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  • In Poland, it's barszcz, while in Lithuania, they call it barščiai.

    How to cook perfect borscht

  • The Old Warsaw Cookbook, meanwhile, stoutly asserts it is impossible to imagine a Pole welcoming a guest with anything but barszcz – which should give the aspiring traveller pause for thought.

    How to cook perfect borscht

  • Is barszcz the best thing ever to come out of a beetroot, or a waste of a pair of Marigolds?

    How to cook perfect borscht

  • Fortunately there's no sign of the mould Maria Ochorowicz breezily suggests I might need to scrape off before making her very simple take on barszcz.

    How to cook perfect borscht

  • Through a lucky conglomeration of ingredients found in my pantry and vegetable garden last night, I was able to make chłodnik, a Polish cold barszcz.

    EDF: A Report from Poland

  • Our soup of choice was barszcz, the beetroot soup.

    Review: Daquise, the Polish restaurant in London | the POLSKI blog

  • White barszcz, pierogi of all persuasions, potato or Polish vegetable salad, beetroot with horseradish and so on.

    At My Table

  • Soups can be light and refreshing or hale and hearty, there is even one particular group of soups, mainly Eastern European in origin, that are slightly, even strongly sour, such as the gently sour white barszcz, made with fermented rye flour or the quite tart flavour of sorrel soup.

    At My Table

  • Another soup, borscht or red barszcz, is nowadays mostly soured by the use of vinegar but was traditionally made with fermented beetroot juice, but white borscht or barszcz can only be made from fermented rye bread as this is what gives the soup its particular character.

    At My Table

  • Being Polish she calls it barszcz, though most people know it as borscht.

    Archive 2007-03-01


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