In English, the word borscht is most often associated with the soup's variant of Russian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel -based green borscht , rye -based white borscht , and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed Heracleum sphondylium , an herbaceous plant growing in damp meadows, which lent the dish its Slavic name.
With time, it evolved into a diverse array of tart soups. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream , hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky , that can be served with the soup. Its popularity has spread throughout Eastern Europe and—by way of migration away from the Russian Empire —to other continents.
In North America , borscht is often linked with either Jews or Mennonites , the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local implementations, as their own national dish consumed as part of ritual meals within Eastern Orthodox , [ citation needed ] Greek Catholic , Roman Catholic , and Jewish religious traditions.
Depending on the recipe, some of these components may be omitted or substituted. The stock is typically made by boiling meat, bones, or both. Beef , pork or a combination of both are most commonly used, with brisket , ribs , shank and chuck considered to give the most flavorful results, especially if cooked on a high flame.
Marrow bones are considered best for the bone stock. Meat stock is usually cooked for about two hours, whereas bone stock takes four to six hours to prepare.
