Comments on: Yid.Dish: Borsht

By: foodcreate

foodcreate — Thu, 28 May 2009 20:29:42 +0000

Delicious! I love broscht recipe.yours looks soooooo! Delicious:)

Thanks for sharing:)

and you can visit me if I can visit you:)

Welcome!
foodcreate

By: Mish

Mish — Sat, 11 Apr 2009 01:57:56 +0000

Pomegranite molasses (cooked down juice) will also work well as opposed to juice. I get it at a Middle Eastern market but I’m sure you can find it online (only a couple dollars a bottle). I also add a little to lentil soup which makes it taste similar to Persian pomegranite soup called Ash-e Anar.

By: Asparagus Soup

Asparagus Soup — Tue, 07 Apr 2009 22:58:56 +0000

Thank you! I’ve been searching for a borscht recipe, and the only ones I found gave inadequate directions for such a daunting dish. This, however, looks great.

By: Michelle Arkow

Michelle Arkow — Mon, 06 Apr 2009 17:09:41 +0000

There’s a reason you haven’t heard of pomegranate juice in Ukrainian food– it is NOT your typical ingredient! I actually discovered it by accident during one of my earlier experiments with borsht. I had boiled my vegetables (all together that time) before realizing that the water wouldn’t be nearly enough. Now, the water in Dnepropetrovsk is not potable, so I was really out. I added some vegetable stock from my fridge, but still needed more. Nearly frantic, I looked for anything else I could add– orange juice, milk… POMEGRANATE JUICE! Well, I thought, it’s the same color. What could possibly go wrong? The rest is history.

By: Adam Jackson, Editor-in-Chief

Adam Jackson, Editor-in-Chief — Mon, 06 Apr 2009 14:46:39 +0000

This looks delicious. I’m very intrigued by the pomegranate juice, something that I’ve only thought was used much in the Middle East (Iran?) and perhaps Georgia (don’t quote me on that — maybe someone else knows what I’m thinking of…)

Boiling the vegetables separately is an interesting technique you also see in dishes like Ratatouille, where vegetables that later get mixed together are first cooked individually. It makes more work, but a better flavour there and, no doubt, here as well.

I’m sure children would find painting the sour cream into the borshch/borscht very entertaining: it makes whitish-pink swirls when you mix it in. even more fun, is painting a beetroot piece into plain sour cream on a plate — pink in white. Whoever said you shouldn’t play with your food?

By: Michelle Arkow

Michelle Arkow — Mon, 06 Apr 2009 14:33:05 +0000

You are correct; what we in English call “borsht” is actually борщ (pronounced “borshch”) in both Russian and Ukrainian. I don’t know why the English convention is to write and ponounce the dish with a “t.” As for the end phrase, in Dnepropetrovsk, where I live, as with most of eastern Ukraine, the spoken language is Russian, not Ukrainian. Therefore, when we wish each other a pleasant appetite, we say it in Russian: приятного аппетита!

By: Birdy

Birdy — Mon, 06 Apr 2009 14:18:38 +0000

The name of this classic Ukrainian soup is borshch (no “t”). And if you’re writing an article about a Ukrainian soup, you should end off with the Ukrainian phrase “Smachnoho” rather than the Russian one.