Borscht, which is sometimes also spelled borsch andborshch, 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 veryhearty 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 adollop 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 ahankering 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.

　　罗宋汤(Borscht)，有时也拼作borsch和borshch，是一种美味的蔬菜汤，大多数情况下是用甜菜煮成。甜菜让这种汤呈现出一种鲜亮的红色。也有一些版本的罗宋汤不使用甜菜：比如用番茄可以做出橙色的罗宋汤，还有一种绿色的用酸模做成的罗宋汤。但甜菜罗宋汤是最常见的一种。

　　罗宋汤在德国和东欧很常见的菜肴。据说这种汤起源于乌克兰，后来传到邻国，来自东欧的犹太移民又将它带到了美国。尽管罗宋汤在美国不像鸡汤面条和番茄汤一样受欢迎，但它很常见，尤其是在犹太人聚居的大型社区。

　　甜菜罗宋汤有冷、热两种不同的烹饪装盘方式。热罗宋汤很是丰盛美味，除了甜菜外，还会加入许多蔬菜，包洋括白菜、黄瓜、豆类、蘑菇、洋葱、土豆和番茄。热罗宋汤也可以加入诸如鸡肉、猪肉或牛肉等肉类。当然，在犹太人的传统中，罗宋汤是从来不放猪肉的。热罗宋汤通常看起来更像炖菜而不是汤，而且常和黑面包一起搭配食用。

　　冷罗宋汤在德系犹太人的烹饪传统中较常见。冷罗宋汤比热罗宋汤更清淡，而且几乎只有蔬菜。它是用甜菜、洋葱、少许糖和柠檬汁做成的一种甜汤，通常会在碗中间放一块酸奶油作装饰。

　　冷罗宋汤是美国最常见的一种罗宋汤，因为最初犹太移民带来的就是这种。罗宋汤在东海岸很普遍，尤其在纽约。事实上，在纽约市，有几十家餐馆供应自家所制的罗宋汤。如果你恰好在大苹果(纽约的别称)寻觅美味的罗宋汤，一定要去卡内基熟食店。卡内基熟食店以它的三层三明治和名人主顾而闻名遐迩，那里也供应全美最美味的罗宋汤。

　　冬天是喝汤的季节，在寒冷的冬夜，喝一碗热乎乎的罗宋汤是保暖的好方法。它会温暖你的心灵和身体，带来更多乐观向上的劲头。

　　Vocabulary:

　　dollop: 一团，一块

　　garnish: 加饰菜于(菜肴)

　　hankering: 渴望，切望

　　hearty: 丰盛的，营养丰富的

　　sorrel: 酸模，属植物