بورشت

"بورش", "بـُرش", and "بورشت" redirect here. For الاستخدامات الأخرى, see بورش (توضيح).

بورشت

قدح من البورشت مزيّن بالشبت وملعقة من سميتانا (sour cream)
أسماء بديلة	Borscht, Borsch, borshch, borsht, bortsch
النوع	حساء
مكان الأصل	أوكرانيا
Associated مطبخ وطني	مطابخ شرق أوروبا المتعددة
وقت الطهي	3 hours to 6 hours
درجة حرارة التقديم	بارد أو ساخن
المكونات الرئيسية	بنجر
Cookbook: بورشت  وسائط متعلقة بـMedia: بورشت من مشاع المعرفة.

بورشت Borscht هو حساء من أصل أوكراني مهم في مطابخ الشعوب التي سكنت الكومنولث الپولندي-اللتواني السابق (اليهود الأشكناز، البلاروس، اللتوان، الپولنديين، الأوكران) وجيرانهم (الرومانيين/المولدوڤيين، الروس). في معظم الوصفات التقليدية، يُصنع من جذر البنجر مكوناً رئيسياً. وفي بعض المناطق، تُستخدم الطماطم بصفتها العنصر الرئيسي، بينما يصبح البنجر عنصراً ثانوياً. وثمة تنويعات أخرى لا تستخدم البنجر، مثل البورشت الأخضر و البورشت الأبيض.

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 المكونات والاعداد

مكونات البورشت قد تضم لحم بقري، لحم الخنزير، شحم الخنزير، بنجر، كرنب، جزر، celeriac, بصل، بطاطس، عش الغراب، معجون الطماطم، مقدونس، chives، شبت، ورق الغار، البهارات والفلفل الأسود.

 التنويعات

بورشت بارد لتواني مخلوط بـ sour cream أو زبادي، ومنثور عليه chives

 بدون بنجر

البورشت الأخضر، بالحماض البستاني، يُقدم مع sour cream وبيضة مسلوقة جيداً

 انظر أيضاً

• قائمة الحساء

 المراجع

قدح من البورشت مع مكوناته الشائعة مصوراً على طوابع البريد الأوكرانية

معجون بورشت في أنبوب كـطعام فضائي

 المصادر

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