Borsch - a simple recipe

In spite of what Wikipedia and other cooking books say, for me, borsh is not a type of soup. Something like Ukrainian soup ‘borsch’ sounds ridiculous: in my head, there is either a soup or a borsch :-). This dish is very popular not only in Ukraine, but also in other Eastern Slavic countries, like Russia, Belarus, Poland and other. There are several kinds of borsch that I know: white, green, red and there are few more.

White borsch is very popular in Poland and Belarus. It is made of sour rye flour with smoked sausages and boiled eggs. It is served in a bowl made of bread - really authentic. It smells really yummy, but I have never heard of a vegetarian version so I’ve never tried it.

Green borsch is my favourite type. The main ingredient is sorrel leaves. Sorrel is difficult to find in New Zealand, but my lovely friend and ex-neighbour grows sorrel in his garden, so I still it sometime.

And finally, red borsch, or as it sometimes called outside Ukraine a Ukrainian Borsch. One of the most popular Ukrainian dishes, made of beetroot and cabbage.This type is the easiest one to cook in New Zealand, because all ingredients are easily available. How to cook it?