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borscht
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The answer BORSCHT has 36 possible clue(s) in existing crosswords.
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The word BORSCHT is VALID in some board games. Check BORSCHT in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of borscht in various dictionaries:
noun - a Russian or Polish soup usually containing beet juice as a foundation
A beet soup served hot or cold, usually with sour cream.
noun - a beet soup
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| You can't beat this soup which is made from beets |
| Get down! It's this Russian beet soup usually served with sour cream; it's cold, but it could stain |
| (Sarah of the Clue Crew enjoys a stew-like dish in Moscow, Russia.) Poet Yevtushenko said he worked on the principle of this dish: throw beets, carrots, cabbage in--what's important is the taste |
| Chlodnik, a Polish soup made from beets, is a summer variety of this Russian soup |
| For the soup course, you may try the kreplach or this beet soup |
| This beet soup can be served hot or cold but it should always come with a dollop of sour cream |
| To serve it in traditional style, always garnish this Russian beet soup with a dollop of sour cream |
| A resort area in the Catskills was known as this belt, from the quantities of this beet soup consumed there |
| Possible Dictionary Clues |
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| a soup made with beetroot and usually served with sour cream, associated with the cuisine of eastern and central Europe, especially Russia, Poland, and Ukraine. |
| a Russian soup usually containing beet juice as a foundation |
| a type of soup made from beetroot ( a small, dark red vegetable) |
| A soup made with beetroot and usually served with sour cream, associated with the cuisine of eastern and central Europe, especially Russia, Poland, and Ukraine. |
| Borscht description |
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Borscht (English: ( listen)) is a soup commonly consumed in Eastern Europe. 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 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 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. It is typically made by combining meat or bone stock with sautéed vegetables, which as well as beetroots usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include |