Borsht Review

When we were in Brighton Beach in Brooklyn, NY, we visited Tatiana’s Restaurant for lunch. The lunch special, which we all had, was four courses. In the soup course, there were two options for borsht: Ukranian borsht and green borsht. I was unfamiliar with both versions of this soup. As it turns out, borsht is a sour soup that is most prevalent in Eastern Europe and Northern Asia. Ukranian borsht is traditionally made out of beetroot, but I instead decided to try green borsht, which has a base of sorrel. Green borsht roughly translates to Ukranian spinach soup. Sorrel is a tart salad vegetable that is accompanied by water/broth in this soup. On occasion, it is topped with a boiled egg, but the soup at Tatiana’s had no egg on top of it. The soup had an earthy taste, and was very light as the base had no cream in it. It was, however, served with a side of sour cream, something very traditional of this region.