Hello, as far as I know your question is this:

Borsch is a famous soup recipe. Borscht is a soup ubiquitous in Eastern European countries such as Russia and Poland, and is also common in the United States and other Western countries. Jews who immigrated from Eastern European countries such as Russia and Poland were the main spreaders of this soup around the world. An area in the northern suburbs of New York City where Jews lived in a relatively concentrated area was once called the Borscht Belt or Borscht Circle. . Borscht is the Jewish word for this soup, and in Russia it is written Borsch, which comes from the Russian name for beet (Beet or Parsnip), the main ingredient of this soup - Borsch.

After many evolutions, in addition to beet as the main ingredient, borscht usually also contains other vegetables such as cabbage and potatoes, and some also contain meat. The cooking method is even more eclectic. grid. This is because this kind of soup is not an invention of some great chef. In the past, it was one of the main foods for ordinary people in Russia, so how to make it mainly depends on what is available at home. Usually, it reflects that everything is put in. This soup can be drunk hot in winter or cold in summer. The borscht is usually topped with a little foamy sour cream and dill coriander before eating. Sour and sweet are the characteristics of Zhong Geng Soup.

The English word for Russia is RUSSIA, which refers to the Russian style. So the literati in Shanghai transliterated Tang from Russia as "Luo Song".

Borsch is commonly drunk by the Borscht people (Russians), so it is called Borscht.

During the October Revolution, a large number of Russians moved to Shanghai. They brought vodka and Russian Western cuisine. The first Western cuisine restaurant in Shanghai was opened by Russians. . This soup evolved from Russian red cabbage soup. Russian red cabbage soup is spicy and sour, which is more sour than sweet. Shanghainese are not used to it. Later, influenced by the procurement of raw materials and local tastes, a unique Shanghai style borscht was gradually formed, which is sour and sweet, sweet and fragrant, fat but not greasy, fresh and refreshing.