fermentacja: Borscht

Evidence: 52 • authority: 72

Borscht (English: ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an h…

Evidence: 38 • authority: 72

Sorrel soup is made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian and Ukrainian щавель, shchavel, Polish szczaw. The soup name comes ultimately from the Proto-Slavic ščаvĭ for sor…

Evidence: 38 • authority: 72

Mennonite cuisine is food associated with Mennonites, members of Christian denominations that came out of the Anabaptist movement in sixteenth-century Switzerland and Netherlands. Because of persecution and discrimination against their close-knit communities, they migrated to Prussia, Russia, Poland and the Americas. Groups like the Russian Mennonites developed a sense of ethnicity, which included cuisine adapted from the countries where they lived. Thus, the term Mennonite cuisine does not apply to all, or even most, Mennonites today, especially those outside of the traditional ethnic Mennonite groups. Nor is the food necessarily unique to Mennonites, most of the dishes being variations on…

Evidence: — • authority: 72

The Jewish-American working class consists of Jewish Americans who have a working-class socioeconomic status within the American class structure. American Jews were predominantly working-class and often working poor for much of American history, particularly between 1880 and the 1930s. During this period, Ashkenazi Eastern European Jewish immigrants constituted the majority of the Jewish-American working class. By the mid-1950s, the Jewish-American community had become predominantly middle class. Stereotypes commonly depict American Jews as fundamentally upwardly mobile and middle class to upper class. Despite the "imagined norm" that American Jews are "middle-class, white, straight [sic] A…

Evidence: — • authority: 72

American Jews (Hebrew: יהודים אמריקאים, romanized: Yehudim Amerikaim; Yiddish: אמעריקאנער אידן, romanized: Amerikaner Idn) or Jewish Americans are American citizens who are Jewish, whether by ethnicity, religion, or culture. According to a 2020 poll conducted by Pew Research, approximately two thirds of American Jews identify as Ashkenazi, 3% identify as Sephardic, and 1% identify as Mizrahi. An additional 6% identify as some combination of the three categories, and 25% do not identify as any particular category. During the colonial era, Sephardic Jews who arrived via Portugal and via Brazil (Dutch Brazil) represented the bulk of America's then small Jewish population. While their descendan…

Evidence: — • authority: 72

Beetroot or beet is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, or dinner beet, or else categorized by color as red beet or golden beet. Its leaves constitute a leaf vegetable called beet greens. It is native to the Azores, Western Europe to the Mediterranean and India. Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. It is one of several cultivated varieties of Beta vulgaris subsp. vulgaris grown for their edible taproots or leaves, classified as belon…