Borscht
white borscht as well as the ancient hogweed-made borscht |
Culture of Ukrainian borscht cooking | |
---|---|
Country | Ukraine |
Reference | 01852 |
Region | Europe and North America |
Inscription history | |
Inscription | 2022 (5th extraordinary session) |
List | Need of Urgent Safeguarding |
Borscht (English:
Borscht derives from an ancient soup originally cooked from pickled stems, leaves and
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.
Etymology
The name ultimately derives from the word борщ (borshch, Ukrainian: [bɔrʃt͡ʃ] ⓘ, Russian: [borɕː] ⓘ), which is common to East Slavic languages, such as Ukrainian and Russian.[3][4][5][6][7][8] Together with cognates in other Slavic languages,[a] it comes from Proto-Slavic *bŭrščǐ 'hogweed' and ultimately from Proto-Indo-European *bhr̥stis 'point, stubble'.[9][10][11] Common hogweed (Heracleum sphondylium) was the soup's principal ingredient[12] before it was replaced with other vegetables, notably beetroot in the Ukrainian version.
Sometimes, borscht can be found as barszcz (a Polish word for borscht) or borshch (transliteration of Cyrillic "борщ"), although these are still foreign words in English and not natively used.
The English spelling borscht[13] comes from Yiddish באָרשט (borsht), as the dish was first popularized in North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe.[14]
Ingredients and preparation
Traditional red beetroot borscht is typically made from meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented beetroot juice). Depending on the recipe, some of these components may be omitted or substituted.
The stock is typically made by boiling meat, bones, or both.
The vegetables most commonly added to borscht are beetroots,
Onions, carrots, parsley root, turnip and other root vegetables are sautéed (traditionally in animal fat, especially lard or butter) and then mixed with tomatoes or tomato paste. Dry beans are boiled separately. Potatoes and cabbage are boiled in the stock for about 15 minutes before the precooked vegetables are added.[18]
The traditional technique of preparing the soup is to precook the vegetables – by sautéing,
The soup is typically flavored with a wide selection of herbs, spices and condiments.
Beet sour
The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained by adding beet sour.[19] The sour is made by covering sliced beetroots with lukewarm preboiled water and allowing bacteria to ferment some of the sugars present in beetroots into dextran (which gives the liquid a slightly viscous consistency), mannitol, acetic acid and lactic acid.[21] Stale rye bread is often added to hasten the process, but usually omitted in Jewish recipes, as chametz (leavened bread) would make the sour unfit for Passover meals. Sugar, salt and lemon juice may also be added to balance the flavor. After about 2–5 days (or 2–3 weeks without the bread), the deep red, sweet and sour liquid may be strained and is ready to use. It is added to borscht shortly before the soup is done, as prolonged boiling would cause the tart flavor to dissipate.[17]
The beet sour is known in Slavic languages as kvas[c] (literally 'sour, acid'; compare kvass) and in Yiddish as rosl[d] (from a Slavic word originally referring to any brine obtained by steeping salted meat or vegetables in water; compare Russian rassol[e] 'pickle juice', Polish rosół 'broth'). Apart from its employment in borscht, it may also be added to prepared horseradish or used as pot roast marinade.[22][23]
As the traditional method of making borscht with beet sour often requires planning at least several days ahead, many recipes for quicker borscht replace the beet sour with fresh beetroot juice, while the sour taste is imparted by other ingredients. Vinegar, tomato products, lemon juice or
Variations
-
A tureen of thick borscht
-
A bowl of borscht with beans and other vegetables
-
Borscht without meat
-
A clay bowl of borscht
-
Borscht with sour cream and dill
-
Served with sour cream and brown bread
Ukrainian
As the home country of beetroot borscht,
Polish
As well as the thick borschts described above, Polish cuisine offers a ruby-colored beetroot bouillon known as barszcz czysty czerwony, or clear red borscht. It is made by combining strained meat-and-vegetable stock with wild mushroom broth and beet sour. In some versions, smoked meat may be used for the stock and the tartness may be obtained or enhanced by adding lemon juice, dill pickle brine, or dry red wine. It may be served either in a soup bowl or – especially at dinner parties – as a hot beverage in a twin-handled cup, with a croquette or a filled pastry on the side. Unlike other types of borscht, it is not whitened with sour cream.[32]
Barszcz wigilijny, or Christmas Eve borscht, is a variant of the clear borscht that is traditionally served during the Polish Christmas Eve supper. In this version, meat stock is either omitted or replaced with fish broth, usually made by boiling the heads cut off from fish used in other Christmas Eve dishes. The mushrooms used for cooking the mushroom broth are reserved for uszka (small filled dumplings), which are then served with the borscht.[33]
Jewish
Ashkenazi Jews living in Eastern Europe adopted beetroot borscht from their Slavic neighbors and adapted it to
Russian
Russian variants include a Siberian style borscht, characterized by meatballs; Pskov borscht with dried smelt from the local lakes; monastic Lenten borscht with marinated kelp instead of cabbage and the Russian Navy borscht (flotsky borshch[f]), the defining characteristic of which is that the vegetables are cut into square or diamond-shaped chunks rather than julienned.[20][36]
Cold borscht
In the summertime, cold borscht is a popular alternative to the aforementioned variants, which are normally served hot. It consists of beet sour or beet juice blended with sour cream,
This soup was known in the Grand Duchy of Lithuania, which comprised the territories of modern-day Belarus and Lithuania, and it is still part of the culinary traditions of these and neighboring nations. In Belarusian, it is known as Chaladnik and in Lithuanian as Šaltibarščiai.[39] The Soviet "Encyclopedia of Housekeeping" has an article on borscht including a "cold borscht" recipe as borshch kholodniiy.[40]
"Coated" dressed herring salad resembles cold borsht as well, despite not being a soup. The similarity includes a strong color from using beets, a similar choice of vegetables, and the decorative addition of boiled eggs.
Namesakes without beets
Although borscht is mostly used to describe a beet-based soup, there are soups in some culinary traditions with the same or similar names, but with sometimes wide variations in ingredients and preparation methods. In such soups, beetroots are not used or merely optional. The principal common trait among such borschts is a tart flavor from sour-tasting ingredients.[19] According to A Gift to Young Housewives, a book from the 19th century, "borscht" may or may not include beets (depending from recipe to recipe in the book).[41] [42]
In Polish cuisine,
In the Carpathian Mountains of southern Poland, variants of borscht are also made in which the tart taste comes from dairy products, such as whey or buttermilk.[45] Although the deep red color of beetroot borscht may remind those unfamiliar with Polish cuisine of blood, the kind of borscht that does contain animal (usually poultry) blood mixed with vinegar is dark brownish-gray in color and aptly called "gray borscht" (barszcz szary), which is a regional name of the Polish blood soup better known as czernina.[46]
Green borscht (zeleny borshch[h]), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally tart-tasting sorrel is most commonly used, but spinach, chard, nettle, garden orache and occasionally dandelion, goutweed or ramsons, may be added as well, especially after the spring season for sorrel has passed.[47][48][49][50] Like beetroot borscht, it is based on meat or vegetable broth and is typically served with boiled potatoes and hard-boiled eggs, sprinkled with dill.[17] There is also a variety of Ukrainian green borscht which includes both sorrel and beetroots.[51]
In
The
In Chinese cuisine, a soup known as Luosong tang,[i] or "Russian soup", is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as "Chinese borscht", it originated in Harbin, close to the Russian border in northeast China, and has spread as far as Hong Kong.[58] In Shanghai's Haipai cuisine, tomatoes are the main ingredient; beef and its broth, onions and cabbages are also added; while flour, rather than sour cream, is used for thickening.[59]
Garnishes and sides
The diversity of borscht styles is matched by the wide choice of garnishes and side dishes with which various kinds of borscht may be served.
Most often, borscht is served with sour cream, the East European version of which, known as smetana, is runnier than its American counterpart.[60] The sour cream may be served in a separate pitcher for the diners to add the desired amount themselves or the borscht may come already "whitened",[j] that is, blended with sour cream. Sometimes the cream is thickened with flour before being added to the soup.[61] Yogurt[17] and a mixture of milk and yolks[62][2] are possible substitutes.
Chopped herbs are often sprinkled on the surface of the soup; dill is most common, but parsley,
Meat, removed from the stock on which the borscht was based, may be cut into smaller chunks and either added back into the soup or served on the side with horseradish or mustard.[65] Bacon and sausages are also commonly used as borscht garnishes.[20] Borscht based on bone stock may be served Old Polish style, with marrow from the bones.[61]
Some kinds of the soup, such as Poltava borscht, may be served with halushky, or thick noodles of wheat or buckwheat flour.[66] Siberian borscht is eaten with boiled meatballs (frikadelki[k]) of minced beef and onion.[20] In Poland and parts of western Ukraine, borscht is typically ladled over uszka, or bite-sized ear-shaped dumplings made from pasta dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled uszka are particularly associated with Polish Christmas Eve borscht.[67][68][20]
Borscht, like any other soup in East Slavic cuisines, is seldom eaten by itself, but rather accompanied by a side dish. At a minimum, spoonfuls of borscht are alternated with bites of a slice of bread. Buckwheat groats or boiled potatoes, often topped with pork cracklings, are other simple possibilities,[64] but a range of more involved sides exists as well.
In Ukraine, borscht is often accompanied with
History
Precursors
Borscht derives from a soup originally made by the Slavs from common hogweed (Heracleum sphondylium, also known as cow parsnip), which lent the dish its Slavic name.[12] Growing commonly in damp meadows throughout the north temperate zone, hogweed was used not only as fodder (as its English names suggest), but also for human consumption – from Eastern Europe to Siberia, to northwestern North America.[73][74]
The Slavs collected hogweed in May and used its roots for stewing with meat,.
The said soup—with aforementioned fermented hogweed concoction used—was characterized by a mouth-puckering amount of sourness in its taste, while its smell was described as pungent[76] As the Polish ethnographer Łukasz Gołębiowski wrote in 1830, "Poles have been always partial to tart dishes, which are somewhat peculiar to their homeland and vital to their health."[l][77] Simon Syrenius (Szymon Syreński), a 17th-century Polish botanist, described "our Polish hogweed"[m] as a vegetable that was well known throughout Poland, Ruthenia, Lithuania and Samogitia (that is, most of the northern part of Eastern Europe), typically used for cooking a "tasty and graceful soup"[n] with capon stock, eggs, sour cream and millet. More interested in the plant's medicinal properties than its culinary use, he also recommended pickled hogweed juice as a cure for fever or hangover.[78]
One of the earliest possible mentions of borscht as a soup is found in the diary of German merchant Martin Gruneweg, who visited Kyiv in 1584. After Gruneweg reached river Borshchahivka in Kyiv's vicinity on 17 October 1584, he wrote down a local legend saying that the river was so named because there was a borscht market. However, he doubted the story noting that: "Ruthenians buy borscht rarely or never, because everyone cooks their own at home as it's their staple food and drink".[79]
Another early written reference to the Slavic hogweed soup can be found in Domostroy (Domestic Order), a 16th-century Russian compendium of moral rules and homemaking advice. It recommends growing the plant "by the fence, around the whole garden, where the nettle grows", to cook a soup of it in springtime and reminds the reader to, "for the Lord's sake, share it with those in need".[19]
Hogweed borscht was mostly a poor man's food. The soup's humble beginnings are still reflected in Polish fixed expressions, where "cheap like borscht"[o] is the equivalent of "dirt cheap" (also attested as a calque in Yiddish and Canadian English),[80][81] whereas adding "two mushrooms into borscht"[p] is synonymous with excess.[82] For the professors of the University of Kraków, who led a monastic way of life in the 17th century, hogweed borscht was a fasting dish which they ate regularly from Lent till Rogation days.[83] It was uncommon on the royal table,[12] although according to the 16th-century Polish botanist Marcin of Urzędów – citing Giovanni Manardo, a court physician to the Jagiellonian kings of Hungary – the Polish-born King Vladislaus II used to have a Polish hogweed-based dish prepared for him at his court in Buda.[84]
Diversification
With time, other ingredients were added to the soup, eventually replacing hogweed altogether, and the names borshch or barszcz became generic terms for any sour-tasting soup. In 19th-century rural Poland, this term included soups made from barberries, currants, gooseberries, cranberries, celery or plums.[85][86][87]
When describing the uses of common hogweed, John Gerard, a 17th-century English botanist, observed that "the people of [Poland] and Lithuania [used] to make [a] drink with the decoction of this herb and leaven or some other thing made of meal, which is used instead of beer and other ordinary drink."[q][88] It may suggest that hogweed soup was on some occasions combined with a fermented mixture of water and barley flour, oatmeal or rye flour. Such soured, gelatinous flour-and-water mixture, originally known as kissel[r][89][90] (from the Proto-Slavic root *kyslŭ, 'sour'[91][92]) had been already mentioned in The Tale of Bygone Years, a 12th-century chronicle of Kievan Rus',[93][94] and continued to be a staple of Ukrainian and Russian cooking until the middle of the 19th century.[95] In Poland, a soup based on diluted kissel became known as either żur[96] (from Middle High German sur 'sour'[97]) or barszcz and later – to distinguish it from the red beetroot borscht – as barszcz biały 'white borscht'.[98]
The earliest known Polish recipes for borscht, written by chefs catering to Polish
Borscht also evolved into a variety of sour soups to the east of Poland. Examples include onion borscht, a recipe for which was included in a 1905 Russian cookbook,
Before the advent of beet-based borscht, cabbage borscht was of particular importance. Made from either fresh cabbage or sauerkraut, it could be indistinguishable from the Russian shchi.[105] Indeed, the mid-19th-century Explanatory Dictionary of the Living Great Russian Language defines borshch as "a kind of shchi" with beet sour added for tartness.[106][19] The significance of cabbage as an essential ingredient of borscht is manifest in the Ukrainian proverb, "without bread, it's no lunch; without cabbage, it's no borscht."[s][107]
Novel ingredients: beets, tomatoes and potatoes
Beet (Beta vulgaris), a plant native to the Mediterranean Basin, was already grown in antiquity.[109] Only the leaves were of culinary use, as the tapered, tough, whitish and bitter-tasting root was considered unfit for human consumption.[110] It is likely that beet greens were used in variants of green borscht long before the invention of the beetroot-based red borscht.[19] Beet varieties with round, red, sweet taproots, known as beetroots, were not reliably reported until the 12th century[111] and did not spread to Eastern Europe before the 16th century.[112]
Mikołaj Rej, a Polish Renaissance poet and moralist, included the earliest known Polish recipe for pickled beetroots in his 1568 book, Life of an Honest Man.[113] It would later evolve into ćwikła,[114] or chrain mit burik,[115] a beet-and-horseradish relish popular in Polish and Jewish cuisines. Rej also recommended the "very tasty brine"[t] left over from beetroot pickling,[116] which was an early version of beet sour. The sour found some applications in Polish folk medicine as a cure for hangover and – mixed with honey – as a sore throat remedy.[86]
It may never be known who first thought of using beet sour to flavor borscht, which also gave the soup its now-familiar red color. One of the earliest mentions of borscht with pickled beets comes from Russian ethnographer Andrey Meyer, who wrote in his 1781 book that people in Ukraine make fermented red beets with Acanthus, which they in turn use to cook their borscht.[117] The book "Description of the Kharkiv Governorate" of 1785, which describes the food culture of the Ukrainians, says that borscht was the most consumed food, cooked from beets and cabbage with various other herbal spices and millet, on sour kvass; it was always made with pork lard or beef lard, on holidays with lamb or poultry, and sometimes with game.[118] Jerzy Samuel Bandtkie's Polish-German dictionary published in 1806 was the first to define barszcz as a tart soup made from pickled beetroots.[119]
The fact that certain 19th-century Russian and Polish cookbooks, such as Handbook of the Experienced Russian Housewife (1842) by
Spanish conquistadors brought potatoes and tomatoes from the Americas to Europe in the 16th century, but these vegetables only became commonly grown and consumed in Eastern Europe in the 19th century. Eventually, both became staples of peasant diet and essential ingredients of Ukrainian and Russian borscht. Potatoes replaced turnips in borscht recipes, and tomatoes – fresh, canned or paste – took over from beet sour as the source of tartness. The turnip is rarely found in modern recipes, and even then, together with potatoes.[19] In Ukraine, beet sour and tomatoes were both used for some time until the latter ultimately prevailed during the last third of the 19th century.[123]
Haute cuisine
Russian and Polish aristocrats used to employ celebrated French chefs, who later presented their dishes as foreign curios back in France. One of the first French chefs to do so was
Global spread
Over the course of the 19th and 20th centuries, borscht's popularity spread beyond its Slavic homeland, largely due to such factors as territorial expansion of the Russian Empire, Russia's growing political clout and cultural stature, and waves of emigration out of the country. As Russia grew to cover most of northern and central Eurasia, borscht was introduced to the cuisines of various peoples inhabiting the territories both within and adjacent to the empire, from
Borscht's westward expansion was less successful; Germans used to scoff at the soup along with other East European fare.[2] What helped the spread of borscht, however, was the popularization by various haute cuisine chefs who had their own dishes to present to West Europe.
Mass migration from the Russian Empire to North America – initially mostly by members of persecuted religious minorities – was instrumental in bringing borscht across the Atlantic.[137] Jews from the Pale of Settlement, an area that stretched along the western edges of the Russian Empire and included much of present-day Ukraine, brought with them Ukrainian variety of borscht with beetroot.[138]
The earliest waves of migration, however, occurred at a time when cabbage-based borscht was still the dominant variant of the soup in at least parts of Russia. The Mennonites, who began arriving in Canada and the United States from Russia's
In the 1930s, when most American hotels refused to accept Jewish guests due to widespread anti-Semitism, New York Jews began flocking to Jewish-owned resorts in the Catskill Mountains for their summer vacations. The area grew into a major center of Jewish entertainment, with restaurants offering all-you-can-eat Ashkenazi Jewish fare, including copious amounts of borscht. Grossinger's, one of the largest resorts, served borscht throughout the day, every day of the year. The region became known, initially in derision, as the "Borscht Belt", reinforcing the popular association between borscht and American Jewish culture.[2] As most visitors arrived in the summertime, the borscht was typically served cold. Marc Gold was one of its largest suppliers, producing 1,750 short tons (1,590 tonnes) a year in his business's heyday.[139] Gold's borscht consists of puréed beetroots seasoned with sugar, salt and citric acid;[140] it is usually blended with sour cream and served as a refreshing beverage, more aptly described as a "beet smoothie". Such kind of "purplish, watery broth" is, according to Nikolai Burlakoff, author of The World of Russian Borsch, "associated in America with borsch, in general, and Jewish borsch in particular."[141]
Borscht in the USSR
In the
The soup has even played a role in the
All ingredients for the space borscht (which include beef, beetroots, cabbage, potatoes, carrots, onions, parsley root, and tomato paste) were cooked separately, then combined one by one in strictly controlled order,
However, with urbanization and mass construction of
Such a typical Soviet-era book as Entsyclopedia Domashnego Hozyaistva (literally "Encyclopedia of Housekeeping") has an article on borscht. The article suggests to make a soup with beets, other vegetables, and a tartness source ("tomato puree") as a "borscht" in general, but its "no-nation" primary recipe of meat borscht says "uksus po vkusu (Cyrillic: уксус по вкусу)", e.g. only to add vinegar upon tasting the resulting soup. Simply put, the borscht's sourness became an option, not a requirement, for a "generic" Soviet borscht, effectively parting ways with older concepts of making sour soups (ones both with or without beets).[40]
- However, the same article mentions the sour variant of the beet soup: it lists separate "Ukrainian borscht" and "Cold borscht" recipes. The "Ukrainian borscht" one properly instructs to make the sour soup with beets by saying "sbryznut' uksusom (Cyrillic: сбрызнуть уксусом)", e.g. instructs to sprinkle it with some vinegar.
- A beet infusion for borscht is also mentioned in the said article. It involves soaking a beet with boiled water and then adding some vinegar. Again, this makeshift-like substitute for beet sour is listed in the aforementioned Soviet encyclopedia as a way to color borscht, not to sour it.
Era of Stagnation also would affect making borscht from time to time to the next level of simplification: the aforementioned canned tomato products, "paste" or "puree" would be a "deficit" item, a thing not available regularly in one's nearby convenience stores. On the other hand, due to urbanization, people wouldn't resort to making own batches of, say, pickled tomates. As result, many modern recipes of beet soups labeled as "borscht" list neither a tartness source (lack tomatoes, pickles, etc.) nor a sourness source (lack vinegar, lemon acid powder, let alone beet sour kvass).
In culture
As a ritual dish
Borscht is often associated with its role in religious traditions of various denominations (
In Poland and Ukraine, borscht is usually one of the dishes served at a Christmas Eve dinner. Celebrated after the first star has appeared in the sky[148] on December 24 (Roman Catholic) or January 6 (Greek Catholic), it is a meal which is at the same time festive and fasting, a multicourse affair (traditionally, with twelve distinct dishes) that excludes ingredients of land-animal origin.[149] Christmas Eve borscht is, therefore, either vegetarian or based on fish stock and is not typically mixed with sour cream. In Ukraine, the soup contains vegetables that are sautéed in vegetable oil rather than lard, as well as beans and mushrooms. It may be also thickened with wheat flour dry-roasted in a pan instead of the usual roux.[123] The Polish version of Christmas Eve borscht is a clear ruby-red broth. Both Ukrainian and Polish variants are often served with uszka.[24][68]
While Christmas in Poland is traditionally linked to red borscht, Lent – the fasting period that leads up to Easter – is associated with a meatless version of white borscht, or żur. Youths used to celebrate Holy Saturday, the last day of the fast, with a mock "funeral" of the white borscht, in which a pot of the soup was either buried in the ground or broken, sometimes – to the crowd's amusement – while being carried by an unsuspecting boy on his head.[96] On the next day, the white borscht would reappear on the Easter table, but this time, in its more coveted, meat-based guise with sausage, bacon and eggs.[76]
In Eastern European Ashkenazi Jewish tradition, vegetarian borscht served with sour cream and boiled potatoes on the side, known as peysakhdiker borsht, is considered an essential dish during the Passover period. As the holiday is observed in spring (March or April), the preparation of Passover borscht used to provide an opportunity to use up the beet sour left over from pickled beetroots that had been consumed during winter, remaining potatoes that had been stored throughout the winter and sour cream that was readily available in the new calving season.
In 2022, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) announced that it had placed borscht on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding due to the risk that Russia's invasion posed to the soup's status as an element of Ukraine's cultural heritage.[151] The new status means Ukraine could now apply for special funds to finance projects promoting and protecting the dish.
As an ethnic dish
In its currently most popular, beet-based version, borscht most likely originated in what is now Ukraine.[1][2][19] Borscht's role as a staple of everyday Ukrainian diet is reflected in the Ukrainian saying, "borscht and porridge are our food"[w][107] (compare the equivalent Russian saying, where borscht is replaced with shchi[x][130]). The hearty soup in which the beetroot is just one of sundry vegetables, as opposed to the typically Polish clear beet broth, is still known in Poland as "Ukrainian borscht".[y][152][153]
Borscht is associated with and claimed by several ethnic groups, especially Ukrainians, Russians, Poles, Lithuanians and Ashkenazi Jews, as their own national or ethnic dish and cultural icon.[154][155] Such claims are not necessarily mutually exclusive, as the soup's history predates the emergence in Eastern Europe of modern nation states with their ever-shifting borders. Borscht, in the words of Burlakoff, "is perfectly suited to a global culture." He describes it as "a global phenomenon", in which "local variants are so numerous and diverse that it is hard sometimes for a non-specialist to grasp that any single example of it is something that is part of a unified tradition." In his view, borscht "is an almost perfect example of ... 'glocalization' – a phenomenon that is global in distribution but reflective of local needs and ways in its variants and adaptation; ... a highly localized product that became globalized, and in the process adapted to conditions other than the original ones."[124]
However, according to Irina Perianova, a Russian linguist and anthropologist, "people tend to be very proprietal about their food and proud of it." Perianova offers competing Russian and Ukrainian views on the origin and ingredients of borscht as an example of "a common connection between culinary and territorial claims", which results in the culinary area turning into "a battlefield generating and proliferating all kinds of myths."[154] In 2020 Ukraine began the process to have borscht recognised as an element of the country's intangible cultural heritage, an initiative supported by chefs and food writers such as Marianna Dushar.[156][157][158]
In the Soviet Union, government-sponsored cookbooks, such as The Book of Tasty and Healthy Food curated by Anastas Mikoyan, Cookery and Directory of Recipes and Culinary Production, promoted a unified Soviet cuisine with standardized and nutritionally "rational" versions of traditional dishes.[159][160] The same cooking techniques and recipes were taught in culinary vocational schools throughout the country, establishing a common cooking style in Soviet cafés and restaurants.[160] Though inspired by the cuisines of the country's various ethnic groups, many recipes were presented as part of an overall Soviet heritage, disassociated from their individual geographic origins.[102]
By many people both inside and outside the Soviet Union, borscht was increasingly seen not as an ethnic Ukrainian soup, but as a Soviet or –
According to Meek:
Pokhlebkin and the Soviet Union are dead, yet Borshchland lives on. Recipes, like birds, ignore political boundaries. ... The faint outline of the Tsarist-Soviet imperium still glimmers in the collective steam off bowls of beetroot and cabbage in meat stock, and the soft sound of dollops of sour cream slipping into soup, from the Black Sea to the Sea of Japan and, in emigration, from Brooklyn to Berlin.[142]
See also
- List of soups
- Three grand soups in Japanese culture
- Shchi - some variants of the dish may contain beets
- Cabbage soup - kapusniak/kapustnica variants of cabbage soup are made sour
- Comfort food
Notes
- ^ Belarusian: боршч (borshch); Polish: barszcz.
- ^ In the Cyrillic script: борщок.
- ^ Polish: kwas buraczany; Russian: свекольный квас (svekolny kvas); Ukrainian: буряковий квас (buriakovyi kvas).
- Hebrew script: ראָסל; also Romanizedas rosel, rossel, russel or russell.
- ^ In the Cyrillic script: рассол.
- ^ In the Cyrillic script: флотский борщ.
- ^ Polish terms barszcz biały 'white borscht' and żur or żurek are either used interchangeably or refer to different soups, depending on the regional dialect and ingredients used.[43]
- ^ Russian: зелёный борщ (zelyony borshch); Ukrainian: зелений борщ (zelenyi borshch).
- ^ In the Chinese simplified script: 罗宋汤.
- ^ Polish: barszcz zabielany; Russian: забеленный борщ (zabelenny borshch); literally 'whitened borscht', that is, clouded with flour or dairy products. In Yiddish, the process of whitening borscht is known as farweissen.
- ^ In the Cyrillic script: фрикадельки.
- ^ Polish: Lubili i lubią Polacy kwaśne potrawy, ich krajowi poniekąd właściwe i zdrowiu ich potrzebne.
- ^ Polish: barszcz nasz polski.
- ^ Polish: smaczna i wdzięczna ... polewka.
- ^ Polish: tanio jak barszcz; Yiddish: bilik vi borscht.
- ^ Polish: dwa grzyby w barszcz.
- ^ Original spelling: The people of Polonia and Lituania vse to make drinke with the decoction of this herbe, and leuen or some other thing made of meale, which is vsed in stead of beere and other ordinarie drinke.
- ^ Polish: kisiel; Russian: кисель (kisel'); Ukrainian: кисiль (kysil'); today, these words refer to a sweet fruit-flavored jelly made from potato starch.
- ^ Ukrainian: Без хліба – не обід; без капусти – не борщ (Bez khliba – ne obid; bez kapusty – ne borshch).
- ^ Polish: rosołek barzo smaczny.
- ^ Polish: barszcz małorosyjski; Russian: борщ малороссийский (borshch malorossiysky).
- ^ Russian: поминальный борщ (pominalny borshch).
- ^ Ukrainian: Борщ та каша – їжа наша (Borshch ta kasha – yizha nasha).
- ^ Russian: Щи да каша – пища наша (Shchi da kasha – pishcha nasha).
- ^ Polish: barszcz ukraiński.
- ^ Russian: некоторые блюда украинской кухни, например борщи и вареники, вошли в меню международной кухни.
- ^ Russian: То, что иностранцы называют борщ или вареники русскими национальными блюдами, еще можно понять и извинить, но когда выясняется, что эти сведения они почерпнули из советских кулинарных книг или из меню ресторанов, становится стыдно за наших авторов и мастеров общепита, так безграмотно пропагандирующих национальную кухню наших народов.
References
- ^ a b Schultze (2000), pp. 65–66.
- ^ a b c d e f g h i Marks (2010), pp. 196–200, "Borscht".
- ^ "borsch, n." OED Online. Oxford University Press. March 2023. Retrieved 3 July 2023.
- ^ Neilson, Knott & Carhart (1947).
- ^ Dictionary.com, "borscht".
- ^ Harper, "borscht".
- ^ Mish (2004), p. 144, "borscht or borsch".
- ^ Merriam-Webster's Word Central, "borscht".
- ^ Mallory & Adams (2006), p. 298.
- ^ Rudnyc'kyj (1972), pp. 179–180 (vol. 1), "борщ".
- ^ Vasmer (1973), "борщ".
- ^ a b c d Dembińska (1999), p. 127.
- ^ Encyclopædia Britannica, "Borsch".
- ^ Marks (2010), pp. 196–200, "Borscht".
- ^ Pokhlebkin (2004), p. 83.
- ^ "Let Me Count the Ways of Making Borscht". The New Yorker. 7 December 2017.
- ^ a b c d e f Burlakoff (2013), Appendix.
- ^ a b Pokhlebkin (2004), p. 84.
- ^ a b c d e f g h i j Burlakoff (2013), Chapter 2.
- ^ a b c d e f g Zdanovich (2014), "Борщи".
- ^ Panek (1905), p. 41.
- ^ Marks (2010), pp. 1021–1022, "Rosl".
- ^ Small (2009), p. 99.
- ^ a b Strybel & Strybel (2005), pp. 190–192.
- ^ a b Hercules (2017).
- ^ "Borsch cu varză". food-and-recipes.com (in Romanian).
- ^ a b Kafka (1998), p. 176.
- ^ Saberi & Saberi (2014).
- ^ Volokh & Manus (1983), p. 96.
- ^ Pokhlebkin (2004), p. 83–86.
- ^ Kulinariya, pp. 792–793.
- ^ Strybel & Strybel (2005), pp. 9, 180, 190.
- ^ Strybel & Strybel (2005), pp. 182, 190.
- ^ Marks (1999), p. 63.
- ^ Marks (2010), pp. 195–196, "Borscht".
- ^ Kulinariya, pp. 213–216.
- ^ Strybel & Strybel (2005), pp. 211–212.
- ^ Kuroń (2004), pp. 200–201.
- ^ a b Pokhlebkin (2004), p. 108.
- ^ a b "БОРЩ | это... Что такое БОРЩ?". Словари и энциклопедии на Академике.
- ^ "Navigatable online copy of the 1861 book in .PDF format" (PDF).
- ^ "A Gift to Young Housewives" (in Russian). Archived from the original on 2007-10-21.
- ^ Żmigrodzki, "biały barszcz".
- ^ Strybel & Strybel (2005), p. 193.
- ^ Szymanderska (2010), pp. 454–455.
- ^ Gloger (1900), p. 307 (vol. 3), "Jucha".
- ^ Łuczaj (2012), p. 21.
- ^ a b Artyukh (1977), p. 55.
- ^ Gurko, Chakvin & Kasperovich (2010), p. 78.
- ^ Guboglo & Simchenko (1992), p. 98.
- ^ Kulinariya, p. 792.
- ^ Gal (2003), "Borș".
- ^ Reid & Pettersen (2007), p. 52.
- ^ Rennon (2007), p. 53.
- ^ Auzias & Labourdette (2012), p. 77.
- ^ a b Petrosian & Underwood (2006), pp. 107–108.
- ^ Fertig (2011), pp. 128–129.
- ^ Burlakoff (2013), Chapters 3 and 8.
- ^ Zhou & Sun (2012).
- ^ The Visual Food Encyclopedia (1996), p. 600.
- ^ a b c d Kuroń (2004), pp. 182–189.
- ^ a b Jewish Encyclopedia (1906), p. 257.
- ^ Kuroń (2004), pp. 186, 189, 201, 245–247.
- ^ a b Artyukh (2006), p. 17.
- ^ a b Burlakoff (2013), Chapter 1.
- ^ Pokhlebkin (2004), pp. 86, 93–94.
- ^ Strybel & Strybel (2005), p. 226.
- ^ a b Artyukh (2006), p. 16–17.
- ^ Artyukh (2006), p. 16.
- ^ Strybel & Strybel (2005), p. 234.
- ^ Strybel & Strybel (2005), pp. 229–238.
- ^ Kuroń (2004), pp. 248–253.
- ^ Łuczaj (2013), pp. 20–21.
- ^ Kuhnlein & Turner (1986), p. 311.
- ^ Łuczaj (2013), p. 21.
- ^ a b c Dumanowski, Barszcz, żur i post.
- ^ Gołębiowski (1830), pp. 32–34.
- ^ Syrennius (1613), p. 673.
- ^ Lepiavko (2020).
- ^ Barber (2004), "borscht".
- ^ Rothstein & Rothstein (1998), pp. 307.
- ^ Żmigrodzki, "dwa grzyby w barszcz".
- ^ Karbowiak (1900), pp. 33–34, 37, 40.
- ^ Marcin z Urzędowa (1595), pp. 6–7.
- ^ Rostafiński (1916), pp. 38–39.
- ^ a b Gloger (1900), pp. 116–117 (vol. 1), "Barszcz".
- ^ Gołębiowski (1830), p. 33.
- ^ Gerard (1636), p. 1009.
- ^ Dal (1863–66), "Кисель".
- ^ Davidson (2014).
- ^ Vasmer (1973), "кислый".
- ^ Trubachyov (1987), pp. 271–272 (vol. 13), "*kyselь".
- ^ Matyukhina (2013), "Русские пития".
- ^ Artyukh (1977), p. 35.
- ^ Artyukh (1977), p. 38.
- ^ a b Gloger (1900), pp. 522–523 (vol. 4), "Żur".
- ^ Doroszewski (1969), "żur".
- ^ Rostafiński (1916), p. 45.
- ^ Czerniecki (1682), pp. 71–72.
- ^ Dumanowski & Jankowski (2011), p. 185.
- ^ Dumanowski & Jankowski (2011), p. 165.
- ^ a b Burlakoff (2013), Chapter 6.
- ^ Christian (1994).
- ^ Molokhovets (1998), Recipes 43–48, 74, 75, 77.
- ^ Burlakoff (2013), Chapters 4,6.
- ^ Dal (1863–66), "Борщ".
- ^ a b Prykazky ta pryslivya....
- ^ Majkowski (1932), p. 19.
- ^ Rostafiński (1916), pp. 5–6.
- ^ Rostafiński (1916), p. 10.
- ^ Small (2009), p. 97.
- ^ Rostafiński (1916), p. 11.
- ^ Rostafiński (1916), pp. 15–16.
- ^ Rostafiński (1916), p. 17.
- ^ Marks (2010), pp. 541–543, "Horseradish".
- ^ Rej (1567), Księga Druga.
- ^ Meyer (1781), p. 27.
- ^ Pirko, Hurzhii & Sokhan (1991), p. 68.
- ^ Rostafiński (1916), p. 41.
- ^ Avdeyeva (1846), pp. 198–199.
- ^ Burlakoff (2013), Chapter 5.
- ^ Zawadzka (1913), p. 12.
- ^ a b Artyukh (2006), p. 13.
- ^ a b c Burlakoff (2013), Chapter 3.
- ^ Burlakoff (2013), Chapters 3 and 10.
- ^ Burlakoff (2013), Chapter 10.
- ^ Dumanowski, Klasyczny barszcz....
- ^ Dubois & Bernard (1868), p. 22.
- ^ The Epicure's Year Book, p. 83.
- ^ a b Burlakoff (2013), Preface.
- ^ MacVeigh (2008), p. 193.
- ^ King (2006), p. 12.
- ^ Petrosian & Underwood (2006), pp. 108.
- ^ World and Its Peoples (2006), pp. 617, 706, 1472.
- ^ Mack & Surina (2005), p. 115.
- ^ Burlakoff (2013), Chapter 8.
- ^ a b c d Burlakoff (2013), Chapter 4.
- ^ Goldstein, Darra (2020). Beyond the North wind: revealing Russia, its recipes and lore.
- ^ Lagnado (2011).
- ^ Gold's Borscht.
- ^ Burlakoff (2013), Chapter 7.
- ^ a b Meek (2008).
- ^ Garber (2013).
- ^ Vedernikov (2015).
- ^ Vinogradova & Levkievskaya (2012), p. 138.
- ^ Gurko, Chakvin & Kasperovich (2010), p. 73.
- ^ Vinogradova & Levkievskaya (2012), p. 195.
- ^ Łozińska & Łoziński (2013), pp. 162–165.
- ^ Szymula (2012), p. 280.
- ^ Morel (2008).
- ^ [1] "‘Culture of Ukrainian borscht cooking’ inscribed on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding" (UNESCO)
- ^ Kuroń (2004), p. 188.
- ^ Strybel & Strybel (2005), p. 191.
- ^ a b Perianova (2012), pp. 161–162.
- ^ Mazitova (2005).
- ^ "Ukraine seeks U.N. cultural status for beloved borscht. A culinary spat with Russia could be brewing". The Seattle Times. 2020-10-21. Retrieved 2022-03-07.
- ^ "Гастрономічна спадщина та національна ідентичність". Історична правда. Retrieved 2022-03-07.
- ^ "П'ять цікавих фактів про борщ, яких ви не знали". BBC News Україна (in Ukrainian). 2020-10-11. Retrieved 2022-03-07.
- ^ Kulinariya, pp. 31–32.
- ^ a b Mack & Surina (2005), pp. 114–115.
- ^ World and Its Peoples (2010), p. 1424.
- ^ Pokhlebkin (2004), pp. 80–83.
- ^ Pokhlebkin (2004), pp. 6–7.
Sources
Secondary
- JSTOR 130837.
- Dembińska, Maria (1999). Weaver, William Woys (ed.). Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Philadelphia: University of Pennsylvania Press. ISBN 0-8122-3224-0.
- Fertig, Judith M. (2011). Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland. Boston: Houghton Mifflin Harcourt. ISBN 978-1-55832-144-1.
- Garber, Megan (2013-03-28). "The Doll That Helped the Soviets Beat the U.S. to Space". The Atlantic. Retrieved 2016-01-18.
- Hercules, Olia (2017-12-07). "Let Me Count the Ways of Making Borscht". The New Yorker. Retrieved 2019-04-25.
- Kafka, Barbara (1998). Soup: A Way of Life. Artisan Books. p. 176. ISBN 978-1-57965-125-1.
- Kuhnlein, Harriet V.; Turner, Nancy J. (1986). "Cow-parsnip (Heracleum lanatum Michx.): an indigenous vegetable of native people of northwestern North America" (PDF). Journal of Ethnobiology. 6 (2): 309–324.
- Lagnado, Lucette (2011-06-28). "A Family Named Gold Tries to Add Cool to a Soup That's the Color Purple". The Wall Street Journal. Retrieved 2016-01-11.
- Meek, James (2008-03-15). "The story of borshch". The Guardian. Retrieved 2015-07-09.
- Morel, Linda (2008-05-15). "Cold soups for Shavuot". Jewish Telegraphic Agency. Retrieved 2016-01-24.
- Mack, Glenn Randall; Surina, Asele (2005). Food Culture in Russia and Central Asia. Greenwood Publishing Group. ISSN 1545-2638.
- Perianova, Irina (2012). "Culinary Myths of the Soviet Union". In Ratiani, Irma (ed.). Totalitarianism and Literary Discourse: 20th Century Experience. Cambridge Scholars Publishing. pp. 160–175. ISBN 978-1-4438-3445-2.
- Petrosian, Irina; Underwood, David (2006). Armenian Food: Fact, Fiction & Folklore. Bloomington: Lulu. ISBN 978-1-4116-9865-9.
- Rothstein, Halina; Rothstein, Robert A. (1998). "Food in Yiddish and Slavic Folk Culture: A Comparative/Contrastive View". In Greenspoon, Leonard Jay (ed.). Yiddish Language & Culture: Then & Now (pdf). Studies in Jewish Civilization. Vol. 9. Omaha: Creighton University Press. pp. 305–328. ISSN 1070-8510.
- Schultze, Sydney (2000). Culture and Customs of Russia. Greenwood Publishing Group. ISBN 978-0-313-31101-7.
- Small, Ernest (2009). Top 100 Food Plants: The World's Most Important Culinary Crops. Knoxville: NRC Research Press. ISBN 978-0-660-19858-3.
- Strybel, Robert; Strybel, Maria (2005) [1993]. Polish Heritage Cookery. New York: Hippocrene Books. ISBN 0-7818-1124-4.
- Szymula, Elzbieta (2012). "Polish Diet". In Thaker, Aruna; Barton, Arlene (eds.). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley-Blackwell. pp. 277–295. ISBN 978-1-4051-7358-2.
- Volokh, Anne; Manus, Mavis (1983). The Art of Russian Cuisine. Macmillan. ISBN 978-0-02-622090-3.
Other languages
- Artyukh, Lidiya (1977). Ukrainska narodna kulynariia Українська народна кулинарія [Ukrainian Folk Cuisine] (in Ukrainian). Kyyiv: Naukova dumka.
- Artyukh, Lidiya (2006). Tradytsiina ukrainska kukhnia v narodnomu kalendari Традиційна українська кухня в народному календарі [Traditional Ukrainian Cuisine in the Folk Calendar] (in Ukrainian). Kyiv: Baltiya-Druk. ISBN 966-8137-24-8.
- Dumanowski, Jarosław. "Barszcz, żur i post" [Borscht, sour rye soup, and fast]. naTemat (in Polish). Retrieved 2015-06-02.
- Dumanowski, Jarosław. "Klasyczny barszcz: Francuscy mistrzowie o polskiej kuchni" [Classic borscht: French chefs about Polish cuisine]. naTemat (in Polish). Retrieved 2015-06-02.
- Gołębiowski, Łukasz (1830). Domy i dwory [Houses and Manors] (in Polish). Warszawa: N. Glücksberg.
- Guboglo, Mikhail Nikolayevich; Simchenko, Yury Borisovich (1992). Ukraintsy: Istoriko-etnografichesky ocherk traditsionnoy kultury Украинцы: Историко-этнографический очерк традиционной культуры [Ukrainians: A Historical Ethnographic Essay of the Traditional Culture] (in Russian). Moskva: Rossiyskaya akademiya nauk, Institut etnologii i antropologii im. N.N Miklukho-Maklaya.
- Gurko, Alexandra V.; Chakvin, Igor V.; Kasperovich, Galina I., eds. (2010). Etnokulturnye protsessy Vostochnogo Polesya v proshlom i nastoyashchem Этнокультурные процессы Восточного Полесья в прошлом и настоящем [Ethnocultural Processes of Eastern Polesye in the Past and Present] (in Russian). Institut iskusstvovedeniya, etnografii i folklora imeni K. Krapivy NAN Belarusi. ISBN 978-985-08-1229-2.
- Karbowiak, Antoni (1900). Obiady profesorów Uniw. Jagiellońskiego w XVI. i XVII. wieku [Luncheons of Jagiellonian University Professors in the 16th–17th Centuries] (in Polish). Kraków: Tow. Miłośników Historyi i Zabytków Krakowa.
- Lepiavko, Serhii (3 November 2020). "Pro ukrainskyi borshch vid 1584 r. z istorychnymy prypravamy" Про український борщ від 1584 р. з історичними приправами [Of Ukrainian borscht after 1584 with historical seasonings]. Istorychna Pravda (in Ukrainian). Retrieved 2021-11-29.
- Łozińska, Maja; Łoziński, Jan (2013). Historia polskiego smaku: kuchnia, stół, obyczaje [History of Polish Taste: Kitchen, Table, Customs] (in Polish). Warszawa: Wydawnictwo Naukowe PWN. ISBN 978-83-7705-269-3.
- Łuczaj, Łukasz (2012). "Brzozowy sok, "czeremsza" i zielony barszcz – ankieta etnobotaniczna wśród botaników ukraińskich" [Birch sap, ramsons and green borsch – an ethnobotanical survey among Ukrainian botanists] (PDF). Etnobiologia Polska (in Polish). 2. Wojaszówka: Zakład Ekotoksykologii, Zamiejscowy Wydział Biotechnologii, Uniwersytet Rzeszowski: 15–22. ISSN 2083-6228. Archived from the original(PDF) on 2020-03-27. Retrieved 2015-07-09.
- Łuczaj, Łukasz (2013). Dzika kuchnia [Wild Cuisine] (in Polish). Warszawa: Nasza Księgarnia. ISBN 978-83-10-12378-7.
- Majkowski, Hilary (1932). Wyczółkowski 1852–1932 (in Polish). Poznań: Rolnicza Druk. i Księg. Nakładowa. Pages unnumbered.
- Matyukhina, Yuliya (2013). Russkaya dieta Русская диета [The Russian Diet] (in Russian). Nauchnaya Kniga. ISBN 978-5-457-52538-2.
- Mazitova, Hanna (2005-12-22). "Chyi borshch?" Чий борщ? [Whose borscht?]. Den' (in Ukrainian). Ukrayinska Pres-Grupa. Retrieved 2016-01-25.
- Panek, Kazimierz (1905). Mikroby oraz chemizm kiśnienia barszczu [Microbes and Chemistry of Borscht Fermentation] (in Polish). Kraków: Akademia Umiejętności.
- ISBN 5-9524-0718-8.
- Rostafiński, Józef (1916). O nazwach i użytku ćwikły, buraków i barszczu [Names and Uses of Chards, Beets and Hogweed] (in Polish). Kraków: Akademia Umiejętności.
- Vinogradova, Lyudmila; Levkievskaya, Yelena (2012). Narodnaya demonologiya Polesya: Publikatsii tekstov v zapisyakh 80–90-kh gg. XX veka. Tom II: Demonologizatsiya umershikh lyudey Народная демонология Полесья: Публикации текстов в записях 80–90-х гг. XX века. Том II: Демонологизация умерших людей [Folk Demonology of Polesye: Publication of field notes from the 1980s and 90s. Vol. 2: Demonization of the Dead] (in Russian). Moskva: Rukopisnye pamyatniki Drevney Rusi. ISSN 1726-135X. Retrieved 2016-01-23.
- Zhou, Sili; Sun, Yanru (2012-08-20). "Yībǎi gè Shànghǎi rén yǒu yībǎi zhǒng luó sòng tāng" 一百个上海人有一百种罗宋汤 [One hundred types of borscht for one hundred Shanghainese]. Sina (in Chinese). Archived from the original on 2017-04-01. Retrieved 2017-05-10.
Primary or self-published
- Avdeyeva, Yekaterina Alekseyevna (1846) [1842]. Ruchnaya kniga russkoy opytnoy khozyayki Ручная книга русской опытной хозяйки [Handbook of the Experienced Russian Housewife] (in Russian). Sankt-Peterburg: Sveshnikov.
- Burlakoff, Nikolai (2013). The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes. North Charleston, SC: ISBN 978-1-4840-2740-0.
- Czerniecki, Stanisław (1682). Compendium ferculorum, albo Zebranie potraw [A Collection of Dishes] (in Polish). Kraków: Drukarnia Jerzego i Mikołaja Schedlów.
- Dubois, Urbain; Bernard, Émile (1868) [1856]. La cuisine classique : études pratiques, raisonnées et démonstratives de l'École française appliquée au service à la russe [Classic Cuisine: Practical, Systematic and Demonstrative Studies of the French School of Russian Table Service] (in French). Paris: E. Dentu.
- Dumanowski, Jarosław; Jankowski, Rafał, eds. (2011). Moda bardzo dobra smażenia różnych konfektów [A Very Good Way of Frying Various Confections]. Monumenta Poloniae Culinaria (in Polish). Vol. 2. Warszawa: Muzeum Pałac w Wilanowie. ISBN 978-83-60959-18-3.
- Gerard, John (1636). Johnson, Thomas (ed.). The Herball Or Generall Historie of Plantes: Very Much Enlarged and Amended by Thomas Johnson Citizen and Apothecarye of London. Vol. 2. Adam Islip Joice Norton and Richard Whitakers.
- "Gold's Borscht, 24 fl oz, (Pack of 6)". Walmart. Retrieved 2016-01-18.
- Kulinariya Кулинария [Cookery] (in Russian). Moskva: Gostorgizdat. 1955–58.
- ISBN 83-89763-25-7.
- Marcin z Urzędowa (1595). Herbarz Polski, to iest o przyrodzeniu zioł y drzew rozmaitych, y innych rzeczy do lekarztw nalezących [Polish Herbal, or Of the Complexion of Various Herbs and Trees, and Other Things of which Medicines Comprise] (in Polish). Kraków: Drukarnia Łazarzowa.
- Meyer, Andrey (1781). Botanicheskoy podrobnoy slovar, ili Travnik Ботанической подробной словарь, или Травникъ [Detailed Botanical Dictionary, or Herbal] (in Russian). Moskva: Universitetskaya Tipografia N. Novikova.
- ISBN 978-0-253-21210-8.
- Pirko, V.O.; Hurzhii, O.I.; Sokhan, P.S., eds. (1991). "Topohrafichnyi opys Kharkivskoho namisnytstva 1785 r." Топографічний опис Харківського намісництва 1785 р. [Topographical description of the Kharkiv Governorate in 1785]. Opysy Kharkivskoho namisnytstva kintsia XVIII ct Описи Харківського намісництва кінця XVIII ст. [Descriptions of the Kharkiv Governorate at the end of the 18th century] (in Russian). Kyiv: ISBN 5-12-002041-0.
- Rej, Mikołaj (1567). Żywot człowieka poczciwego [Life of an Honest Man] (in Polish).
- Syrennius, Simon (1613). Zielnik [Herbal] (in Polish). Cracovia: Drukarnia Bazylego Skalskiego.
- Szymanderska, Hanna (2010). Kuchnia polska: Potrawy regionalne [Polish Cuisine: Regional Dishes] (in Polish). Warszawa: Świat Książki. ISBN 978-83-7799-631-7.
- The Epicure's Year Book and Table Companion. London: Bradbury, Evans, & Co. 1868. p. 83.
- Vedernikov, Andrey (2015-11-25). "Kosmovalyuta i borshch iz tuby: chto yedyat kosmonavty" Космовалюта и борщ из тубы: что едят космонавты [Space currency and tubed borscht: what cosmonauts eat]. mos.ru (Interview) (in Russian). Retrieved 2016-01-18.
- Zawadzka, W.A.L. (1913) [1854]. Kucharka litewska [The Lithuanian Cook] (in Polish). Wilno: Józef Zawadzki.
Reference works
- Auzias, Dominique; Labourdette, Jean-Paul (2012). Roumanie 2012–2013 [Romania 2012–2013] (in French). Paris: Petit Futé. ISBN 978-2-7469-6376-4.
- ISBN 978-0-19-541816-3. Retrieved 2016-12-23.
- Dal, Vladimir I. (1863–66). "Tolkovy slovar zhivogo velikorusskogo yazyka" Толковый словарь живого великорусского языка [Explanatory Dictionary of the Living Great Russian Language]. Akademik (in Russian). Sankt-Petersburg: Obshchestvo lyubiteley rossiyskoy slovesnosti. Retrieved 2015-08-02.
- Davidson, Alan (2014) [1999]. "Kisel". In Davidson, Alan; Jaine, Tom (eds.). The Oxford Companion to Food (3rd ed.). Oxford University Press. ISBN 9780199677337. Retrieved 2016-12-23.
- "Dictionary.com Unabridged". Random House. Retrieved 2015-05-20.
- Doroszewski, Witold, ed. (1969). "Słownik Języka Polskiego" [Polish Dictionary] (in Polish). Warszawa: Państwowe Wydawnictwo Naukowe.
- "Encyclopædia Britannica Online". Encyclopædia Britannica Inc. Retrieved 2015-05-20.
- Gal, A.M. (2003). "Dicționar gastronomic explicativ" [Explanatory Culinary Dictionary] (in Romanian). Editura Gemma Print.
- Gloger, Zygmunt (1900). Encyklopedja Staropolska [Old Polish Encyclopedia] (in Polish). Warszawa: P. Laskauer i W. Babicki.
- Harper, Douglas. "Online Etymology Dictionary". Retrieved 2015-05-20.
- Hirsch, Emil G.; Benzinger, Immanuel; Jacobs, Joseph; Harris, Isidore; Fishberg, Bertha; Dobsevage, I. George (1906). "Cookery". Jewish Encyclopedia. New York: Funk & Wagnalls Co. pp. 254–257. LCCN 16014703.
- King, David C. (2006). Azerbaijan. Cultures of the World. New York: Marshall Cavendish. p. 123. ISBN 0-7614-2011-8.
- MacVeigh, Jeremy (2008). International Cuisine. Clifton Park, NY: Cengage Learning. ISBN 978-1-111-79970-0.
- Mallory, J.P.; Adams, D.Q. (2006). The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World. Oxford University Press. ISBN 978-0-19-929668-2.
- Marks, Gil (1999). The World of Jewish Cooking. Simon & Schuster. ISBN 978-0-684-83559-4.
- Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken: John Wiley & Sons. ISBN 978-0-470-39130-3.
- "Merriam-Webster's Word Central". Retrieved 2016-02-17.
- Mish, Frederick C. (2004). Merriam-Webster's Collegiate Dictionary (11th ed.).
- Neilson, William Allan; Knott, Thomas A.; Carhart, Paul W. (1947) [1934]. Webster's New International Dictionary (2nd ed.).
- "Prykazky ta pryslivia pro yizhu" Приказки та прислів`я про їжу [Sayings and proverbs about food]. Vislovi (in Ukrainian). Archived from the original on 2017-10-12. Retrieved 2017-10-07.
- Reid, Robert; Pettersen, Leif (2007). Romania & Moldova. Lonely Planet. ISBN 978-1-74104-478-2.
- Rennon, Rosemary K. (2007). Language and Travel Guide to Romania. New York: Hippocrene Books. ISBN 978-0-7818-1150-7.
- Rudnyc'kyj, Jaroslav B. (1972). An Etymological Dictionary of the Ukrainian Language. Winnipeg: Ukrainian Free Academy of Sciences. Retrieved 2015-05-20.
- Saberi, Philip; Saberi, Helen (2014) [1999]. "Borshch". In Davidson, Alan; Jaine, Tom (eds.). The Oxford Companion to Food (3rd ed.). Oxford University Press. ISBN 9780199677337. Retrieved 2016-12-23.
- The Visual Food Encyclopedia. Québec Amerique. 1996. ISBN 978-2-7644-0898-8.
- Trubachyov, Oleg, ed. (1987). Etimologichesky slovar slavyanskikh yazykov Этимологический словарь славянских языков [Etymological Dictionary of Slavic Languages] (in Russian). Moskva: Nauka.
- Vasmer, Maksimilian Romanovich (1973) [1958]. "Etimologichesky slovar russkogo yazyka" Этимологический словарь русского языка [Russian Etymological Dictionary]. Akademik (in Russian). Moskva: Progress.
- World and Its Peoples: Belarus, Russian Federation, and Ukraine. New York: Marshall Cavendish. 2010. ISBN 978-0-7614-7900-0.
- World and Its Peoples: Middle East, Western Asia and Northern Africa. New York: Marshall Cavendish. 2006. ISBN 978-0-7614-7571-2.
- Zdanovich, Leonid I. (2014). Bibliya povara ili entsiklopediya sovremennoy kukhni Библия повара или энциклопедия современной кухни [Chef's Bible, or Encyclopedia of Modern Cuisine] (in Russian). Noginsk: Osteon-Press. ISBN 978-5-00-064178-1.
- Żmigrodzki, Piotr (ed.). "Wielki Słownik Języka Polskiego" [The Great Polish Dictionary] (in Polish). Instytut Języka Polskiego PAN.