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Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name.
With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular.
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) is a sour soup popular in several Eastern European cuisines, including Ukrainian, Armenian, Russian, Polish, Belarusian, Lithuanian, Romanian and Ashkenazi Jewish cuisines.
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.
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Meat stock is usually cooked for about two hours, whereas bone stock takes four to six hours to prepare.
The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish a distinctive red color.
It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht.
Typical Ukrainian borscht is traditionally 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 for.