Перевести текст, . borsch has been in existence for a very long time and often represents russian cookery on the world stage. here is the list of things which it is very important for a visitor to know about borsch. 1. never discuss with your hosts the origins of borsch. the question about whether ukrainian, lithuanian or russian borsch was the first one is well beyond a solution. 2. after having tasted borsch once, a second time you must never say that this one is not the real article. it is possible to come across borsch made with beef, lamb, ham, sausages, chicken, duck or goose, mushrooms, and even mustard. it can also be made with a variety of vegetable, a kind of hot mosaic of tastes: potatoes, cabbage, maize, carrots, and even marrow. spice will only improve the best borsch. 3. there is no borsch without beetroot. it is the main ingredient, dominating the flavour of the best borsch. it is what gives borsch its characteristic colour and its unique flavour. 4. never mention that the borsch you are eating is over-fatty or not fatty enough. sometimes borsch is fatty, sometimes salty - this is the ukrainian borsch - and sometimes even totally vegetarian. whichever it is, it should always have that natural and transparent sweet-and-sour taste, either subtly or strongly, which is created by sugar and vinegar. the final thing to note is that it can either be eaten hot or cold.

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