borsch

plural borsches · plural borschs

1. alternativecountableuncountableAlternative spelling of borscht.

   The name is pronounced chy to rhyme with try and the soup is similar to some of the borschs but more cabbagy.

   1959, Poppy Cannon, “[Delicious and Unusual Soups] Russian Tschi”, in The New Can-Opener Cookbook, New York, N.Y.: Thomas Y. Crowell Company, →LCCN, page 42

   3 more examples

   In it [The Best of Rus»ian Cooking] you’ll find the hearty fare long associated with Rus­sian meals — the pirogs and piroshki, stroganoff, tvorojniki (cottage cheese cakes), Kotleti (meatballs), borschs, sturgeon steaks, tortes, blinis, pilafs, stuffed cabbage leaves, cabbage soups, the zakooska tidbits eaten before dinner, etc.

   1964 March 14, Maxine Keown, “[Our Reviewers Report On New In Reading] Hearty Dishes”, in Daily Independent Journal, volume 103, number 305, San Rafael, Calif., →OCLC, page M15, column 4

   Of the making of borschs, there is no end. And champions defend their favorites. In our poll, the Polish cabbage borsch won out over the Russian but it was close.

   1974, Stephen Longstreet, Ethel Longstreet, “[Poland: Soup] Bialystok Cabbage Borsch”, in The Joys of Jewish Cooking, Garden City, N.Y.: Doubleday & Company, Inc., →ISBN, page 95

   Ukrainian borsch—commonly spelled “borscht” outside of Ukraine—is the classic, bright-red, slightly sour beet soup, chock-full of vegetables (and sometimes meat) and topped with a dollop of sour cream and a sprinkle of dill.

   2023, José Andrés, World Central Kitchen, with Sam Chapple-Sokol, “[Hope: Stews, Soups, and Warming Meals] Ukrainian Borsch”, in The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope, New York, N.Y.: Clarkson Potter/Publishers, →ISBN, page 164, column 1