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A hot or cold soup, traditional in Eastern Europe and Western Russia, made with beetroot and sour cream. It style varies from region to the in Poland the soup tends to be clear, and is known as Barszcz; while in the Ukraine it contains vegetables.

Before beetroot was developed in the 16th century this soup was made from a type of parsnip called.borschtsh. Ukrainian cooks discovered that adding beets made the soup tastier, than using parsnips alone. After a while, the parsnips were dropped, and just the name remained. For recipe see Gourmet Britain Recipe section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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