Let me tell you first that
the correct Oxford transliteration for the Russian word борщ is not borscht, but borshch. There are as many variations of borshch as there are cooks in the former Soviet Union. Its origins are Ukrainian, but it has
become a staple dish of Russia. Some
like it hot. Some prefer a cold version. It could be meat-based, or meat-free.
I had lots and lots of it
when I lived in Vladivostk a long long time ago. But, that’s another story.
If you are really interested in the actual cooking method of the dish shown on the card sent to me by my friend from the Urals Olya, do contact me.
