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	Borscht is a featured article; it (or a previous version of it) has been identified as one of the best articles produced by the Wikipedia community. Even so, if you can update or improve it, please do so.
	This article appeared on Wikipedia's Main Page as Today's featured article on August 19, 2016.
Article milestones Date Process Result April 8, 2016 Good article nominee Listed June 5, 2016 Featured article candidate Promoted
	A fact from this article appeared on Wikipedia's Main Page in the "Did you know?" column on April 22, 2016. The text of the entry was: Did you know ... that common hogweed was originally the main ingredient of borscht?
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Again. Aside from Pohlyobkin's definition of "svekolnik", there is Ushakov's definition, as well as Ozhegov's definition from XX century: Svekolnik word is a word which generally describes a dish - or a soup - made of beet. Therefore, "svekolnik" is not an exact equivalent of "kholodnik".

In this sense, the following passage actually describes a dish which qualies as "svekolnick" genre of foods; despite not being a borscht or a soup, hence the possible confusion between "kholodnick" and "svekolnick".

There is a cold dish coming from Soviet cuisine known in Russia as "Selyodka pod shuboi", literally "herring under furcoat". It is, in a sense, a kholodnick-themed way to serve canned fish "fillet" bits, or a way to de-soup kholodnick. It is made by putting food in layers:

Canned, marinated herring goes in a deep plate/pie-baking tray to form the bottom layer,

Normally, there also is a middle layer made with mashed/grated vegetables like potatoes.

Finally, grated/minced beet mixed with (sour) cream is used to form the top layer, the "furcoat" of fish.

I just feel like leaving it here for future re-use, future improvingthe article once i get some proper links:

As for the "borshch" word for hogweed, it's "Borshchevik" nowadays. A shift of perception has happened: nowadays, single "borshchevik" word is associated with a different kind of hogweed, unedible, toxic "Borshchevik Sosnowskogo" kind of hogweed instead of common hogweed.

Quite a thing in Russia to gasp "Borshchevik? It's toxic! Unedible!". But, I can't help rn (at work).

Originally, borscht was cooked with herbal kvass, before the beet kvass soup became popular. In this sense, there are plenty of tart alternatives for beets in borscht – cherries, prunes, strawberries, cranberries et al; with tomatoes being the most popular tart alternative to the beet.

There's literally a chapter on ancient borshchts (pre-beet ones).

As for modern kvass-based soups, okroshka soups are meant to be kvass-based, and thus, a kvass-based borscht may be mistaken for one.

I'll just leave it here for future proving/disproving.

1) Russians tend to label non-sours beet soups as "borschts"; even RU-Wiki fails to mention the sourness part as a mandatory one.81.89.66.133 (talk) 07:11, 16 August 2022 (UTC)[reply]

2) There is a new variant of borscht in Russia, that involves factory-made mayo as the source of both the sour and the tart flavors. The practice is relatively new. In a sense, "not-soured borshch" + mayo = sour borscht is a viable option. Due to point 1, various culinary enthusiasts mark mayo as a horrible dirt cheap replacement for sour cream, not as a way to sour it. 81.89.66.133 (talk) 07:11, 16 August 2022 (UTC)[reply]

The soup known as "Borscht" is supposed to have beets (preferrably fermented ones). In this sense, no-beet hogweed soup is not "that very Ukrainian soup" with sour beet, but its predcessor or precursor. Therefore, the chapter should be renamed as "Precursor" to avoid confusion. 81.89.66.133 (talk) 06:56, 16 September 2022 (UTC)[reply]

• EDIT: I mean, we have "one of the earliest mentions" tied to 1584, but that's not the case: the thing is, the ancient hogweed soup known as borscht is too distant from the beet borscht. Referring to the ancient hogweed borscht as "origin" of the beet borscht means confusing every Slav outside of Ukraine. 81.89.66.133 (talk) 12:36, 26 September 2022 (UTC)[reply]

So where is 't' in Борщ? 'Щ' is read as 'shch' or 'sch'. Where did you get 't'? 37.212.57.131 (talk) 07:51, 22 October 2022 (UTC)[reply]

English borrowed the Yiddish word, not the Ukrainian word. The Yiddish word ends with a "t". Read the Etymology section. --TaivoLinguist (Taivo) (talk) 11:08, 22 October 2022 (UTC)[reply]

Apparently, if you visit archived talk pages with a PC, and use ctrl+f command to find "consensus" word, there will be no proper info on the origins of borscht. Popular modern borscht with beets, on the contrary, is brought too many times. Apparently, TaivoLinguist makes a repetitive error per WP:IDHT, confusing two distantly related entities. As for November 2022, we can clearly see there is a long gap between the original, ancient hogweed borscht and the modern beet "borscht" borscht.

In this sense, borscht is both is and isn't originating in Ukraine or "what now is Ukraine", as its origin seems to be lost in ages

This complication is common for food and drinks. Say, modern beer requires hop to be "beer" beer. Ancient kinds of beer, on the other hand, already existed around 3000 B.C. and counting.

Recommended course of action: remove the "country of origin" bar for borscht just to avoid further confusion. 2A00:1FA0:46E7:C1B6:0:51:E6B3:5901 (talk) 23:54, 1 November 2022 (UTC)[reply]

"Consensus" in Wikipedia is not always accompanied by the actual word "consensus" so a simplistic search for the word in order to demonstrate consensus is not always successful (probably only rarely in my long experience here). The consensus, supported by reliable sources (both from Ukrainian and Russian sources) points to Ukraine. In English, "borscht" is made from beetroot, so it is perfectly appropriate that the article on "borscht" focus on the modern beetroot definition of the word. The argument that "beetroot borscht comes from something else" is misleading. We could carry that argument forward to the point that "borscht comes from the first time that a woman boiled plant matter mixed with a little meat to make a soup" back in primordial history. Everything comes from something else, there is virtually nothing created ex nihilo. All those things that are called "borsch" (a word that in Proto-Slavic basically meant "soup") in Eastern Europe are not what is meant by the English word "borscht". This is the English Wikipedia, after all. Demanding that pre-borscht varieties of hogweed soup be considered as "confusing" to marking the origin of "borscht" in Ukraine is equivalent to saying that Joe Biden was not born in Scranton, Pennsylvania because his ancestors were born somewhere else. Too many reliable sources to ignore point to the Ukrainian origins of what English speakers know as "borscht". The other things called "borsch" by Europeans in languages that are not English are precedents for "borscht", but they are not what the English word refers to. --TaivoLinguist (Taivo) (talk) 03:39, 2 November 2022 (UTC)[reply]

You seem to be either confused or inconsistent. A note how "borsch" is "a word that in Proto-Slavic basically meant "soup" is not really a thing; instead, there was Proto-Slavic bŭrščǐ, which legit means "hogweed". As for you claim, "In English, "borscht" is made from beetroot"... well beets are merely a novel ingredient for already existing borscht. What do you mean by saying "The argument that "beetroot borscht comes from something else" is misleading"? You appear to disrupt my point by substituting entities, essentially creating straw man arguments. The discussions on beets in borscht you tried to start should be cut short. Apparently, there is WP:IDHT indeed, as well as bias towards beets and beet soups. For example, in one of the archived topics, you have a claim how borscht cannot be Polish because it's "barszcz". I still hope you did not mean to resort to whataboutism with the "is equivalent to saying that Joe Biden was not born in Scranton, Pennsylvania because his ancestors were born somewhere else" analogy. I still hope you mixed things up a bit upon writing "Demanding that pre-borscht varieties of hogweed soup be considered as "confusing" to marking the origin of "borscht" in Ukraine". As for October 2022, there's a chronology on the developing of borscht dishes. "Origin", "Diversification", and only then, "Novel ingredients". Besides, I wouldn't expect a linguist to confuse singular and plural unless there's "the heat of a moment" rush. Same goes to bringing out the idea of mixing beets and meats all of a sudden: that's also a straw man, because I was talking about the hogweed concoction. By the way, not only the ancient fermented hogweed soup/hogweed kvass from the "Origins" section was the first dish to get a name that means borscht, but there's Polish borscht as well, the aforementioned barszcz biały, comes before the "novel ingredients" section era. As for "We could carry that argument", please don't do it. The implications there's only one family of borschts, the beet borscht and its subkinds, would have some validity if there were "Borscht" trademark popular product in question, and its flankers. At this rate I fear I would see a consensus on how soda, a.k.a. fizzy pop originates from Atlanta, Georgia one day, per Coca-cola being the most prominent kind of it, and not Jacob Schweppe's initial invention of water carbonation device; because there would be an argument that referring to Jacob Schweppe would "carry that argument" to the first person to ever taste a water with added sodium in it; not even naturally created carbonated water, but water with sodium. 2A00:1FA0:4817:FB7A:0:B:AC6E:C701 (talk) 03:28, 5 November 2022 (UTC)[reply]