Among borshch aficionados, the origins and essential ingredients of this Central and Eastern European beet soup are as varied and hotly contested as chili at a chili contest. There’s Russian borshch, Polish borshch, Jewish borscht, hot borshch, cold borshch, thick borshch, thin borshch, meaty borshch, meatless borshch and borshch without beets. There’s also little...
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