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CHEWON THIS

Borscht


Soup traditionally made with beets, which gave it its characteristic strong red colour. The soup is hugely popular in Eastern Europe, and was almost synonymous with the Soviet Union. Needless to say, the soup survived the break-up of the Soviet state , and today is a staple in Russia and Ukraine. Though identified strongly with Russia, it is thought to be of Ukrainian origin. It’s usually made with meat stock (beef, in some cases pork), though sometimes the beets cook in their own broth; many recipes call for throwing in some chopped cabbage, onions, potatoes, carrots and herbs. Best served cold with a hot, boiled potato and sour cream to set off the soup’s sweetness.

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