A sour soup common in Eastern European cuisine, typically made with beetroots as the main ingredient, often served hot or cold with sour cream.
From Ukrainian 'boršč,' derived from an old Slavic word for 'beetroot.' Originally, borscht was made from fermented cow parsnip (also called 'borshch'), but beetroot became the dominant ingredient by the 16th century.
Traditional borscht gets its signature sour taste not from vinegar, but from natural fermentation of the beetroot juice, creating beneficial probiotics! The bright purple color comes from betalains, the same antioxidants that make beets so nutritious and give the soup its stunning visual appeal.
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