Borscht is a thick, mellow and nutritious soup.

Borscht is a thick, mellow and nutritious soup made by simmering beet as the main ingredient, adding beef, potatoes, carrots, spinach and other ingredients, as well as the right amount of cream and various spices.

The process of making borscht is not complicated, but it requires some patience and skill. First, the beef is cut into small pieces and scalded in boiling water to remove the blood, then simmered with the beef bone broth, along with chopped potatoes, carrots, spinach and other ingredients. During the simmering process, you need to stir constantly so that the ingredients do not burn on the bottom. When the soup has thickened, add the cream and spices to taste and simmer for a few more minutes before serving.

It is a good idea to serve borscht with some bread or cookies so that you can enjoy its flavor and nutrition. Besides, borscht is also suitable to be eaten with various kinds of meat or seafood, such as chicken and fish.

Origin of Borscht

The name Borscht is said to come from the Chinese transliteration of Russiansoup (罗 宋即Russian, derived from the early years of Shanghai's pidgin English), with RussianBorscht being another commonly used name, and is also known as Sopo in some parts of northeastern China. Soup.

At the time of the October Revolution, a large number of Russians moved to Shanghai, bringing with them vodka and Russian cuisine, and the first Western-style restaurant in Shanghai was opened by Russians. This soup is evolved from the Russian beet soup, which is spicy with acid, more acid than sweet, and Shanghai people are not accustomed to it. Later by the procurement of raw materials and the influence of local tastes, and gradually formed a unique characteristics of the sea in the sweet and sour, sweet in the fragrance, fat and not greasy, fresh and smooth borscht.

Refer to Baidu Encyclopedia - Borscht