Borscht evolved from the Russian-style beetroot soup.

Borscht evolved from Russian-style beet soup. The Russians moved to Shanghai, they brought vodka, but also brought the Russian Western food, the first Western food club in Shanghai was opened by the Russians, the soup, which evolved from the Russian beetroot soup.

Russian beet soup is spicy and sour, more sour than sweet, Shanghai people are not accustomed to. 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 and fragrant, fat but not greasy, smooth and refreshing borscht.

Borscht with

Borscht is often found in Western and Eastern European cuisine, because of its taste has a sweet and sour, sweet and fragrant, fat but not greasy, fresh and smooth and crisp characteristics, with which it can be eaten with the ungreasy, but also the taste will be better, and in addition, with the rice is also a good choice.