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Borscht is a soup of Ukrainian origin that is common in Eastern and Central Europe, especially in Ashkenazi Jewish, Belarusian, Lithuanian, Moldovan, Romanian, Polish, Russian, and Ukrainian cuisines. In most of traditional recipes, it is made with beetroot as the main ingredient. In some regions, tomato is used as the main ingredient, while beetroot may act as a secondary ingredient. Other varieties that do not use beetroot also exist, such as green borscht and white borscht. == Etymology == The English word ''borscht'', also spelled ''borsch'', ''borsht'', or ''bortsch'', comes from Yiddish ('), which derives from Ukrainian or Russian ('). The latter, together with cognates in other Slavic languages, comes from Proto-Slavic '' *bŭrščǐ'' 'hogweed', and ultimately from Proto-Indo-European '' *bhr̥sti-'' < '' *bhares-/bhores-'' 'point, stubble'. Common hogweed (''ラテン語:Heracleum sphondylium'') was the soup's principal ingredient before it was replaced with other vegetables, notably beetroot. The beetroot borscht was invented in what is now Ukraine and first brought to North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe (see ''History'' below). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Borscht」の詳細全文を読む スポンサード リンク
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