Borsh sahifasining manbasini koʻrish

{{Taom bilgiqutisi|nomi=Borsh|tasvir=Borscht with bread.jpg|milliy oshxona=[[Ukraina oshxonasi|Ukraina]], [[Rossiya oshxonasi|Rossiya]]|asosiy komponentlari=oq karam, lavlagi, kartoshka, sabzi, piyoz|boshqa komponentlari=go'sht, pomidor, koʻkatlar|oʻxshashlari=shi, karam sho'rva, ko'katli sho'rva|commons=category:borscht|izoh=Ko'katlar va smetana bilan qizil borsh|turi=ikkinchi taom}}

'''Borsh''' — lavlagidan tayyorlanadigan oʻziga xos qizil rangli issiq shoʻrva<ref name="r12">{{Veb manbasi |url=http://2tq.ru/slovary/borsch.html |sarlavha=БОРЩ |nashriyot=2tq.ru |qaralgan sana=2019-04-03 |arxivsana=2019-09-12 |arxivurl=https://web.archive.org/web/20190912004114/http://2tq.ru/slovary/borsch.html}}</ref>.

V. I. Dahlning lugʻatida – karam shoʻrvaning bir turi, tuzlangan lavlagidan, mol goʻshti va choʻchqa goʻshti yoki choʻchqa yogʻidan tayyorlanadigan taom oʻlaroq tavsiflangan. Sharqiy slavyanlarning anʼanaviy{{Sfn|Агапкина|1995}}, Ukraina oshxonasining esa eng asosiy taomi{{sfn|В. В. Похлёбкин|2015}}.

Oʻnga yaqin turlari bor, oʻtmishda Ukraina yerlarining boʻlinishi va qoʻshni xalqlarning oshpazlik odatlari va taʼmining Ukraina oshxonasining shakllanishiga taʼsiri bilan bogʻliq {{Sfn|В. В. Похлёбкин|2015}}. [[Ruslar]], [[ukrainlar]] ({{Lang-uk|борщ}}), [[belaruslar]] ({{Lang-be|боршч}}), [[polyaklar]] ({{Lang-pl|barszcz}}), [[Litvalar|litvaliklar]] ({{Lang-lt|barščiai}}), [[ruminlar]] ({{Lang-ro|borş}})<ref name="r12"/>{{Sfn|Агапкина|1995}}, moldovanlar ({{Lang-ro|borş}}), [[Ashkenazilar|Ashkenazi]] [[Yahudiylar|yahudiylari]] ({{Lang-yi|באָרשט}}) [[Oshxona (anʼanalar)|milliy oshxonalarda]] keng tarqalgan{{sfn|В. В. Похлёбкин|2015}}.

[[Rossiyaning Ukrainaga bosqini]] madaniy merosi sifatida shoʻrva holatiga taʼsir qilishi xavfi tufayli shoshilinch himoyaga muhtojligi tufayli 2022-yilda Birlashgan Millatlar Tashkilotining Taʼlim, fan va madaniyat masalalari boʻyicha tashkiloti ([[UNESCO]]) Ukraina borshining madaniyatini<ref>{{Veb manbasi |til=ru |url=https://www.unesco.org/ru/articles/kultura-prigotovleniya-ukrainskogo-borscha-vnesena-v-spisok-nematerialnogo-kulturnogo-naslediya |sarlavha=Культура приготовления украинского борща внесена в Список нематериального культурного наследия, нуждающегося в срочной охране {{!}} UNESCO |ish=www.unesco.org |qaralgan sana=2023-01-23 |arxivsana=2022-11-20 |arxivurl=https://web.archive.org/web/20221120161514/https://www.unesco.org/ru/articles/kultura-prigotovleniya-ukrainskogo-borscha-vnesena-v-spisok-nematerialnogo-kulturnogo-naslediya}}</ref> insoniyatning ogʻzaki va nomoddiy madaniy merosi durdonalari roʻyxatiga qoʻshganligini eʼlon qilgan<ref>{{Veb manbasi |til=en |url=https://ich.unesco.org/en/USL/culture-of-ukrainian-borscht-cooking-01852 |sarlavha=Culture of Ukrainian borscht cooking |ish=ich.unesco.org |qaralgan sana=2022-08-28 |arxivsana=2022-07-12 |arxivurl=https://web.archive.org/web/20220712090328/https://ich.unesco.org/en/USL/culture-of-ukrainian-borscht-cooking-01852}}</ref><ref>{{Veb manbasi |til=en |url=https://www.unesco.org/en/articles/culture-ukrainian-borscht-cooking-inscribed-list-intangible-cultural-heritage-need-urgent |sarlavha=Culture of Ukrainian borscht cooking inscribed on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding |muallif=Lucía Iglesias Kuntz |ish=www.unesco.org |qaralgan sana=2022-08-28 |arxivsana=2022-09-18 |arxivurl=https://web.archive.org/web/20220918085257/https://www.unesco.org/en/articles/culture-ukrainian-borscht-cooking-inscribed-list-intangible-cultural-heritage-need-urgent}}</ref>. Ushbu maqom berilgach Ukraina endi ushbu taomning milliy oʻzgarishini targʻib qilish va himoya qilish boʻyicha loyihalarni moliyalashtirish uchun maxsus fondlarga murojaat qilish huquqiga ega boʻldi.

== Etimologiyasi ==
[[Oʻzbek tili|Oʻzbekcha]] nomi Ukraina va Rossiya tillaridagi {{lang|uk|[[:wikt:борщ|бо́рщ]]}} (''{{transliteration|uk|borshch}}'', {{IPA|uk|ˈbɔrʃt͡ʃ|lang|Uk-борщ.ogg}}, {{IPA|ru|ˈborɕː|lang|Ru-борщ.ogg}}) soʻzlari asosidan kelib chiqqan{{sfn|Dictionary.com|loc=[https://www.dictionary.com/browse/borscht "borscht"]}}<ref>{{cite web |title=borsch, n. |url=https://www.oed.com/view/Entry/21722 |website=OED Online |publisher=Oxford University Press |access-date=3 July 2023 |date=March 2023}}</ref>{{sfnp|Mish|2004|p=144|loc=[https://books.google.com/books?id=TAnheeIPcAEC&pg=PA144 "borscht or borsch"]}}. Belarus (''{{Transl|be|borshch}}''), Polsha va boshqa slavyan tillaridagi oʻxshash soʻzlar bilan birgalikda, bu soʻz Proto-Slavyancha {{Lang|sla-x-proto|[[:wikt:Reconstruction:Proto-Slavic/bъrščь|bъ̃rščь]]}} (yovvoyi joʻka)<ref>{{Ensiklopediya manbasi|title=bъrščь|encyclopedia=[[Etymological Dictionary of Slavic Languages|Этимологический словарь славянских языков. Выпуск 3 (*bratrьcь — *cьrky)]]|pages=131|year=1976|publisher=Наука|location=Москва|editor-last=Трубачев|editor-first=Олег Н.|editor-link=Oleg Trubachyov}}</ref><ref>{{Kitob manbasi |last=Зализняк |year=1985 |first=Андрей Анатольевич |title=От праславянской акцентуации до русской |publisher=Наука |location=Москва |pages=134}}</ref> soʻzidan kelib chiqqan va oxir-oqibat Proto-Indo-yevropa tiliga *bʰr̥stis – shaklida oʻtgan{{Sfnp|Mallory|Adams|2006}}<ref>{{Ensiklopediya manbasi|title=борщ|encyclopedia=Етимологiчний словник украïнськоï мови|pages=236|year=1982|publisher=Наукова думка|location=Київ|editor-last=Мельничук|editor-first=Олександр Савич}}</ref>{{Sfnp|Vasmer|1973}}. Yovvoyi joʻka (Heracleum sphondylium) ushbu shoʻrvaning asosiy tarkibiy qismi boʻlgan, keyinchalik boshqa sabzavotlar bilan, xususan, ukrain oshxonasida lavlagi bilan almashtirilgan{{Sfnp|Dembińska|1999}}.

Taomning [[Ingliz tili|inglizcha]] „''[[wiktionary:borscht|'''borscht''']]''“ shakli{{Sfn|Encyclopædia Britannica}}, idish tilidagi {{Lang|yi|[[:wikt:באָרשט|באָרשט]]}} (borsh) soʻzidan olingan, chunki bu taomni dastlab Shimoliy Amerikada [[Sharqiy Yevropa|Sharqiy Yevropadan]] kelgan idish tilida soʻzlashuvchi [[Ashkenazilar|ashkenazi]] yahudiylari mashhur qilgan.

== Ingredientlar va tayyorlanilishi ==
[[Fayl:Borsch-con-fungi_032.jpg|thumb|Borsh tarkibida mol goʻshti, choʻchqa goʻshti, lavlagi, turli sabzavotlar, koʻkatlar va ziravorlar boʻlishi mumkin]]
Borsh bulyoni odatda goʻsht, suyak yoki har ikkalasini qaynatish orqali tayyorlanadi. Bu taom tayyorlash uchun eng koʻp ishlatiladigan goʻsht turlariga mol goʻshti, choʻchqa goʻshti kabilar kiradi. Suyakli bulyon uchun eng yaxshi suyak bu ilikli suyak hisoblanadi. Goʻsht bulyoni odatda taxminan ikki soat davomida pishiriladi, suyakli bulyonni tayyorlash esa toʻrt-olti soat vaqt sarflanadi. Goʻsht va suyaklar pishgandan keyin bulyondan suzib olinadi va goʻsht borsh tayyor boʻlishiga 10–15 daqiqa qolganda shoʻrvaga qoʻshiladi. Baʼzi retseptlarga koʻra dudlangan goʻshtdan foydalaniladi, bu esa oʻziga xos dudlangan goʻshtli borsh hisoblanadi. Ayrim retseptlarda esa esa tovuq yoki qoʻy goʻshtidan tayyorlangan bulyondan foydalaniladi. Xristianlar roʻzasi vaqtida tayyorlanadigan borshlar odatda baliq bulyonidan tayyorlanadi. [[Vegetarianlik|Vegetarianlar]] oshxonasida borsh tayyorlash uchun goʻsht oʻrniga qoʻziqorin bulyoni ishlatiladi{{Sfnp|Pokhlebkin|2004}}.
[[Fayl:Borsch_01.webm|thumbtime=53|thumb| Ukrainaning markaziy qismidagi [[Poltava viloyati|Poltava viloyati.]] Rus pechining ichidagi sopol idishda borsh pishirilgan.]]
== Turlari==
<gallery mode="packed" widths="200">
File:Russkij-Borschtsch.jpg|Shoʻrva idishidagi quyuq borsh
File:Borscz 041.jpg|Loviya va boshqa sabzavotlar bilan tayyorlangan bir kosa borsh
File:Borscht.jpg|alt=Bowl of borscht|Goʻshtsiz borsh
File:2023-01-02 Borscht.jpg|Sopol koʻzachadagi borsh
File:Borscht served.jpg|Smetana va ukrop qoʻshilgan borsh
File:Borscht Old Cossack.jpg|alt=bowl of borscht with sticks of toasted brown bread and a small bowl of sour cream|Smetana va qora non bilan dasturxonga tortilgan borsh
</gallery>

== Yana qarang ==

* [[Shoʻrvalar roʻyxati]]
* [[Shchi]] – taomning baʼzi variantlarida taomga lavlagi qoʻshilishi mumkin
* [[Karam shoʻrva]]
* [[Borsh belbogʻi]] – Nyu-Yorkdagi yahudiylar orasida 1920-yillardan 1960-yillarga qadar mashhur boʻlgan, dam olish maskani

== Manbalar ==
{{Manbalar}}

== Adabiyotlar ==

* {{Kitob manbasi/Ruscha|автор=|часть=[http://laretz-kulinarniy.narod.ru/knigi/stepanov_poln.pdf Украинскiй борщъ]|заглавие=Полный кухмистеръ и кондитеръ, или Русскiй гастрономъ, собранный и составленный изъ собственныхъ опытовъ и наблюденiй Герасимомъ Степановымъ, Издателемъ Рускаго Опытного Повара и Прибавленiя къ оному|ответственный=|место=М.|издательство=Универ. Тип.|год=1834|страницы=54—55|isbn=|ref=Степанов, 1834}} 
* {{Kitob manbasi/Ruscha|ответственный=Гл. ред. М. О. Лифшиц|заглавие=[[Кулинария (книга)|Кулинария]]|часть=448. [https://kulinaria1955.ru/supy/goryachie_supy/zapravochnye_supy/borschi/539-448-borsch.html Борщ]|место=М.|издательство=Госторгиздат|год=1955|страницы=213—214|ref=Кулинария}}
* {{Kitob manbasi/Ruscha|автор=Ковалёв В.М., Могильный Н.П.|заглавие=Русская кухня: традиции и обычаи|часть=Борщ|место=М.|издательство=Советская Россия|год=1990|страницы=120|ref=Ковалёв, Могильный}}
* {{Kitob manbasi/Ruscha|автор=[[Ковалёв, Николай Иванович (учёный)|Ковалёв Н.И.]]|часть=Два главных супа русской кухни|заглавие=Блюда русского стола. История и названия|ответственный=|место=СПб.|издательство=Лениздат|год=1995|страницы=21—28|ref=Ковалёв}}
* Borщ / T. A. Agapkina // Slavyanskiye drevnosti: Etnolingvisticheskiy slovar: v 5 t. / pod obsh. red. N. I. Tolstogo; Institut slavyanovedeniya RAN. – M.: Mejd. otnosheniya, 1995. – T. 1: A (Avgust) – G (Gus). – S. 239. – <nowiki>ISBN 5-7133-0704-2</nowiki>.

== Havolalar ==
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* {{cite news |last=Lepiavko |first=Serhii |title=Pro ukrainskyi borshch vid 1584 r. z istorychnymy prypravamy |script-title=uk:Про український борщ від 1584 р. з історичними приправами |trans-title=Of Ukrainian borscht after 1584 with historical seasonings |url=https://www.istpravda.com.ua/articles/2020/11/3/158395/ |work=Istorychna Pravda |language=uk |date=3 November 2020 |access-date=2021-11-29}}
* {{cite book |last1=Łozińska |first1=Maja |last2=Łoziński |first2=Jan |year=2013 |title=Historia polskiego smaku: kuchnia, stół, obyczaje |trans-title=History of Polish Taste: Kitchen, Table, Customs |language=pl |location=Warszawa |publisher=Wydawnictwo Naukowe PWN |isbn=978-83-7705-269-3}}
<!--* {{cite journal
| last          = Łuczaj
| first         = Łukasz
| year          = 2011
| title         = Dziko rosnące rośliny jadalne użytkowane w Polsce od połowy XIX w. do czasów współczesnych
|trans-title=Wild food plants used in Poland from the mid-19th century to the present
| language      = Polish
| journal       = Etnobiologia polska
| volume        = 1
| pages         = 74–75
| location      = Wojaszówka
| publisher     = Zakład Ekotoksykologii, Zamiejscowy Wydział Biotechnologii, Uniwersytet Rzeszowski
| issn          = 2083-6228
| url           = http://etnobiologia.com/2011/eb1_57-125%20luczaj.pdf
}} -->
* {{cite journal |last=Łuczaj |first=Łukasz |title=Brzozowy sok, "czeremsza" i zielony barszcz – ankieta etnobotaniczna wśród botaników ukraińskich |trans-title=Birch sap, ramsons and green borsch – an ethnobotanical survey among Ukrainian botanists |year=2012 |journal=Etnobiologia Polska |volume=2 |publisher=Zakład Ekotoksykologii, Zamiejscowy Wydział Biotechnologii, Uniwersytet Rzeszowski |location=Wojaszówka |language=pl |issn=2083-6228 |pages=15–22 |url=http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf |access-date=2015-07-09 |archive-date=2020-03-27 |archive-url=https://web.archive.org/web/20200327141801/http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf |url-status=dead |archivedate=2020-03-27 |archiveurl=https://web.archive.org/web/20200327141801/http://www.etnobiologia.com/2012/eb2_15-22%20luczaj.pdf }}
* {{cite book |last=Łuczaj |first=Łukasz |title=Dzika kuchnia |trans-title=Wild Cuisine |year=2013 |publisher=Nasza Księgarnia |location=Warszawa |language=pl |isbn=978-83-10-12378-7}}
* {{cite book |last=Majkowski |first=Hilary |year=1932 |title=Wyczółkowski 1852–1932 |language=pl |location=Poznań |publisher=Rolnicza Druk. i Księg. Nakładowa |url=https://polona.pl/item/44345978/20/}} Pages unnumbered.
* {{cite book |last=Matyukhina |first=Yuliya |title=Russkaya dieta |trans-title=The Russian Diet |script-title=ru:Русская диета |year=2013 |publisher=Nauchnaya Kniga |language=ru |isbn=978-5-457-52538-2 |url=https://books.google.com/books?id=nLt1AgAAQBAJ}}
* {{cite news |last=Mazitova |first=Hanna |date=2005-12-22 |title=Chyi borshch? |trans-title=Whose borscht? |script-title=uk:Чий борщ? |language=uk |url=http://www.day.kiev.ua/uk/article/cuspilstvo/chiy-borshch |access-date=2016-01-25 |newspaper=Den' |publisher=Ukrayinska Pres-Grupa}}
* {{cite book |last=Panek |first=Kazimierz |title=Mikroby oraz chemizm kiśnienia barszczu |trans-title=Microbes and Chemistry of Borscht Fermentation |year=1905 |publisher=Akademia Umiejętności |location=Kraków |language=pl |url=http://polona.pl/item/15178238/46/}}
* {{cite book |last=Pokhlebkin |first=William Vasilyevich |author-link=William Pokhlebkin |title=Natsionalnye kukhni nashikh narodov |trans-title=National Cuisines of Our Peoples |script-title=ru:Национальные кухни наших народов |year=2004 |orig-year=1978 |publisher=Tsentrpoligraf |location=Moskva |language=ru |isbn=5-9524-0718-8}}
* {{cite book |last=Rostafiński |first=Józef |author-link=Józef Rostafiński |title=O nazwach i użytku ćwikły, buraków i barszczu |trans-title=Names and Uses of Chards, Beets and Hogweed |year=1916 |publisher=Akademia Umiejętności |location=Kraków |language=pl |url=http://polona.pl/item/20246864/10/}}
* {{cite book |last1=Vinogradova |first1=Lyudmila |last2=Levkievskaya |first2=Yelena |title=Narodnaya demonologiya Polesya: Publikatsii tekstov v zapisyakh 80–90-kh gg. XX veka. Tom II: Demonologizatsiya umershikh lyudey |trans-title=Folk Demonology of Polesye: Publication of field notes from the 1980s and 90s. Vol. 2: Demonization of the Dead |script-title=ru:Народная демонология Полесья: Публикации текстов в записях 80–90-х гг. XX века. Том II: Демонологизация умерших людей |year=2012 |publisher=Rukopisnye pamyatniki Drevney Rusi |location=Moskva |language=ru |isbn=978-5-9551-0606-9 |issn=1726-135X |url=https://books.google.com/books?id=buB6AgAAQBAJ |access-date=2016-01-23}}
* {{cite news |last1=Zhou |first1=Sili |last2=Sun |first2=Yanru |date=2012-08-20 |title=Yībǎi gè Shànghǎi rén yǒu yībǎi zhǒng luó sòng tāng |script-title=zh:一百个上海人有一百种罗宋汤 |trans-title=One hundred types of borscht for one hundred Shanghainese |language=zh |newspaper=Sina |url=https://news.sina.com.cn/c/2012-08-20/071024998259.shtml |access-date=2017-05-10 |archive-url=https://web.archive.org/web/20170401144826/http://sh.sina.com.cn/food/msjx/2012-08-20/15368302.html |archive-date=2017-04-01}}
* {{cite book |last1=Avdeyeva |first1=Yekaterina Alekseyevna |author-link=Yekaterina Avdeyeva |year=1846 |orig-year=1842 |title=Ruchnaya kniga russkoy opytnoy khozyayki |script-title=ru:Ручная книга русской опытной хозяйки |trans-title=Handbook of the Experienced Russian Housewife |language=ru |location=Sankt-Peterburg |publisher=Sveshnikov}}
* {{cite book |last=Burlakoff |first=Nikolai |year=2013 |title=The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes |location=North Charleston, SC |publisher=[[CreateSpace|Createspace Independent Pub]] |isbn=978-1-4840-2740-0}}
* {{cite book |last1=Czerniecki |first1=Stanisław |author-link=Stanisław Czerniecki |year=1682 |title=Compendium ferculorum, albo Zebranie potraw |trans-title=A Collection of Dishes |url=http://polona.pl/item/3490233/82/ |language=pl |location=Kraków |publisher=Drukarnia Jerzego i Mikołaja Schedlów}}
* {{cite book |last1=Dubois |first1=Urbain |author-link1=Urbain Dubois |last2=Bernard |first2=Émile |title=La cuisine classique&nbsp;: études pratiques, raisonnées et démonstratives de l'École française appliquée au service à la russe |trans-title=Classic Cuisine: Practical, Systematic and Demonstrative Studies of the French School of Russian Table Service |year=1868 |orig-year=1856 |publisher=E. Dentu |location=Paris |language=fr |url=https://books.google.com/books?id=QEWKlQ8Ro_MC}}
* {{cite book |editor-last1=Dumanowski |editor-first1=Jarosław |editor-last2=Jankowski |editor-first2=Rafał |year=2011 |title=Moda bardzo dobra smażenia różnych konfektów |trans-title=A Very Good Way of Frying Various Confections |series=Monumenta Poloniae Culinaria |volume=2 |language=pl |location=Warszawa |publisher=Muzeum Pałac w Wilanowie |isbn=978-83-60959-18-3}}
* {{cite book |last=Gerard |first=John |author-link=John Gerard |editor-last=Johnson |editor-first=Thomas |editor-link=Thomas Johnson (botanist) |title=The Herball Or Generall Historie of Plantes: Very Much Enlarged and Amended by Thomas Johnson Citizen and Apothecarye of London |year=1636 |volume=2 |publisher=Adam Islip Joice Norton and Richard Whitakers |url=https://books.google.com/books?id=Ml9fAAAAcAAJ&pg=PA1008}}
* {{cite web |title=Gold's Borscht, 24 fl oz, (Pack of 6) |url=http://www.walmart.com/ip/Gold-s-Borscht-24-fl-oz-Pack-of-6/29474068 |access-date=2016-01-18 |publisher=Walmart |ref={{harvid|Gold's Borscht}}}}
* {{cite book |title=Kulinariya |script-title=ru:Кулинария |trans-title=Cookery |location=Moskva |publisher=Gostorgizdat |year=1955–58 |language=ru |ref={{harvid|Kulinariya}}}}
* {{cite book |last=Kuroń |first=Maciej |author-link=Maciej Kuroń |title=Kuchnia polska: Kuchnia Rzeczypospolitej wielu narodów |trans-title=Polish Cuisine: Cuisine of a Commonwealth of Many Nations |year=2004 |publisher=Czarna Owca |language=pl |isbn=83-89763-25-7}}
* {{cite book |last1=Marcin z Urzędowa |author-link=Marcin of Urzędów |title=Herbarz Polski, to iest o przyrodzeniu zioł y drzew rozmaitych, y innych rzeczy do lekarztw nalezących |trans-title=Polish Herbal, or Of the Complexion of Various Herbs and Trees, and Other Things of which Medicines Comprise |year=1595 |publisher=Drukarnia Łazarzowa |location=Kraków |language=pl |url=http://polona.pl/item/3354085/11/}}
* {{cite book |last1=Meyer |first1=Andrey |title=Botanicheskoy podrobnoy slovar, ili Travnik |script-title=ru:Ботанической подробной словарь, или Травникъ |trans-title=Detailed Botanical Dictionary, or Herbal |year=1781 |location=Moskva |publisher=Universitetskaya Tipografia N. Novikova |url=https://books.google.com/books?id=aa9iAAAAcAAJ&pg=PA27 |language=ru}}
* {{cite book |last=Molokhovets |first=Elena |author-link=Elena Molokhovets |translator-last=Toomre |translator-first=Joyce Stetson |title=Classic Russian Cooking: Elena Molokhovets' ''A Gift to Young Housewives'' |year=1998 |orig-year=1861 |publisher=Indiana University Press |isbn=978-0-253-21210-8}}
* {{cite book |editor-last1=Pirko |editor-first1=V.O. |editor-last2=Hurzhii |editor-first2=O.I. |editor-last3=Sokhan |editor-first3=P.S. |title=Opysy Kharkivskoho namisnytstva kintsia XVIII ct. |script-title=uk:Описи Харківського намісництва кінця XVIII ст. |trans-title=Descriptions of the Kharkiv Governorate at the end of the 18th century |chapter=Topohrafichnyi opys Kharkivskoho namisnytstva 1785 r. |script-chapter=uk:Топографічний опис Харківського намісництва 1785 р. |trans-chapter=Topographical description of the Kharkiv Governorate in 1785 |year=1991 |location=Kyiv |publisher=[[Naukova Dumka]] |url=https://archive.org/stream/opXVIII#page/68/mode/1up |isbn=5-12-002041-0 |language=ru}}
* {{cite book |last1=Rej |first1=Mikołaj |author-link=Mikołaj Rej |title=Żywot człowieka poczciwego |trans-title=Life of an Honest Man |year=1567 |language=pl}}
* {{cite book |last1=Syrennius |first1=Simon |author-link=Simon Syrenius |title=Zielnik |trans-title=Herbal |year=1613 |publisher=Drukarnia Bazylego Skalskiego |location=Cracovia |language=pl |url=http://polona.pl/item/3354323/350/}}
* {{cite book |last=Szymanderska |first=Hanna |title=Kuchnia polska: Potrawy regionalne |trans-title=Polish Cuisine: Regional Dishes |year=2010 |publisher=Świat Książki |location=Warszawa |language=pl |isbn=978-83-7799-631-7}}
* {{cite book |year=1868 |title=The Epicure's Year Book and Table Companion |url=https://archive.org/details/b28095662 |page=[https://archive.org/details/b28095662/page/n111 83] |location=London |publisher=Bradbury, Evans, & Co. |ref={{harvid|The Epicure's Year Book}}}}
* {{web cite|last=Vedernikov |first=Andrey |title=Kosmovalyuta i borshch iz tuby: chto yedyat kosmonavty |trans-title=Space currency and tubed borscht: what cosmonauts eat |script-title=ru:Космовалюта и борщ из тубы: что едят космонавты |language=ru |url=https://www.mos.ru/news/article/3865073 |work=mos.ru |date=2015-11-25 |access-date=2016-01-18}}
* {{cite book |last1=Zawadzka |first1=W.A.L. |author-link=Wincenta Zawadzka |year=1913 |orig-year=1854 |title=Kucharka litewska |trans-title=The Lithuanian Cook |url=http://polona.pl/item/843952/3/ |language=pl |location=Wilno |publisher=Józef Zawadzki}}
* {{cite book
| last1         = Auzias
| first1        = Dominique
| last2         = Labourdette
| first2        = Jean-Paul
| title         = Roumanie 2012–2013
| trans-title   = Romania 2012–2013
| year          = 2012
| publisher     = Petit Futé
| location      = Paris
| language      = fr
| isbn          = 978-2-7469-6376-4
| url           = https://books.google.com/books?id=MwMzJ2_lPtAC&pg=PA77
}}
* {{cite book
| editor-last   = Barber
| editor-first  = Katherine
| editor-link   = Katherine Barber
| title         = The Canadian Oxford Dictionary
| edition       = 2nd
| publisher     = Oxford University Press
| date          = 2004
| url           = http://www.oxfordreference.com/view/10.1093/acref/9780195418163.001.0001/acref-9780195418163
| access-date   = 2016-12-23
| url-access    = subscription
| doi           = 10.1093/acref/9780195418163.001.0001
| isbn          = 978-0-19-541816-3
}}
* {{cite web
| last          = Dal
| first         = Vladimir I.
| author-link   = Vladimir Dal
| title         = Tolkovy slovar zhivogo velikorusskogo yazyka
| script-title  = ru:Толковый словарь живого великорусского языка
| trans-title   = Explanatory Dictionary of the Living Great Russian Language
| language      = ru
| website       = Akademik
| url           = http://dic.academic.ru/contents.nsf/enc2p/
| access-date   = 2015-08-02
| date          = 1863–66
| location      = Sankt-Petersburg
| publisher     = Obshchestvo lyubiteley rossiyskoy slovesnosti
}}
* {{cite encyclopedia
| editor-last1 = Davidson
| editor-first1= Alan
| editor-last2 = Jaine
| editor-first2= Tom
| year         = 2014
| orig-year    = 1999
| edition      = 3rd
| url          = http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-1337?rskey=OUNqnB&result=1
| access-date  = 2016-12-23
| url-access   = subscription
| title        = Kisel
| encyclopedia = The Oxford Companion to Food
| publisher    = Oxford University Press
| isbn         = 9780199677337
| doi          = 10.1093/acref/9780199677337.001.0001
| last1= Davidson
| first1= Alan
}}
* {{cite web
| title         = Dictionary.com Unabridged
| url           = http://dictionary.reference.com/
| access-date   = 2015-05-20
| publisher     = Random House
| ref           = {{harvid|Dictionary.com}} }}
* {{cite web
| editor-last1  = Doroszewski
| editor-first1 = Witold

| title         = Słownik Języka Polskiego
| trans-title   = Polish Dictionary
| year          = 1969
| publisher     = Państwowe Wydawnictwo Naukowe
| location      = Warszawa
| language      = pl
| url           = http://doroszewski.pwn.pl
}}
* {{cite web
| title         = Encyclopædia Britannica Online
| url           = https://www.britannica.com/topic/borscht
| access-date   = 2015-05-20
| publisher     = Encyclopædia Britannica Inc.
| ref           = {{harvid|Encyclopædia Britannica}} }}
* {{cite web
| last1         = Gal
| first1        = A.M.
| title         = Dicționar gastronomic explicativ
| trans-title   = Explanatory Culinary Dictionary
| year          = 2003
| publisher     = Editura Gemma Print
| language      = ro
| url           = https://dexonline.ro/surse
}}
* {{cite book
| last1         = Gloger
| first1        = Zygmunt
| author-link    = Zygmunt Gloger
| title         = Encyklopedja Staropolska
|trans-title=Old Polish Encyclopedia
| year          = 1900
| publisher     = P. Laskauer i W. Babicki
| location      = Warszawa
| language      = pl
}}
* {{cite encyclopedia
| last1         = Hirsch
| first1        = Emil G.
| last2         = Benzinger
| first2        = Immanuel
| last3         = Jacobs
| first3        = Joseph
| last4         = Harris
| first4        = Isidore
| last5         = Fishberg
| first5        = Bertha
| last6         = Dobsevage
| first6        = I. George
| title         = Cookery
| pages         = 254–257
| url           = http://www.jewishencyclopedia.com/articles/4638-cookery
| encyclopedia  = Jewish Encyclopedia
| date          = 1906
| location      = New York
| publisher     = Funk & Wagnalls Co.
| lccn = 16014703
| ref = {{harvid|Jewish Encyclopedia|1906}} }}
* {{cite book
| last          = King
| first         = David C.
| title         = Azerbaijan
| series        = Cultures of the World
| year          = 2006
| publisher     = Marshall Cavendish
| location      = New York
| isbn          = 0-7614-2011-8
| url           = https://archive.org/details/azerbaijan00king
| url-access    = registration
| page          = [https://archive.org/details/azerbaijan00king/page/123 123]
}}
* {{cite book
| last          = MacVeigh
| first         = Jeremy
| title         = International Cuisine
| year          = 2008
| publisher     = Cengage Learning
| location      = Clifton Park, NY
| isbn          = 978-1-111-79970-0
| url           = https://books.google.com/books?id=6VwGAAAAQBAJ
}}
* {{cite book
| last1         = Mallory
| first1        = J.P.
| last2         = Adams
| first2        = D.Q.
| title         = The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World
| year          = 2006
| publisher     = Oxford University Press
| isbn          = 978-0-19-929668-2
| url           = https://books.google.com/books?id=lzilBQAAQBAJ&q=borsch&pg=PA298
}}
* {{cite book
| last          = Marks
| first         = Gil
| title         = The World of Jewish Cooking
| year          = 1999
| url           = https://books.google.com/books?id=Ux2lGKCKVPYC&pg=PA63
| publisher     = Simon & Schuster
| isbn          = 978-0-684-83559-4
}}
* {{cite book
| last          = Marks
| first         = Gil
| title         = Encyclopedia of Jewish Food
| year          = 2010
| url           = https://books.google.com/books?id=gFK_yx7Ps7cC
| publisher     = John Wiley & Sons
| location      = Hoboken
| isbn          = 978-0-470-39130-3
}}
* {{cite web
|title          = Merriam-Webster's Word Central
|url            = http://www.wordcentral.com/
|access-date    = 2016-02-17
|ref            = {{harvid|Merriam-Webster's Word Central}}
}}
* {{cite book
| last          = Mish
| first         = Frederick C.
| title         = Merriam-Webster's Collegiate Dictionary
| edition       = 11th
| year          = 2004
}}
* {{cite web
 |title        = Prykazky ta pryslivia pro yizhu
 |trans-title  = Sayings and proverbs about food
 |script-title = uk:Приказки та прислів`я про їжу
 |language     = uk
 |website      = Vislovi
 |url          = http://vislovi.in.ua/prikazki-temi/144-prikazki-ta-prisliv-ya-pro-jizhu.html
 |access-date  = 2017-10-07
 |ref          = {{harvid|''Prykazky ta pryslivya...''}}
 |url-status = dead
 |archive-url   = https://web.archive.org/web/20171012035858/http://vislovi.in.ua/prikazki-temi/144-prikazki-ta-prisliv-ya-pro-jizhu.html
 |archive-date  = 2017-10-12
}}
* {{cite book
| last1         = Reid
| first1        = Robert
| last2         = Pettersen
| first2        = Leif
| title         = Romania & Moldova
| year          = 2007
| publisher     = Lonely Planet
| isbn          = 978-1-74104-478-2
| url           = https://books.google.com/books?id=WSV_7OSOnf4C&pg=PA52
}}
* {{cite book
| last          = Rennon
| first         = Rosemary K.
| title         = Language and Travel Guide to Romania
| year          = 2007
| publisher     = Hippocrene Books
| location      = New York
| isbn          = 978-0-7818-1150-7
| url           = https://books.google.com/books?id=SGNHF0_NISEC&pg=PA53
}}
* {{cite encyclopedia
| editor-last1 = Davidson
| editor-first1= Alan
| editor-last2 = Jaine
| editor-first2= Tom
| last1        = Saberi
| first1       = Philip
| last2        = Saberi
| first2       = Helen
| year         = 2014
| orig-year    = 1999
| edition      = 3rd
| url          = http://www.oxfordreference.com/view/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0296?rskey=DSZPQM&result=1
| access-date  = 2016-12-23
| url-access   = subscription
| title        = Borshch
| encyclopedia = The Oxford Companion to Food
| publisher    = Oxford University Press
| isbn         = 9780199677337
| doi          = 10.1093/acref/9780199677337.001.0001
}}
* {{cite book
| title         = The Visual Food Encyclopedia
| publisher     = Québec Amerique
| year          = 1996
| isbn          = 978-2-7644-0898-8
| url           = https://books.google.com/books?id=TOG-ItIHp_kC&pg=PA600
| ref           = {{harvid|The Visual Food Encyclopedia|1996}} }}
* {{cite encyclopedia
| editor-last   = Trubachyov
| editor-first  = Oleg
| editor-link   = Oleg Trubachyov
| title         = Etimologichesky slovar slavyanskikh yazykov
| trans-title   = Etymological Dictionary of Slavic Languages
| script-title  = ru:Этимологический словарь славянских языков
| location      = Moskva
| publisher     = Nauka
| language      = ru
| url           = http://etymolog.ruslang.ru/index.php?act=essja
| date          = 1987
}}
* {{cite web
| last          = Vasmer
| first         = Maksimilian Romanovich
| author-link    = Max Vasmer
| title         = Etimologichesky slovar russkogo yazyka
| trans-title   = Russian Etymological Dictionary
| script-title  = ru:Этимологический словарь русского языка
| location      = Moskva
| publisher     = Progress
| website       = Akademik
| url           = http://dic.academic.ru/contents.nsf/vasmer/
| language      = ru
| year          = 1973
| orig-year      = 1958
}}
* {{cite book
| title         = World and Its Peoples: Belarus, Russian Federation, and Ukraine
| url         = https://archive.org/details/worlditspeoplese0010unse
| year          = 2010
| location      = New York
| publisher     = Marshall Cavendish
| isbn          = 978-0-7614-7900-0
| ref           = {{harvid|World and Its Peoples|2010}} }}
* {{cite book |title      = World and Its Peoples: Middle East, Western Asia and Northern Africa
 |year       = 2006
 |publisher  = Marshall Cavendish
 |location   = New York
 |isbn       = 978-0-7614-7571-2
 |ref        = {{harvid|World and Its Peoples|2006}}
 |url-access = registration
 |url        = https://archive.org/details/worlditspeoplesm0000unse
}}
* {{cite book
| last          = Zdanovich
| first         = Leonid I.
| title         = Bibliya povara ili entsiklopediya sovremennoy kukhni
| trans-title   = Chef's Bible, or Encyclopedia of Modern Cuisine
| script-title  = ru:Библия повара или энциклопедия современной кухни
| year          = 2014
| publisher     = Osteon-Press
| location      = Noginsk
| language      = ru
| isbn          = 978-5-00-064178-1
| url           = https://books.google.com/books?id=NXmoAgAAQBAJ
}}
* {{cite web
| editor-last1  = Żmigrodzki
| editor-first1 = Piotr
| title         = Wielki Słownik Języka Polskiego
|trans-title=The Great Polish Dictionary
| publisher     = Instytut Języka Polskiego PAN
| language      = pl
| url           = http://www.wsjp.pl/
}}
{{refend}}
{{Tashqi havolalar}}
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