borshch

plural borshches · plural borshchs

1. alternativecountableuncountableAlternative spelling of borscht.

   Several kinds of soup made with cabbage and sauerkraut are related to the borshchs of Russia.

   1973, Kay Shaw Nelson, “Romanian Cookery”, in The Eastern European Cookbook, Chicago, Ill.: Henry Regnery Company, →LCCN, page 143

   5 more examples

   Of all the Russian soups borshch is the most internationally famed, and it varies as much as a recipe possibly can vary. There are thick and thin borshchs as well as hot and cold. One borshch is so clear and light in colour it is almost a consommé of chicken broth with beetroot colouring. All borshchs must be served with a sour cream dressing.

   1964, Robin Howe, “Soups”, in Russian Cooking (Andre Deutsch Cookery Books), London: Andre Deutsch, →OCLC, page 50

   Russia today is a country of sixteen republics and an estimated 170 nationalities, many with their own languages, customs, and traditional cuisines. Not all, by any means, eat borshch, kasha, and Beef Stroganov. Borshch is unknown in the Caucasus, the home of shashlik, […]

   1967, Barbara Norman, “The Ten Cuisines of Russia”, in The Russian Cookbook […], New York, N.Y.: Atheneum, →LCCN, →OCLC, page 4

   The bouillon which is the base for all borshchs and shchis is called yellow if the vegetables are fried prior to being added to the broth, red if both meat and vegetables are fried (since this imparts a red color to the soup), and white if the raw vegetables are put directly into the soup. […] During Lent, the so-called Lenten borshchs combining different kinds of vegetables, and soups of dried mushrooms and barley, squash, potatoes, cauliflower and spinach are particularly popular.

   1982, Lynn Visson, “Soups”, in The Complete Russian Cookbook, Ann Arbor, Mich.: Ardis, →ISBN, pages 71–73

   The description of the banquet for the regimental colonel provides a course-by-course presentation of the menu, which includes various borshchs, then soups, followed by “sweets,” such as roast duck in cherry sauce, with a final offering consisting of roast fowl, suckling pig, roast rabbit, each course washed down with various vodkas, beers, and meads.

   1983, John Mersereau, Jr., “A Russian George Sand—Countess Rostopchina. Other Women Fictionists: “The Cavalryman-Maiden,” Durova, Zhukova, Gan. Picaresque Satire—Kvitka-Osnovianenko and Sollogub. Dal’s Fiction.”, in Russian Romantic Fiction, Ann Arbor, Mich.: Ardis, →ISBN, page 293

   We started right in on an early morning pick-me-up of borshch with pampushki, the bread rolls with garlic sauce they serve with borshch in Kiev.

   2008 March 15, James Meek, “The story of borshch”, in Alan Rusbridger, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 03 Mar 2014