White borscht, known also as sour rye soup, is a kind of soup made of soured rye or wheat flour. It is a traditional dish of Polish, Belarusian, Czech and Slovakian cuisines. In some regions the names “white borscht” and “sour rye soup” are used interchangeably, whereas in other regions they are differentiated in accordance with the rule that sour rye soup is made of soured rye flour and white borscht of soured wheat flour. The soup has a characteristic sour flavor and slightly gummy consistence, sometimes it is whitened with milk or is prepared with the use of meat and vegetables broth. It is traditionally served with sausage and hard-boiled eggs. Despite the fact that it is typically Slavic soup, its name comes from the German word “sauer”, i.e. “sour”.
