultury* Украинцы: Историко-этнографический очерк традиционной культуры](https://books.google.com/books?id=UGQiAQAAMAAJ&q=%D0%B7%D0%B5%D0%BB%D0%B5%D0%BD%D1%8B%D0%B9+%D0%B1%D0%BE%D1%80%D1%89)
\[*Ukrainians: A Historical Ethnographic Essay of the Traditional Culture*\] (in Russian). Moskva: Rossiyskaya akademiya nauk, Institut etnologii i antropologii im. N.N Miklukho-Maklaya.
- Gurko, Alexandra V.; Chakvin, Igor V.; Kasperovich, Galina I., eds. (2010).
[*Etnokulturnye protsessy Vostochnogo Polesya v proshlom i nastoyashchem* Этнокультурные процессы Восточного Полесья в прошлом и настоящем](https://books.google.com/books?id=cS2zBAAAQBAJ)
\[*Ethnocultural Processes of Eastern Polesye in the Past and Present*\] (in Russian). Institut iskusstvovedeniya, etnografii i folklora imeni K. Krapivy NAN Belarusi. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-985-08-1229-2](https://en.wikipedia.org/wiki/Special:BookSources/978-985-08-1229-2 "Special:BookSources/978-985-08-1229-2")
.
- Karbowiak, Antoni (1900). [*Obiady profesorów Uniw. Jagiellońskiego w XVI. i XVII. wieku*](http://polona.pl/item/10537708/0/) \[*Luncheons of Jagiellonian University Professors in the 16th–17th Centuries*\] (in Polish). Kraków: Tow. Miłośników Historyi i Zabytków Krakowa.
- Lepiavko, Serhii (3 November 2020).
["Pro ukrainskyi borshch vid 1584 r. z istorychnymy prypravamy" Про український борщ від 1584 р. з історичними приправами](https://www.istpravda.com.ua/articles/2020/11/3/158395/)
\[Of Ukrainian borscht after 1584 with historical seasonings\]. *Istorychna Pravda* (in Ukrainian). Retrieved 2021-11-29.
- Łozińska, Maja; Łoziński, Jan (2013). *Historia polskiego smaku: kuchnia, stół, obyczaje* \[*History of Polish Taste: Kitchen, Table, Customs*\] (in Polish). Warszawa: Wydawnictwo Naukowe PWN. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-83-7705-269-3](https://en.wikipedia.org/wiki/Special:BookSources/978-83-7705-269-3 "Special:BookSources/978-83-7705-269-3")
.
- Łuczaj, Łukasz (2012). ["Brzozowy sok, "czeremsza" i zielony barszcz – ankieta etnobotaniczna wśród botaników ukraińskich"](https://web.archive.org/web/20200327141801/http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf) \[Birch sap, ramsons and green borsch – an ethnobotanical survey among Ukrainian botanists\] (PDF). *Etnobiologia Polska* (in Polish). **2**. Wojaszówka: Zakład Ekotoksykologii, Zamiejscowy Wydział Biotechnologii, Uniwersytet Rzeszowski: 15–22\. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [2083-6228](https://search.worldcat.org/issn/2083-6228). Archived from [the original](http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf) (PDF) on 2020-03-27. Retrieved 2015-07-09.
- Łuczaj, Łukasz (2013). *Dzika kuchnia* \[*Wild Cuisine*\] (in Polish). Warszawa: Nasza Księgarnia. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-83-10-12378-7](https://en.wikipedia.org/wiki/Special:BookSources/978-83-10-12378-7 "Special:BookSources/978-83-10-12378-7")
.
- Majkowski, Hilary (1932). [*Wyczółkowski 1852–1932*](https://polona.pl/item/44345978/20/) (in Polish). Poznań: Rolnicza Druk. i Księg. Nakładowa.
Pages unnumbered.
- Matyukhina, Yuliya (2013).
[*Russkaya dieta* Русская диета](https://books.google.com/books?id=nLt1AgAAQBAJ)
\[*The Russian Diet*\] (in Russian). Nauchnaya Kniga. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-5-457-52538-2](https://en.wikipedia.org/wiki/Special:BookSources/978-5-457-52538-2 "Special:BookSources/978-5-457-52538-2")
.
- Mazitova, Hanna (2005-12-22).
["Chyi borshch?" Чий борщ?](http://www.day.kiev.ua/uk/article/cuspilstvo/chiy-borshch)
\[Whose borscht?\]. *Den'* (in Ukrainian). Ukrayinska Pres-Grupa. Retrieved 2016-01-25.
- Panek, Kazimierz (1905). [*Mikroby oraz chemizm kiśnienia barszczu*](http://polona.pl/item/15178238/46/) \[*Microbes and Chemistry of Borscht Fermentation*\] (in Polish). Kraków: Akademia Umiejętności.
- [Pokhlebkin, William Vasilyevich](https://en.wikipedia.org/wiki/William_Pokhlebkin "William Pokhlebkin") (2004) \[1978\]. *Natsionalnye kukhni nashikh narodov*
Национальные кухни наших народов
\[*National Cuisines of Our Peoples*\] (in Russian). Moskva: Tsentrpoligraf. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[5-9524-0718-8](https://en.wikipedia.org/wiki/Special:BookSources/5-9524-0718-8 "Special:BookSources/5-9524-0718-8")
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- [Rostafiński, Józef](https://en.wikipedia.org/wiki/J%C3%B3zef_Rostafi%C5%84ski "Józef Rostafiński") (1916). [*O nazwach i użytku ćwikły, buraków i barszczu*](http://polona.pl/item/20246864/10/) \[*Names and Uses of Chards, Beets and Hogweed*\] (in Polish). Kraków: Akademia Umiejętności.
- Vinogradova, Lyudmila; Levkievskaya, Yelena (2012).
[*Narodnaya demonologiya Polesya: Publikatsii tekstov v zapisyakh 80–90-kh gg. XX veka. Tom II: Demonologizatsiya umershikh lyudey* Народная демонология Полесья: Публикации текстов в записях 80–90-х гг. XX века. Том II: Демонологизация умерших людей](https://books.google.com/books?id=buB6AgAAQBAJ)
\[*Folk Demonology of Polesye: Publication of field notes from the 1980s and 90s. Vol. 2: Demonization of the Dead*\] (in Russian). Moskva: Rukopisnye pamyatniki Drevney Rusi. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-5-9551-0606-9](https://en.wikipedia.org/wiki/Special:BookSources/978-5-9551-0606-9 "Special:BookSources/978-5-9551-0606-9")
. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [1726-135X](https://search.worldcat.org/issn/1726-135X). Retrieved 2016-01-23.
- Zhou, Sili; Sun, Yanru (2012-08-20).
["Yībǎi gè Shànghǎi rén yǒu yībǎi zhǒng luó sòng tāng" 一百个上海人有一百种罗宋汤](https://web.archive.org/web/20170401144826/http://sh.sina.com.cn/food/msjx/2012-08-20/15368302.html)
\[One hundred types of borscht for one hundred Shanghainese\]. *[Shanghai Morning Post](https://en.wikipedia.org/wiki/Shanghai_Morning_Post "Shanghai Morning Post")* (in Simplified Chinese). Archived from [the original](https://news.sina.com.cn/c/2012-08-20/071024998259.shtml) on 2017-04-01. Retrieved 2017-05-10 – via [Sina](https://en.wikipedia.org/wiki/Sina_Corporation "Sina Corporation").
### Primary or self-published
- [Avdeyeva, Yekaterina Alekseyevna](https://en.wikipedia.org/wiki/Yekaterina_Avdeyeva "Yekaterina Avdeyeva") (1846) \[1842\]. *Ruchnaya kniga russkoy opytnoy khozyayki*
Ручная книга русской опытной хозяйки
\[*Handbook of the Experienced Russian Housewife*\] (in Russian). Sankt-Peterburg: Sveshnikov.
- Burlakoff, Nikolai (2013). *The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes*. North Charleston, SC: [Createspace Independent Pub](https://en.wikipedia.org/wiki/CreateSpace "CreateSpace"). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-4840-2740-0](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4840-2740-0 "Special:BookSources/978-1-4840-2740-0")
.
- [Czerniecki, Stanisław](https://en.wikipedia.org/wiki/Stanis%C5%82aw_Czerniecki "Stanisław Czerniecki") (1682). [*Compendium ferculorum, albo Zebranie potraw*](http://polona.pl/item/3490233/82/) \[*A Collection of Dishes*\] (in Polish). Kraków: Drukarnia Jerzego i Mikołaja Schedlów.
- [Dubois, Urbain](https://en.wikipedia.org/wiki/Urbain_Dubois "Urbain Dubois"); Bernard, Émile (1868) \[1856\]. [*La cuisine classique : études pratiques, raisonnées et démonstratives de l'École française appliquée au service à la russe*](https://books.google.com/books?id=QEWKlQ8Ro_MC) \[*Classic Cuisine: Practical, Systematic and Demonstrative Studies of the French School of Russian Table Service*\] (in French). Paris: E. Dentu.
- 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. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-83-60959-18-3](https://en.wikipedia.org/wiki/Special:BookSources/978-83-60959-18-3 "Special:BookSources/978-83-60959-18-3")
.
- [Gerard, John](https://en.wikipedia.org/wiki/John_Gerard "John Gerard") (1636). [Johnson, Thomas](https://en.wikipedia.org/wiki/Thomas_Johnson_\(botanist\) "Thomas Johnson (botanist)") (ed.). [*The Herball Or Generall Historie of Plantes: Very Much Enlarged and Amended by Thomas Johnson Citizen and Apothecarye of London*](https://books.google.com/books?id=Ml9fAAAAcAAJ&pg=PA1008). Vol. 2. Adam Islip Joice Norton and Richard Whitakers.
- ["Gold's Borscht, 24 fl oz, (Pack of 6)"](http://www.walmart.com/ip/Gold-s-Borscht-24-fl-oz-Pack-of-6/29474068). Walmart. Retrieved 2016-01-18.
- *Kulinariya*
Кулинария
\[*Cookery*\] (in Russian). Moskva: Gostorgizdat. 1955–58.
- [Kuroń, Maciej](https://en.wikipedia.org/wiki/Maciej_Kuro%C5%84 "Maciej Kuroń") (2004). *Kuchnia polska: Kuchnia Rzeczypospolitej wielu narodów* \[*Polish Cuisine: Cuisine of a Commonwealth of Many Nations*\] (in Polish). Czarna Owca. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[83-89763-25-7](https://en.wikipedia.org/wiki/Special:BookSources/83-89763-25-7 "Special:BookSources/83-89763-25-7")
.
- [Marcin z Urzędowa](https://en.wikipedia.org/wiki/Marcin_of_Urz%C4%99d%C3%B3w "Marcin of Urzędów") (1595). [*Herbarz Polski, to iest o przyrodzeniu zioł y drzew rozmaitych, y innych rzeczy do lekarztw nalezących*](http://polona.pl/item/3354085/11/) \[*Polish Herbal, or Of the Complexion of Various Herbs and Trees, and Other Things of which Medicines Comprise*\] (in Polish). Kraków: Drukarnia Łazarzowa.
- Meyer, Andrey (1781).
[*Botanicheskoy podrobnoy slovar, ili Travnik* Ботанической подробной словарь, или Травникъ](https://books.google.com/books?id=aa9iAAAAcAAJ&pg=PA27)
\[*Detailed Botanical Dictionary, or Herbal*\] (in Russian). Moskva: Universitetskaya Tipografia N. Novikova.
- [Molokhovets, Elena](https://en.wikipedia.org/wiki/Elena_Molokhovets "Elena Molokhovets") (1998) \[1861\]. *Classic Russian Cooking: Elena Molokhovets'* A Gift to Young Housewives. Translated by Toomre, Joyce Stetson. Indiana University Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-253-21210-8](https://en.wikipedia.org/wiki/Special:BookSources/978-0-253-21210-8 "Special:BookSources/978-0-253-21210-8")
.
- Pirko, V.O.; Hurzhii, O.I.; Sokhan, P.S., eds. (1991). "Topohrafichnyi opys Kharkivskoho namisnytstva 1785 r."
Топографічний опис Харківського намісництва 1785 р.
\[Topographical description of the Kharkiv Governorate in 1785\].
[*Opysy Kharkivskoho namisnytstva kintsia XVIII ct* Описи Харківського намісництва кінця XVIII ст.](https://archive.org/stream/opXVIII#page/68/mode/1up)
\[*Descriptions of the Kharkiv Governorate at the end of the 18th century*\] (in Russian). Kyiv: [Naukova Dumka](https://en.wikipedia.org/wiki/Naukova_Dumka "Naukova Dumka"). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[5-12-002041-0](https://en.wikipedia.org/wiki/Special:BookSources/5-12-002041-0 "Special:BookSources/5-12-002041-0")
.
- [Rej, Mikołaj](https://en.wikipedia.org/wiki/Miko%C5%82aj_Rej "Mikołaj Rej") (1567). *Żywot człowieka poczciwego* \[*Life of an Honest Man*\] (in Polish).
- [Syrennius, Simon](https://en.wikipedia.org/wiki/Simon_Syrenius "Simon Syrenius") (1613). [*Zielnik*](http://polona.pl/item/3354323/350/) \[*Herbal*\] (in Polish). Cracovia: Drukarnia Bazylego Skalskiego.
- Szymanderska, Hanna (2010). *Kuchnia polska: Potrawy regionalne* \[*Polish Cuisine: Regional Dishes*\] (in Polish). Warszawa: Świat Książki. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-83-7799-631-7](https://en.wikipedia.org/wiki/Special:BookSources/978-83-7799-631-7 "Special:BookSources/978-83-7799-631-7")
.
- [*The Epicure's Year Book and Table Companion*](https://archive.org/details/b28095662). London: Bradbury, Evans, & Co. 1868. p. [83](https://archive.org/details/b28095662/page/n111).
- Vedernikov, Andrey (2015-11-25).
["Kosmovalyuta i borshch iz tuby: chto yedyat kosmonavty" Космовалюта и борщ из тубы: что едят космонавты](https://www.mos.ru/news/article/3865073)
\[Space currency and tubed borscht: what cosmonauts eat\]. *mos.ru* (Interview) (in Russian). Retrieved 2016-01-18.
- [Zawadzka, W.A.L.](https://en.wikipedia.org/wiki/Wincenta_Zawadzka "Wincenta Zawadzka") (1913) \[1854\]. [*Kucharka litewska*](http://polona.pl/item/843952/3/) \[*The Lithuanian Cook*\] (in Polish). Wilno: Józef Zawadzki.
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["Tolkovy slovar zhivogo velikorusskogo yazyka" Толковый словарь живого великорусского языка](http://dic.academic.ru/contents.nsf/enc2p/)
\[Explanatory Dictionary of the Living Great Russian Language\]. *Akademik* (in Russian). Sankt-Petersburg: Obshchestvo lyubiteley rossiyskoy slovesnosti. Retrieved 2015-08-02.
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- ["Encyclopædia Britannica Online"](https://www.britannica.com/topic/borscht). Encyclopædia Britannica Inc. Retrieved 2015-05-20.
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- [Gloger, Zygmunt](https://en.wikipedia.org/wiki/Zygmunt_Gloger "Zygmunt Gloger") (1900). *Encyklopedja Staropolska* \[*Old Polish Encyclopedia*\] (in Polish). Warszawa: P. Laskauer i W. Babicki.
- Hirsch, Emil G.; Benzinger, Immanuel; Jacobs, Joseph; Harris, Isidore; Fishberg, Bertha; Dobsevage, I. George (1906). ["Cookery"](http://www.jewishencyclopedia.com/articles/4638-cookery). *Jewish Encyclopedia*. New York: Funk & Wagnalls Co. pp. 254–257\. [LCCN](https://en.wikipedia.org/wiki/LCCN_\(identifier\) "LCCN (identifier)") [16014703](https://lccn.loc.gov/16014703).
- King, David C. (2006). [*Azerbaijan*](https://archive.org/details/azerbaijan00king). Cultures of the World. New York: Marshall Cavendish. p. [123](https://archive.org/details/azerbaijan00king/page/123). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
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- MacVeigh, Jeremy (2008). [*International Cuisine*](https://books.google.com/books?id=6VwGAAAAQBAJ). Clifton Park, NY: Cengage Learning. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-111-79970-0](https://en.wikipedia.org/wiki/Special:BookSources/978-1-111-79970-0 "Special:BookSources/978-1-111-79970-0")
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- Mallory, J.P.; Adams, D.Q. (2006). [*The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World*](https://books.google.com/books?id=lzilBQAAQBAJ&q=borsch&pg=PA298). Oxford University Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-19-929668-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-19-929668-2 "Special:BookSources/978-0-19-929668-2")
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- Marks, Gil (1999). [*The World of Jewish Cooking*](https://books.google.com/books?id=Ux2lGKCKVPYC&pg=PA63). Simon & Schuster. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-684-83559-4](https://en.wikipedia.org/wiki/Special:BookSources/978-0-684-83559-4 "Special:BookSources/978-0-684-83559-4")
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- Marks, Gil (2010). [*Encyclopedia of Jewish Food*](https://books.google.com/books?id=gFK_yx7Ps7cC). Hoboken: John Wiley & Sons. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-470-39130-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-470-39130-3 "Special:BookSources/978-0-470-39130-3")
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- ["Merriam-Webster's Word Central"](http://www.wordcentral.com/). Retrieved 2016-02-17.
- Mish, Frederick C. (2004). *Merriam-Webster's Collegiate Dictionary* (11th ed.).
- ["Prykazky ta pryslivia pro yizhu" Приказки та прислів\`я про їжу](https://web.archive.org/web/20171012035858/http://vislovi.in.ua/prikazki-temi/144-prikazki-ta-prisliv-ya-pro-jizhu.html)
\[Sayings and proverbs about food\]. *Vislovi* (in Ukrainian). Archived from [the original](http://vislovi.in.ua/prikazki-temi/144-prikazki-ta-prisliv-ya-pro-jizhu.html) on 2017-10-12. Retrieved 2017-10-07.
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[978-1-74104-478-2](https://en.wikipedia.org/wiki/Special:BookSources/978-1-74104-478-2 "Special:BookSources/978-1-74104-478-2")
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[978-0-7818-1150-7](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7818-1150-7 "Special:BookSources/978-0-7818-1150-7")
.
- Saberi, Philip; Saberi, Helen (2014) \[1999\]. ["Borshch"](http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0296?rskey=DSZPQM&result=1). In Davidson, Alan; Jaine, Tom (eds.). *The Oxford Companion to Food* (3rd ed.). Oxford University Press. [doi](https://en.wikipedia.org/wiki/Doi_\(identifier\) "Doi (identifier)"):[10\.1093/acref/9780199677337.001.0001](https://doi.org/10.1093%2Facref%2F9780199677337.001.0001). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[9780199677337](https://en.wikipedia.org/wiki/Special:BookSources/9780199677337 "Special:BookSources/9780199677337")
. Retrieved 2016-12-23.
- [*The Visual Food Encyclopedia*](https://books.google.com/books?id=TOG-ItIHp_kC&pg=PA600). Québec Amerique. 1996. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-2-7644-0898-8](https://en.wikipedia.org/wiki/Special:BookSources/978-2-7644-0898-8 "Special:BookSources/978-2-7644-0898-8")
.
- [Trubachyov, Oleg](https://en.wikipedia.org/wiki/Oleg_Trubachyov "Oleg Trubachyov"), ed. (1987).
[*Etimologichesky slovar slavyanskikh yazykov* Этимологический словарь славянских языков](http://etymolog.ruslang.ru/index.php?act=essja)
\[*Etymological Dictionary of Slavic Languages*\] (in Russian). Moskva: Nauka.
- [Vasmer, Maksimilian Romanovich](https://en.wikipedia.org/wiki/Max_Vasmer "Max Vasmer") (1973) \[1958\].
["Etimologichesky slovar russkogo yazyka" Этимологический словарь русского языка](http://dic.academic.ru/contents.nsf/vasmer/)
\[Russian Etymological Dictionary\]. *Akademik* (in Russian). Moskva: Progress.
- *World and Its Peoples: Belarus, Russian Federation, and Ukraine*. New York: Marshall Cavendish. 2010. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-7614-7900-0](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7614-7900-0 "Special:BookSources/978-0-7614-7900-0")
.
- [*World and Its Peoples: Middle East, Western Asia and Northern Africa*](https://archive.org/details/worlditspeoplesm0000unse). New York: Marshall Cavendish. 2006. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-7614-7571-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7614-7571-2 "Special:BookSources/978-0-7614-7571-2")
.
- Zdanovich, Leonid I. (2014).
[*Bibliya povara ili entsiklopediya sovremennoy kukhni* Библия повара или энциклопедия современной кухни](https://books.google.com/books?id=NXmoAgAAQBAJ)
\[*Chef's Bible, or Encyclopedia of Modern Cuisine*\] (in Russian). Noginsk: Osteon-Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-5-00-064178-1](https://en.wikipedia.org/wiki/Special:BookSources/978-5-00-064178-1 "Special:BookSources/978-5-00-064178-1")
.
- Żmigrodzki, Piotr (ed.). ["Wielki Słownik Języka Polskiego"](http://www.wsjp.pl/) \[The Great Polish Dictionary\] (in Polish). Instytut Języka Polskiego PAN.
| [v](https://en.wikipedia.org/wiki/Template:National_symbols_of_Ukraine "Template:National symbols of Ukraine") [t](https://en.wikipedia.org/wiki/Template_talk:National_symbols_of_Ukraine "Template talk:National symbols of Ukraine") [e](https://en.wikipedia.org/wiki/Special:EditPage/Template:National_symbols_of_Ukraine "Special:EditPage/Template:National symbols of Ukraine")[Symbols of Ukraine](https://en.wikipedia.org/wiki/National_symbols_of_Ukraine "National symbols of Ukraine") | | |
|---|---|---|
| [Symbols of Ukrainian people](https://en.wikipedia.org/wiki/Symbols_of_Ukrainian_people "Symbols of Ukrainian people") | | |
| Official | [Flag](https://en.wikipedia.org/wiki/Flag_of_Ukraine "Flag of Ukraine") [list](https://en.wikipedia.org/wiki/List_of_Ukrainian_flags "List of Ukrainian flags") [regions](https://en.wikipedia.org/wiki/Flags_of_the_regions_of_Ukraine "Flags of the regions of Ukraine") [Coat of arms](https://en.wikipedia.org/wiki/Coat_of_arms_of_Ukraine "Coat of arms of Ukraine") [list](https://en.wikipedia.org/wiki/Armorial_of_Ukraine "Armorial of Ukraine") [regions](https://en.wikipedia.org/wiki/Armorial_of_Ukraine#Regional "Armorial of Ukraine") [Presidential symbols](https://en.wikipedia.org/wiki/State_symbols_of_the_president_of_Ukraine "State symbols of the president of Ukraine") [Flag](https://en.wikipedia.org/wiki/Flag_of_the_president_of_Ukraine "Flag of the president of Ukraine") [Collar](https://en.wikipedia.org/wiki/Collar_of_the_president_of_Ukraine "Collar of the president of Ukraine") [Bulava](https://en.wikipedia.org/wiki/Bulava_of_the_president_of_Ukraine "Bulava of the president of Ukraine") [Seal](https://en.wikipedia.org/wiki/Seal_of_the_President_of_Ukraine "Seal of the President of Ukraine") [Peresopnytsia Gospel](https://en.wikipedia.org/wiki/Peresopnytsia_Gospel "Peresopnytsia Gospel") [National colours](https://en.wikipedia.org/wiki/National_colours_of_Ukraine "National colours of Ukraine") | [](https://en.wikipedia.org/wiki/File:Lesser_Coat_of_Arms_of_Ukraine.svg) |
| Unofficial | [Slava Ukraini](https://en.wikipedia.org/wiki/Slava_Ukraini "Slava Ukraini") [Vyshyvanka](https://en.wikipedia.org/wiki/Vyshyvanka "Vyshyvanka") [Pysanka](https://en.wikipedia.org/wiki/Pysanka "Pysanka") [Bandura](https://en.wikipedia.org/wiki/Bandura "Bandura") [Chervona kalyna](https://en.wikipedia.org/wiki/Viburnum_opulus "Viburnum opulus") [Cossack with musket](https://en.wikipedia.org/wiki/Cossack_with_musket "Cossack with musket") [Cossack Mamay](https://en.wikipedia.org/wiki/Cossack_Mamay "Cossack Mamay") [Hopak](https://en.wikipedia.org/wiki/Hopak "Hopak") [Horilka](https://en.wikipedia.org/wiki/Horilka "Horilka") [Khata](https://en.wikipedia.org/wiki/Ukrainian_khata "Ukrainian khata") | |
| Songs | [Shche ne vmerla Ukraina](https://en.wikipedia.org/wiki/State_Anthem_of_Ukraine "State Anthem of Ukraine") [Prayer for Ukraine](https://en.wikipedia.org/wiki/Prayer_for_Ukraine "Prayer for Ukraine") [Oi u luzi chervona kalyna](https://en.wikipedia.org/wiki/Oi_u_luzi_chervona_kalyna "Oi u luzi chervona kalyna") [Za Ukrainu](https://en.wikipedia.org/wiki/Za_Ukrainu "Za Ukrainu") [Zaporizhian March](https://en.wikipedia.org/wiki/Zaporizhian_March "Zaporizhian March") [Zrodylys my velykoi hodyny](https://en.wikipedia.org/wiki/March_of_Ukrainian_Nationalists "March of Ukrainian Nationalists") | |
| People | [Taras Shevchenko](https://en.wikipedia.org/wiki/Taras_Shevchenko "Taras Shevchenko") [Volodymyr the Great](https://en.wikipedia.org/wiki/Volodymyr_the_Great "Volodymyr the Great") [Yaroslav the Wise](https://en.wikipedia.org/wiki/Yaroslav_the_Wise "Yaroslav the Wise") [Lesya Ukrainka](https://en.wikipedia.org/wiki/Lesya_Ukrainka "Lesya Ukrainka") [Ivan Franko](https://en.wikipedia.org/wiki/Ivan_Franko "Ivan Franko") [Bohdan Khmelnytsky](https://en.wikipedia.org/wiki/Bohdan_Khmelnytsky "Bohdan Khmelnytsky") [Ivan Mazepa](https://en.wikipedia.org/wiki/Ivan_Mazepa "Ivan Mazepa") [Daniel of Galicia](https://en.wikipedia.org/wiki/Daniel_of_Galicia "Daniel of Galicia") | |
| [Landmarks](https://en.wikipedia.org/wiki/Seven_Wonders_of_Ukraine "Seven Wonders of Ukraine") | [Sofiyivka Park](https://en.wikipedia.org/wiki/Sofiyivka_Park "Sofiyivka Park") [Kyiv Pechersk Lavra](https://en.wikipedia.org/wiki/Kyiv_Pechersk_Lavra "Kyiv Pechersk Lavra") [Kamianets-Podilskyi Castle](https://en.wikipedia.org/wiki/Kamianets-Podilskyi_Castle "Kamianets-Podilskyi Castle") [Khortytsia](https://en.wikipedia.org/wiki/Khortytsia "Khortytsia") [Chersonesus](https://en.wikipedia.org/wiki/Chersonesus "Chersonesus") [Saint Sophia Cathedral](https://en.wikipedia.org/wiki/Saint_Sophia_Cathedral,_Kyiv "Saint Sophia Cathedral, Kyiv") [Khotyn Fortress](https://en.wikipedia.org/wiki/Khotyn_Fortress "Khotyn Fortress") | |
| [Greatest Ukrainians](https://en.wikipedia.org/wiki/Velyki_Ukra%C3%AFntsi "Velyki Ukraïntsi") | | |
| [v](https://en.wikipedia.org/wiki/Template:Russian_soups "Template:Russian soups") [t](https://en.wikipedia.org/wiki/Template_talk:Russian_soups "Template talk:Russian soups") [e](https://en.wikipedia.org/wiki/Special:EditPage/Template:Russian_soups "Special:EditPage/Template:Russian soups")[Russian soups](https://en.wikipedia.org/wiki/Russian_cuisine#Soups "Russian cuisine") |
|---|
| [Borscht]() [Okroshka](https://en.wikipedia.org/wiki/Okroshka "Okroshka") [Rassolnik](https://en.wikipedia.org/wiki/Rassolnik "Rassolnik") [Shchi](https://en.wikipedia.org/wiki/Shchi "Shchi") [Solyanka](https://en.wikipedia.org/wiki/Solyanka "Solyanka") [Sorrel soup](https://en.wikipedia.org/wiki/Sorrel_soup "Sorrel soup") [Tyurya](https://en.wikipedia.org/wiki/Tyurya "Tyurya") [Ukha](https://en.wikipedia.org/wiki/Ukha "Ukha") [Zatiruha](https://en.wikipedia.org/wiki/Zatiruha "Zatiruha") |
|  [Category: Russian soups](https://en.wikipedia.org/wiki/Category:Russian_soups "Category:Russian soups")  [Russia portal](https://en.wikipedia.org/wiki/Portal:Russia "Portal:Russia") [](https://en.wikipedia.org/wiki/File:Foodlogo2.svg) [Food portal](https://en.wikipedia.org/wiki/Portal:Food "Portal:Food") [](https://en.wikipedia.org/wiki/File:Commons-logo.svg) [Soups of Russia](https://commons.wikimedia.org/wiki/Soups_of_Russia "commons:Soups of Russia") at Commons |
| [v](https://en.wikipedia.org/wiki/Template:Christmas "Template:Christmas") [t](https://en.wikipedia.org/wiki/Template_talk:Christmas "Template talk:Christmas") [e](https://en.wikipedia.org/wiki/Special:EditPage/Template:Christmas "Special:EditPage/Template:Christmas")[Christmas](https://en.wikipedia.org/wiki/Christmas "Christmas") | |
|---|---|
| [Blue Christmas](https://en.wikipedia.org/wiki/Blue_Christmas_\(holiday\) "Blue Christmas (holiday)") [Boxing Day](https://en.wikipedia.org/wiki/Boxing_Day "Boxing Day") [Children's Day](https://en.wikipedia.org/wiki/Children%27s_Day "Children's Day") [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") [Saint Nicholas Day](https://en.wikipedia.org/wiki/Saint_Nicholas_Day "Saint Nicholas Day") [Saint Stephen's Day](https://en.wikipedia.org/wiki/Saint_Stephen%27s_Day "Saint Stephen's Day") [Sol Invictus](https://en.wikipedia.org/wiki/Sol_Invictus "Sol Invictus") [Yule](https://en.wikipedia.org/wiki/Yule "Yule") | |
| In Christianity | [Holy Family](https://en.wikipedia.org/wiki/Holy_Family "Holy Family") [Jesus](https://en.wikipedia.org/wiki/Jesus "Jesus") [Christ Child](https://en.wikipedia.org/wiki/Christ_Child "Christ Child") [Mary](https://en.wikipedia.org/wiki/Mary,_mother_of_Jesus "Mary, mother of Jesus") [Joseph](https://en.wikipedia.org/wiki/Saint_Joseph "Saint Joseph") [Biblical Magi](https://en.wikipedia.org/wiki/Biblical_Magi "Biblical Magi") [Adoration of the Magi](https://en.wikipedia.org/wiki/Adoration_of_the_Magi "Adoration of the Magi") [Adoration of the Shepherds](https://en.wikipedia.org/wiki/Adoration_of_the_Shepherds "Adoration of the Shepherds") [Advent](https://en.wikipedia.org/wiki/Advent "Advent") [Angel Gabriel](https://en.wikipedia.org/wiki/Gabriel "Gabriel") [Annunciation](https://en.wikipedia.org/wiki/Annunciation "Annunciation") [Annunciation to the shepherds](https://en.wikipedia.org/wiki/Annunciation_to_the_shepherds "Annunciation to the shepherds") [Bethlehem](https://en.wikipedia.org/wiki/Bethlehem "Bethlehem") [Christmastide](https://en.wikipedia.org/wiki/Christmastide "Christmastide") [Epiphany](https://en.wikipedia.org/wiki/Epiphany_\(holiday\) "Epiphany (holiday)") [Herod the Great](https://en.wikipedia.org/wiki/Herod_the_Great "Herod the Great") [Massacre of the Innocents](https://en.wikipedia.org/wiki/Massacre_of_the_Innocents "Massacre of the Innocents") [flight into Egypt](https://en.wikipedia.org/wiki/Flight_into_Egypt "Flight into Egypt") [Nativity Fast](https://en.wikipedia.org/wiki/Nativity_Fast "Nativity Fast") [Nativity of Jesus](https://en.wikipedia.org/wiki/Nativity_of_Jesus "Nativity of Jesus") [in art](https://en.wikipedia.org/wiki/Nativity_of_Jesus_in_art "Nativity of Jesus in art") [in later culture](https://en.wikipedia.org/wiki/Nativity_of_Jesus_in_later_culture "Nativity of Jesus in later culture") [Nativity scene](https://en.wikipedia.org/wiki/Nativity_scene "Nativity scene") [Neapolitan](https://en.wikipedia.org/wiki/Neapolitan_nativity_scene "Neapolitan nativity scene") [Star of Bethlehem](https://en.wikipedia.org/wiki/Star_of_Bethlehem "Star of Bethlehem") [Twelfth Night](https://en.wikipedia.org/wiki/Twelfth_Night_\(holiday\) "Twelfth Night (holiday)") |
| In folklore | [Badalisc](https://en.wikipedia.org/wiki/Badalisc "Badalisc") [Caganer](https://en.wikipedia.org/wiki/Caganer "Caganer") [Christkind](https://en.wikipedia.org/wiki/Christkind "Christkind") [Grýla](https://en.wikipedia.org/wiki/Gr%C3%BDla "Grýla") [Jack Frost](https://en.wikipedia.org/wiki/Jack_Frost "Jack Frost") [Korvatunturi](https://en.wikipedia.org/wiki/Korvatunturi "Korvatunturi") [Kallikantzaros](https://en.wikipedia.org/wiki/Kallikantzaros "Kallikantzaros") [Legend of the Christmas Spider](https://en.wikipedia.org/wiki/Legend_of_the_Christmas_Spider "Legend of the Christmas Spider") [Mari Lwyd](https://en.wikipedia.org/wiki/Mari_Lwyd "Mari Lwyd") [Miner's figure](https://en.wikipedia.org/wiki/Miner%27s_figure "Miner's figure") [Nisse](https://en.wikipedia.org/wiki/Nisse_\(folklore\) "Nisse (folklore)") [North Pole](https://en.wikipedia.org/wiki/North_Pole "North Pole") [Old Man Winter](https://en.wikipedia.org/wiki/Old_Man_Winter "Old Man Winter") [Perchta](https://en.wikipedia.org/wiki/Perchta "Perchta") [Santa's workshop](https://en.wikipedia.org/wiki/Santa%27s_workshop "Santa's workshop") [Tió de Nadal](https://en.wikipedia.org/wiki/Ti%C3%B3_de_Nadal "Tió de Nadal") [Turoń](https://en.wikipedia.org/wiki/Turo%C5%84 "Turoń") [Wenceslaus](https://en.wikipedia.org/wiki/Wenceslaus_I,_Duke_of_Bohemia "Wenceslaus I, Duke of Bohemia") [Yule cat](https://en.wikipedia.org/wiki/Yule_cat "Yule cat") |
| [Gift-bringers](https://en.wikipedia.org/wiki/Christmas_gift-bringer "Christmas gift-bringer") | [Saint Nicholas](https://en.wikipedia.org/wiki/Saint_Nicholas "Saint Nicholas") [folklore](https://en.wikipedia.org/wiki/Saint_Nicholas_\(European_folklore\) "Saint Nicholas (European folklore)") [Santa Claus](https://en.wikipedia.org/wiki/Santa_Claus "Santa Claus") [Befana](https://en.wikipedia.org/wiki/Befana "Befana") [Ded Moroz](https://en.wikipedia.org/wiki/Ded_Moroz "Ded Moroz") [Father Christmas](https://en.wikipedia.org/wiki/Father_Christmas "Father Christmas") [Grandpa Indian](https://en.wikipedia.org/wiki/Grandpa_Indian "Grandpa Indian") [Joulupukki](https://en.wikipedia.org/wiki/Joulupukki "Joulupukki") [Julemanden](https://en.wikipedia.org/wiki/Julemanden "Julemanden") [Noel Baba](https://en.wikipedia.org/wiki/Noel_Baba "Noel Baba") [Olentzero](https://en.wikipedia.org/wiki/Olentzero "Olentzero") [Père Noël](https://en.wikipedia.org/wiki/P%C3%A8re_No%C3%ABl "Père Noël") [Sinterklaas](https://en.wikipedia.org/wiki/Sinterklaas "Sinterklaas") [Others](https://en.wikipedia.org/wiki/List_of_Christmas_and_winter_gift-bringers "List of Christmas and winter gift-bringers") |
| [Companions of Saint Nicholas](https://en.wikipedia.org/wiki/Companions_of_Saint_Nicholas "Companions of Saint Nicholas") | [Belsnickel](https://en.wikipedia.org/wiki/Belsnickel "Belsnickel") [Elves](https://en.wikipedia.org/wiki/Christmas_elf "Christmas elf") [Knecht Ruprecht](https://en.wikipedia.org/wiki/Knecht_Ruprecht "Knecht Ruprecht") [Krampus](https://en.wikipedia.org/wiki/Krampus "Krampus") [Mrs. Claus](https://en.wikipedia.org/wiki/Mrs._Claus "Mrs. Claus") [Père Fouettard](https://en.wikipedia.org/wiki/P%C3%A8re_Fouettard "Père Fouettard") [Sack Man](https://en.wikipedia.org/wiki/Sack_Man "Sack Man") [Santa Claus' daughter](https://en.wikipedia.org/wiki/Santa_Claus%27_daughter "Santa Claus' daughter") [Santa's reindeer](https://en.wikipedia.org/wiki/Santa_Claus%27s_reindeer "Santa Claus's reindeer") [Rudolph the Red-Nosed Reindeer](https://en.wikipedia.org/wiki/Rudolph_the_Red-Nosed_Reindeer "Rudolph the Red-Nosed Reindeer") [Snegurochka](https://en.wikipedia.org/wiki/Snegurochka "Snegurochka") [Zwarte Piet](https://en.wikipedia.org/wiki/Zwarte_Piet "Zwarte Piet") |
| [Traditions](https://en.wikipedia.org/wiki/Christmas_traditions "Christmas traditions") | [Advent calendar](https://en.wikipedia.org/wiki/Advent_calendar "Advent calendar") [Advent candle](https://en.wikipedia.org/wiki/Advent_candle "Advent candle") [Advent wreath](https://en.wikipedia.org/wiki/Advent_wreath "Advent wreath") [Boar's Head Feast](https://en.wikipedia.org/wiki/Boar%27s_Head_Feast "Boar's Head Feast") [Candle arches](https://en.wikipedia.org/wiki/Schwibbogen "Schwibbogen") [Chalking the door](https://en.wikipedia.org/wiki/Chalking_the_door "Chalking the door") [Cards](https://en.wikipedia.org/wiki/Christmas_card "Christmas card") [Carols by Candlelight](https://en.wikipedia.org/wiki/Carols_by_Candlelight "Carols by Candlelight") [Cavalcade of Magi](https://en.wikipedia.org/wiki/Cavalcade_of_Magi "Cavalcade of Magi") [Christingle](https://en.wikipedia.org/wiki/Christingle "Christingle") [Christmas jumper](https://en.wikipedia.org/wiki/Christmas_jumper "Christmas jumper") [Christmas Peace](https://en.wikipedia.org/wiki/Christmas_Peace "Christmas Peace") [Crackers](https://en.wikipedia.org/wiki/Christmas_cracker "Christmas cracker") [Decorations](https://en.wikipedia.org/wiki/Christmas_decoration "Christmas decoration") [Didukh](https://en.wikipedia.org/wiki/Didukh "Didukh") [Eggbert](https://en.wikipedia.org/wiki/Eggbert_\(Devitt%27s_Nursery_%26_Supply\) "Eggbert (Devitt's Nursery & Supply)") [The Elf on the Shelf](https://en.wikipedia.org/wiki/The_Elf_on_the_Shelf "The Elf on the Shelf") [Feast of the Seven Fishes](https://en.wikipedia.org/wiki/Feast_of_the_Seven_Fishes "Feast of the Seven Fishes") [Flying Santa](https://en.wikipedia.org/wiki/Flying_Santa "Flying Santa") [Gifts](https://en.wikipedia.org/wiki/Christmas_gift "Christmas gift") [Google Santa Tracker](https://en.wikipedia.org/wiki/Google_Santa_Tracker "Google Santa Tracker") [Hampers](https://en.wikipedia.org/wiki/Hamper#Christmas_hamper "Hamper") [Las Posadas](https://en.wikipedia.org/wiki/Las_Posadas "Las Posadas") [Letters](https://en.wikipedia.org/wiki/Round-robin_letter "Round-robin letter") [Lights](https://en.wikipedia.org/wiki/Christmas_lights "Christmas lights") [Lord of Misrule](https://en.wikipedia.org/wiki/Lord_of_Misrule "Lord of Misrule") [Markets](https://en.wikipedia.org/wiki/Christmas_market "Christmas market") [Midnight Mass](https://en.wikipedia.org/wiki/Midnight_Mass "Midnight Mass") [Moravian star](https://en.wikipedia.org/wiki/Moravian_star "Moravian star") [Mummers' play](https://en.wikipedia.org/wiki/Mummers%27_play "Mummers' play") [Nine Lessons and Carols](https://en.wikipedia.org/wiki/Nine_Lessons_and_Carols "Nine Lessons and Carols") [NORAD Tracks Santa](https://en.wikipedia.org/wiki/NORAD_Tracks_Santa "NORAD Tracks Santa") [Nutcrackers](https://en.wikipedia.org/wiki/Nutcracker "Nutcracker") [dolls](https://en.wikipedia.org/wiki/Nutcracker_doll "Nutcracker doll") [Ornaments](https://en.wikipedia.org/wiki/Christmas_ornament "Christmas ornament") [Parades](https://en.wikipedia.org/wiki/Santa_Claus_parade "Santa Claus parade") [list](https://en.wikipedia.org/wiki/List_of_Christmas_and_holiday_season_parades "List of Christmas and holiday season parades") [Piñatas](https://en.wikipedia.org/wiki/Pi%C3%B1ata "Piñata") [Poinsettia](https://en.wikipedia.org/wiki/Poinsettia "Poinsettia") [Pyramids](https://en.wikipedia.org/wiki/Christmas_pyramid "Christmas pyramid") *[Räuchermann](https://en.wikipedia.org/wiki/R%C3%A4uchermann "Räuchermann")* [Christmas seals](https://en.wikipedia.org/wiki/Christmas_seal "Christmas seal") [Secret Santa](https://en.wikipedia.org/wiki/Secret_Santa "Secret Santa") *[Spanbaum](https://en.wikipedia.org/wiki/Spanbaum "Spanbaum")* [Szopka](https://en.wikipedia.org/wiki/Krak%C3%B3w_szopka "Kraków szopka") [Stamps](https://en.wikipedia.org/wiki/Christmas_stamp "Christmas stamp") [Stockings](https://en.wikipedia.org/wiki/Christmas_stocking "Christmas stocking") [Tree](https://en.wikipedia.org/wiki/Christmas_tree "Christmas tree") [Twelve Days](https://en.wikipedia.org/wiki/Twelve_Days_of_Christmas "Twelve Days of Christmas") [Vertep](https://en.wikipedia.org/wiki/Vertep "Vertep") [Wassailing](https://en.wikipedia.org/wiki/Wassail "Wassail") [Windows](https://en.wikipedia.org/wiki/Christmas_window "Christmas window") [Yule goat](https://en.wikipedia.org/wiki/Yule_goat "Yule goat") [Yule log](https://en.wikipedia.org/wiki/Yule_log "Yule log") |
| [By country](https://en.wikipedia.org/wiki/Observance_of_Christmas_by_country "Observance of Christmas by country") | [Australia](https://en.wikipedia.org/wiki/Christmas_in_Australia "Christmas in Australia") [Bangladesh](https://en.wikipedia.org/wiki/Boro_Din "Boro Din") [Colombia](https://en.wikipedia.org/wiki/Christmas_in_Colombia "Christmas in Colombia") [Denmark](https://en.wikipedia.org/wiki/Yule_and_Christmas_in_Denmark "Yule and Christmas in Denmark") [Ethiopia](https://en.wikipedia.org/wiki/Ethiopian_Christmas "Ethiopian Christmas") [Finland](https://en.wikipedia.org/wiki/Christmas_in_Finland "Christmas in Finland") [France](https://en.wikipedia.org/wiki/Christmas_in_France "Christmas in France") [Germany](https://en.wikipedia.org/wiki/Weihnachten "Weihnachten") [Nazi Germany](https://en.wikipedia.org/wiki/Christmas_in_Nazi_Germany "Christmas in Nazi Germany") [Hungary](https://en.wikipedia.org/wiki/Christmas_in_Hungary "Christmas in Hungary") [Iceland](https://en.wikipedia.org/wiki/Christmas_in_Iceland "Christmas in Iceland") [folklore](https://en.wikipedia.org/wiki/Icelandic_Christmas_folklore "Icelandic Christmas folklore") [Indonesia](https://en.wikipedia.org/wiki/Christmas_in_Indonesia "Christmas in Indonesia") [Ireland](https://en.wikipedia.org/wiki/Christmas_in_Ireland "Christmas in Ireland") [Italy](https://en.wikipedia.org/wiki/Christmas_in_Italy "Christmas in Italy") [Mexico](https://en.wikipedia.org/wiki/Christmas_in_Mexico "Christmas in Mexico") [New Zealand](https://en.wikipedia.org/wiki/Christmas_in_New_Zealand "Christmas in New Zealand") [Norway](https://en.wikipedia.org/wiki/Christmas_in_Norway "Christmas in Norway") [Philippines](https://en.wikipedia.org/wiki/Christmas_in_the_Philippines "Christmas in the Philippines") [Poland](https://en.wikipedia.org/wiki/Christmas_in_Poland "Christmas in Poland") [Romania](https://en.wikipedia.org/wiki/Christmas_in_Romania "Christmas in Romania") [Russia](https://en.wikipedia.org/wiki/Christmas_in_Russia "Christmas in Russia") [Scotland](https://en.wikipedia.org/wiki/Christmas_in_Scotland "Christmas in Scotland") [Serbia](https://en.wikipedia.org/wiki/Christmas_in_Serbia "Christmas in Serbia") [Sweden](https://en.wikipedia.org/wiki/Christmas_in_Sweden "Christmas in Sweden") [Ukraine](https://en.wikipedia.org/wiki/Christmas_in_Ukraine "Christmas in Ukraine") United States [American Civil War](https://en.wikipedia.org/wiki/Christmas_in_the_American_Civil_War "Christmas in the American Civil War") [Hawaii](https://en.wikipedia.org/wiki/Christmas_in_Hawaii "Christmas in Hawaii") [New Mexico](https://en.wikipedia.org/wiki/Christmas_in_New_Mexico "Christmas in New Mexico") |
| [Music](https://en.wikipedia.org/wiki/Christmas_music "Christmas music") | [Carols](https://en.wikipedia.org/wiki/Christmas_carol "Christmas carol") [list](https://en.wikipedia.org/wiki/List_of_Christmas_carols "List of Christmas carols") [Operas](https://en.wikipedia.org/wiki/List_of_Christmas_operas "List of Christmas operas") [Hit singles in the UK](https://en.wikipedia.org/wiki/List_of_Christmas_hit_singles_in_the_United_Kingdom "List of Christmas hit singles in the United Kingdom") [Hit singles in the US](https://en.wikipedia.org/wiki/List_of_popular_Christmas_singles_in_the_United_States "List of popular Christmas singles in the United States") [Music charts (*Billboard*)](https://en.wikipedia.org/wiki/Billboard_Christmas_Holiday_charts "Billboard Christmas Holiday charts") Music books *[Carols for Choirs](https://en.wikipedia.org/wiki/Carols_for_Choirs "Carols for Choirs")* *[The Oxford Book of Carols](https://en.wikipedia.org/wiki/The_Oxford_Book_of_Carols "The Oxford Book of Carols")* *[The New Oxford Book of Carols](https://en.wikipedia.org/wiki/The_New_Oxford_Book_of_Carols "The New Oxford Book of Carols")* *[Piae Cantiones](https://en.wikipedia.org/wiki/Piae_Cantiones "Piae Cantiones")* |
| [Other media](https://en.wikipedia.org/wiki/Christmas_by_medium "Christmas by medium") | [In literature](https://en.wikipedia.org/wiki/List_of_Christmas-themed_literature "List of Christmas-themed literature") *[A Christmas Carol](https://en.wikipedia.org/wiki/A_Christmas_Carol "A Christmas Carol")* [Films](https://en.wikipedia.org/wiki/List_of_Christmas_films "List of Christmas films") [Santa Claus in film](https://en.wikipedia.org/wiki/Santa_Claus_in_film "Santa Claus in film") [Christmas horror](https://en.wikipedia.org/wiki/Christmas_horror "Christmas horror") Poetry "[Old Santeclaus with Much Delight](https://en.wikipedia.org/wiki/Old_Santeclaus_with_Much_Delight "Old Santeclaus with Much Delight")" "[A Visit from St. Nicholas](https://en.wikipedia.org/wiki/A_Visit_from_St._Nicholas "A Visit from St. Nicholas")" "[Christmas Day in the Workhouse](https://en.wikipedia.org/wiki/Christmas_Day_in_the_Workhouse "Christmas Day in the Workhouse")" "[Journey of the Magi](https://en.wikipedia.org/wiki/Journey_of_the_Magi "Journey of the Magi")" "[Tomten](https://en.wikipedia.org/wiki/Tomten_\(poem\) "Tomten (poem)")" [Christmas television specials](https://en.wikipedia.org/wiki/List_of_Christmas_television_specials "List of Christmas television specials") [United States](https://en.wikipedia.org/wiki/List_of_United_States_Christmas_television_specials "List of United States Christmas television specials") *[Yule Log](https://en.wikipedia.org/wiki/Yule_Log_\(TV_program\) "Yule Log (TV program)")* [Apollo 8 Genesis reading](https://en.wikipedia.org/wiki/Apollo_8_Genesis_reading "Apollo 8 Genesis reading") |
| In modern society | [Black Friday (partying)](https://en.wikipedia.org/wiki/Black_Friday_\(partying\) "Black Friday (partying)") [Black Friday (shopping)](https://en.wikipedia.org/wiki/Black_Friday_\(shopping\) "Black Friday (shopping)") [Bronner's Christmas Wonderland](https://en.wikipedia.org/wiki/Bronner%27s_Christmas_Wonderland "Bronner's Christmas Wonderland") [Christmas and holiday season](https://en.wikipedia.org/wiki/Christmas_and_holiday_season "Christmas and holiday season") [Christmas club](https://en.wikipedia.org/wiki/Christmas_club "Christmas club") [Christmas creep](https://en.wikipedia.org/wiki/Christmas_creep "Christmas creep") [Christmas Day (Trading) Act 2004](https://en.wikipedia.org/wiki/Christmas_Day_\(Trading\)_Act_2004 "Christmas Day (Trading) Act 2004") [Christmas jumpers](https://en.wikipedia.org/wiki/Christmas_jumper "Christmas jumper") [Christmas Lectures](https://en.wikipedia.org/wiki/Royal_Institution_Christmas_Lectures "Royal Institution Christmas Lectures") [Christmasland in New Taipei City](https://en.wikipedia.org/wiki/Christmasland_in_New_Taipei_City "Christmasland in New Taipei City") [Christmas Mountains](https://en.wikipedia.org/wiki/Christmas_Mountains "Christmas Mountains") [Christmas seals](https://en.wikipedia.org/wiki/Christmas_seal "Christmas seal") [Christmas truce](https://en.wikipedia.org/wiki/Christmas_truce "Christmas truce") [Controversies](https://en.wikipedia.org/wiki/Christmas_controversies "Christmas controversies") [Cyber Monday](https://en.wikipedia.org/wiki/Cyber_Monday "Cyber Monday") [Economics](https://en.wikipedia.org/wiki/Economics_of_Christmas "Economics of Christmas") [GivingTuesday](https://en.wikipedia.org/wiki/GivingTuesday "GivingTuesday") [Grinch](https://en.wikipedia.org/wiki/Grinch "Grinch") [El Gordo](https://en.wikipedia.org/wiki/Spanish_Christmas_Lottery "Spanish Christmas Lottery") [Jews and Christmas](https://en.wikipedia.org/wiki/Jews_and_Christmas "Jews and Christmas") [In July](https://en.wikipedia.org/wiki/Christmas_in_July "Christmas in July") [In August](https://en.wikipedia.org/wiki/Christmas_in_August_\(Yellowstone\) "Christmas in August (Yellowstone)") [NBA games](https://en.wikipedia.org/wiki/NBA_Christmas_games "NBA Christmas games") [NFL games](https://en.wikipedia.org/wiki/NFL_on_Christmas_Day "NFL on Christmas Day") [Pikkujoulu](https://en.wikipedia.org/wiki/Pikkujoulu "Pikkujoulu") [SantaCon](https://en.wikipedia.org/wiki/SantaCon "SantaCon") [Santa's Candy Castle](https://en.wikipedia.org/wiki/Santa%27s_Candy_Castle "Santa's Candy Castle") [Santa Claus Village](https://en.wikipedia.org/wiki/Santa_Claus_Village "Santa Claus Village") [Scrooge](https://en.wikipedia.org/wiki/Ebenezer_Scrooge "Ebenezer Scrooge") [Small Business Saturday](https://en.wikipedia.org/wiki/Small_Business_Saturday "Small Business Saturday") [Super Saturday](https://en.wikipedia.org/wiki/Super_Saturday "Super Saturday") [Virginia O'Hanlon](https://en.wikipedia.org/wiki/Virginia_O%27Hanlon "Virginia O'Hanlon") ("[Yes, Virginia, there is a Santa Claus](https://en.wikipedia.org/wiki/Yes,_Virginia,_there_is_a_Santa_Claus "Yes, Virginia, there is a Santa Claus")") [White Christmas](https://en.wikipedia.org/wiki/White_Christmas_\(weather\) "White Christmas (weather)") [Xmas](https://en.wikipedia.org/wiki/Xmas "Xmas") |
| [Food and drink](https://en.wikipedia.org/wiki/List_of_Christmas_dishes "List of Christmas dishes") | |
| | |
| [Dinner](https://en.wikipedia.org/wiki/Christmas_dinner "Christmas dinner") | [Joulupöytä](https://en.wikipedia.org/wiki/Joulup%C3%B6yt%C3%A4 "Joulupöytä") [Julbord](https://en.wikipedia.org/wiki/Smorgasbord#Julbord "Smorgasbord") [Julebord](https://en.wikipedia.org/wiki/Julebord "Julebord") [Kūčios](https://en.wikipedia.org/wiki/K%C5%AB%C4%8Dios "Kūčios") [Réveillon](https://en.wikipedia.org/wiki/R%C3%A9veillon "Réveillon") [Thirteen desserts](https://en.wikipedia.org/wiki/Thirteen_desserts "Thirteen desserts") [Twelve-dish supper](https://en.wikipedia.org/wiki/Twelve-dish_Christmas_Eve_supper "Twelve-dish Christmas Eve supper") [Wigilia](https://en.wikipedia.org/wiki/Wigilia "Wigilia") |
| Sweets | [Baked Alaska](https://en.wikipedia.org/wiki/Baked_Alaska "Baked Alaska") [Candy cane](https://en.wikipedia.org/wiki/Candy_cane "Candy cane") [Cake](https://en.wikipedia.org/wiki/Christmas_cake "Christmas cake") [Cookie](https://en.wikipedia.org/wiki/Christmas_cookie "Christmas cookie") [Cozonac](https://en.wikipedia.org/wiki/Cozonac "Cozonac") [Fruitcake](https://en.wikipedia.org/wiki/Fruitcake "Fruitcake") [Gingerbread](https://en.wikipedia.org/wiki/Gingerbread "Gingerbread") [Kutia](https://en.wikipedia.org/wiki/Kutia "Kutia") [Makówki](https://en.wikipedia.org/wiki/Mak%C3%B3wki "Makówki") [Melomakarono](https://en.wikipedia.org/wiki/Melomakarono "Melomakarono") [Mince pie](https://en.wikipedia.org/wiki/Mince_pie "Mince pie") [Pampushka](https://en.wikipedia.org/wiki/Pampushka "Pampushka") [Panettone](https://en.wikipedia.org/wiki/Panettone "Panettone") [Pavlova](https://en.wikipedia.org/wiki/Pavlova "Pavlova") [Pecan pie](https://en.wikipedia.org/wiki/Pecan_pie "Pecan pie") [Poppy seed roll](https://en.wikipedia.org/wiki/Poppy_seed_roll "Poppy seed roll") [Pudding](https://en.wikipedia.org/wiki/Christmas_pudding "Christmas pudding") [Pumpkin pie](https://en.wikipedia.org/wiki/Pumpkin_pie "Pumpkin pie") [Qurabiya](https://en.wikipedia.org/wiki/Qurabiya "Qurabiya") [Red velvet cake](https://en.wikipedia.org/wiki/Red_velvet_cake "Red velvet cake") [Sugar plum](https://en.wikipedia.org/wiki/Sugar_plum "Sugar plum") [Stollen](https://en.wikipedia.org/wiki/Stollen "Stollen") [Szaloncukor](https://en.wikipedia.org/wiki/Szaloncukor "Szaloncukor") [Turrón](https://en.wikipedia.org/wiki/Turr%C3%B3n "Turrón") [Yule log](https://en.wikipedia.org/wiki/Yule_log_\(cake\) "Yule log (cake)") |
| Soup | [Menudo](https://en.wikipedia.org/wiki/Menudo_\(soup\) "Menudo (soup)") [Borscht]() |
| Sauces | [Bread sauce](https://en.wikipedia.org/wiki/Bread_sauce "Bread sauce") [Cranberry sauce](https://en.wikipedia.org/wiki/Cranberry_sauce "Cranberry sauce") [Redcurrant sauce](https://en.wikipedia.org/wiki/Redcurrant_sauce "Redcurrant sauce") |
| Beverages | [Apple cider](https://en.wikipedia.org/wiki/Apple_cider "Apple cider") [Champurrado](https://en.wikipedia.org/wiki/Champurrado "Champurrado") [Coquito](https://en.wikipedia.org/wiki/Coquito "Coquito") [Eggnog](https://en.wikipedia.org/wiki/Eggnog "Eggnog") [Hot chocolate](https://en.wikipedia.org/wiki/Hot_chocolate "Hot chocolate") [Kissel](https://en.wikipedia.org/wiki/Kissel "Kissel") [Mulled wine](https://en.wikipedia.org/wiki/Mulled_wine "Mulled wine") [Smoking bishop](https://en.wikipedia.org/wiki/Smoking_bishop "Smoking bishop") [Ponche crema](https://en.wikipedia.org/wiki/Ponche_crema "Ponche crema") [Snowball](https://en.wikipedia.org/wiki/Snowball_\(cocktail\) "Snowball (cocktail)") |
| Dumplings | [Hallaca](https://en.wikipedia.org/wiki/Hallaca "Hallaca") [Pierogi](https://en.wikipedia.org/wiki/Pierogi "Pierogi") [Tamale](https://en.wikipedia.org/wiki/Tamale "Tamale") |
| Meat and fish | [Carp](https://en.wikipedia.org/wiki/Carp "Carp") [Gefilte fish](https://en.wikipedia.org/wiki/Gefilte_fish "Gefilte fish") [Ham](https://en.wikipedia.org/wiki/Christmas_ham "Christmas ham") [Pickled herring](https://en.wikipedia.org/wiki/Pickled_herring "Pickled herring") [Roast goose](https://en.wikipedia.org/wiki/Roast_goose "Roast goose") [Romeritos](https://en.wikipedia.org/wiki/Romeritos "Romeritos") [Stuffing](https://en.wikipedia.org/wiki/Stuffing "Stuffing") [Tourtière](https://en.wikipedia.org/wiki/Tourti%C3%A8re "Tourtière") [Turkey](https://en.wikipedia.org/wiki/Turkey_meat "Turkey meat") |
|  [Category](https://en.wikipedia.org/wiki/Category:Christmas "Category:Christmas") | |
**Borscht** at Wikipedia's [sister projects](https://en.wikipedia.org/wiki/Wikipedia:Wikimedia_sister_projects "Wikipedia:Wikimedia sister projects"):
- [](https://en.wikipedia.org/wiki/File:Wiktionary-logo-v2.svg)**[Definitions](https://en.wiktionary.org/wiki/borscht "wikt:borscht")** from Wiktionary
- [](https://en.wikipedia.org/wiki/File:Commons-logo.svg)**[Media](https://commons.wikimedia.org/wiki/Borscht "c:Borscht")** from Commons
- [](https://en.wikipedia.org/wiki/File:Wikiquote-logo.svg)**[Quotations](https://en.wikiquote.org/wiki/Borscht "q:Borscht")** from Wikiquote
- [](https://en.wikipedia.org/wiki/File:Wikibooks-logo.svg)**[Recipes](https://en.wikibooks.org/wiki/Cookbook:Borscht "b:Cookbook:Borscht")** from Wikibooks
- [](https://en.wikipedia.org/wiki/File:Wikidata-logo.svg)**[Data](https://www.wikidata.org/wiki/Q4551 "d:Q4551")** from Wikidata
Retrieved from "<https://en.wikipedia.org/w/index.php?title=Borscht&oldid=1342129869>"
[Categories](https://en.wikipedia.org/wiki/Help:Category "Help:Category"):
- [Ukrainian cuisine](https://en.wikipedia.org/wiki/Category:Ukrainian_cuisine "Category:Ukrainian cuisine")
- [Cold soups](https://en.wikipedia.org/wiki/Category:Cold_soups "Category:Cold soups")
- [Vegetable dishes](https://en.wikipedia.org/wiki/Category:Vegetable_dishes "Category:Vegetable dishes")
- [Armenian soups](https://en.wikipedia.org/wiki/Category:Armenian_soups "Category:Armenian soups")
- [Ashkenazi Jewish cuisine](https://en.wikipedia.org/wiki/Category:Ashkenazi_Jewish_cuisine "Category:Ashkenazi Jewish cuisine")
- [Azerbaijani soups](https://en.wikipedia.org/wiki/Category:Azerbaijani_soups "Category:Azerbaijani soups")
- [Belarusian cuisine](https://en.wikipedia.org/wiki/Category:Belarusian_cuisine "Category:Belarusian cuisine")
- [Latvian soups](https://en.wikipedia.org/wiki/Category:Latvian_soups "Category:Latvian soups")
- [Lithuanian cuisine](https://en.wikipedia.org/wiki/Category:Lithuanian_cuisine "Category:Lithuanian cuisine")
- [Mennonite cuisine](https://en.wikipedia.org/wiki/Category:Mennonite_cuisine "Category:Mennonite cuisine")
- [Northeastern Chinese cuisine](https://en.wikipedia.org/wiki/Category:Northeastern_Chinese_cuisine "Category:Northeastern Chinese cuisine")
- [Polish soups](https://en.wikipedia.org/wiki/Category:Polish_soups "Category:Polish soups")
- [Russian soups](https://en.wikipedia.org/wiki/Category:Russian_soups "Category:Russian soups")
- [Romanian cuisine](https://en.wikipedia.org/wiki/Category:Romanian_cuisine "Category:Romanian cuisine")
- [Romani cuisine](https://en.wikipedia.org/wiki/Category:Romani_cuisine "Category:Romani cuisine")
- [Soviet cuisine](https://en.wikipedia.org/wiki/Category:Soviet_cuisine "Category:Soviet cuisine")
- [Ukrainian soups](https://en.wikipedia.org/wiki/Category:Ukrainian_soups "Category:Ukrainian soups")
- [National dishes](https://en.wikipedia.org/wiki/Category:National_dishes "Category:National dishes")
- [National symbols of Ukraine](https://en.wikipedia.org/wiki/Category:National_symbols_of_Ukraine "Category:National symbols of Ukraine")
- [Ukrainian traditions](https://en.wikipedia.org/wiki/Category:Ukrainian_traditions "Category:Ukrainian traditions")
- [Ukrainian inventions](https://en.wikipedia.org/wiki/Category:Ukrainian_inventions "Category:Ukrainian inventions")
- [Christmas food](https://en.wikipedia.org/wiki/Category:Christmas_food "Category:Christmas food")
- [National symbols of Russia](https://en.wikipedia.org/wiki/Category:National_symbols_of_Russia "Category:National symbols of Russia")
- [National symbols of Poland](https://en.wikipedia.org/wiki/Category:National_symbols_of_Poland "Category:National symbols of Poland")
- [National symbols of Lithuania](https://en.wikipedia.org/wiki/Category:National_symbols_of_Lithuania "Category:National symbols of Lithuania")
- [Intangible Cultural Heritage of Ukraine](https://en.wikipedia.org/wiki/Category:Intangible_Cultural_Heritage_of_Ukraine "Category:Intangible Cultural Heritage of Ukraine")
Hidden categories:
- [Pages using the Phonos extension](https://en.wikipedia.org/wiki/Category:Pages_using_the_Phonos_extension "Category:Pages using the Phonos extension")
- [Articles containing Russian-language text](https://en.wikipedia.org/wiki/Category:Articles_containing_Russian-language_text "Category:Articles containing Russian-language text")
- [Articles containing Polish-language text](https://en.wikipedia.org/wiki/Category:Articles_containing_Polish-language_text "Category:Articles containing Polish-language text")
- [Articles containing Ukrainian-language text](https://en.wikipedia.org/wiki/Category:Articles_containing_Ukrainian-language_text "Category:Articles containing Ukrainian-language text")
- [Articles containing Yiddish-language text](https://en.wikipedia.org/wiki/Category:Articles_containing_Yiddish-language_text "Category:Articles containing Yiddish-language text")
- [Articles containing simplified Chinese-language text](https://en.wikipedia.org/wiki/Category:Articles_containing_simplified_Chinese-language_text "Category:Articles containing simplified Chinese-language text")
- [Articles containing traditional Chinese-language text](https://en.wikipedia.org/wiki/Category:Articles_containing_traditional_Chinese-language_text "Category:Articles containing traditional Chinese-language text")
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Borscht
72 languages
[Add topic](https://en.wikipedia.org/wiki/Borscht) |
| Readable Markdown | | | |
|---|---|
| [](https://en.wikipedia.org/wiki/File:Borscht_served.jpg)A bowl of borscht garnished with sour cream and dill | |
| Alternative names | Borsch, borshch, *borsht*, *bortsch* |
| Type | Soup |
| Place of origin | [Ukraine](https://en.wikipedia.org/wiki/Ukraine "Ukraine")[\[1\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESchultze200065%E2%80%9366-1)[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) |
| Cooking time | 30 [minutes](https://en.wikipedia.org/wiki/Minute "Minute") to 3 hours |
| Serving temperature | Hot or cold |
| Main ingredients | Beet sour or [beetroots](https://en.wikipedia.org/wiki/Beetroot "Beetroot") |
| Ingredients generally used | Tomatoes, vinegar, cabbage and/or potatoes, meat or [salo](https://en.wikipedia.org/wiki/Salo_\(food\) "Salo (food)") |
| Variations | Clear red borscht, cold borscht, unsoured borscht |
| Similar dishes | [Green borscht](https://en.wikipedia.org/wiki/Green_borscht "Green borscht"), [white borscht](https://en.wikipedia.org/wiki/White_borscht "White borscht") as well as the ancient hogweed-made borscht |
| [](https://en.wikipedia.org/wiki/File:Commons-logo.svg) [Media: Borscht](https://commons.wikimedia.org/wiki/Borscht "commons:Borscht") | |
| Culture of Ukrainian borscht cooking | |
|---|---|
| **[UNESCO Intangible Cultural Heritage](https://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists "UNESCO Intangible Cultural Heritage Lists")** | |
| [](https://en.wikipedia.org/wiki/File:Borsch_05.jpg)Borscht served in a ceramic bowl with bread and salt in a village in [Poltava Oblast](https://en.wikipedia.org/wiki/Poltava_Oblast "Poltava Oblast") of Ukraine | |
| Country | [Ukraine](https://en.wikipedia.org/wiki/Ukraine "Ukraine") |
| Reference | [01852](https://ich.unesco.org/en/RL/01852) |
| Region | [Europe and North America](https://en.wikipedia.org/wiki/Template:UNESCO_Representative_List_of_the_Intangible_Cultural_Heritage_of_Humanity/ENA "Template:UNESCO Representative List of the Intangible Cultural Heritage of Humanity/ENA") |
| Inscription history | |
| Inscription | 2022 (5th extraordinary session) |
| [List](https://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists "UNESCO Intangible Cultural Heritage Lists") | Need of Urgent Safeguarding |
**Borscht** () is a [sour soup](https://en.wikipedia.org/wiki/Sour_soup "Sour soup"), made with meat [stock](https://en.wikipedia.org/wiki/Stock_\(food\) "Stock (food)"), vegetables and seasonings, common in [Eastern Europe](https://en.wikipedia.org/wiki/Eastern_Europe "Eastern Europe"), [Central Europe](https://en.wikipedia.org/wiki/Central_Europe "Central Europe") and [Northern Asia](https://en.wikipedia.org/wiki/Northern_Asia "Northern Asia"). In English, the word *borscht*, borrowed via [Yiddish](https://en.wikipedia.org/wiki/Yiddish "Yiddish"), is most often associated with the variant of the soup originating in [Ukraine](https://en.wikipedia.org/wiki/Ukraine "Ukraine"), made with red [beetroots](https://en.wikipedia.org/wiki/Beetroot "Beetroot") 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 [sorrel](https://en.wikipedia.org/wiki/Sorrel "Sorrel")\-based [green borscht](https://en.wikipedia.org/wiki/Sorrel_soup "Sorrel soup"), [rye](https://en.wikipedia.org/wiki/Rye "Rye")\-based [white borscht](https://en.wikipedia.org/wiki/Sour_rye_soup "Sour rye soup"), and [cabbage](https://en.wikipedia.org/wiki/Cabbage "Cabbage") borscht.
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and [umbels](https://en.wikipedia.org/wiki/Umbel "Umbel") of [common hogweed](https://en.wikipedia.org/wiki/Heracleum_sphondylium "Heracleum sphondylium") (*Heracleum sphondylium*), an [herbaceous plant](https://en.wikipedia.org/wiki/Herbaceous_plant "Herbaceous plant") growing in damp meadows, which lent the dish its [Slavic](https://en.wikipedia.org/wiki/Slavic_languages "Slavic languages") 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 [stock](https://en.wikipedia.org/wiki/Stock_\(food\) "Stock (food)") with [sautéed](https://en.wikipedia.org/wiki/Saut%C3%A9ing "Sautéing") 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 [smetana](https://en.wikipedia.org/wiki/Smetana_\(dairy_product\) "Smetana (dairy product)") or [sour cream](https://en.wikipedia.org/wiki/Sour_cream "Sour cream"), hard-boiled eggs or potatoes, but there exists an ample choice of more involved [garnishes](https://en.wikipedia.org/wiki/Garnish_\(food\) "Garnish (food)") and side dishes, such as *[uszka](https://en.wikipedia.org/wiki/Uszka "Uszka")* or *[pampushky](https://en.wikipedia.org/wiki/Pampushky "Pampushky")*, that can be served with the soup.
Its popularity has spread throughout [Eastern Europe](https://en.wikipedia.org/wiki/Eastern_Europe "Eastern Europe") and—by way of migration away from the [Russian Empire](https://en.wikipedia.org/wiki/Russian_Empire "Russian Empire")—to other continents. In [North America](https://en.wikipedia.org/wiki/North_America "North America"), borscht is often linked with either Jews or [Mennonites](https://en.wikipedia.org/wiki/Ethnic_Mennonite "Ethnic Mennonite"), the groups who first brought it there from [Europe](https://en.wikipedia.org/wiki/Europe "Europe"). Several ethnic groups claim borscht, in its various local implementations, as their own [national dish](https://en.wikipedia.org/wiki/National_dish "National dish") consumed as part of ritual meals within [Greek Catholic](https://en.wikipedia.org/wiki/Ukrainian_Greek_Catholic_Church "Ukrainian Greek Catholic Church"), [Roman Catholic](https://en.wikipedia.org/wiki/Latin_Church "Latin Church"), and Jewish religious traditions. In 2022, shortly after [Russia's invasion of Ukraine](https://en.wikipedia.org/wiki/2022_Russian_invasion_of_Ukraine "2022 Russian invasion of Ukraine"), [UNESCO](https://en.wikipedia.org/wiki/UNESCO "UNESCO") recognized the "Culture of Ukrainian borscht cooking" on its [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists "UNESCO Intangible Cultural Heritage Lists"). UNESCO noted that several countries in the broader region have also practiced borscht cooking and their inscription does not imply exclusivity or ownership of the dish for any particular country.
Etymology
The English name derives, through [Yiddish](https://en.wikipedia.org/wiki/Yiddish "Yiddish"), from Ukrainian and Russian [бо́рщ](https://en.wiktionary.org/wiki/%D0%B1%D0%BE%D1%80%D1%89#Ukrainian "wikt:борщ") (*borshch*, Ukrainian: [\[ˈbɔrʃt͡ʃ\]](https://en.wikipedia.org/wiki/Help:IPA/Ukrainian "Help:IPA/Ukrainian") [ⓘ](https://en.wikipedia.org/wiki/File:Uk-%D0%B1%D0%BE%D1%80%D1%89.ogg "File:Uk-борщ.ogg"), Russian: [\[ˈborɕː\]](https://en.wikipedia.org/wiki/Help:IPA/Russian "Help:IPA/Russian") [ⓘ](https://en.wikipedia.org/wiki/File:Ru-%D0%B1%D0%BE%D1%80%D1%89.ogg "File:Ru-борщ.ogg")).[\[3\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDictionary.com[httpswwwdictionarycombrowseborscht_"borscht"]-3)[\[4\]](https://en.wikipedia.org/wiki/Borscht#cite_note-4)[\[5\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMish2004144[httpsbooksgooglecombooksidTAnheeIPcAECpgPA144_"borscht_or_borsch"]-5) Together with [cognates](https://en.wikipedia.org/wiki/Cognate "Cognate") in other Slavic languages, such as Belarusian: бо́ршч (*borshch*), Polish: *barszcz*, and others, it comes from [Proto-Slavic](https://en.wikipedia.org/wiki/Proto-Slavic_language "Proto-Slavic language") *[bъ̃rščь](https://en.wiktionary.org/wiki/Reconstruction:Proto-Slavic/b%D1%8Ar%C5%A1%C4%8D%D1%8C#Proto-Slavic "wikt:Reconstruction:Proto-Slavic/bъrščь")*,[\[6\]](https://en.wikipedia.org/wiki/Borscht#cite_note-6)[\[7\]](https://en.wikipedia.org/wiki/Borscht#cite_note-7) 'hogweed', and ultimately from [Proto-Indo-European](https://en.wikipedia.org/wiki/Proto-Indo-European_language "Proto-Indo-European language") \**bʰr̥stis*, 'point', 'stubble'.[\[8\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMalloryAdams2006298-8)[\[9\]](https://en.wikipedia.org/wiki/Borscht#cite_note-9)[\[10\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer37071%D0%B1%D0%BE%D1%80%D1%89_"%D0%B1%D0%BE%D1%80%D1%89"]-10)
The English form *[bor**scht**](https://en.wiktionary.org/wiki/borscht#English "wikt:borscht")*[\[11\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEEncyclop%C3%A6dia_Britannica[httpswwwbritannicacomEBcheckedtopic74492borscht_"Borscht"]-11) comes from Yiddish [באָרשט](https://en.wiktionary.org/wiki/%D7%91%D7%90%D6%B8%D7%A8%D7%A9%D7%98#Yiddish "wikt:באָרשט") (*borsht*), as the dish was first popularized in North America by Yiddish-speaking [Ashkenazi Jews](https://en.wikipedia.org/wiki/Ashkenazi_Jews "Ashkenazi Jews") from [Eastern Europe](https://en.wikipedia.org/wiki/Eastern_Europe "Eastern Europe").[\[12\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT261_"Borscht"]-12)
Ingredients and preparation
[](https://en.wikipedia.org/wiki/File:Borsch-con-fungi_032.jpg)
Borscht can include beef, pork, beets, other vegetables, herbs, and spices.
The stock is typically made by boiling meat, bones, or both. [Beef](https://en.wikipedia.org/wiki/Beef "Beef"), [pork](https://en.wikipedia.org/wiki/Pork "Pork") or a combination of both are most commonly used, with [brisket](https://en.wikipedia.org/wiki/Brisket "Brisket"), [ribs](https://en.wikipedia.org/wiki/Ribs_\(food\) "Ribs (food)"), [shank](https://en.wikipedia.org/wiki/Shank_\(meat\) "Shank (meat)") and [chuck](https://en.wikipedia.org/wiki/Chuck_steak "Chuck steak") considered to give the most flavorful results, especially if cooked on a high flame. [Marrow bones](https://en.wikipedia.org/wiki/Bone_marrow_\(food\) "Bone marrow (food)") 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 [smoked meats](https://en.wikipedia.org/wiki/Smoked_meat "Smoked meat"), resulting in a distinctively smoky borscht, while others use poultry or mutton stock. [Fasting](https://en.wikipedia.org/wiki/Fasting "Fasting") varieties are typically made with [fish stock](https://en.wikipedia.org/wiki/Fish_stock_\(food\) "Fish stock (food)") to avoid the use of meat, while purely [vegetarian](https://en.wikipedia.org/wiki/Vegetarianism "Vegetarianism") recipes often substitute forest [mushroom](https://en.wikipedia.org/wiki/Edible_mushroom "Edible mushroom") broth for the stock.[\[13\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200483-13)
Borscht cooked in a clay pot inside a [Russian oven](https://en.wikipedia.org/wiki/Russian_oven "Russian oven") in the [Poltava region](https://en.wikipedia.org/wiki/Poltava_Oblast "Poltava Oblast") in central Ukraine
[](https://en.wikipedia.org/wiki/File:Borscht_crew.jpg)
Girls grating beetroots to make borscht for a large group
The vegetables most commonly added to borscht are beetroots, [white cabbage](https://en.wikipedia.org/wiki/White_cabbage "White cabbage"), [carrots](https://en.wikipedia.org/wiki/Carrot "Carrot"), [parsley root](https://en.wikipedia.org/wiki/Parsley_root "Parsley root"), [potatoes](https://en.wikipedia.org/wiki/Potato "Potato"), [onions](https://en.wikipedia.org/wiki/Onion "Onion") and [tomatoes](https://en.wikipedia.org/wiki/Tomato "Tomato"). Some recipes may also call for [beans](https://en.wikipedia.org/wiki/Bean "Bean"), [tart apples](https://en.wikipedia.org/wiki/Cooking_apple "Cooking apple"), [turnip](https://en.wikipedia.org/wiki/Turnip "Turnip"), [swede](https://en.wikipedia.org/wiki/Rutabaga "Rutabaga"), [celeriac](https://en.wikipedia.org/wiki/Celeriac "Celeriac"), [zucchini](https://en.wikipedia.org/wiki/Zucchini "Zucchini") or [bell peppers](https://en.wikipedia.org/wiki/Bell_pepper "Bell pepper").[\[14\]](https://en.wikipedia.org/wiki/Borscht#cite_note-14) [Parsnip](https://en.wikipedia.org/wiki/Parsnip "Parsnip") may be used as a substitute for parsley root, and [tomato paste](https://en.wikipedia.org/wiki/Tomato_paste "Tomato paste") is often used as well as or instead of fresh tomatoes.[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15) Onions, carrots, parsley root, turnip and other root vegetables are sautéed (traditionally in animal fat, especially [lard](https://en.wikipedia.org/wiki/Lard "Lard") or [butter](https://en.wikipedia.org/wiki/Butter "Butter")) 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.[\[16\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200484-16)
The traditional technique of preparing the soup is to precook the vegetables—by sautéing, [braising](https://en.wikipedia.org/wiki/Braising "Braising"), [boiling](https://en.wikipedia.org/wiki/Boiling#In_cooking "Boiling") or [baking](https://en.wikipedia.org/wiki/Baking "Baking")—separately from the meat and only then to combine them with the stock. This distinctive feature of borscht derives from the practice of [slow cooking](https://en.wikipedia.org/wiki/Low-temperature_cooking "Low-temperature cooking") in the [Russian oven](https://en.wikipedia.org/wiki/Russian_oven "Russian oven") (traditional [masonry stove](https://en.wikipedia.org/wiki/Masonry_heater "Masonry heater"), 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**[\[a\]](https://en.wikipedia.org/wiki/Borscht#cite_note-17) rather than **borshch**.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18)
The soup is typically flavored with a wide selection of herbs, spices and condiments. [Salt](https://en.wikipedia.org/wiki/Salt "Salt"), [black pepper](https://en.wikipedia.org/wiki/Black_pepper "Black pepper"), [garlic](https://en.wikipedia.org/wiki/Garlic "Garlic"), [bay leaves](https://en.wikipedia.org/wiki/Laurus_nobilis "Laurus nobilis") and [dill](https://en.wikipedia.org/wiki/Dill "Dill") are among the most commonly used. Other aromatics often added to borscht include [allspice](https://en.wikipedia.org/wiki/Allspice "Allspice"), [celery](https://en.wikipedia.org/wiki/Celery "Celery") stalks, [parsley](https://en.wikipedia.org/wiki/Parsley "Parsley"), [marjoram](https://en.wikipedia.org/wiki/Marjoram "Marjoram"), [hot peppers](https://en.wikipedia.org/wiki/Hot_pepper "Hot pepper"), [saffron](https://en.wikipedia.org/wiki/Saffron "Saffron"), horseradish, [ginger](https://en.wikipedia.org/wiki/Ginger "Ginger") and [prunes](https://en.wikipedia.org/wiki/Prune "Prune"). Some recipes require flour or [roux](https://en.wikipedia.org/wiki/Roux "Roux") 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.[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15)[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19)
Beet sour
The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained by adding beet sour.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) The sour is made by covering sliced beetroots with lukewarm preboiled water and allowing [bacteria](https://en.wikipedia.org/wiki/Bacteria "Bacteria") to [ferment](https://en.wikipedia.org/wiki/Fermentation "Fermentation") some of the [sugars](https://en.wikipedia.org/wiki/Sugar "Sugar") present in beetroots into [dextran](https://en.wikipedia.org/wiki/Dextran "Dextran") (which gives the liquid a slightly viscous consistency), [mannitol](https://en.wikipedia.org/wiki/Mannitol "Mannitol"), [acetic acid](https://en.wikipedia.org/wiki/Acetic_acid "Acetic acid") and [lactic acid](https://en.wikipedia.org/wiki/Lactic_acid "Lactic acid").[\[19\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPanek190541-20) Stale [rye bread](https://en.wikipedia.org/wiki/Rye_bread "Rye bread") is often added to hasten the process, but usually omitted in Jewish recipes, as *[chametz](https://en.wikipedia.org/wiki/Chametz "Chametz")* (leavened bread) would make the sour unfit for [Passover](https://en.wikipedia.org/wiki/Passover "Passover") 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.[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15)
The beet sour is known in [Slavic languages](https://en.wikipedia.org/wiki/Slavic_languages "Slavic languages") as *kvas*[\[b\]](https://en.wikipedia.org/wiki/Borscht#cite_note-21) (lit. 'sour, acid'; compare [kvass](https://en.wikipedia.org/wiki/Kvass "Kvass")) and in Yiddish as **rosl**[\[c\]](https://en.wikipedia.org/wiki/Borscht#cite_note-22) (from a Slavic word originally referring to any brine obtained by steeping salted meat or vegetables in water; compare Russian **rassol**,[\[d\]](https://en.wikipedia.org/wiki/Borscht#cite_note-23) 'pickle juice', Polish **rosół**, 'broth'). Apart from its employment in borscht, it may also be added to prepared [horseradish](https://en.wikipedia.org/wiki/Horseradish "Horseradish") or used as [pot roast](https://en.wikipedia.org/wiki/Pot_roast "Pot roast") marinade.[\[20\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks20101021%E2%80%931022[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT1021_"Rosl"]-24)[\[21\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESmall200999-25)
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 [citric acid](https://en.wikipedia.org/wiki/Citric_acid "Citric acid") may be used, as well as [dry](https://en.wikipedia.org/wiki/Dryness_\(taste\) "Dryness (taste)") [red wine](https://en.wikipedia.org/wiki/Red_wine "Red wine"), [dill pickle](https://en.wikipedia.org/wiki/Dill_pickle "Dill pickle") juice, [murături](https://en.wikipedia.org/wiki/Mur%C4%83turi "Murături") juice, [sauerkraut](https://en.wikipedia.org/wiki/Sauerkraut "Sauerkraut") juice, tart apples, [Mirabelle plums](https://en.wikipedia.org/wiki/Mirabelle_plum "Mirabelle plum"), [apricots](https://en.wikipedia.org/wiki/Apricot "Apricot"), or a fermented rye flour and water mixture[\[16\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200484-16)[\[22\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005190%E2%80%93192-26)[\[23\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEHercules2017-27)[\[24\]](https://en.wikipedia.org/wiki/Borscht#cite_note-28).
Health significance
As early as the 19th century, it was recommended for fever and sore throat. It was believed to purify the blood, improve the complexion, and restore appetite. Beets, which are the base of borscht, are a rich source of folic acid, vitamin C, and B vitamins. They contain powerful antioxidants—betaine and pigments—that support the circulatory system and help fight free radicals. People with insulin resistance, type 2 diabetes, rheumatism, gout, or kidney stones should avoid borscht due to its high glycemic index and the presence of oxalates[\[25\]](https://en.wikipedia.org/wiki/Borscht#cite_note-29).
Variations
- [](https://en.wikipedia.org/wiki/File:Russkij-Borschtsch.jpg "A tureen of thick borscht")
A [tureen](https://en.wikipedia.org/wiki/Tureen "Tureen") of thick borscht
- [](https://en.wikipedia.org/wiki/File:Borscz_041.jpg "A bowl of borscht with beans and other vegetables")
A bowl of borscht with beans and other vegetables
- [](https://en.wikipedia.org/wiki/File:Borscht.jpg "Borscht without meat")
Borscht without meat
- [](https://en.wikipedia.org/wiki/File:2023-01-02_Borscht.jpg "A clay bowl of borscht")
A clay bowl of borscht
- [](https://en.wikipedia.org/wiki/File:Borscht_served.jpg "Borscht with sour cream and dill")
Borscht with sour cream and dill
- [](https://en.wikipedia.org/wiki/File:Borscht_Old_Cossack.jpg "Served with sour cream and brown bread")
Served with sour cream and brown bread
Ukrainian
[](https://en.wikipedia.org/wiki/File:Borsch_z_galuschkamy_02.jpg)
Poltava borscht with *[halushky](https://en.wikipedia.org/wiki/Halushky "Halushky")* and [noodles](https://en.wikipedia.org/wiki/Noodles "Noodles")
There are multiple examples of the soup in [Ukrainian cuisine](https://en.wikipedia.org/wiki/Ukrainian_cuisine "Ukrainian cuisine").[\[26\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESaberiSaberi2014-30)[\[27\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVolokhManus198396-31) Virtually every [oblast](https://en.wikipedia.org/wiki/Oblasts_of_Ukraine "Oblasts of Ukraine") has its own version. 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 [Kyiv](https://en.wikipedia.org/wiki/Kyiv "Kyiv") variant uses [mutton or lamb](https://en.wikipedia.org/wiki/Lamb_and_mutton "Lamb and mutton") as well as beef, while in the [Poltava](https://en.wikipedia.org/wiki/Poltava "Poltava") region, the stock for borscht is cooked on poultry meat, that is, [chicken](https://en.wikipedia.org/wiki/Chicken_\(food\) "Chicken (food)"), [duck](https://en.wikipedia.org/wiki/Duck_\(food\) "Duck (food)") or [goose](https://en.wikipedia.org/wiki/Domestic_goose "Domestic goose"). The use of zucchini, beans and apples is characteristic of the [Chernihiv](https://en.wikipedia.org/wiki/Chernihiv "Chernihiv") borscht; in this variant, beetroots are sautéed in [vegetable oil](https://en.wikipedia.org/wiki/Vegetable_oil "Vegetable oil") rather than lard, and the sour taste comes solely from tomatoes and tart apples. The [Lviv](https://en.wikipedia.org/wiki/Lviv "Lviv") borscht is based on bone stock and is served with chunks of [Vienna sausages](https://en.wikipedia.org/wiki/Vienna_sausage "Vienna sausage").[\[28\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200483%E2%80%9386-32)[\[29\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKulinariya792%E2%80%93793-33) In [Southern Ukraine](https://en.wikipedia.org/wiki/Southern_Ukraine "Southern Ukraine") borshch typically includes [legumes](https://en.wikipedia.org/wiki/Legume "Legume"). Historically, borshch with meat was reserved as a holiday dish, meanwhile varieties consumed during [lent](https://en.wikipedia.org/wiki/Lent "Lent") would include fish, such as dried [crucian carp](https://en.wikipedia.org/wiki/Crucian_carp "Crucian carp").[\[30\]](https://en.wikipedia.org/wiki/Borscht#cite_note-sho-34)
Borscht is symbolic of hospitality in Ukraine and is part of multiple traditional celebrations and rituals. In some parts of Ukraine, the third day of a wedding celebration is called *do nevistky na borshch*, which translates to "visit daughter-in-law to eat borscht".[\[31\]](https://en.wikipedia.org/wiki/Borscht#cite_note-35) In 2022, UNESCO added "Culture of Ukrainian borscht cooking" to the [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https://en.wikipedia.org/wiki/List_of_Intangible_Cultural_Heritage_in_Need_of_Urgent_Safeguarding "List of Intangible Cultural Heritage in Need of Urgent Safeguarding"), citing the [Russian invasion of Ukraine](https://en.wikipedia.org/wiki/Russian_invasion_of_Ukraine "Russian invasion of Ukraine").[\[32\]](https://en.wikipedia.org/wiki/Borscht#cite_note-36)[\[33\]](https://en.wikipedia.org/wiki/Borscht#cite_note-37)
Polish
[](https://en.wikipedia.org/wiki/File:Barszcz_z_uszkami.jpg)
Polish clear [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") *barszcz* served over **[uszka](https://en.wikipedia.org/wiki/Uszka "Uszka")**, or ear-shaped mushroom-filled dumplings
As well as the thick borschts described above, [Polish cuisine](https://en.wikipedia.org/wiki/Polish_cuisine "Polish cuisine") 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 [croquette](https://en.wikipedia.org/wiki/Croquette "Croquette") or a filled pastry on the side. Unlike other types of borscht, it is not whitened with [sour cream](https://en.wikipedia.org/wiki/Sour_cream "Sour cream").[\[34\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel20059,_180,_190-38)
**Barszcz wigilijny**, or [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") borscht, is a variant of the clear borscht that is traditionally served during the Polish [Christmas Eve supper](https://en.wikipedia.org/wiki/Wigilia "Wigilia"). 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 **[uszka](https://en.wikipedia.org/wiki/Uszka "Uszka")** (small filled dumplings), which are then served with the borscht.[\[35\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005182,_190-39)
Jewish
Ashkenazi Jews living in Eastern Europe adopted beetroot borscht from their Slavic neighbors and adapted it to [their taste](https://en.wikipedia.org/wiki/Jewish_cuisine "Jewish cuisine") and religious requirements. As [combining meat with milk is proscribed](https://en.wikipedia.org/wiki/Milk_and_meat_in_Jewish_law "Milk and meat in Jewish law") by [kosher](https://en.wikipedia.org/wiki/Kosher "Kosher") 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[\[36\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks199963-40)) 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 [beet sugar](https://en.wikipedia.org/wiki/Beet_sugar "Beet sugar") for sweetness. [Galician Jews](https://en.wikipedia.org/wiki/Galician_Jews "Galician Jews") traditionally liked their borscht particularly sweet. Jewish borscht may be served either hot or cold, typically with a hot boiled potato on the side.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) In prewar Eastern Europe it was traditionally put up to ferment around [Purim](https://en.wikipedia.org/wiki/Purim "Purim") so that it would be ready four weeks later for the Passover holiday.[\[37\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010195%E2%80%93196[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-41)
Russian
[](https://en.wikipedia.org/wiki/File:Russian_borscht_with_beef_and_sour_cream.jpg)
Borscht with beef, sour cream and fresh herbs
Russian variants include a [Siberian](https://en.wikipedia.org/wiki/Siberia "Siberia") style borscht, characterized by [meatballs](https://en.wikipedia.org/wiki/Meatball "Meatball"); [Pskov](https://en.wikipedia.org/wiki/Pskov "Pskov") borscht with dried [smelt](https://en.wikipedia.org/wiki/European_smelt "European smelt") from the local lakes; monastic [Lenten](https://en.wikipedia.org/wiki/Lent "Lent") borscht with marinated [kelp](https://en.wikipedia.org/wiki/Kelp "Kelp") instead of cabbage and the [Russian Navy](https://en.wikipedia.org/wiki/Russian_Navy "Russian Navy") borscht (**flotsky borshch**[\[e\]](https://en.wikipedia.org/wiki/Borscht#cite_note-42)), the defining characteristic of which is that the vegetables are cut into square or diamond-shaped chunks rather than julienned.[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19)[\[38\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKulinariya213%E2%80%93216-43) [Kuban](https://en.wikipedia.org/wiki/Kuban "Kuban") borscht is made from local beets, Kuban borschevaya 43 cultivar, which is distinguished by its less bright color[\[39\]](https://en.wikipedia.org/wiki/Borscht#cite_note-44). As a result, the borscht turns out golden or orange in color.[\[40\]](https://en.wikipedia.org/wiki/Borscht#cite_note-45)
Lithuanian cold borscht
[](https://en.wikipedia.org/wiki/File:%C5%A0altibar%C5%A1%C4%8Diai_\(cold_beet_soup\).jpg)
Šaltibarščiai with [boiled eggs](https://en.wikipedia.org/wiki/Boiled_egg "Boiled egg")
In summer, cold borscht is a popular alternative to borscht variants that are normally served hot. It consists of beet sour or beet juice blended with sour cream, [buttermilk](https://en.wikipedia.org/wiki/Buttermilk "Buttermilk"), [soured milk](https://en.wikipedia.org/wiki/Soured_milk "Soured milk"), [kefir](https://en.wikipedia.org/wiki/Kefir "Kefir") or [yogurt](https://en.wikipedia.org/wiki/Yogurt "Yogurt"). The mixture has a distinctive pink or magenta color.[\[41\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKafka1998176-46) It is served refrigerated, typically over finely chopped beetroot, [cucumbers](https://en.wikipedia.org/wiki/Cucumber "Cucumber"), [radishes](https://en.wikipedia.org/wiki/Radish "Radish") and [green onion](https://en.wikipedia.org/wiki/Green_onion "Green onion") together with halves of a hard-boiled egg, and sprinkled with fresh dill. Chopped [veal](https://en.wikipedia.org/wiki/Veal "Veal"), ham, or [crawfish tails](https://en.wikipedia.org/wiki/Crayfish_as_food "Crayfish as food") may be added as well.[\[42\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005211%E2%80%93212-47)[\[43\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004200%E2%80%93201-48)[\[44\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin2004108-49)
The dish originates from the traditions of the [Polish–Lithuanian Commonwealth](https://en.wikipedia.org/wiki/Polish%E2%80%93Lithuanian_Commonwealth "Polish–Lithuanian Commonwealth"). The first recipe for Lithuanian *šaltibarščiai* (cold beet soup) was written down in [Warsaw](https://en.wikipedia.org/wiki/Warsaw "Warsaw") at the end of the 18th century by [Paul Tremo](https://en.wikipedia.org/wiki/Paul_Tremo "Paul Tremo"), the chef to the last ruler of the Commonwealth, [Stanisław August Poniatowski](https://en.wikipedia.org/wiki/Stanis%C5%82aw_August_Poniatowski "Stanisław August Poniatowski"). It is believed that the name *chłodnik litewski* ('Lithuanian cold soup') was first translated into the Lithuanian language by Liudvika Didžiulienė-Žmona, who called the dish *šaltieji barščiai* ('cold borscht').[\[45\]](https://en.wikipedia.org/wiki/Borscht#cite_note-50) In Belarusian, it is known as *chaladnik*.[\[44\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin2004108-49) The Soviet *Encyclopedia of Housekeeping* has an article on borscht including a "cold borscht" recipe as *borshch kholodniiy*.[\[46\]](https://en.wikipedia.org/wiki/Borscht#cite_note-auto-51) In Vilnius, an annual festival (the Vilnius Pink Soup Fest) has been arranged since 2023 to celebrate the cultural heritage of Lithuanian cold beet soup.[\[47\]](https://en.wikipedia.org/wiki/Borscht#cite_note-52)[\[48\]](https://en.wikipedia.org/wiki/Borscht#cite_note-53)
Namesakes without beets
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.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) According to *[A Gift to Young Housewives](https://en.wikipedia.org/wiki/A_Gift_to_Young_Housewives "A Gift to Young Housewives")*, a book from the 19th century, "borscht" may or may not include beets (depending from recipe to recipe in the book).[\[49\]](https://en.wikipedia.org/wiki/Borscht#cite_note-54)[\[50\]](https://en.wikipedia.org/wiki/Borscht#cite_note-55)
In Polish cuisine, [white borscht](https://en.wikipedia.org/wiki/Sour_rye_soup "Sour rye soup") (**barszcz biały**, also known as **żur** or **żurek**, 'sour soup'[\[f\]](https://en.wikipedia.org/wiki/Borscht#cite_note-57)) is made from a fermented mixture of [rye](https://en.wikipedia.org/wiki/Rye "Rye") flour or [oatmeal](https://en.wikipedia.org/wiki/Oatmeal "Oatmeal") 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.[\[52\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005193-58)
[](https://en.wikipedia.org/wiki/File:%C5%BBurek.jpg)
Polish [white borscht](https://en.wikipedia.org/wiki/Sour_rye_soup "Sour rye soup") served over fresh sausage, bacon and eggs
In the [Carpathian Mountains](https://en.wikipedia.org/wiki/Carpathian_Mountains "Carpathian Mountains") of southern Poland, variants of borscht are also made in which the tart taste comes from dairy products, such as [whey](https://en.wikipedia.org/wiki/Whey "Whey") or buttermilk.[\[53\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESzymanderska2010454%E2%80%93455-59) 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 **[czernina](https://en.wikipedia.org/wiki/Czernina "Czernina")**.[\[54\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900307_\(vol._3\)[[:s:pl:Encyklopedia_staropolska/Jucha|"Jucha"]]-60)
[](https://en.wikipedia.org/wiki/File:Borscz_zelenyj_ukr.jpg)
[Sorrel](https://en.wikipedia.org/wiki/Sorrel "Sorrel")\-based Ukrainian [green borscht](https://en.wikipedia.org/wiki/Sorrel_soup "Sorrel soup") served with sour cream and a hard-boiled egg
[Green borscht](https://en.wikipedia.org/wiki/Sorrel_soup "Sorrel soup") (**zeleny borshch**[\[g\]](https://en.wikipedia.org/wiki/Borscht#cite_note-61)), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally tart-tasting [sorrel](https://en.wikipedia.org/wiki/Sorrel "Sorrel") is most commonly used, but [spinach](https://en.wikipedia.org/wiki/Spinach "Spinach"), [chard](https://en.wikipedia.org/wiki/Chard "Chard"), [nettle](https://en.wikipedia.org/wiki/Urtica_dioica "Urtica dioica"), [garden orache](https://en.wikipedia.org/wiki/Atriplex_hortensis "Atriplex hortensis") and occasionally [dandelion](https://en.wikipedia.org/wiki/Taraxacum_officinale "Taraxacum officinale"), [goutweed](https://en.wikipedia.org/wiki/Aegopodium_podagraria "Aegopodium podagraria") or [ramsons](https://en.wikipedia.org/wiki/Allium_ursinum "Allium ursinum"), may be added as well, especially after the spring season for sorrel has passed.[\[55\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%81uczaj201221-62)[\[56\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh197755-63)[\[57\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGurkoChakvinKasperovich201078-64)[\[58\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGubogloSimchenko199298-65) 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.[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15) There is also a variety of Ukrainian green borscht which includes both sorrel and beetroots.[\[59\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKulinariya792-66)
In [Romanian](https://en.wikipedia.org/wiki/Romanian_cuisine "Romanian cuisine") and [Moldovan cuisines](https://en.wikipedia.org/wiki/Moldovan_cuisine "Moldovan cuisine"), a mixture of [wheat](https://en.wikipedia.org/wiki/Wheat "Wheat") [bran](https://en.wikipedia.org/wiki/Bran "Bran") or [cornmeal](https://en.wikipedia.org/wiki/Cornmeal "Cornmeal") with water that has been left to ferment, similar to, but less cloudy than that used in Polish white borscht, is called **[borș](https://en.wikipedia.org/wiki/Bor%C8%99_\(bran\) "Borș (bran)")**.[\[60\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGal2003[httpdexonlinerodefinitieborC899369568_"Bor%C8%99"]-67)[\[61\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEReidPettersen200752-68) It is used to impart a sour taste to a variety of tangy Romanian soups, known as either also **borș** or **[ciorbă](https://en.wikipedia.org/wiki/Ciorb%C4%83 "Ciorbă")**. Variants include **[ciorbă de perișoare](https://en.wikipedia.org/wiki/Ciorb%C4%83_de_peri%C8%99oare "Ciorbă de perișoare")** (with meatballs), **ciorbă de burtă** (with [tripe](https://en.wikipedia.org/wiki/Tripe "Tripe")), **borș de pește** (with fish) and **borș de sfeclă roșie** (with beetroots).[\[62\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERennon200753-69)[\[63\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEAuziasLabourdette201277-70)
[](https://en.wikipedia.org/wiki/File:Borscht_in_Hong_Kong.jpg)
A bowl of [Hong Kong style](https://en.wikipedia.org/wiki/Hong_Kong_cuisine "Hong Kong cuisine") borscht, made from cabbage and tomatoes, as widely served in local [cha chaan tengs](https://en.wikipedia.org/wiki/Cha_chaan_teng "Cha chaan teng")
The [Armenian](https://en.wikipedia.org/wiki/Armenian_cuisine "Armenian cuisine"), [Azerbaijani](https://en.wikipedia.org/wiki/Azerbaijani_cuisine "Azerbaijani cuisine") and [Georgian](https://en.wikipedia.org/wiki/Georgian_cuisine "Georgian cuisine") 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 [cilantro](https://en.wikipedia.org/wiki/Cilantro "Cilantro").[\[64\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPetrosianUnderwood2006107%E2%80%93108-71)[\[23\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEHercules2017-27) In [ethnic Mennonite](https://en.wikipedia.org/wiki/Ethnic_Mennonite "Ethnic Mennonite") 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, [maize](https://en.wikipedia.org/wiki/Maize "Maize") and [squash](https://en.wikipedia.org/wiki/Cucurbita "Cucurbita") to fall and winter borscht with cabbage, beets and potatoes.[\[65\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEFertig2011128%E2%80%93129-72)
In [Chinese cuisine](https://en.wikipedia.org/wiki/Chinese_cuisine "Chinese cuisine"), a soup known as **Luosong tang**,[\[h\]](https://en.wikipedia.org/wiki/Borscht#cite_note-73), a translation based on the term "Russian soup" from the Russian diaspora in China, is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as "Chinese borscht", it originated in [Harbin](https://en.wikipedia.org/wiki/Harbin "Harbin"), close to the Russian border in northeast China, and has spread as far as [Hong Kong](https://en.wikipedia.org/wiki/Hong_Kong "Hong Kong").[\[66\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapters_3_and_8-74) In [Shanghai](https://en.wikipedia.org/wiki/Shanghai "Shanghai")'s [Haipai cuisine](https://en.wikipedia.org/wiki/Haipai_cuisine "Haipai cuisine"), 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.[\[67\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZhouSun2012-75)
Garnishes and side dishes
[](https://en.wikipedia.org/wiki/File:Borscht_with_bread.jpg)
Borscht sprinkled with parsley, served with sour cream and a slice of rye bread
[](https://en.wikipedia.org/wiki/File:Borshch2.jpg)
[](https://en.wikipedia.org/wiki/File:Lurid_borscht.jpg)
*Šaltibarščiai* served with a boiled potato
[](https://en.wikipedia.org/wiki/File:Barszcz,_pasztecik,_Borgowo.JPG)
A bouillon cup of clear *borscht*, a type of borscht with a *[krokiet](https://en.wikipedia.org/wiki/Croquette#Poland "Croquette")* and a brine-pickled gherkin on the side
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 [smetana](https://en.wikipedia.org/wiki/Smetana_\(dairy_product\) "Smetana (dairy product)"), a soured dairy product similar to the French [crème fraîche](https://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche "Crème fraîche").[\[68\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEThe_Visual_Food_Encyclopedia1996600-76) 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"[\[i\]](https://en.wikipedia.org/wiki/Borscht#cite_note-77) with the smetana already added. The cream can also be thickened with flour before being added to the soup.[\[69\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004182%E2%80%93189-78) Yogurt[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15) and a mixture of milk and [yolks](https://en.wikipedia.org/wiki/Yolk "Yolk") are possible substitutes.[\[70\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEJewish_Encyclopedia1906257-79)[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2)
Chopped herbs are often sprinkled on the surface of the soup; dill is most common, but parsley, [chives](https://en.wikipedia.org/wiki/Chives "Chives") or [scallion](https://en.wikipedia.org/wiki/Scallion "Scallion") are often added as well. Individual helpings may be spiced up with minced hot peppers or garlic.[\[69\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004182%E2%80%93189-78) Many types of borscht are served over halves or quarters of hard-boiled [chicken](https://en.wikipedia.org/wiki/Egg_\(food\) "Egg (food)") or [quail eggs](https://en.wikipedia.org/wiki/Quail_eggs "Quail eggs").[\[71\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004186,_189,_201,_245%E2%80%93247-80) [Navy beans](https://en.wikipedia.org/wiki/Navy_beans "Navy beans"), [broad beans](https://en.wikipedia.org/wiki/Broad_beans "Broad beans") or [string beans](https://en.wikipedia.org/wiki/String_beans "String beans") are also a common addition.[\[69\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004182%E2%80%93189-78)[\[72\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200617-81)
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 [mustard](https://en.wikipedia.org/wiki/Mustard_\(condiment\) "Mustard (condiment)").[\[73\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_1-82) [Bacon](https://en.wikipedia.org/wiki/Bacon "Bacon") and sausages are also commonly used as borscht garnishes.[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19) Borscht based on bone stock may be served Old Polish-style, with marrow from the bones.[\[69\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004182%E2%80%93189-78)
Some types of soup, such as Poltava borscht, may be served with *[*halushky*](https://en.wikipedia.org/wiki/Halu%C5%A1ky "Halušky"),* or thick noodles of wheat or buckwheat flour.[\[74\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200486,_93%E2%80%9394-83) Siberian borscht is eaten with boiled meatballs (**frikadelki**[\[j\]](https://en.wikipedia.org/wiki/Borscht#cite_note-84)) of minced beef and onion.[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19) In Poland and parts of western Ukraine, borscht is typically ladled over **uszka**, or bite-sized ear-shaped dumplings made from [pasta](https://en.wikipedia.org/wiki/Pasta "Pasta") dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled **uszka** are particularly associated with Polish Christmas Eve borscht.[\[75\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005226-85)[\[76\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200616%E2%80%9317-86)[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19)
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. [Buckwheat](https://en.wikipedia.org/wiki/Buckwheat "Buckwheat") groats or boiled potatoes, often topped with [pork cracklings](https://en.wikipedia.org/wiki/Pork_rind "Pork rind"), are other simple possibilities,[\[72\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200617-81) but a range of more involved sides exists as well.\[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")*\]
In Ukraine, borscht is often accompanied with **[pampushky](https://en.wikipedia.org/wiki/Pampushky "Pampushky")**, or savory, puffy yeast-raised rolls glazed with [oil](https://en.wikipedia.org/wiki/Cooking_oil "Cooking oil") and crushed garlic.[\[73\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_1-82)[\[77\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200616-87)[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19) In Russian cuisine, borscht may be served with assorted side dishes based on **[tvorog](https://en.wikipedia.org/wiki/Quark_\(dairy_product\) "Quark (dairy product)")**, or the East European variant of [farmer cheese](https://en.wikipedia.org/wiki/Farmer_cheese "Farmer cheese"), such as **vatrushki**, **syrniki** or **krupeniki**. **[Vatrushki](https://en.wikipedia.org/wiki/Vatrushka "Vatrushka")** are baked round cheese-filled tarts; **[syrniki](https://en.wikipedia.org/wiki/Syrniki "Syrniki")** are small pancakes wherein the cheese is mixed into the batter; and a **[krupenik](https://en.wikipedia.org/wiki/Krupenik "Krupenik")** is a casserole of buckwheat groats baked with cheese.[\[18\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]-19)
**[Pirozhki](https://en.wikipedia.org/wiki/Pirozhki "Pirozhki")**, or baked dumplings with fillings as for **uszka**, are another common side for both thick and clear variants of borscht.[\[78\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005234-88) Polish clear borscht may also be served with a croquette or **paszteciki**. A typical Polish croquette (**krokiet**) is made by wrapping a **[crêpe](https://en.wikipedia.org/wiki/Cr%C3%AApe "Crêpe")** (thin pancake) around a filling and coating it in [breadcrumbs](https://en.wikipedia.org/wiki/Breadcrumbs "Breadcrumbs") before refrying; **[paszteciki](https://en.wikipedia.org/wiki/Pasztecik "Pasztecik")** (lit. 'little *[pâtés](https://en.wikipedia.org/wiki/P%C3%A2t%C3%A9s "Pâtés")*') are variously shaped filled hand-held pastries of yeast-raised or flaky dough. Another way to serve borscht is with a [coulibiac](https://en.wikipedia.org/wiki/Coulibiac "Coulibiac"), or a large loaf-shaped pie. Possible fillings for croquettes, **paszteciki** and coulibiacs include mushrooms, sauerkraut and minced meat.[\[79\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005229%E2%80%93238-89)[\[80\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004248%E2%80%93253-90)
History
Precursors
[](https://en.wikipedia.org/wiki/File:HeracleumSphondylium1.jpg)
Common hogweed, originally the principal ingredient of borscht
Borscht derives from a soup originally made by the [Slavs](https://en.wikipedia.org/wiki/Slavs "Slavs") from [common hogweed](https://en.wikipedia.org/wiki/Heracleum_sphondylium "Heracleum sphondylium") (**Heracleum sphondylium**, also known as cow parsnip), which gave the dish its [Slavic](https://en.wikipedia.org/wiki/Slavic_languages "Slavic languages") name.[\[81\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDembi%C5%84ska1999127-91) 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.[\[82\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%81uczaj201320%E2%80%9321-92)[\[83\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuhnleinTurner1986311-93)
The Slavs collected hogweed in May and used its roots for stewing with meat.[\[81\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDembi%C5%84ska1999127-91) As for the stems, leaves, and [umbels](https://en.wikipedia.org/wiki/Umbel "Umbel"); these would be chopped, covered with water and left in a warm place to ferment. After a few days, [lactic](https://en.wikipedia.org/wiki/Lactic_fermentation "Lactic fermentation") and [alcoholic fermentation](https://en.wikipedia.org/wiki/Ethanol_fermentation "Ethanol fermentation") produced a mixture described as "something between [beer](https://en.wikipedia.org/wiki/Beer "Beer") and sauerkraut".[\[84\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%81uczaj201321-94)
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[\[85\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''-95) As the Polish [ethnographer](https://en.wikipedia.org/wiki/Ethnography "Ethnography") [Łukasz Gołębiowski](https://en.wikipedia.org/wiki/%C5%81ukasz_Go%C5%82%C4%99biowski "Łukasz Gołębiowski") wrote in 1830, "Poles have been always partial to tart dishes, which are somewhat peculiar to their homeland and vital to their health."[\[k\]](https://en.wikipedia.org/wiki/Borscht#cite_note-96)[\[86\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGo%C5%82%C4%99biowski183032%E2%80%9334-97) [Simon Syrenius](https://en.wikipedia.org/wiki/Simon_Syrenius "Simon Syrenius") (Szymon Syreński), a 17th century Polish botanist, described "our Polish hogweed"[\[l\]](https://en.wikipedia.org/wiki/Borscht#cite_note-98) as a vegetable that was well known throughout Poland, [Ruthenia](https://en.wikipedia.org/wiki/Ruthenia "Ruthenia"), [Lithuania](https://en.wikipedia.org/wiki/Grand_Duchy_of_Lithuania "Grand Duchy of Lithuania") and [Samogitia](https://en.wikipedia.org/wiki/Samogitia "Samogitia") (that is, most of the northern part of Eastern Europe), typically used for cooking a "tasty and graceful soup"[\[m\]](https://en.wikipedia.org/wiki/Borscht#cite_note-99) with [capon](https://en.wikipedia.org/wiki/Capon "Capon") stock, eggs, sour cream and [millet](https://en.wikipedia.org/wiki/Millet "Millet"). 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.[\[87\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESyrennius1613673-100)
One of the earliest possible mentions of borscht as a soup is found in the diary of German merchant Martin Gruneweg, who visited [Kyiv](https://en.wikipedia.org/wiki/Kyiv "Kyiv") in 1584. After Gruneweg reached river [Borshchahivka](https://en.wikipedia.org/wiki/Borshchahivka_\(river\) "Borshchahivka (river)") 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 "[Ruthenians](https://en.wikipedia.org/wiki/Ruthenians "Ruthenians") buy borscht rarely or never, because everyone cooks their own at home as it's their staple food and drink".[\[88\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTELepiavko2020-101)
Another early written reference to the Slavic hogweed soup can be found in **[Domostroy](https://en.wikipedia.org/wiki/Domostroy "Domostroy")** (*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".[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18)
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"[\[n\]](https://en.wikipedia.org/wiki/Borscht#cite_note-102) is the equivalent of "dirt cheap" (also attested as a [calque](https://en.wikipedia.org/wiki/Calque "Calque") in Yiddish and [Canadian English](https://en.wikipedia.org/wiki/Canadian_English "Canadian English")),[\[89\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBarber2004"[httpwwwoxfordreferencecomview101093acref97801954181630010001m_en_ca0008152rskeyHPoO0Rresult1_borscht]"-103)[\[90\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERothsteinRothstein1998307-104) whereas adding "two mushrooms into borscht"[\[o\]](https://en.wikipedia.org/wiki/Borscht#cite_note-105) is synonymous with excess.[\[91\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%BBmigrodzki[httpwwwwsjppldo_drukuphpid_hasla15821id_znaczenia1244072_"dwa_grzyby_w_barszcz"]-106) For the professors of the [University of Kraków](https://en.wikipedia.org/wiki/Jagiellonian_University "Jagiellonian University"), who led a monastic way of life in the 17th century, hogweed borscht was a fasting dish which they ate regularly from Lent till [Rogation days](https://en.wikipedia.org/wiki/Rogation_days "Rogation days").[\[92\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKarbowiak190033%E2%80%9334,_37,_40-107) It was uncommon on the royal table,[\[81\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDembi%C5%84ska1999127-91) although according to the 16th century Polish botanist [Marcin of Urzędów](https://en.wikipedia.org/wiki/Marcin_of_Urz%C4%99d%C3%B3w "Marcin of Urzędów")—citing [Giovanni Manardo](https://en.wikipedia.org/wiki/Giovanni_Manardo "Giovanni Manardo"), a court physician to the [Jagiellonian](https://en.wikipedia.org/wiki/Jagiellonian_dynasty "Jagiellonian dynasty") kings of Hungary—the Polish-born King [Vladislaus II](https://en.wikipedia.org/wiki/Vladislaus_II_of_Hungary "Vladislaus II of Hungary") used to have a Polish hogweed-based dish prepared for him at his court in [Buda](https://en.wikipedia.org/wiki/Buda "Buda").[\[93\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarcin_z_Urz%C4%99dowa15956%E2%80%937-108)
Diversification
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 [barberries](https://en.wikipedia.org/wiki/Berberis_vulgaris "Berberis vulgaris"), [currants](https://en.wikipedia.org/wiki/Ribes "Ribes"), [gooseberries](https://en.wikipedia.org/wiki/Gooseberry "Gooseberry"), [cranberries](https://en.wikipedia.org/wiki/Cranberry "Cranberry"), celery or [plums](https://en.wikipedia.org/wiki/Plum "Plum").[\[94\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191638%E2%80%9339-109)[\[95\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900116%E2%80%93117_\(vol._1\)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]-110)[\[96\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGo%C5%82%C4%99biowski183033-111)
[](https://en.wikipedia.org/wiki/File:Zakwas_na_%C5%BCur.jpg)
Rye meal mixed with water and left to sour is the main ingredient of Polish white borscht.
When describing the uses of common hogweed, [John Gerard](https://en.wikipedia.org/wiki/John_Gerard "John Gerard"), 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 [leaven](https://en.wikipedia.org/wiki/Sourdough "Sourdough") or some other thing made of [meal](https://en.wikipedia.org/wiki/Flour "Flour"), which is used instead of beer and other ordinary drink".[\[p\]](https://en.wikipedia.org/wiki/Borscht#cite_note-112)[\[97\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGerard16361009-113) It may suggest that hogweed soup was on some occasions combined with a fermented mixture of water and [barley](https://en.wikipedia.org/wiki/Barley "Barley") flour, oatmeal or rye flour. Such soured, gelatinous flour-and-water mixture, originally known as [kissel](https://en.wikipedia.org/wiki/Kissel "Kissel")[\[q\]](https://en.wikipedia.org/wiki/Borscht#cite_note-114)[\[98\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDal1863%E2%80%9366[httpdicacademicrudicnsfenc2p255358_"%D0%9A%D0%B8%D1%81%D0%B5%D0%BB%D1%8C"]-115)[\[99\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDavidson2014-116) (from the Proto-Slavic root *\*kyslŭ*, 'sour'[\[100\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer41001%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9_"%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9"]-117)[\[101\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTETrubachyov1987271%E2%80%93272_\(vol._13\)[httpetymologruslangrudocessja13pdf_"*kysel%D1%8C"]-118)) had been already mentioned in *[The Tale of Bygone Years](https://en.wikipedia.org/wiki/Primary_Chronicle "Primary Chronicle")*, a 12th century chronicle of [Kievan Rus'](https://en.wikipedia.org/wiki/Kievan_Rus%27 "Kievan Rus'"),[\[102\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMatyukhina2013[httpsbooksgooglecombooksidnLt1AgAAQBAJpgPT52_"%D0%A0%D1%83%D1%81%D1%81%D0%BA%D0%B8%D0%B5_%D0%BF%D0%B8%D1%82%D0%B8%D1%8F"]-119)[\[103\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh197735-120) and continued to be a staple of Ukrainian and Russian cooking until the middle of the 19th century.[\[104\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh197738-121) In Poland, a soup based on diluted kissel became known as either **żur**[\[105\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900522%E2%80%93523_\(vol._4\)[[:s:pl:Encyklopedia_staropolska/%C5%BBur|"%C5%BBur"]]-122) (from [Middle High German](https://en.wikipedia.org/wiki/Middle_High_German "Middle High German") **sur**, 'sour'[\[106\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDoroszewski1969[httpdoroszewskipwnplhasloC5BCur_"%C5%BCur"]-123)) or **barszcz** and later—to distinguish it from the red beetroot borscht—as **barszcz biały**, 'white borscht'.[\[107\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191645-124)
The earliest known Polish recipes for borscht, written by chefs catering to Polish [magnates](https://en.wikipedia.org/wiki/Magnates_of_Poland_and_Lithuania "Magnates of Poland and Lithuania") (aristocrats), are from the late 17th century. [Stanisław Czerniecki](https://en.wikipedia.org/wiki/Stanis%C5%82aw_Czerniecki "Stanisław Czerniecki"), head chef to Prince [Aleksander Michał Lubomirski](https://en.wikipedia.org/wiki/Aleksander_Micha%C5%82_Lubomirski_\(d._1677\) "Aleksander Michał Lubomirski (d. 1677)"), included several borscht recipes in his **[Compendium ferculorum](https://en.wikipedia.org/wiki/Compendium_ferculorum,_albo_Zebranie_potraw "Compendium ferculorum, albo Zebranie potraw")** (*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.[\[108\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTECzerniecki168271%E2%80%9372-125) A manuscript recipe collection from the [Radziwiłł](https://en.wikipedia.org/wiki/Radziwi%C5%82%C5%82 "Radziwiłł") family court, dating back to c. 1686, contains an instruction for making hogweed borscht mixed with [poppy seeds](https://en.wikipedia.org/wiki/Poppy_seeds "Poppy seeds") or ground [almonds](https://en.wikipedia.org/wiki/Almond "Almond"). As this was a Lenten dish, it was garnished, in a **[trompe-l'œil](https://en.wikipedia.org/wiki/Trompe-l%27%C5%93il "Trompe-l'œil")** fashion typical of [Baroque](https://en.wikipedia.org/wiki/Baroque "Baroque") cuisine, with mock eggs made from finely chopped [pike](https://en.wikipedia.org/wiki/Northern_pike "Northern pike") that was partly dyed with saffron and formed into oval balls.[\[85\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''-95)[\[109\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowskiJankowski2011185-126) An alternative recipe for the almond borscht replaced pickled hogweed with vinegar.[\[110\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowskiJankowski2011165-127). In the 18th century, borscht made from fermented beetroot appeared on tables, and it was this version that gained the most popularity. It was served at the famous Thursday dinners of King [Stanisław August Poniatowski](https://en.wikipedia.org/wiki/Stanis%C5%82aw_August_Poniatowski "Stanisław August Poniatowski"), as well as during Easter breakfast at the Czartoryski princes home. In the 18th century, the term *borscht man* referred to someone clumsy and awkward. However, thanks to culinary experiments and increasingly sophisticated recipes, borscht gained recognition and became a permanent part of Polish tradition. The 19th-century historian Cezary Biernacki wrote: *Borscht was and is the most commonplace, and with the addition of spices, the most accurate, truly Polish soup, received with great taste, indeed, and respect.* The 19th century was a turning point; it was then that red borscht with dumplings began to appear on Christmas Eve tables[\[111\]](https://en.wikipedia.org/wiki/Borscht#cite_note-128).
[](https://en.wikipedia.org/wiki/File:Shchi.jpg)
[Cabbage soup](https://en.wikipedia.org/wiki/Cabbage_soup "Cabbage soup") attributed as "borscht" may be indistinguishable from the Russian [shchi](https://en.wikipedia.org/wiki/Shchi "Shchi").
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,[\[112\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_6-129) and sorrel-based green borscht, which is still a popular summer soup in Ukraine and Russia. *[A Gift to Young Housewives](https://en.wikipedia.org/wiki/A_Gift_to_Young_Housewives "A Gift to Young Housewives")* by [Elena Molokhovets](https://en.wikipedia.org/wiki/Elena_Molokhovets "Elena Molokhovets"), the best-selling Russian cookbook of the 19th century,[\[113\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEChristian1994-130) first published in 1861, contains nine recipes for borscht, some of which are based on [kvass](https://en.wikipedia.org/wiki/Kvass "Kvass"), a traditional Slavic [fermented beverage](https://en.wikipedia.org/wiki/Fermented_beverage "Fermented beverage") made from rye bread.[\[114\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMolokhovets1998Recipes_43%E2%80%9348,_74,_75,_77-131) 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 **[okroshka](https://en.wikipedia.org/wiki/Okroshka "Okroshka")**.[\[56\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh197755-63)
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 [shchi](https://en.wikipedia.org/wiki/Shchi "Shchi").[\[115\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapters_4,6-132) Indeed, the mid-19th century *[Explanatory Dictionary of the Living Great Russian Language](https://en.wikipedia.org/wiki/Explanatory_Dictionary_of_the_Living_Great_Russian_Language "Explanatory Dictionary of the Living Great Russian Language")* defines **borshch** as sour beet or "a kind of shchi" with sour beet base.[\[116\]](https://en.wikipedia.org/wiki/Borscht#cite_note-133)[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) 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."[\[r\]](https://en.wikipedia.org/wiki/Borscht#cite_note-134)[\[117\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE''Prykazky_ta_pryslivya...''-135)
Novel ingredients: beets, tomatoes and potatoes
[](https://en.wikipedia.org/wiki/File:Leon_Wycz%C3%B3%C5%82kowski,_Kopanie_burak%C3%B3w_I.jpg)
Peasants harvesting beets in what is now Ukraine,[\[118\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMajkowski193219-136) painted by [Leon Wyczółkowski](https://en.wikipedia.org/wiki/Leon_Wycz%C3%B3%C5%82kowski "Leon Wyczółkowski") in 1893
Beet (**[Beta vulgaris](https://en.wikipedia.org/wiki/Beta_vulgaris "Beta vulgaris")**), a plant native to the [Mediterranean Basin](https://en.wikipedia.org/wiki/Mediterranean_Basin "Mediterranean Basin"), was already grown in antiquity.[\[119\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski19165%E2%80%936-137) Only the leaves were of culinary use, as the tapered, tough, whitish and bitter-tasting root was considered unfit for human consumption.[\[120\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191610-138) It is probably that beet greens were used in variants of green borscht long before the invention of the beetroot-based red borscht.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) Beet [varieties](https://en.wikipedia.org/wiki/Variety_\(botany\) "Variety (botany)") with round, red, sweet [taproots](https://en.wikipedia.org/wiki/Taproot "Taproot"), known as beetroots, were not reliably reported until the 12th century[\[121\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESmall200997-139) and did not spread to Eastern Europe before the 16th century.[\[122\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191611-140)
[Mikołaj Rej](https://en.wikipedia.org/wiki/Miko%C5%82aj_Rej "Mikołaj Rej"), a [Polish Renaissance](https://en.wikipedia.org/wiki/Renaissance_in_Poland "Renaissance in Poland") poet and moralist, included the earliest known Polish recipe for pickled beetroots in his 1568 book, *Life of an Honest Man*.[\[123\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191615%E2%80%9316-141) It would later evolve into **ćwikła**,[\[124\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191617-142) or **[chrain mit burik](https://en.wikipedia.org/wiki/Chrain "Chrain")**,[\[125\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010541%E2%80%93543[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT541_"Horseradish"]-143) a beet-and-horseradish relish popular in Polish and Jewish cuisines. Rej also recommended the "very tasty brine"[\[s\]](https://en.wikipedia.org/wiki/Borscht#cite_note-144) left over from beetroot pickling,[\[126\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERej1567[[:s:pl:%C5%BBywot_cz%C5%82owieka_po%C4%87ciwego/Ksi%C4%99ga_druga|Ksi%C4%99ga_Druga]]-145) 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.[\[95\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900116%E2%80%93117_\(vol._1\)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]-110)
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 [*Acanthus*](https://en.wikipedia.org/wiki/Acanthus_\(plant\) "Acanthus (plant)"), which they in turn use to cook their borscht.[\[127\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMeyer178127-146) 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.[\[128\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPirkoHurzhiiSokhan199168-147) [Jerzy Samuel Bandtkie](https://en.wikipedia.org/wiki/Jerzy_Samuel_Bandtkie "Jerzy Samuel Bandtkie")'s Polish-German dictionary published in 1806 was the first to define **barszcz** as a tart soup made from pickled beetroots.[\[129\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTERostafi%C5%84ski191641-148)
[](https://en.wikipedia.org/wiki/File:BORSHCH.JPG)
The addition of tomatoes may give borscht an orange tinge instead of the purplish red imparted by beetroots.
The fact that certain 19th century Russian and Polish cookbooks, such as *Handbook of the Experienced Russian Housewife* (1842) by [Yekaterina Avdeyeva](https://en.wikipedia.org/wiki/Yekaterina_Avdeyeva "Yekaterina Avdeyeva")[\[130\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEAvdeyeva1846198%E2%80%93199-149)[\[131\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_5-150) and *The Lithuanian Cook* (1854) by [Wincenta Zawadzka](https://en.wikipedia.org/wiki/Wincenta_Zawadzka "Wincenta Zawadzka"),[\[132\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEZawadzka1913[httppolonaplitem84395218_12]-151) refer to beetroot-based borscht as "Little Russian borscht"[\[t\]](https://en.wikipedia.org/wiki/Borscht#cite_note-152) (where "[Little Russian](https://en.wikipedia.org/wiki/Little_Russia "Little Russia")" is a term used at the time for ethnic [Ukrainians](https://en.wikipedia.org/wiki/Ukrainians "Ukrainians") under [imperial Russian](https://en.wikipedia.org/wiki/Russian_Empire "Russian Empire") rule) suggests that this innovation took place in what is now Ukraine,[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) 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 [Zaporozhian Cossacks](https://en.wikipedia.org/wiki/Zaporozhian_Cossacks "Zaporozhian Cossacks"), serving in the Polish army, on their way to break the [siege of Vienna](https://en.wikipedia.org/wiki/Battle_of_Vienna "Battle of Vienna") in 1683, or to [Don Cossacks](https://en.wikipedia.org/wiki/Don_Cossacks "Don Cossacks"), serving in the Russian army, while [laying siege to Azov](https://en.wikipedia.org/wiki/Azov_campaigns_\(1695%E2%80%9396\) "Azov campaigns (1695–96)") in 1695.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18)
Spanish [conquistadors](https://en.wikipedia.org/wiki/Conquistador "Conquistador") 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 [peasant diet](https://en.wikipedia.org/wiki/Peasant_foods "Peasant foods") 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.[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) 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.[\[133\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200613-153)
Haute cuisine
In Ukraine borshch was popularized as a national dish by the 19th century, when many recipes for cooking borshch had become known, some of which would contain more than 20 ingredients. Among the rich it was not unusual to have several varieties of the dish during one meal. One recipe preserved from that time includes ingredients such as [cardamom](https://en.wikipedia.org/wiki/Cardamom "Cardamom"), [eggs](https://en.wikipedia.org/wiki/Eggs_as_food "Eggs as food"), [mushrooms](https://en.wikipedia.org/wiki/Mushroom "Mushroom") and [cherry](https://en.wikipedia.org/wiki/Cherry "Cherry").[\[30\]](https://en.wikipedia.org/wiki/Borscht#cite_note-sho-34)
Russian and Polish aristocrats used to employ celebrated French chefs, who later presented their dishes as foreign curiosity back in France. One of the first French chefs to do so was [Marie-Antoine Carême](https://en.wikipedia.org/wiki/Marie-Antoine_Car%C3%AAme "Marie-Antoine Carême"), who worked briefly for Emperor [Alexander I](https://en.wikipedia.org/wiki/Alexander_I_of_Russia "Alexander I of Russia") in 1819.[\[134\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_3-154) In his take on borscht, the original Russian soup served only as inspiration for an extravagant **[haute cuisine](https://en.wikipedia.org/wiki/Haute_cuisine "Haute cuisine")** dish with an air of eastern exoticism.[\[135\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapters_3_and_10-155) Apart from vegetables and beet sour, his recipe calls for a roast chicken, a fried chicken, a duck, a piece of veal, an [oxtail](https://en.wikipedia.org/wiki/Oxtail "Oxtail"), a marrow bone, one pound of bacon, and six large sausages, and suggests serving with beef [quenelles](https://en.wikipedia.org/wiki/Quenelle "Quenelle"), deviled eggs and [croûtons](https://en.wikipedia.org/wiki/Cro%C3%BBton "Croûton").[\[15\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Appendix-15)
[Auguste Escoffier](https://en.wikipedia.org/wiki/Auguste_Escoffier "Auguste Escoffier"), 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** (lit. 'borscht soup') in French cuisine.[\[136\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_10-156) [Urbain Dubois](https://en.wikipedia.org/wiki/Urbain_Dubois "Urbain Dubois") 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** (lit. 'Polish-style beet-juice soup'),[\[137\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowski,_''Klasyczny_barszcz...''-157) which had been changed to **potage barsch à la polonaise** by the third edition in 1868.[\[138\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDuboisBernard186822-158) In 1867, beetroot borscht was served, along with [herrings](https://en.wikipedia.org/wiki/Herring "Herring"), [sturgeon](https://en.wikipedia.org/wiki/Sturgeon "Sturgeon"), coulibiac, [Pozharsky cutlets](https://en.wikipedia.org/wiki/Pozharsky_cutlet "Pozharsky cutlet") and [vinaigrette salad](https://en.wikipedia.org/wiki/Vinegret "Vinegret"),[\[139\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEThe_Epicure's_Year_Book83-159) at a Russian-themed dinner at the [International Exposition](https://en.wikipedia.org/wiki/International_Exposition_\(1867\) "International Exposition (1867)") in [Paris](https://en.wikipedia.org/wiki/Paris "Paris"), strengthening its international association with Russian culture.[\[140\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Preface-160)
Global spread
[](https://en.wikipedia.org/wiki/File:Ukrainian_borscht.jpg)
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 [vinegret](https://en.wikipedia.org/wiki/Vinegret "Vinegret").
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 [Finland](https://en.wikipedia.org/wiki/Finnish_cuisine "Finnish cuisine")[\[141\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMacVeigh2008193-161) to the [Caucasus](https://en.wikipedia.org/wiki/List_of_dishes_from_the_Caucasus "List of dishes from the Caucasus")[\[64\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPetrosianUnderwood2006107%E2%80%93108-71)[\[142\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKing200612-162) and [Iran](https://en.wikipedia.org/wiki/Iranian_cuisine "Iranian cuisine"),[\[143\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPetrosianUnderwood2006108-163) to [Central Asia](https://en.wikipedia.org/wiki/Central_Asian_cuisine "Central Asian cuisine")[\[144\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEWorld_and_Its_Peoples2006617,_706,_1472-164)[\[145\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMackSurina2005115-165) and China, to [Alaska](https://en.wikipedia.org/wiki/Alaska "Alaska") ([Russian America](https://en.wikipedia.org/wiki/Russian_America "Russian America")).[\[146\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_8-166)
Borscht's westward expansion was less successful; Germans used to scoff at the soup along with other East European fare.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) 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.\[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")*\]
[](https://en.wikipedia.org/wiki/File:Ukrainian_borscht.JPG)
Ukrainian beet-and-cabbage borscht
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.[\[147\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_4-167) Jews from the [Pale of Settlement](https://en.wikipedia.org/wiki/Pale_of_Settlement "Pale of Settlement"), an area that stretched along the western edges of the Russian Empire and included much of present-day Ukraine, brought with them the Ukrainian variety of borscht with beetroot.[\[148\]](https://en.wikipedia.org/wiki/Borscht#cite_note-Darra20-168)
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 [Volga region](https://en.wikipedia.org/wiki/Volga_region "Volga region") in the 1870s,[\[147\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_4-167) still eschew beetroots in their borscht;[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) instead, Mennonite varieties include **Komst Borscht** (with cabbage or sauerkraut) and **Somma Borscht** (sorrel-based "summer borscht").[\[147\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_4-167) According to the *[Jewish Encyclopedia](https://en.wikipedia.org/wiki/Jewish_Encyclopedia "Jewish Encyclopedia")* published in 1906, cabbage-based *kraut borscht* was also more popular than the beet-based variant in [American Jewish cuisine](https://en.wikipedia.org/wiki/American_Jewish_cuisine "American Jewish cuisine") at the time.[\[70\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEJewish_Encyclopedia1906257-79) Subsequent Jewish immigration helped popularize the red borscht in America.\[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")*\]
In the 1930s, when most American hotels refused to accept Jewish guests due to widespread [anti-Semitism](https://en.wikipedia.org/wiki/Antisemitism_in_the_United_States "Antisemitism in the United States"), [New York](https://en.wikipedia.org/wiki/New_York_\(state\) "New York (state)") Jews began flocking to Jewish-owned resorts in the [Catskill Mountains](https://en.wikipedia.org/wiki/Catskill_Mountains "Catskill Mountains") for their summer vacations. The area grew into a major center of Jewish entertainment, with restaurants offering [all-you-can-eat](https://en.wikipedia.org/wiki/Buffet#All-you-can-eat_\(AYCE\) "Buffet") Ashkenazi Jewish fare, including copious amounts of borscht. [Grossinger's](https://en.wikipedia.org/wiki/Grossinger%27s_Catskill_Resort_Hotel "Grossinger's Catskill Resort Hotel"), one of the largest resorts, served borscht throughout the day, every day of the year. The region became known, initially in derision, as the "[Borscht Belt](https://en.wikipedia.org/wiki/Borscht_Belt "Borscht Belt")", reinforcing the popular association between borscht and American Jewish culture.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) As most visitors arrived in the summertime, the borscht was typically served cold. Marc Gold was one of its largest suppliers, producing 1,750 [short tons](https://en.wikipedia.org/wiki/Short_ton "Short ton") (1,590 [tonnes](https://en.wikipedia.org/wiki/Tonne "Tonne")) a year in his business's heyday.[\[149\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTELagnado2011-169) Gold's borscht consists of [puréed](https://en.wikipedia.org/wiki/Pur%C3%A9e "Purée") beetroots seasoned with sugar, salt and citric acid;[\[150\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGold's_Borscht-170) it is usually blended with sour cream and served as a refreshing beverage, more aptly described as a "beet [smoothie](https://en.wikipedia.org/wiki/Smoothie "Smoothie")". 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."[\[151\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_7-171)
Borscht in the USSR
In the [Soviet Union](https://en.wikipedia.org/wiki/Soviet_Union "Soviet Union"), borscht was one of the most popular everyday dishes. It was described in 2008 by journalist [James Meek](https://en.wikipedia.org/wiki/James_Meek_\(author\) "James Meek (author)") as "the common denominator of the [Soviet kitchen](https://en.wikipedia.org/wiki/Soviet_cuisine "Soviet cuisine"), the dish that tied together ... the high table of [the Kremlin](https://en.wikipedia.org/wiki/Moscow_Kremlin "Moscow Kremlin") and the meanest canteen in the boondocks of the [Urals](https://en.wikipedia.org/wiki/Ural_Mountains "Ural Mountains"), ... the beetroot soup that pumped like the main artery through the kitchens of the [east Slav](https://en.wikipedia.org/wiki/East_Slavs "East Slavs") lands."[\[152\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMeek2008-172) Among Soviet leaders, the Ukrainian-born [Leonid Brezhnev](https://en.wikipedia.org/wiki/Leonid_Brezhnev "Leonid Brezhnev") was especially partial to borscht, which his wife continued to personally cook for him even after they had moved into the Kremlin.[\[134\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_3-154)
[](https://en.wikipedia.org/wiki/File:Borsch-tube.jpg)
Tubed borscht as [space food](https://en.wikipedia.org/wiki/Space_food "Space food")
The soup has even played a role in the [Soviet space program](https://en.wikipedia.org/wiki/Soviet_space_program "Soviet space program"). In March 1961, as part of a communications equipment test, a pre-recorded recipe for borscht was broadcast from the [Korabl-Sputnik 4](https://en.wikipedia.org/wiki/Korabl-Sputnik_4 "Korabl-Sputnik 4") spacecraft. The craft, carrying animals and [a mannequin](https://en.wikipedia.org/wiki/Ivan_Ivanovich_\(Vostok_programme\) "Ivan Ivanovich (Vostok programme)"), had been launched into [low Earth orbit](https://en.wikipedia.org/wiki/Low_Earth_orbit "Low Earth orbit") in preparation for crewed space flights.[\[153\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGarber2013-173)
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, [sterilized](https://en.wikipedia.org/wiki/Sterilization_\(microbiology\) "Sterilization (microbiology)"), packed into tubes, sealed airtight and [autoclaved](https://en.wikipedia.org/wiki/Autoclave "Autoclave"). In the 1970s, the tubes were replaced with packages of rehydratable [freeze-dried](https://en.wikipedia.org/wiki/Freeze-drying "Freeze-drying") borscht with regular-size bits of cooked vegetables.[\[154\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVedernikov2015-174)
An article on borscht in the Soviet-era book *Entsyclopedia Domashnego Hozyaystva* (lit. 'Encyclopedia of Housekeeping') suggests to make a soup with beets, other vegetables, and tomato purée as a "borscht" in general. Its recipe of meat borscht also suggests adding vinegar to one's taste.[\[46\]](https://en.wikipedia.org/wiki/Borscht#cite_note-auto-51)
In culture
As a ritual dish
Borscht is often associated with its role in religious traditions of various denominations ([Eastern Orthodox](https://en.wikipedia.org/wiki/Eastern_Orthodox_Church "Eastern Orthodox Church"), [Greek](https://en.wikipedia.org/wiki/Ukrainian_Greek_Catholic_Church "Ukrainian Greek Catholic Church") and [Roman Catholic](https://en.wikipedia.org/wiki/Latin_Church "Latin Church"), and [Jewish](https://en.wikipedia.org/wiki/Judaism "Judaism")) that are common in Eastern Europe. In East Slavic countries, "memorial borscht"[\[u\]](https://en.wikipedia.org/wiki/Borscht#cite_note-175) is served as the first course at a [post-funeral wake](https://en.wikipedia.org/wiki/Wake_\(ceremony\) "Wake (ceremony)"). 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 [blini](https://en.wikipedia.org/wiki/Blini "Blini"), [porridge](https://en.wikipedia.org/wiki/Kasha "Kasha"), boiled potatoes or freshly baked bread.[\[155\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVinogradovaLevkievskaya2012138-176)[\[147\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_4-167) In the region of [Polesye](https://en.wikipedia.org/wiki/Polesye "Polesye"), 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 *[Dzyady](https://en.wikipedia.org/wiki/Dziady "Dziady")* or Forefathers' Night.[\[156\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGurkoChakvinKasperovich201073-177)[\[157\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEVinogradovaLevkievskaya2012195-178)
[](https://en.wikipedia.org/wiki/File:Wigilia_potrawy_554.jpg)
A [tureen](https://en.wikipedia.org/wiki/Tureen "Tureen") of clear borscht among other dishes on a Polish [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") table
In Poland and Ukraine, borscht is usually one of the dishes served at a [Christmas Eve](https://en.wikipedia.org/wiki/Christmas_Eve "Christmas Eve") dinner. Celebrated after the first star has appeared in the sky[\[158\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%81ozi%C5%84ska%C5%81ozi%C5%84ski2013162%E2%80%93165-179) 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.[\[159\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESzymula2012280-180) 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 also be thickened with wheat flour [dry-roasted](https://en.wikipedia.org/wiki/Dry_roasting "Dry roasting") in a pan instead of the usual roux.[\[133\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200613-153) The Polish version of Christmas Eve borscht is a clear ruby-red broth. Both Ukrainian and Polish variants are often served with **uszka**.[\[22\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005190%E2%80%93192-26)[\[76\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEArtyukh200616%E2%80%9317-86)
While Christmas in Poland is traditionally linked to red borscht, Lent—the fasting period that leads up to [Easter](https://en.wikipedia.org/wiki/Easter "Easter")—is associated with a meatless version of white borscht, or **żur**. Youths used to celebrate [Holy Saturday](https://en.wikipedia.org/wiki/Holy_Saturday "Holy Saturday"), 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.[\[105\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEGloger1900522%E2%80%93523_\(vol._4\)[[:s:pl:Encyklopedia_staropolska/%C5%BBur|"%C5%BBur"]]-122) 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.[\[85\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''-95)
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.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2) Cold borscht blended with sour cream is also popular on [Shavuot](https://en.wikipedia.org/wiki/Shavuot "Shavuot") (Feast of Weeks), a holiday customarily associated with dairy foods, observed in late May or early June.[\[160\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMorel2008-181) [Seudah Shlishit](https://en.wikipedia.org/wiki/Seudah_Shlishit "Seudah Shlishit"), or the third meal of the [Shabbat](https://en.wikipedia.org/wiki/Shabbat "Shabbat"), often includes borscht as well.[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2)
In 2022, the United Nations Educational, Scientific, and Cultural Organization ([UNESCO](https://en.wikipedia.org/wiki/UNESCO "UNESCO")) announced that it had placed "Culture of Ukrainian borscht cooking" on the [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#List_of_Intangible_Cultural_Heritage_in_Need_of_Urgent_Safeguarding "UNESCO Intangible Cultural Heritage Lists").[\[161\]](https://en.wikipedia.org/wiki/Borscht#cite_note-182) UNESCO noted that Borscht cooking was "also practised in communities in the broader region", and its designation "does not imply exclusivity, nor ownership, of the heritage concerned". Instead it recognized the significant cultural importance of Borscht to Ukrainians and the need to safeguard this culture, particularly in light of [Russia's invasion](https://en.wikipedia.org/wiki/Russian_invasion_of_Ukraine "Russian invasion of Ukraine") of Ukraine.[\[162\]](https://en.wikipedia.org/wiki/Borscht#cite_note-183) According to the festival blog of the [Smithsonian Institution](https://en.wikipedia.org/wiki/Smithsonian_Institution "Smithsonian Institution"), "The designation by the international cultural authority was widely seen as a landmark decision in the [ongoing cultural dispute](https://en.wikipedia.org/wiki/Gastronationalism#Borscht "Gastronationalism") between the two countries on borshch’s true country of origin."[\[163\]](https://en.wikipedia.org/wiki/Borscht#cite_note-184)
As an ethnic dish
In its currently most popular, beet-based version, borscht most probably originated in what is now Ukraine.[\[1\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTESchultze200065%E2%80%9366-1)[\[2\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]-2)[\[17\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_2-18) Borscht's role as a staple of everyday Ukrainian diet is reflected in the Ukrainian saying, "borscht and porridge are our food"[\[v\]](https://en.wikipedia.org/wiki/Borscht#cite_note-185)[\[117\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE''Prykazky_ta_pryslivya...''-135) (compare the equivalent Russian saying, where borscht is replaced with [shchi](https://en.wikipedia.org/wiki/Shchi "Shchi")[\[w\]](https://en.wikipedia.org/wiki/Borscht#cite_note-186)[\[140\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Preface-160)). 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".[\[x\]](https://en.wikipedia.org/wiki/Borscht#cite_note-187)[\[164\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKuro%C5%842004188-188)[\[165\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEStrybelStrybel2005191-189)
Borscht is associated with and claimed by several ethnic groups, especially Ukrainians, Russians, Poles, Lithuanians and Ashkenazi Jews, as their own [national or ethnic dish](https://en.wikipedia.org/wiki/National_dish "National dish") and [cultural icon](https://en.wikipedia.org/wiki/Cultural_icon "Cultural icon").[\[166\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPerianova2012161%E2%80%93162-190)[\[167\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMazitova2005-191) Such [gastronationalistic](https://en.wikipedia.org/wiki/Gastronationalism "Gastronationalism") 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 ... '[glocalization](https://en.wikipedia.org/wiki/Glocalization "Glocalization")'—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."[\[134\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_3-154)
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".[\[166\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPerianova2012161%E2%80%93162-190) In 2020 Ukraine began the process to have borscht recognised as an element of the country's [intangible cultural heritage](https://en.wikipedia.org/wiki/Intangible_cultural_heritage "Intangible cultural heritage"), an initiative supported by chefs and food writers such as [Marianna Dushar](https://en.wikipedia.org/wiki/Marianna_Dushar "Marianna Dushar").[\[168\]](https://en.wikipedia.org/wiki/Borscht#cite_note-192)[\[169\]](https://en.wikipedia.org/wiki/Borscht#cite_note-193)[\[170\]](https://en.wikipedia.org/wiki/Borscht#cite_note-194)
[](https://en.wikipedia.org/wiki/File:Borshch_stamp_UA026-05_transparent.png) [](https://en.wikipedia.org/wiki/File:Borshch_stamp_UA027-05_transparent.png)
A bowl of borscht together with its usual ingredients featured on Ukrainian postage stamps
In the Soviet Union, government-sponsored cookbooks, such as *[The Book of Tasty and Healthy Food](https://en.wikipedia.org/wiki/The_Book_of_Tasty_and_Healthy_Food "The Book of Tasty and Healthy Food")* (1939) curated by [Anastas Mikoyan](https://en.wikipedia.org/wiki/Anastas_Mikoyan "Anastas Mikoyan"), and *Cookery* and *Directory of Recipes and Culinary Production*, promoted a unified Soviet cuisine with standardized and nutritionally "rational" versions of traditional dishes.[\[171\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEKulinariya31%E2%80%9332-195)[\[172\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMackSurina2005114%E2%80%93115-196) 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.[\[172\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEMackSurina2005114%E2%80%93115-196) 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.[\[112\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEBurlakoff2013Chapter_6-129)
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—[metonymically](https://en.wikipedia.org/wiki/Metonymy "Metonymy")—Russian dish.[\[173\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEWorld_and_Its_Peoples20101424-197) This approach was criticized by [William Pokhlyobkin](https://en.wikipedia.org/wiki/William_Pokhlyobkin "William Pokhlyobkin"), a 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".[\[y\]](https://en.wikipedia.org/wiki/Borscht#cite_note-198)[\[174\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin200480%E2%80%9383-199) "One could understand", he wrote, "and forgive foreigners for calling borscht or **[varenyky](https://en.wikipedia.org/wiki/Pierogi "Pierogi")** Russian national dishes, but when it turns out that they gleaned this information from Soviet cookbooks or from restaurant menus, one becomes 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."[\[z\]](https://en.wikipedia.org/wiki/Borscht#cite_note-200)[\[175\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTEPokhlebkin20046%E2%80%937-201)
See also
- [Three grand soups](https://en.wikipedia.org/wiki/Three_grand_soups "Three grand soups") – Classification of soups in Japan
- [Shchi](https://en.wikipedia.org/wiki/Shchi "Shchi") – Russian-style cabbage soup, some variants of the dish may contain beets
- [Cabbage soup](https://en.wikipedia.org/wiki/Cabbage_soup "Cabbage soup") – Soup dish, *kapusniak*/*kapustnica* variants of cabbage soup are made sour
- [Borscht Belt](https://en.wikipedia.org/wiki/Borscht_Belt "Borscht Belt") – a popular vacation spot for New York City Jews from the 1920s through the 1960s
Notes
1. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-17)** In the [Cyrillic script](https://en.wikipedia.org/wiki/Cyrillic_script "Cyrillic script"): борщок.
2. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-21)** Polish: *kwas buraczany*; Russian: свекольный квас (**svekolny kvas**); Ukrainian: буряковий квас (**buriakovyi kvas**).
3. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-22)** In the [Hebrew script](https://en.wikipedia.org/wiki/Hebrew_script "Hebrew script"): ראָסל; also [Romanized](https://en.wikipedia.org/wiki/Romanization "Romanization") as **rosel**, **rossel**, **russel** or **russell**.
4. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-23)** In the Cyrillic script: рассол.
5. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-42)** In the Cyrillic script: флотский борщ.
6. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-57)** 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.[\[51\]](https://en.wikipedia.org/wiki/Borscht#cite_note-FOOTNOTE%C5%BBmigrodzki[httpwwwwsjppldo_drukuphpid_hasla10421id_znaczenia1913700_"bia%C5%82y_barszcz"]-56)
7. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-61)** Russian: зелёный борщ (**zelyony borshch**); Ukrainian: зелений борщ (**zelenyi borshch**).
8. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-73)** [simplified Chinese](https://en.wikipedia.org/wiki/Simplified_Chinese_characters "Simplified Chinese characters"): 罗宋汤; [traditional Chinese](https://en.wikipedia.org/wiki/Traditional_Chinese_characters "Traditional Chinese characters"): 羅宋湯; [Jyutping](https://en.wikipedia.org/wiki/Jyutping "Jyutping"): *lo4 sung3 tong1*
9. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-77)** 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**.
10. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-84)** In the Cyrillic script: фрикадельки.
11. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-96)** Polish: **Lubili i lubią Polacy kwaśne potrawy, ich krajowi poniekąd właściwe i zdrowiu ich potrzebne.**
12. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-98)** Polish: **barszcz nasz polski**.
13. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-99)** Polish: **smaczna i wdzięczna ... polewka**.
14. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-102)** Polish: **tanio jak barszcz**; Yiddish: **bilik vi borscht**.
15. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-105)** Polish: **dwa grzyby w barszcz**.
16. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-112)** 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.*
17. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-114)** Polish: *kisiel*; Russian: кисель (**kisel'**); Ukrainian: кисiль (**kysil'**); today, these words refer to a sweet fruit-flavored jelly made from potato starch.
18. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-134)** Ukrainian: Без хліба – не обід; без капусти – не борщ (**Bez khliba – ne obid; bez kapusty – ne borshch**).
19. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-144)** Polish: *rosołek barzo smaczny*.
20. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-152)** Polish: *barszcz małorosyjski*; Russian: борщ малороссийский (**borshch malorossiysky**).
21. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-175)** Russian: поминальный борщ (**pominalny borshch**).
22. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-185)** Ukrainian: Борщ та каша – їжа наша (**Borshch ta kasha – yizha nasha**).
23. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-186)** Russian: Щи да каша – пища наша (**Shchi da kasha – pishcha nasha**).
24. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-187)** Polish: *barszcz ukraiński*.
25. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-198)** Russian: некоторые блюда украинской кухни, например борщи и вареники, вошли в меню международной кухни.
26. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-200)** 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.
References
1. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESchultze200065%E2%80%9366_1-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESchultze200065%E2%80%9366_1-1) [Schultze (2000)](https://en.wikipedia.org/wiki/Borscht#CITEREFSchultze2000), pp. 65–66.
2. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-3) [***e***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-4) [***f***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-5) [***g***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-6) [***h***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-7) [***i***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_2-8) [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 196–200, ["Borscht"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT196).
3. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDictionary.com[httpswwwdictionarycombrowseborscht_"borscht"]_3-0)** [Dictionary.com](https://en.wikipedia.org/wiki/Borscht#CITEREFDictionary.com), ["borscht"](https://www.dictionary.com/browse/borscht).
4. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-4)**
["borsch, n."](https://www.oed.com/view/Entry/21722) *OED Online*. Oxford University Press. March 2023. Retrieved 3 July 2023.
5. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMish2004144[httpsbooksgooglecombooksidTAnheeIPcAECpgPA144_"borscht_or_borsch"]_5-0)** [Mish (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFMish2004), p. 144, ["borscht or borsch"](https://books.google.com/books?id=TAnheeIPcAEC&pg=PA144).
6. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-6)**
[Трубачев, Олег Н.](https://en.wikipedia.org/wiki/Oleg_Trubachyov "Oleg Trubachyov"), ed. (1976). "bъrščь". *[Этимологический словарь славянских языков. Выпуск 3 (\*bratrьcь — \*cьrky)](https://en.wikipedia.org/wiki/Etymological_Dictionary_of_Slavic_Languages "Etymological Dictionary of Slavic Languages")*. Москва: Наука. p. 131.
7. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-7)**
Зализняк, Андрей Анатольевич (1985). *От праславянской акцентуации до русской*. Москва: Наука. p. 134.
8. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMalloryAdams2006298_8-0)** [Mallory & Adams (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFMalloryAdams2006), p. 298.
9. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-9)**
Мельничук, Олександр Савич, ed. (1982). "борщ". *Етимологiчний словник украïнськоï мови*. Київ: Наукова думка. p. 236.
10. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer37071%D0%B1%D0%BE%D1%80%D1%89_"%D0%B1%D0%BE%D1%80%D1%89"]_10-0)** [Vasmer (1973)](https://en.wikipedia.org/wiki/Borscht#CITEREFVasmer1973), ["борщ"](http://dic.academic.ru/dic.nsf/vasmer/37071/%D0%B1%D0%BE%D1%80%D1%89).
11. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEEncyclop%C3%A6dia_Britannica[httpswwwbritannicacomEBcheckedtopic74492borscht_"Borscht"]_11-0)** [Encyclopædia Britannica](https://en.wikipedia.org/wiki/Borscht#CITEREFEncyclop%C3%A6dia_Britannica), ["Borscht"](https://www.britannica.com/EBchecked/topic/74492/borscht).
12. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010196%E2%80%93200[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT261_"Borscht"]_12-0)** [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 196–200, ["Borscht"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT261).
13. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200483_13-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), p. 83.
14. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-14)**
["Let Me Count the Ways of Making Borscht"](https://www.newyorker.com/culture/annals-of-gastronomy/let-me-count-the-ways-of-making-borscht). *[The New Yorker](https://en.wikipedia.org/wiki/The_New_Yorker "The New Yorker")*. 7 December 2017.
15. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-3) [***e***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-4) [***f***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Appendix_15-5) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Appendix.
16. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200484_16-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200484_16-1) [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), p. 84.
17. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-3) [***e***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-4) [***f***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-5) [***g***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-6) [***h***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-7) [***i***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-8) [***j***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_2_18-9) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 2.
18. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-3) [***e***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-4) [***f***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-5) [***g***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZdanovich2014[httpsbooksgooglecombooksidNXmoAgAAQBAJpgPT100_"%D0%91%D0%BE%D1%80%D1%89%D0%B8"]_19-6) [Zdanovich (2014)](https://en.wikipedia.org/wiki/Borscht#CITEREFZdanovich2014), ["Борщи"](https://books.google.com/books?id=NXmoAgAAQBAJ&pg=PT100).
19. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPanek190541_20-0)** [Panek (1905)](https://en.wikipedia.org/wiki/Borscht#CITEREFPanek1905), p. 41.
20. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks20101021%E2%80%931022[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT1021_"Rosl"]_24-0)** [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 1021–1022, ["Rosl"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1021).
21. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESmall200999_25-0)** [Small (2009)](https://en.wikipedia.org/wiki/Borscht#CITEREFSmall2009), p. 99.
22. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005190%E2%80%93192_26-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005190%E2%80%93192_26-1) [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 190–192.
23. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEHercules2017_27-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEHercules2017_27-1) [Hercules (2017)](https://en.wikipedia.org/wiki/Borscht#CITEREFHercules2017).
24. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-28)**
["Borsch cu varză"](https://ro.food-and-recipes.com/publication/28576/). *food-and-recipes.com* (in Romanian).
25. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-29)** [*Magia czerwonego barszczu. Poznaj przepis na idealny świąteczny smak*](http://www.rmf24.pl/ciekawostki/news-magia-czerwonego-barszczu-poznaj-przepis-na-idealny-swiatecz,nId,8046033) – rmf24.pl
26. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESaberiSaberi2014_30-0)** [Saberi & Saberi (2014)](https://en.wikipedia.org/wiki/Borscht#CITEREFSaberiSaberi2014).
27. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVolokhManus198396_31-0)** [Volokh & Manus (1983)](https://en.wikipedia.org/wiki/Borscht#CITEREFVolokhManus1983), p. 96.
28. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200483%E2%80%9386_32-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), p. 83–86.
29. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKulinariya792%E2%80%93793_33-0)** [Kulinariya](https://en.wikipedia.org/wiki/Borscht#CITEREFKulinariya), pp. 792–793.
30. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-sho_34-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-sho_34-1)
["Що таке «українська кухня»? Історія, страви, смаки"](https://obarykada.com/chasopys/shho-take-ukrayinska-kuhnya-istoriya-stravy-smaky/). 24 August 2018. Retrieved 2025-08-13.
31. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-35)**
Zhang, Daniel (3 July 2023). ["A Brief History of Borshch"](https://festival.si.edu/blog/a-brief-history-of-borshch). *[Smithsonian Folklife Festival](https://en.wikipedia.org/wiki/Smithsonian_Folklife_Festival "Smithsonian Folklife Festival")*. Retrieved 2025-02-25.
32. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-36)**
Davis, Alys (1 July 2022). ["Borsch soup in Ukraine added to Unesco endangered heritage list"](https://www.bbc.com/news/world-europe-62013362). *[BBC](https://en.wikipedia.org/wiki/BBC "BBC")*.
33. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-37)**
Selyukh, Alina (2022-07-01). ["UNESCO declares borsch cooking an endangered Ukrainian heritage"](https://www.npr.org/2022/07/01/1109319174/unesco-declares-ukraine-borsch-ukrainian-heritage). *[NPR](https://en.wikipedia.org/wiki/NPR "NPR")*. Retrieved 2025-02-25.
34. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel20059,_180,_190_38-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 9, 180, 190.
35. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005182,_190_39-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 182, 190.
36. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks199963_40-0)** [Marks (1999)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks1999), p. 63.
37. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010195%E2%80%93196[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT196_"Borscht"]_41-0)** [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 195–196, ["Borscht"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT196).
38. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKulinariya213%E2%80%93216_43-0)** [Kulinariya](https://en.wikipedia.org/wiki/Borscht#CITEREFKulinariya), pp. 213–216.
39. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-44)**
Морозова С. (2023). ["Кулинарное путешествие по югу России: Краснодар. Станичная еда южного мегаполиса"](https://www.google.com.ua/books/edition/%D0%9A%D1%83%D0%BB%D0%B8%D0%BD%D0%B0%D1%80%D0%BD%D0%BE%D0%B5_%D0%BF%D1%83%D1%82%D0%B5%D1%88%D0%B5%D1%81%D1%82%D0%B2/33ABEQAAQBAJ?hl=ru&gbpv=1&dq=%D0%BA%D1%83%D0%B1%D0%B0%D0%BD%D1%81%D0%BA%D0%B8%D0%B9+%D0%B1%D0%BE%D1%80%D1%89&pg=PA9). Москва: ИД "Им Медиа". [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-5-6048479-4-7](https://en.wikipedia.org/wiki/Special:BookSources/978-5-6048479-4-7 "Special:BookSources/978-5-6048479-4-7")
. Retrieved 2026-02-13.
`{{cite web}}`: CS1 maint: url-status ([link](https://en.wikipedia.org/wiki/Category:CS1_maint:_url-status "Category:CS1 maint: url-status"))
40. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-45)** [Kuban borscht](https://www.youtube.com/watch?v=jI-tof9VY2w)
41. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKafka1998176_46-0)** [Kafka (1998)](https://en.wikipedia.org/wiki/Borscht#CITEREFKafka1998), p. 176.
42. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005211%E2%80%93212_47-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 211–212.
43. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004200%E2%80%93201_48-0)** [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), pp. 200–201.
44. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin2004108_49-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin2004108_49-1) [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), p. 108.
45. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-50)**
["Laužikas on the controversy over šaltibarščiai: they are Lithuanian, but that doesn't mean they aren't also Polish"](https://www.lrt.lt/naujienos/gyvenimas/13/2356320/lauzikas-apie-sarsala-del-saltibarsciu-jie-lietuviski-bet-nereiskia-kad-ne-lenkiski). *[lrt.lt](https://en.wikipedia.org/wiki/Lrt.lt "Lrt.lt")* (in Lithuanian). 2024-09-09. Retrieved 2024-09-10.
46. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-auto_51-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-auto_51-1)
["БОРЩ \| это... Что такое БОРЩ?"](https://housekeeping.academic.ru/93/%D0%91%D0%9E%D0%A0%D0%A9). *Словари и энциклопедии на Академике*.
47. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-52)**
["In Lithuania, there's a festival dedicated to a cold, pink soup"](https://adventure.com/pink-soup-festival-vilnius-lithuania-baltics/). *[adventure.com](https://en.wikipedia.org/w/index.php?title=Adventure.com&action=edit&redlink=1 "Adventure.com (page does not exist)")*. 2025-06-30. Retrieved 2025-06-30.
48. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-53)**
["Vilnius Pink Soup Fest"](https://www.govilnius.lt/pink-soup-fest). *[govilnius.lt](https://en.wikipedia.org/w/index.php?title=Govilnius.lt&action=edit&redlink=1 "Govilnius.lt (page does not exist)")*. 2025-06-30. Retrieved 2025-06-30.
49. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-54)**
["Navigatable online copy of the 1861 book in .PDF format"](https://sheba.spb.ru/za/molohovec-1861.pdf) (PDF).
50. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-55)**
["A Gift to Young Housewives"](https://web.archive.org/web/20071021194920/http://nuclphys.sinp.msu.ru/recipes/molohovec/) (in Russian). Archived from [the original](http://nuclphys.sinp.msu.ru/recipes/molohovec) on 2007-10-21.
51. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%BBmigrodzki[httpwwwwsjppldo_drukuphpid_hasla10421id_znaczenia1913700_"bia%C5%82y_barszcz"]_56-0)** [Żmigrodzki](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%BBmigrodzki), ["biały barszcz"](http://www.wsjp.pl/do_druku.php?id_hasla=10421&id_znaczenia=1913700).
52. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005193_58-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), p. 193.
53. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESzymanderska2010454%E2%80%93455_59-0)** [Szymanderska (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFSzymanderska2010), pp. 454–455.
54. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900307_\(vol._3\)[[:s:pl:Encyklopedia_staropolska/Jucha|"Jucha"]]_60-0)** [Gloger (1900)](https://en.wikipedia.org/wiki/Borscht#CITEREFGloger1900), p. 307 (vol. 3), ["Jucha"](https://en.wikisource.org/wiki/pl:Encyklopedia_staropolska/Jucha "s:pl:Encyklopedia staropolska/Jucha").
55. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%81uczaj201221_62-0)** [Łuczaj (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%81uczaj2012), p. 21.
56. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh197755_63-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh197755_63-1) [Artyukh (1977)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh1977), p. 55.
57. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGurkoChakvinKasperovich201078_64-0)** [Gurko, Chakvin & Kasperovich (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFGurkoChakvinKasperovich2010), p. 78.
58. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGubogloSimchenko199298_65-0)** [Guboglo & Simchenko (1992)](https://en.wikipedia.org/wiki/Borscht#CITEREFGubogloSimchenko1992), p. 98.
59. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKulinariya792_66-0)** [Kulinariya](https://en.wikipedia.org/wiki/Borscht#CITEREFKulinariya), p. 792.
60. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGal2003[httpdexonlinerodefinitieborC899369568_"Bor%C8%99"]_67-0)** [Gal (2003)](https://en.wikipedia.org/wiki/Borscht#CITEREFGal2003), ["Borș"](http://dexonline.ro/definitie/bor%C8%99/369568).
61. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEReidPettersen200752_68-0)** [Reid & Pettersen (2007)](https://en.wikipedia.org/wiki/Borscht#CITEREFReidPettersen2007), p. 52.
62. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERennon200753_69-0)** [Rennon (2007)](https://en.wikipedia.org/wiki/Borscht#CITEREFRennon2007), p. 53.
63. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEAuziasLabourdette201277_70-0)** [Auzias & Labourdette (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFAuziasLabourdette2012), p. 77.
64. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPetrosianUnderwood2006107%E2%80%93108_71-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPetrosianUnderwood2006107%E2%80%93108_71-1) [Petrosian & Underwood (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFPetrosianUnderwood2006), pp. 107–108.
65. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEFertig2011128%E2%80%93129_72-0)** [Fertig (2011)](https://en.wikipedia.org/wiki/Borscht#CITEREFFertig2011), pp. 128–129.
66. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapters_3_and_8_74-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapters 3 and 8.
67. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZhouSun2012_75-0)** [Zhou & Sun (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFZhouSun2012).
68. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEThe_Visual_Food_Encyclopedia1996600_76-0)** [The Visual Food Encyclopedia (1996)](https://en.wikipedia.org/wiki/Borscht#CITEREFThe_Visual_Food_Encyclopedia1996), p. 600.
69. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004182%E2%80%93189_78-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004182%E2%80%93189_78-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004182%E2%80%93189_78-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004182%E2%80%93189_78-3) [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), pp. 182–189.
70. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEJewish_Encyclopedia1906257_79-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEJewish_Encyclopedia1906257_79-1) [Jewish Encyclopedia (1906)](https://en.wikipedia.org/wiki/Borscht#CITEREFJewish_Encyclopedia1906), p. 257.
71. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004186,_189,_201,_245%E2%80%93247_80-0)** [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), pp. 186, 189, 201, 245–247.
72. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200617_81-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200617_81-1) [Artyukh (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh2006), p. 17.
73. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_1_82-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_1_82-1) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 1.
74. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200486,_93%E2%80%9394_83-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), pp. 86, 93–94.
75. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005226_85-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), p. 226.
76. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200616%E2%80%9317_86-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200616%E2%80%9317_86-1) [Artyukh (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh2006), p. 16–17.
77. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200616_87-0)** [Artyukh (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh2006), p. 16.
78. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005234_88-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), p. 234.
79. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005229%E2%80%93238_89-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), pp. 229–238.
80. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004248%E2%80%93253_90-0)** [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), pp. 248–253.
81. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDembi%C5%84ska1999127_91-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDembi%C5%84ska1999127_91-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDembi%C5%84ska1999127_91-2) [Dembińska (1999)](https://en.wikipedia.org/wiki/Borscht#CITEREFDembi%C5%84ska1999), p. 127.
82. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%81uczaj201320%E2%80%9321_92-0)** [Łuczaj (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%81uczaj2013), pp. 20–21.
83. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuhnleinTurner1986311_93-0)** [Kuhnlein & Turner (1986)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuhnleinTurner1986), p. 311.
84. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%81uczaj201321_94-0)** [Łuczaj (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%81uczaj2013), p. 21.
85. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''_95-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''_95-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowski,_''Barszcz,_%C5%BCur_i_post''_95-2) [Dumanowski, *Barszcz, żur i post*](https://en.wikipedia.org/wiki/Borscht#CITEREFDumanowski,_Barszcz,_%C5%BCur_i_post).
86. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGo%C5%82%C4%99biowski183032%E2%80%9334_97-0)** [Gołębiowski (1830)](https://en.wikipedia.org/wiki/Borscht#CITEREFGo%C5%82%C4%99biowski1830), pp. 32–34.
87. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESyrennius1613673_100-0)** [Syrennius (1613)](https://en.wikipedia.org/wiki/Borscht#CITEREFSyrennius1613), p. 673.
88. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTELepiavko2020_101-0)** [Lepiavko (2020)](https://en.wikipedia.org/wiki/Borscht#CITEREFLepiavko2020).
89. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBarber2004"[httpwwwoxfordreferencecomview101093acref97801954181630010001m_en_ca0008152rskeyHPoO0Rresult1_borscht]"_103-0)** [Barber (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFBarber2004), "[borscht](http://www.oxfordreference.com/view/10.1093/acref/9780195418163.001.0001/m_en_ca0008152?rskey=HPoO0R&result=1)".
90. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERothsteinRothstein1998307_104-0)** [Rothstein & Rothstein (1998)](https://en.wikipedia.org/wiki/Borscht#CITEREFRothsteinRothstein1998), pp. 307.
91. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%BBmigrodzki[httpwwwwsjppldo_drukuphpid_hasla15821id_znaczenia1244072_"dwa_grzyby_w_barszcz"]_106-0)** [Żmigrodzki](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%BBmigrodzki), ["dwa grzyby w barszcz"](http://www.wsjp.pl/do_druku.php?id_hasla=15821&id_znaczenia=1244072).
92. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKarbowiak190033%E2%80%9334,_37,_40_107-0)** [Karbowiak (1900)](https://en.wikipedia.org/wiki/Borscht#CITEREFKarbowiak1900), pp. 33–34, 37, 40.
93. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarcin_z_Urz%C4%99dowa15956%E2%80%937_108-0)** [Marcin z Urzędowa (1595)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarcin_z_Urz%C4%99dowa1595), pp. 6–7.
94. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191638%E2%80%9339_109-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), pp. 38–39.
95. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900116%E2%80%93117_\(vol._1\)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]_110-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900116%E2%80%93117_\(vol._1\)[[:s:pl:Encyklopedia_staropolska/Barszcz|"Barszcz"]]_110-1) [Gloger (1900)](https://en.wikipedia.org/wiki/Borscht#CITEREFGloger1900), pp. 116–117 (vol. 1), ["Barszcz"](https://en.wikisource.org/wiki/pl:Encyklopedia_staropolska/Barszcz "s:pl:Encyklopedia staropolska/Barszcz").
96. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGo%C5%82%C4%99biowski183033_111-0)** [Gołębiowski (1830)](https://en.wikipedia.org/wiki/Borscht#CITEREFGo%C5%82%C4%99biowski1830), p. 33.
97. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGerard16361009_113-0)** [Gerard (1636)](https://en.wikipedia.org/wiki/Borscht#CITEREFGerard1636), p. 1009.
98. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDal1863%E2%80%9366[httpdicacademicrudicnsfenc2p255358_"%D0%9A%D0%B8%D1%81%D0%B5%D0%BB%D1%8C"]_115-0)** [Dal (1863–66)](https://en.wikipedia.org/wiki/Borscht#CITEREFDal1863%E2%80%9366), ["Кисель"](http://dic.academic.ru/dic.nsf/enc2p/255358).
99. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDavidson2014_116-0)** [Davidson (2014)](https://en.wikipedia.org/wiki/Borscht#CITEREFDavidson2014).
100. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVasmer1973[httpdicacademicrudicnsfvasmer41001%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9_"%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9"]_117-0)** [Vasmer (1973)](https://en.wikipedia.org/wiki/Borscht#CITEREFVasmer1973), ["кислый"](http://dic.academic.ru/dic.nsf/vasmer/41001/%D0%BA%D0%B8%D1%81%D0%BB%D1%8B%D0%B9).
101. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTETrubachyov1987271%E2%80%93272_\(vol._13\)[httpetymologruslangrudocessja13pdf_"*kysel%D1%8C"]_118-0)** [Trubachyov (1987)](https://en.wikipedia.org/wiki/Borscht#CITEREFTrubachyov1987), pp. 271–272 (vol. 13), ["\*kyselь"](http://etymolog.ruslang.ru/doc/essja13.pdf).
102. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMatyukhina2013[httpsbooksgooglecombooksidnLt1AgAAQBAJpgPT52_"%D0%A0%D1%83%D1%81%D1%81%D0%BA%D0%B8%D0%B5_%D0%BF%D0%B8%D1%82%D0%B8%D1%8F"]_119-0)** [Matyukhina (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFMatyukhina2013), ["Русские пития"](https://books.google.com/books?id=nLt1AgAAQBAJ&pg=PT52).
103. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh197735_120-0)** [Artyukh (1977)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh1977), p. 35.
104. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh197738_121-0)** [Artyukh (1977)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh1977), p. 38.
105. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900522%E2%80%93523_\(vol._4\)[[:s:pl:Encyklopedia_staropolska/%C5%BBur|"%C5%BBur"]]_122-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGloger1900522%E2%80%93523_\(vol._4\)[[:s:pl:Encyklopedia_staropolska/%C5%BBur|"%C5%BBur"]]_122-1) [Gloger (1900)](https://en.wikipedia.org/wiki/Borscht#CITEREFGloger1900), pp. 522–523 (vol. 4), ["Żur"](https://en.wikisource.org/wiki/pl:Encyklopedia_staropolska/%C5%BBur "s:pl:Encyklopedia staropolska/Żur").
106. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDoroszewski1969[httpdoroszewskipwnplhasloC5BCur_"%C5%BCur"]_123-0)** [Doroszewski (1969)](https://en.wikipedia.org/wiki/Borscht#CITEREFDoroszewski1969), ["żur"](http://doroszewski.pwn.pl/haslo/%C5%BCur).
107. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191645_124-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 45.
108. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTECzerniecki168271%E2%80%9372_125-0)** [Czerniecki (1682)](https://en.wikipedia.org/wiki/Borscht#CITEREFCzerniecki1682), pp. 71–72.
109. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowskiJankowski2011185_126-0)** [Dumanowski & Jankowski (2011)](https://en.wikipedia.org/wiki/Borscht#CITEREFDumanowskiJankowski2011), p. 185.
110. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowskiJankowski2011165_127-0)** [Dumanowski & Jankowski (2011)](https://en.wikipedia.org/wiki/Borscht#CITEREFDumanowskiJankowski2011), p. 165.
111. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-128)** [*Magia czerwonego barszczu. Poznaj przepis na idealny świąteczny smak*](http://www.rmf24.pl/ciekawostki/news-magia-czerwonego-barszczu-poznaj-przepis-na-idealny-swiatecz,nId,8046033) – rmf24.pl
112. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_6_129-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_6_129-1) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 6.
113. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEChristian1994_130-0)** [Christian (1994)](https://en.wikipedia.org/wiki/Borscht#CITEREFChristian1994).
114. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMolokhovets1998Recipes_43%E2%80%9348,_74,_75,_77_131-0)** [Molokhovets (1998)](https://en.wikipedia.org/wiki/Borscht#CITEREFMolokhovets1998), Recipes 43–48, 74, 75, 77.
115. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapters_4,6_132-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapters 4,6.
116. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-133)**
["Борщ"](https://en.wikisource.org/wiki/ru:%D0%A2%D0%A1%D0%942/%D0%91%D0%BE%D1%80%D1%89_) . *[Explanatory Dictionary of the Living Great Russian Language](https://en.wikipedia.org/wiki/Explanatory_Dictionary_of_the_Living_Great_Russian_Language "Explanatory Dictionary of the Living Great Russian Language")* (in Russian). 1882.
117. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE''Prykazky_ta_pryslivya...''_135-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE''Prykazky_ta_pryslivya...''_135-1) [*Prykazky ta pryslivya...*](https://en.wikipedia.org/wiki/Borscht#CITEREFPrykazky_ta_pryslivya...).
118. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMajkowski193219_136-0)** [Majkowski (1932)](https://en.wikipedia.org/wiki/Borscht#CITEREFMajkowski1932), p. 19.
119. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski19165%E2%80%936_137-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), pp. 5–6.
120. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191610_138-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 10.
121. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESmall200997_139-0)** [Small (2009)](https://en.wikipedia.org/wiki/Borscht#CITEREFSmall2009), p. 97.
122. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191611_140-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 11.
123. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191615%E2%80%9316_141-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), pp. 15–16.
124. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191617_142-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 17.
125. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMarks2010541%E2%80%93543[httpsbooksgooglecombooksidgFK_yx7Ps7cCpgPT541_"Horseradish"]_143-0)** [Marks (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFMarks2010), pp. 541–543, ["Horseradish"](https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT541).
126. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERej1567[[:s:pl:%C5%BBywot_cz%C5%82owieka_po%C4%87ciwego/Ksi%C4%99ga_druga|Ksi%C4%99ga_Druga]]_145-0)** [Rej (1567)](https://en.wikipedia.org/wiki/Borscht#CITEREFRej1567), [Księga Druga](https://en.wikisource.org/wiki/pl:%C5%BBywot_cz%C5%82owieka_po%C4%87ciwego/Ksi%C4%99ga_druga "s:pl:Żywot człowieka poćciwego/Księga druga").
127. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMeyer178127_146-0)** [Meyer (1781)](https://en.wikipedia.org/wiki/Borscht#CITEREFMeyer1781), p. 27.
128. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPirkoHurzhiiSokhan199168_147-0)** [Pirko, Hurzhii & Sokhan (1991)](https://en.wikipedia.org/wiki/Borscht#CITEREFPirkoHurzhiiSokhan1991), p. 68.
129. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTERostafi%C5%84ski191641_148-0)** [Rostafiński (1916)](https://en.wikipedia.org/wiki/Borscht#CITEREFRostafi%C5%84ski1916), p. 41.
130. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEAvdeyeva1846198%E2%80%93199_149-0)** [Avdeyeva (1846)](https://en.wikipedia.org/wiki/Borscht#CITEREFAvdeyeva1846), pp. 198–199.
131. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_5_150-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 5.
132. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEZawadzka1913[httppolonaplitem84395218_12]_151-0)** [Zawadzka (1913)](https://en.wikipedia.org/wiki/Borscht#CITEREFZawadzka1913), p. [12](http://polona.pl/item/843952/18/).
133. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200613_153-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEArtyukh200613_153-1) [Artyukh (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFArtyukh2006), p. 13.
134. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_154-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_154-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_3_154-2) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 3.
135. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapters_3_and_10_155-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapters 3 and 10.
136. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_10_156-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 10.
137. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDumanowski,_''Klasyczny_barszcz...''_157-0)** [Dumanowski, *Klasyczny barszcz...*](https://en.wikipedia.org/wiki/Borscht#CITEREFDumanowski,_Klasyczny_barszcz...).
138. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEDuboisBernard186822_158-0)** [Dubois & Bernard (1868)](https://en.wikipedia.org/wiki/Borscht#CITEREFDuboisBernard1868), p. 22.
139. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEThe_Epicure's_Year_Book83_159-0)** [The Epicure's Year Book](https://en.wikipedia.org/wiki/Borscht#CITEREFThe_Epicure's_Year_Book), p. 83.
140. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Preface_160-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Preface_160-1) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Preface.
141. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMacVeigh2008193_161-0)** [MacVeigh (2008)](https://en.wikipedia.org/wiki/Borscht#CITEREFMacVeigh2008), p. 193.
142. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKing200612_162-0)** [King (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFKing2006), p. 12.
143. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPetrosianUnderwood2006108_163-0)** [Petrosian & Underwood (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFPetrosianUnderwood2006), pp. 108.
144. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEWorld_and_Its_Peoples2006617,_706,_1472_164-0)** [World and Its Peoples (2006)](https://en.wikipedia.org/wiki/Borscht#CITEREFWorld_and_Its_Peoples2006), pp. 617, 706, 1472.
145. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMackSurina2005115_165-0)** [Mack & Surina (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFMackSurina2005), p. 115.
146. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_8_166-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 8.
147. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_4_167-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_4_167-1) [***c***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_4_167-2) [***d***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_4_167-3) [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 4.
148. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-Darra20_168-0)**
[Goldstein, Darra](https://en.wikipedia.org/wiki/Darra_Goldstein "Darra Goldstein") (2020). *Beyond the North wind: revealing Russia, its recipes and lore*.
149. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTELagnado2011_169-0)** [Lagnado (2011)](https://en.wikipedia.org/wiki/Borscht#CITEREFLagnado2011).
150. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGold's_Borscht_170-0)** [Gold's Borscht](https://en.wikipedia.org/wiki/Borscht#CITEREFGold's_Borscht).
151. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEBurlakoff2013Chapter_7_171-0)** [Burlakoff (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFBurlakoff2013), Chapter 7.
152. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMeek2008_172-0)** [Meek (2008)](https://en.wikipedia.org/wiki/Borscht#CITEREFMeek2008).
153. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGarber2013_173-0)** [Garber (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREFGarber2013).
154. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVedernikov2015_174-0)** [Vedernikov (2015)](https://en.wikipedia.org/wiki/Borscht#CITEREFVedernikov2015).
155. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVinogradovaLevkievskaya2012138_176-0)** [Vinogradova & Levkievskaya (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFVinogradovaLevkievskaya2012), p. 138.
156. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEGurkoChakvinKasperovich201073_177-0)** [Gurko, Chakvin & Kasperovich (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFGurkoChakvinKasperovich2010), p. 73.
157. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEVinogradovaLevkievskaya2012195_178-0)** [Vinogradova & Levkievskaya (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFVinogradovaLevkievskaya2012), p. 195.
158. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTE%C5%81ozi%C5%84ska%C5%81ozi%C5%84ski2013162%E2%80%93165_179-0)** [Łozińska & Łoziński (2013)](https://en.wikipedia.org/wiki/Borscht#CITEREF%C5%81ozi%C5%84ska%C5%81ozi%C5%84ski2013), pp. 162–165.
159. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTESzymula2012280_180-0)** [Szymula (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFSzymula2012), p. 280.
160. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMorel2008_181-0)** [Morel (2008)](https://en.wikipedia.org/wiki/Borscht#CITEREFMorel2008).
161. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-182)**
["'Culture of Ukrainian borscht cooking' inscribed on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding - UNESCO Intangible Cultural Heritage"](https://ich.unesco.org/en/news/culture-of-ukrainian-borscht-cooking-inscribed-on-the-list-of-intangible-cultural-heritage-in-need-of-urgent-safeguarding-13412). *ich.unesco.org*. Retrieved 2025-06-22.
162. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-183)**
Kassam, Ashifa (2022-07-01). ["Ukrainian borscht recognised by Unesco with entry on to safeguarding list"](https://www.theguardian.com/world/2022/jul/01/ukrainian-borscht-recognised-by-unesco-with-entry-onto-safeguarding-list). *The Guardian*. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [0261-3077](https://search.worldcat.org/issn/0261-3077). Retrieved 2025-12-07.
163. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-184)**
Zhang, Daniel (3 July 2023). ["A Brief History of Borshch"](https://festival.si.edu/blog/a-brief-history-of-borshch). *[Smithsonian Folklife Festival](https://en.wikipedia.org/wiki/Smithsonian_Folklife_Festival "Smithsonian Folklife Festival")*. Retrieved 2025-06-22.
164. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKuro%C5%842004188_188-0)** [Kuroń (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFKuro%C5%842004), p. 188.
165. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEStrybelStrybel2005191_189-0)** [Strybel & Strybel (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFStrybelStrybel2005), p. 191.
166. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPerianova2012161%E2%80%93162_190-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPerianova2012161%E2%80%93162_190-1) [Perianova (2012)](https://en.wikipedia.org/wiki/Borscht#CITEREFPerianova2012), pp. 161–162.
167. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMazitova2005_191-0)** [Mazitova (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFMazitova2005).
168. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-192)**
["Ukraine seeks U.N. cultural status for beloved borscht. A culinary spat with Russia could be brewing"](https://www.seattletimes.com/nation-world/ukraine-seeks-u-n-cultural-status-for-beloved-borscht-a-culinary-spat-with-russia-could-be-brewing/). *The Seattle Times*. 2020-10-21. Retrieved 2022-03-07.
169. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-193)**
["Гастрономічна спадщина та національна ідентичність"](https://www.istpravda.com.ua/columns/2021/08/11/159985/). *Історична правда*. Retrieved 2022-03-07.
170. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-194)**
["П'ять цікавих фактів про борщ, яких ви не знали"](https://www.bbc.com/ukrainian/features-54447232). *BBC News Україна* (in Ukrainian). 2020-10-11. Retrieved 2022-03-07.
171. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEKulinariya31%E2%80%9332_195-0)** [Kulinariya](https://en.wikipedia.org/wiki/Borscht#CITEREFKulinariya), pp. 31–32.
172. ^ [***a***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMackSurina2005114%E2%80%93115_196-0) [***b***](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEMackSurina2005114%E2%80%93115_196-1) [Mack & Surina (2005)](https://en.wikipedia.org/wiki/Borscht#CITEREFMackSurina2005), pp. 114–115.
173. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEWorld_and_Its_Peoples20101424_197-0)** [World and Its Peoples (2010)](https://en.wikipedia.org/wiki/Borscht#CITEREFWorld_and_Its_Peoples2010), p. 1424.
174. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin200480%E2%80%9383_199-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), pp. 80–83.
175. **[^](https://en.wikipedia.org/wiki/Borscht#cite_ref-FOOTNOTEPokhlebkin20046%E2%80%937_201-0)** [Pokhlebkin (2004)](https://en.wikipedia.org/wiki/Borscht#CITEREFPokhlebkin2004), pp. 6–7.
Sources
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- [Christian, David](https://en.wikipedia.org/wiki/David_Christian_\(historian\) "David Christian (historian)") (April 1994). "Classic Russian Cooking: Elena Molokhovets' *A Gift to Young Housewives*". *[Russian Review](https://en.wikipedia.org/wiki/Russian_Review "Russian Review")*. **53** (2): 306. [doi](https://en.wikipedia.org/wiki/Doi_\(identifier\) "Doi (identifier)"):[10\.2307/130837](https://doi.org/10.2307%2F130837). [JSTOR](https://en.wikipedia.org/wiki/JSTOR_\(identifier\) "JSTOR (identifier)") [130837](https://www.jstor.org/stable/130837).
- Dembińska, Maria (1999). Weaver, William Woys (ed.). [*Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past*](https://books.google.com/books?id=Iru2rMQR8eYC). Philadelphia: University of Pennsylvania Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[0-8122-3224-0](https://en.wikipedia.org/wiki/Special:BookSources/0-8122-3224-0 "Special:BookSources/0-8122-3224-0")
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- Fertig, Judith M. (2011). [*Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland*](https://books.google.com/books?id=9yA2Q0Y-uOkC&pg=PA128). Boston: Houghton Mifflin Harcourt. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-55832-144-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-55832-144-1 "Special:BookSources/978-1-55832-144-1")
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- Garber, Megan (2013-03-28). ["The Doll That Helped the Soviets Beat the U.S. to Space"](https://www.theatlantic.com/technology/archive/2013/03/the-doll-that-helped-the-soviets-beat-the-us-to-space/274400/). *The Atlantic*. Retrieved 2016-01-18.
- [Hercules, Olia](https://en.wikipedia.org/wiki/Olia_Hercules "Olia Hercules") (2017-12-07). ["Let Me Count the Ways of Making Borscht"](https://www.newyorker.com/culture/annals-of-gastronomy/let-me-count-the-ways-of-making-borscht). *The New Yorker*. Retrieved 2019-04-25.
- Kafka, Barbara (1998). [*Soup: A Way of Life*](https://archive.org/details/soupwayoflife00kafk). Artisan Books. p. [176](https://archive.org/details/soupwayoflife00kafk/page/176). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-57965-125-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-57965-125-1 "Special:BookSources/978-1-57965-125-1")
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- [Kuhnlein, Harriet V.](https://en.wikipedia.org/wiki/Harriet_V._Kuhnlein "Harriet V. Kuhnlein"); Turner, Nancy J. (1986). ["Cow-parsnip (*Heracleum lanatum* Michx.): an indigenous vegetable of native people of northwestern North America"](https://ethnobiology.org/sites/default/files/pdfs/JoE/6-2/KuhnleinTurner1986.pdf) (PDF). *Journal of Ethnobiology*. **6** (2): 309–324\.
- Lagnado, Lucette (2011-06-28). ["A Family Named Gold Tries to Add Cool to a Soup That's the Color Purple"](https://www.wsj.com/articles/SB10001424052702304231204576406000546981170). *The Wall Street Journal*. Retrieved 2016-01-11.
- [Meek, James](https://en.wikipedia.org/wiki/James_Meek_\(author\) "James Meek (author)") (2008-03-15). ["The story of borshch"](https://www.theguardian.com/lifeandstyle/2008/mar/15/foodanddrink.travelfoodanddrink). *The Guardian*. Retrieved 2015-07-09.
- Morel, Linda (2008-05-15). ["Cold soups for Shavuot"](https://www.jta.org/2008/05/15/life-religion/cold-soups-for-shavuot). *Jewish Telegraphic Agency*. Retrieved 2016-01-24.
- Mack, Glenn Randall; Surina, Asele (2005). [*Food Culture in Russia and Central Asia*](https://books.google.com/books?id=j7MTx_zcIR0C). Greenwood Publishing Group. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-313-32773-5](https://en.wikipedia.org/wiki/Special:BookSources/978-0-313-32773-5 "Special:BookSources/978-0-313-32773-5")
. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [1545-2638](https://search.worldcat.org/issn/1545-2638).
- Perianova, Irina (2012). ["Culinary Myths of the Soviet Union"](https://books.google.com/books?id=OyQrBwAAQBAJ&pg=PA160). In Ratiani, Irma (ed.). *Totalitarianism and Literary Discourse: 20th Century Experience*. Cambridge Scholars Publishing. pp. 160–175\. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-4438-3445-2](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4438-3445-2 "Special:BookSources/978-1-4438-3445-2")
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- Petrosian, Irina; Underwood, David (2006). [*Armenian Food: Fact, Fiction & Folklore*](https://books.google.com/books?id=0oXYX9Qzx9oC&pg=PA107). Bloomington: Lulu. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-4116-9865-9](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4116-9865-9 "Special:BookSources/978-1-4116-9865-9")
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- Rothstein, Halina; Rothstein, Robert A. (1998). "Food in Yiddish and Slavic Folk Culture: A Comparative/Contrastive View". In Greenspoon, Leonard Jay (ed.). [*Yiddish Language & Culture: Then & Now*](http://bib.convdocs.org/v37532/?download=1) (pdf). Studies in Jewish Civilization. Vol. 9. Omaha: Creighton University Press. pp. 305–328\. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[1-881871-25-8](https://en.wikipedia.org/wiki/Special:BookSources/1-881871-25-8 "Special:BookSources/1-881871-25-8")
. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [1070-8510](https://search.worldcat.org/issn/1070-8510).
- Schultze, Sydney (2000). [*Culture and Customs of Russia*](https://books.google.com/books?id=c4kvrPEweOcC&pg=PA65). Greenwood Publishing Group. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-313-31101-7](https://en.wikipedia.org/wiki/Special:BookSources/978-0-313-31101-7 "Special:BookSources/978-0-313-31101-7")
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- Small, Ernest (2009). [*Top 100 Food Plants: The World's Most Important Culinary Crops*](https://books.google.com/books?id=nyWY_YkV7qAC&pg=PA97). Knoxville: NRC Research Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-660-19858-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-660-19858-3 "Special:BookSources/978-0-660-19858-3")
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- Strybel, Robert; Strybel, Maria (2005) \[1993\]. [*Polish Heritage Cookery*](https://books.google.com/books?id=UtA6-pyGJmMC). New York: Hippocrene Books. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[0-7818-1124-4](https://en.wikipedia.org/wiki/Special:BookSources/0-7818-1124-4 "Special:BookSources/0-7818-1124-4")
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- Szymula, Elzbieta (2012). ["Polish Diet"](https://books.google.com/books?id=YF1YCg5Ig-EC&pg=PA277). In Thaker, Aruna; Barton, Arlene (eds.). *Multicultural Handbook of Food, Nutrition and Dietetics*. Wiley-Blackwell. pp. 277–295\. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-4051-7358-2](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4051-7358-2 "Special:BookSources/978-1-4051-7358-2")
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- Volokh, Anne; Manus, Mavis (1983). [*The Art of Russian Cuisine*](https://books.google.com/books?id=UJssAAAAYAAJ). Macmillan. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-02-622090-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-02-622090-3 "Special:BookSources/978-0-02-622090-3")
.
Other languages
- Artyukh, Lidiya (1977). *Ukrainska narodna kulynariia*
Українська народна кулинарія
\[*Ukrainian Folk Cuisine*\] (in Ukrainian). Kyyiv: Naukova dumka.
- Artyukh, Lidiya (2006).
[*Tradytsiina ukrainska kukhnia v narodnomu kalendari* Традиційна українська кухня в народному календарі](https://books.google.com/books?id=fLizySL-EUMC)
\[*Traditional Ukrainian Cuisine in the Folk Calendar*\] (in Ukrainian). Kyiv: Baltiya-Druk. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[966-8137-24-8](https://en.wikipedia.org/wiki/Special:BookSources/966-8137-24-8 "Special:BookSources/966-8137-24-8")
.
- Dumanowski, Jarosław (31 January 2013). ["Barszcz, żur i post"](http://dumanowski.natemat.pl/49153,barszcz-zur-i-post) \[Borscht, sour rye soup, and fast\]. *naTemat* (in Polish). Retrieved 2015-06-02.
- Dumanowski, Jarosław (22 May 2014). ["Klasyczny barszcz: Francuscy mistrzowie o polskiej kuchni"](http://dumanowski.natemat.pl/103339,klasyczny-barszcz-francuscy-mistrzowie-o-polskiej-kuchni) \[Classic borscht: French chefs about Polish cuisine\]. *naTemat* (in Polish). Retrieved 2015-06-02.
- Gołębiowski, Łukasz (1830). [*Domy i dwory*](http://polona.pl/item/3554682/21/) \[*Houses and Manors*\] (in Polish). Warszawa: N. Glücksberg.
- Guboglo, Mikhail Nikolayevich; Simchenko, Yury Borisovich (1992).
[*Ukraintsy: Istoriko-etnografichesky ocherk traditsionnoy kultury* Украинцы: Историко-этнографический очерк традиционной культуры](https://books.google.com/books?id=UGQiAQAAMAAJ&q=%D0%B7%D0%B5%D0%BB%D0%B5%D0%BD%D1%8B%D0%B9+%D0%B1%D0%BE%D1%80%D1%89)
\[*Ukrainians: A Historical Ethnographic Essay of the Traditional Culture*\] (in Russian). Moskva: Rossiyskaya akademiya nauk, Institut etnologii i antropologii im. N.N Miklukho-Maklaya.
- Gurko, Alexandra V.; Chakvin, Igor V.; Kasperovich, Galina I., eds. (2010).
[*Etnokulturnye protsessy Vostochnogo Polesya v proshlom i nastoyashchem* Этнокультурные процессы Восточного Полесья в прошлом и настоящем](https://books.google.com/books?id=cS2zBAAAQBAJ)
\[*Ethnocultural Processes of Eastern Polesye in the Past and Present*\] (in Russian). Institut iskusstvovedeniya, etnografii i folklora imeni K. Krapivy NAN Belarusi. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-985-08-1229-2](https://en.wikipedia.org/wiki/Special:BookSources/978-985-08-1229-2 "Special:BookSources/978-985-08-1229-2")
.
- Karbowiak, Antoni (1900). [*Obiady profesorów Uniw. Jagiellońskiego w XVI. i XVII. wieku*](http://polona.pl/item/10537708/0/) \[*Luncheons of Jagiellonian University Professors in the 16th–17th Centuries*\] (in Polish). Kraków: Tow. Miłośników Historyi i Zabytków Krakowa.
- Lepiavko, Serhii (3 November 2020).
["Pro ukrainskyi borshch vid 1584 r. z istorychnymy prypravamy" Про український борщ від 1584 р. з історичними приправами](https://www.istpravda.com.ua/articles/2020/11/3/158395/)
\[Of Ukrainian borscht after 1584 with historical seasonings\]. *Istorychna Pravda* (in Ukrainian). Retrieved 2021-11-29.
- Łozińska, Maja; Łoziński, Jan (2013). *Historia polskiego smaku: kuchnia, stół, obyczaje* \[*History of Polish Taste: Kitchen, Table, Customs*\] (in Polish). Warszawa: Wydawnictwo Naukowe PWN. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-83-7705-269-3](https://en.wikipedia.org/wiki/Special:BookSources/978-83-7705-269-3 "Special:BookSources/978-83-7705-269-3")
.
- Łuczaj, Łukasz (2012). ["Brzozowy sok, "czeremsza" i zielony barszcz – ankieta etnobotaniczna wśród botaników ukraińskich"](https://web.archive.org/web/20200327141801/http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf) \[Birch sap, ramsons and green borsch – an ethnobotanical survey among Ukrainian botanists\] (PDF). *Etnobiologia Polska* (in Polish). **2**. Wojaszówka: Zakład Ekotoksykologii, Zamiejscowy Wydział Biotechnologii, Uniwersytet Rzeszowski: 15–22\. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [2083-6228](https://search.worldcat.org/issn/2083-6228). Archived from [the original](http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf) (PDF) on 2020-03-27. Retrieved 2015-07-09.
- Łuczaj, Łukasz (2013). *Dzika kuchnia* \[*Wild Cuisine*\] (in Polish). Warszawa: Nasza Księgarnia. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-83-10-12378-7](https://en.wikipedia.org/wiki/Special:BookSources/978-83-10-12378-7 "Special:BookSources/978-83-10-12378-7")
.
- Majkowski, Hilary (1932). [*Wyczółkowski 1852–1932*](https://polona.pl/item/44345978/20/) (in Polish). Poznań: Rolnicza Druk. i Księg. Nakładowa.
Pages unnumbered.
- Matyukhina, Yuliya (2013).
[*Russkaya dieta* Русская диета](https://books.google.com/books?id=nLt1AgAAQBAJ)
\[*The Russian Diet*\] (in Russian). Nauchnaya Kniga. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-5-457-52538-2](https://en.wikipedia.org/wiki/Special:BookSources/978-5-457-52538-2 "Special:BookSources/978-5-457-52538-2")
.
- Mazitova, Hanna (2005-12-22).
["Chyi borshch?" Чий борщ?](http://www.day.kiev.ua/uk/article/cuspilstvo/chiy-borshch)
\[Whose borscht?\]. *Den'* (in Ukrainian). Ukrayinska Pres-Grupa. Retrieved 2016-01-25.
- Panek, Kazimierz (1905). [*Mikroby oraz chemizm kiśnienia barszczu*](http://polona.pl/item/15178238/46/) \[*Microbes and Chemistry of Borscht Fermentation*\] (in Polish). Kraków: Akademia Umiejętności.
- [Pokhlebkin, William Vasilyevich](https://en.wikipedia.org/wiki/William_Pokhlebkin "William Pokhlebkin") (2004) \[1978\]. *Natsionalnye kukhni nashikh narodov*
Национальные кухни наших народов
\[*National Cuisines of Our Peoples*\] (in Russian). Moskva: Tsentrpoligraf. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[5-9524-0718-8](https://en.wikipedia.org/wiki/Special:BookSources/5-9524-0718-8 "Special:BookSources/5-9524-0718-8")
.
- [Rostafiński, Józef](https://en.wikipedia.org/wiki/J%C3%B3zef_Rostafi%C5%84ski "Józef Rostafiński") (1916). [*O nazwach i użytku ćwikły, buraków i barszczu*](http://polona.pl/item/20246864/10/) \[*Names and Uses of Chards, Beets and Hogweed*\] (in Polish). Kraków: Akademia Umiejętności.
- Vinogradova, Lyudmila; Levkievskaya, Yelena (2012).
[*Narodnaya demonologiya Polesya: Publikatsii tekstov v zapisyakh 80–90-kh gg. XX veka. Tom II: Demonologizatsiya umershikh lyudey* Народная демонология Полесья: Публикации текстов в записях 80–90-х гг. XX века. Том II: Демонологизация умерших людей](https://books.google.com/books?id=buB6AgAAQBAJ)
\[*Folk Demonology of Polesye: Publication of field notes from the 1980s and 90s. Vol. 2: Demonization of the Dead*\] (in Russian). Moskva: Rukopisnye pamyatniki Drevney Rusi. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-5-9551-0606-9](https://en.wikipedia.org/wiki/Special:BookSources/978-5-9551-0606-9 "Special:BookSources/978-5-9551-0606-9")
. [ISSN](https://en.wikipedia.org/wiki/ISSN_\(identifier\) "ISSN (identifier)") [1726-135X](https://search.worldcat.org/issn/1726-135X). Retrieved 2016-01-23.
- Zhou, Sili; Sun, Yanru (2012-08-20).
["Yībǎi gè Shànghǎi rén yǒu yībǎi zhǒng luó sòng tāng" 一百个上海人有一百种罗宋汤](https://web.archive.org/web/20170401144826/http://sh.sina.com.cn/food/msjx/2012-08-20/15368302.html)
\[One hundred types of borscht for one hundred Shanghainese\]. *[Shanghai Morning Post](https://en.wikipedia.org/wiki/Shanghai_Morning_Post "Shanghai Morning Post")* (in Simplified Chinese). Archived from [the original](https://news.sina.com.cn/c/2012-08-20/071024998259.shtml) on 2017-04-01. Retrieved 2017-05-10 – via [Sina](https://en.wikipedia.org/wiki/Sina_Corporation "Sina Corporation").
Primary or self-published
- [Avdeyeva, Yekaterina Alekseyevna](https://en.wikipedia.org/wiki/Yekaterina_Avdeyeva "Yekaterina Avdeyeva") (1846) \[1842\]. *Ruchnaya kniga russkoy opytnoy khozyayki*
Ручная книга русской опытной хозяйки
\[*Handbook of the Experienced Russian Housewife*\] (in Russian). Sankt-Peterburg: Sveshnikov.
- Burlakoff, Nikolai (2013). *The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes*. North Charleston, SC: [Createspace Independent Pub](https://en.wikipedia.org/wiki/CreateSpace "CreateSpace"). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-4840-2740-0](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4840-2740-0 "Special:BookSources/978-1-4840-2740-0")
.
- [Czerniecki, Stanisław](https://en.wikipedia.org/wiki/Stanis%C5%82aw_Czerniecki "Stanisław Czerniecki") (1682). [*Compendium ferculorum, albo Zebranie potraw*](http://polona.pl/item/3490233/82/) \[*A Collection of Dishes*\] (in Polish). Kraków: Drukarnia Jerzego i Mikołaja Schedlów.
- [Dubois, Urbain](https://en.wikipedia.org/wiki/Urbain_Dubois "Urbain Dubois"); Bernard, Émile (1868) \[1856\]. [*La cuisine classique : études pratiques, raisonnées et démonstratives de l'École française appliquée au service à la russe*](https://books.google.com/books?id=QEWKlQ8Ro_MC) \[*Classic Cuisine: Practical, Systematic and Demonstrative Studies of the French School of Russian Table Service*\] (in French). Paris: E. Dentu.
- 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. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-83-60959-18-3](https://en.wikipedia.org/wiki/Special:BookSources/978-83-60959-18-3 "Special:BookSources/978-83-60959-18-3")
.
- [Gerard, John](https://en.wikipedia.org/wiki/John_Gerard "John Gerard") (1636). [Johnson, Thomas](https://en.wikipedia.org/wiki/Thomas_Johnson_\(botanist\) "Thomas Johnson (botanist)") (ed.). [*The Herball Or Generall Historie of Plantes: Very Much Enlarged and Amended by Thomas Johnson Citizen and Apothecarye of London*](https://books.google.com/books?id=Ml9fAAAAcAAJ&pg=PA1008). Vol. 2. Adam Islip Joice Norton and Richard Whitakers.
- ["Gold's Borscht, 24 fl oz, (Pack of 6)"](http://www.walmart.com/ip/Gold-s-Borscht-24-fl-oz-Pack-of-6/29474068). Walmart. Retrieved 2016-01-18.
- *Kulinariya*
Кулинария
\[*Cookery*\] (in Russian). Moskva: Gostorgizdat. 1955–58.
- [Kuroń, Maciej](https://en.wikipedia.org/wiki/Maciej_Kuro%C5%84 "Maciej Kuroń") (2004). *Kuchnia polska: Kuchnia Rzeczypospolitej wielu narodów* \[*Polish Cuisine: Cuisine of a Commonwealth of Many Nations*\] (in Polish). Czarna Owca. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[83-89763-25-7](https://en.wikipedia.org/wiki/Special:BookSources/83-89763-25-7 "Special:BookSources/83-89763-25-7")
.
- [Marcin z Urzędowa](https://en.wikipedia.org/wiki/Marcin_of_Urz%C4%99d%C3%B3w "Marcin of Urzędów") (1595). [*Herbarz Polski, to iest o przyrodzeniu zioł y drzew rozmaitych, y innych rzeczy do lekarztw nalezących*](http://polona.pl/item/3354085/11/) \[*Polish Herbal, or Of the Complexion of Various Herbs and Trees, and Other Things of which Medicines Comprise*\] (in Polish). Kraków: Drukarnia Łazarzowa.
- Meyer, Andrey (1781).
[*Botanicheskoy podrobnoy slovar, ili Travnik* Ботанической подробной словарь, или Травникъ](https://books.google.com/books?id=aa9iAAAAcAAJ&pg=PA27)
\[*Detailed Botanical Dictionary, or Herbal*\] (in Russian). Moskva: Universitetskaya Tipografia N. Novikova.
- [Molokhovets, Elena](https://en.wikipedia.org/wiki/Elena_Molokhovets "Elena Molokhovets") (1998) \[1861\]. *Classic Russian Cooking: Elena Molokhovets'* A Gift to Young Housewives. Translated by Toomre, Joyce Stetson. Indiana University Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-253-21210-8](https://en.wikipedia.org/wiki/Special:BookSources/978-0-253-21210-8 "Special:BookSources/978-0-253-21210-8")
.
- Pirko, V.O.; Hurzhii, O.I.; Sokhan, P.S., eds. (1991). "Topohrafichnyi opys Kharkivskoho namisnytstva 1785 r."
Топографічний опис Харківського намісництва 1785 р.
\[Topographical description of the Kharkiv Governorate in 1785\].
[*Opysy Kharkivskoho namisnytstva kintsia XVIII ct* Описи Харківського намісництва кінця XVIII ст.](https://archive.org/stream/opXVIII#page/68/mode/1up)
\[*Descriptions of the Kharkiv Governorate at the end of the 18th century*\] (in Russian). Kyiv: [Naukova Dumka](https://en.wikipedia.org/wiki/Naukova_Dumka "Naukova Dumka"). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[5-12-002041-0](https://en.wikipedia.org/wiki/Special:BookSources/5-12-002041-0 "Special:BookSources/5-12-002041-0")
.
- [Rej, Mikołaj](https://en.wikipedia.org/wiki/Miko%C5%82aj_Rej "Mikołaj Rej") (1567). *Żywot człowieka poczciwego* \[*Life of an Honest Man*\] (in Polish).
- [Syrennius, Simon](https://en.wikipedia.org/wiki/Simon_Syrenius "Simon Syrenius") (1613). [*Zielnik*](http://polona.pl/item/3354323/350/) \[*Herbal*\] (in Polish). Cracovia: Drukarnia Bazylego Skalskiego.
- Szymanderska, Hanna (2010). *Kuchnia polska: Potrawy regionalne* \[*Polish Cuisine: Regional Dishes*\] (in Polish). Warszawa: Świat Książki. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-83-7799-631-7](https://en.wikipedia.org/wiki/Special:BookSources/978-83-7799-631-7 "Special:BookSources/978-83-7799-631-7")
.
- [*The Epicure's Year Book and Table Companion*](https://archive.org/details/b28095662). London: Bradbury, Evans, & Co. 1868. p. [83](https://archive.org/details/b28095662/page/n111).
- Vedernikov, Andrey (2015-11-25).
["Kosmovalyuta i borshch iz tuby: chto yedyat kosmonavty" Космовалюта и борщ из тубы: что едят космонавты](https://www.mos.ru/news/article/3865073)
\[Space currency and tubed borscht: what cosmonauts eat\]. *mos.ru* (Interview) (in Russian). Retrieved 2016-01-18.
- [Zawadzka, W.A.L.](https://en.wikipedia.org/wiki/Wincenta_Zawadzka "Wincenta Zawadzka") (1913) \[1854\]. [*Kucharka litewska*](http://polona.pl/item/843952/3/) \[*The Lithuanian Cook*\] (in Polish). Wilno: Józef Zawadzki.
Reference works
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[978-2-7469-6376-4](https://en.wikipedia.org/wiki/Special:BookSources/978-2-7469-6376-4 "Special:BookSources/978-2-7469-6376-4")
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["Tolkovy slovar zhivogo velikorusskogo yazyka" Толковый словарь живого великорусского языка](http://dic.academic.ru/contents.nsf/enc2p/)
\[Explanatory Dictionary of the Living Great Russian Language\]. *Akademik* (in Russian). Sankt-Petersburg: Obshchestvo lyubiteley rossiyskoy slovesnosti. Retrieved 2015-08-02.
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- ["Encyclopædia Britannica Online"](https://www.britannica.com/topic/borscht). Encyclopædia Britannica Inc. Retrieved 2015-05-20.
- Gal, A.M. (2003). ["Dicționar gastronomic explicativ"](https://dexonline.ro/surse) \[Explanatory Culinary Dictionary\] (in Romanian). Editura Gemma Print.
- [Gloger, Zygmunt](https://en.wikipedia.org/wiki/Zygmunt_Gloger "Zygmunt Gloger") (1900). *Encyklopedja Staropolska* \[*Old Polish Encyclopedia*\] (in Polish). Warszawa: P. Laskauer i W. Babicki.
- Hirsch, Emil G.; Benzinger, Immanuel; Jacobs, Joseph; Harris, Isidore; Fishberg, Bertha; Dobsevage, I. George (1906). ["Cookery"](http://www.jewishencyclopedia.com/articles/4638-cookery). *Jewish Encyclopedia*. New York: Funk & Wagnalls Co. pp. 254–257\. [LCCN](https://en.wikipedia.org/wiki/LCCN_\(identifier\) "LCCN (identifier)") [16014703](https://lccn.loc.gov/16014703).
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- MacVeigh, Jeremy (2008). [*International Cuisine*](https://books.google.com/books?id=6VwGAAAAQBAJ). Clifton Park, NY: Cengage Learning. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-111-79970-0](https://en.wikipedia.org/wiki/Special:BookSources/978-1-111-79970-0 "Special:BookSources/978-1-111-79970-0")
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- Mallory, J.P.; Adams, D.Q. (2006). [*The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World*](https://books.google.com/books?id=lzilBQAAQBAJ&q=borsch&pg=PA298). Oxford University Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-19-929668-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-19-929668-2 "Special:BookSources/978-0-19-929668-2")
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- Marks, Gil (1999). [*The World of Jewish Cooking*](https://books.google.com/books?id=Ux2lGKCKVPYC&pg=PA63). Simon & Schuster. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-684-83559-4](https://en.wikipedia.org/wiki/Special:BookSources/978-0-684-83559-4 "Special:BookSources/978-0-684-83559-4")
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- Marks, Gil (2010). [*Encyclopedia of Jewish Food*](https://books.google.com/books?id=gFK_yx7Ps7cC). Hoboken: John Wiley & Sons. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-470-39130-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-470-39130-3 "Special:BookSources/978-0-470-39130-3")
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- ["Merriam-Webster's Word Central"](http://www.wordcentral.com/). Retrieved 2016-02-17.
- Mish, Frederick C. (2004). *Merriam-Webster's Collegiate Dictionary* (11th ed.).
- ["Prykazky ta pryslivia pro yizhu" Приказки та прислів\`я про їжу](https://web.archive.org/web/20171012035858/http://vislovi.in.ua/prikazki-temi/144-prikazki-ta-prisliv-ya-pro-jizhu.html)
\[Sayings and proverbs about food\]. *Vislovi* (in Ukrainian). Archived from [the original](http://vislovi.in.ua/prikazki-temi/144-prikazki-ta-prisliv-ya-pro-jizhu.html) on 2017-10-12. Retrieved 2017-10-07.
- Reid, Robert; Pettersen, Leif (2007). [*Romania & Moldova*](https://books.google.com/books?id=WSV_7OSOnf4C&pg=PA52). Lonely Planet. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-1-74104-478-2](https://en.wikipedia.org/wiki/Special:BookSources/978-1-74104-478-2 "Special:BookSources/978-1-74104-478-2")
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[978-0-7818-1150-7](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7818-1150-7 "Special:BookSources/978-0-7818-1150-7")
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- Saberi, Philip; Saberi, Helen (2014) \[1999\]. ["Borshch"](http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0296?rskey=DSZPQM&result=1). In Davidson, Alan; Jaine, Tom (eds.). *The Oxford Companion to Food* (3rd ed.). Oxford University Press. [doi](https://en.wikipedia.org/wiki/Doi_\(identifier\) "Doi (identifier)"):[10\.1093/acref/9780199677337.001.0001](https://doi.org/10.1093%2Facref%2F9780199677337.001.0001). [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[9780199677337](https://en.wikipedia.org/wiki/Special:BookSources/9780199677337 "Special:BookSources/9780199677337")
. Retrieved 2016-12-23.
- [*The Visual Food Encyclopedia*](https://books.google.com/books?id=TOG-ItIHp_kC&pg=PA600). Québec Amerique. 1996. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-2-7644-0898-8](https://en.wikipedia.org/wiki/Special:BookSources/978-2-7644-0898-8 "Special:BookSources/978-2-7644-0898-8")
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- [Trubachyov, Oleg](https://en.wikipedia.org/wiki/Oleg_Trubachyov "Oleg Trubachyov"), ed. (1987).
[*Etimologichesky slovar slavyanskikh yazykov* Этимологический словарь славянских языков](http://etymolog.ruslang.ru/index.php?act=essja)
\[*Etymological Dictionary of Slavic Languages*\] (in Russian). Moskva: Nauka.
- [Vasmer, Maksimilian Romanovich](https://en.wikipedia.org/wiki/Max_Vasmer "Max Vasmer") (1973) \[1958\].
["Etimologichesky slovar russkogo yazyka" Этимологический словарь русского языка](http://dic.academic.ru/contents.nsf/vasmer/)
\[Russian Etymological Dictionary\]. *Akademik* (in Russian). Moskva: Progress.
- *World and Its Peoples: Belarus, Russian Federation, and Ukraine*. New York: Marshall Cavendish. 2010. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-7614-7900-0](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7614-7900-0 "Special:BookSources/978-0-7614-7900-0")
.
- [*World and Its Peoples: Middle East, Western Asia and Northern Africa*](https://archive.org/details/worlditspeoplesm0000unse). New York: Marshall Cavendish. 2006. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-0-7614-7571-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7614-7571-2 "Special:BookSources/978-0-7614-7571-2")
.
- Zdanovich, Leonid I. (2014).
[*Bibliya povara ili entsiklopediya sovremennoy kukhni* Библия повара или энциклопедия современной кухни](https://books.google.com/books?id=NXmoAgAAQBAJ)
\[*Chef's Bible, or Encyclopedia of Modern Cuisine*\] (in Russian). Noginsk: Osteon-Press. [ISBN](https://en.wikipedia.org/wiki/ISBN_\(identifier\) "ISBN (identifier)")
[978-5-00-064178-1](https://en.wikipedia.org/wiki/Special:BookSources/978-5-00-064178-1 "Special:BookSources/978-5-00-064178-1")
.
- Żmigrodzki, Piotr (ed.). ["Wielki Słownik Języka Polskiego"](http://www.wsjp.pl/) \[The Great Polish Dictionary\] (in Polish). Instytut Języka Polskiego PAN. |
| Shard | 152 (laksa) |
| Root Hash | 17790707453426894952 |
| Unparsed URL | org,wikipedia!en,/wiki/Borscht s443 |