a Russian soup usually containing beet juice as a foundation, and often served with sour cream. Also, as used in the U.S., a sour cabbage soup, called in Russian shchi.
Eastern European soup usually made with beetroot, and served with a good dollop of soured cream.
A rich soup from Eastern Europe containing beets or cabbage. Other ingredients may include potatoes, beans, meat or sausage. The best known of these soups is a cold version based on beets and served with sour cream, but hot versions are very common.
A fresh beet soup of Russian/Polish origin, served hot or cold, with or without meat.
Soup with beets as an ingredient
A rich East European cabbage soup. Other ingredients may include potatoes, beans, meat or sausage.
A Russian or Polish soup made with beef stock, beets, and other vegetables or meat. Traditionally topped with sour cream. Served hot or cold.
Soup containing beets and other vegetables; it is usually made with a meat stock base.
Also known as "borsch." This is a beet soup. It is prepared with beets and an assortment of vegetables with meat and/or meat stock. It is served hot or cold and is often garnished with a dollop of sour cream.
A soup made of beets or cabbage, of Russian origin.
a soup from Russia and Poland made with fresh beets, assorted vegetables, and sometimes with meat and/or meat stock, usually garnished with a dollop of sour cream and served either hot or cold.
Borscht (also borsch or borshch - see etymology below) is a vegetable soup, usually including beet roots, which give it a strong red color. However other, non-beet varieties exist, such as the tomato paste-based orange borscht and the sorrel-based green borscht.