Red Borsch
Pronounced BORE-sh-ch. Delicious. God created beets that there might be borsch, and borsch that there might be rejoicing. There are at least as many ways to make it as there are Ukrainians, but here are some options.
Borsch is served warm, almost always with a dollop of sour cream and a sprinkling of snipped fresh herbs on top (parsley and dill both work great). Ideally, your non-spoon hand should be occupied with a slice of bread (white or sour brown), somewhat heavily buttered.
In Ukrainian and Russian culture, a soup is the first course of dinner (midday dinner, about one o'clock) unless you've also got a salad. The lighter foods are supposed to warm up the stomach for the serious work of a solid, meat-based entree. Of these, PelMeni are my favorite to serve with borsch.
See also GreenBorsch.
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