All About Borsch – The Traditional Russian Beef Soup

Borscht – one of the most traditional vegetable soups of Eastern Europe, dating back to the end of 18th century. The main ingredients are red beets that give it a strong red color. Not greatly popular in US, beets are widely used in Russia, Ukraine or Poland. They however have a great nutritional and health benefits as they are loaded with antioxidant that helps the body against heart disease, certain cancer especially colon cancer and even birth defects. Betacyanin is the pigment that gives beets their red color; this pigment is responsible for its many health benefits.

Among other varieties of Borsch it is worth mentioning so cold “green borscht” which is made from sour grass as a main ingredient.

Borscht was brought in North America with arrival of Russian, Ukrainian, Polish and Jewish emigrants and is always served in many Russian restaurants through out New York City, especially in Russian capital of America – Briton Beach.

For the most Americans that think of red Borscht as something that comes from the glass jar of the kosher section of the supermarket, it may come as a surprise, that the main variety of Borscht, is a hot Borscht. Prepared on a broth from pork or beef on a bone, bed beets, potatoes and cabbage, hot borscht is usually served with sour cream, clove of garlic and a piece of dark rye bread.

The cold borsch is meatless and is most popular served ice cold on a hot summer day, garnished with cubed fresh cucumbers, radishes, scallions and sour cream.

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