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Borscht, which is sometimes also spelled borsch and borshch, is a lovely vegetable soup that is almost always made with beets. The use of beets in this soup lend the dish a vibrant red color. There are some versions of borscht made without beets. There is an orange borscht, which is made with tomatoes, and a green borscht, which has a sorrel base. However, beet borscht is the most common form of this soup.
Borscht is a very common dish in Germany and Eastern Europe. It is believed that the soup was originally created in the Ukraine and then shared with nearby countries. Jewish immigrants from Eastern Europe brought borscht to the United States. Although it is not as popular as chicken noodle or tomato soups, borscht is common in the United States, especially in areas with large Jewish communities.
Beet borscht can be prepared and served in two distinct ways: hot and cold. Hot borscht is a very hearty soup that includes many vegetables in addition to beets. Vegetables in hot borscht may include cabbage, cucumber, beans, mushrooms, onions, potatoes, and tomatoes. Hot borscht might also be made with meats such as chicken, pork, or beef. Of course, in the Jewish tradition, borscht is never made with pork. Hot borscht is generally more like stew than soup and is often served with dark bread.
Cold borscht is common to the culinary traditions of Ashkenazi Jews. Cold borscht is much thinner than hot borscht and is almost always vegetarian. It is a sweet soup made of beets, onion, a bit of sugar, and lemon juice. Cold borscht is often garnished with a dollop of sour cream at the center of the bowl.
Cold borscht is the most common type of borscht served in the United States, because it was this type of borscht that Jewish immigrants brought with them. Borscht is most common on the east coast, especially in New York. In fact, in New York City, there are dozens of diners that serve homemade borscht. If you happen to find yourself in the Big Apple with a hankering for delicious borscht, be sure to take yourself to the Carnegie Deli. While the Carnegie Deli is famous for its triple-decker sandwiches and celebrity clientele, it also serves some of the best borscht in the country.
參考譯文：
羅宋湯（Borscht），有時(shí)也拼作borsch和borshch，是一種美味的蔬菜湯，大多數(shù)情況下是用甜菜煮成。甜菜讓這種湯呈現(xiàn)出一種鮮亮的紅色。也有一些版本的羅宋湯不使用甜菜：比如用番茄可以做出橙色的羅宋湯，還有一種綠色的用酸模做成的羅宋湯。但甜菜羅宋湯是最常見(jiàn)的一種。
羅宋湯在德國(guó)和東歐很常見(jiàn)的菜肴。據(jù)說(shuō)這種湯起源于烏克蘭，后來(lái)傳到鄰國(guó)，來(lái)自東歐的猶太移民又將它帶到了美國(guó)。盡管羅宋湯在美國(guó)不像雞湯面條和番茄湯一樣受歡迎，但它很常見(jiàn)，尤其是在猶太人聚居的大型社區(qū)。
甜菜羅宋湯有冷、熱兩種不同的烹飪裝盤(pán)方式。熱羅宋湯很是豐盛美味，除了甜菜外，還會(huì)加入許多蔬菜，包洋括白菜、黃瓜、豆類、蘑菇、洋蔥、土豆和番茄。熱羅宋湯也可以加入諸如雞肉、豬肉或牛肉等肉類。當(dāng)然，在猶太人的傳統(tǒng)中，羅宋湯是從來(lái)不放豬肉的。熱羅宋湯通�？雌饋�(lái)更像燉菜而不是湯，而且常和黑面包一起搭配食用。
冷羅宋湯在德系猶太人的烹飪傳統(tǒng)中較常見(jiàn)。冷羅宋湯比熱羅宋湯更清淡，而且?guī)缀踔挥惺卟恕Ｋ怯锰鸩恕⒀笫[、少許糖和檸檬汁做成的一種甜湯，通常會(huì)在碗中間放一塊酸奶油作裝飾。
冷羅宋湯是美國(guó)最常見(jiàn)的一種羅宋湯，因?yàn)樽畛酹q太移民帶來(lái)的就是這種。羅宋湯在東海岸很普遍，尤其在紐約。事實(shí)上，在紐約市，有幾十家餐館供應(yīng)自家所制的羅宋湯。如果你恰好在大蘋(píng)果（紐約的別稱）尋覓美味的羅宋湯，一定要去卡內(nèi)基熟食店�？▋�(nèi)基熟食店以它的三層三明治和名人主顧而聞名遐邇，那里也供應(yīng)全美最美味的羅宋湯。
