What is the main ingredient of borscht soup?
TagMe
Borscht.txt
Borscht
Borscht is a tart soup popular in several East European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian, Romanian and Ashkenazi Jewish. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish a distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, cabbage borscht, etc.

Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed, a 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 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 dainty clear broth or a smooth refreshing drink. It is often served with smetana or sour cream, hard-boiled eggs and/or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as ' or ', that can be served with the soup.

Its popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Today, several ethnic groups claim borscht, in its variegated local guises, as their own national dish and consume it as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.

Etymology 

The English word borscht, also spelled borsch, borsht, or bortsch, comes from Yiddish  ('). The latter derives from the word  ('), which is common to East Slavic languages, such as Ukrainian or Russian. Together with cognates in other Slavic languages, it comes from Proto-Slavic *bŭrščǐ 'hogweed' and ultimately from Proto-Indo-European *bhr̥sti- Pokhlebkin and the Soviet Union are dead, yet Borshchland lives on. Recipes, like birds, ignore political boundaries ... The faint outline of the Tsarist-Soviet imperium still glimmers in the collective steam off bowls of beetroot and cabbage in meat stock, and the soft sound of dollops of sour cream slipping into soup, from the Black Sea to the Sea of Japan and, in emigration, from Brooklyn to Berlin.
Beetroot Beet Root Beetroots Red beet Beets Beet root Beet (vegetable) Beet Juice Garden beet Beet Beet juice Table beet Beet leaves Beet greens
garden beet beet juice beet leaves beetroot beet beet root beet greens beetroots beet vegetable beets table beet red beet
beetroot
WikipediaEntity
Beetroot
 What is the main ingredient of Bost suit? 

 The main ingredient of the main is actually a popular and the recipe that makes actually.J.J., is a released in some popular and main ingredient of B b suit you its