Cook with borscht
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Hand blender for emulsifications, purees, soups, sauces
Standard kitchen ladle — soups, stocks, sauces, punch
Chinese wok ladle — scoop fried rice, serve soups from wok
About
Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, 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.
Molecular pairings
Pairs well with — computed from shared flavor compounds