What is the main ingredient of the dish Borscht?
Borscht the Sea of Japan and, in emigration, from Brooklyn to Berlin. Borscht Borscht () is a sour soup commonly consumed in Eastern Europe and across Russia. The variety most often associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients, which gives the dish its 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. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed ("Heracleum
Borscht in northeast China, and has spread as far as Hong Kong. In Shanghai's Haipai cuisine, tomatoes are the main ingredient; beef and its broth, onions and cabbages are also added, while flour, rather than sour cream, is used for thickening. The diversity of borscht styles is matched by the wide choice of garnishes and side dishes with which various kinds of borscht may be served. Most often, borscht is served with sour cream, the East European version of which, known as ", is runnier than its American counterpart. The sour cream may be served in a separate pitcher for the