1、Borscht is most common on the east coast, especially in New York.
羅宋湯在東海岸很普遍，尤其在紐約。

2、Beet borscht can be prepared and served in two distinct ways: hot and cold.
甜菜羅宋湯有冷、熱兩種不同的烹飪裝盤方式。

3、Borscht can be spiced up with roasted apples and smoked goose breast.
羅宋湯可以用烘烤過(guò)的蘋果和熏鵝脯來(lái)提味。

4、Hot borscht is generally more like stew than soup and is often served with dark bread.
熱羅宋湯通?？雌饋?lái)更像燉菜而不是湯，而且常和黑面包一起搭配食用。

5、Borscht is a popular soup of Ukrainian origin in Eastern and Central Europe.
羅宋湯是一種源自烏克蘭濃菜湯，在東歐和中歐國(guó)家廣受歡迎。

6、Borscht is a very common dish in Germany and Eastern Europe.
羅宋湯在德國(guó)和東歐很常見(jiàn)的菜肴。

7、Cold borscht is much thinner than hot borscht and is almost always vegetarian.
冷羅宋湯比熱羅宋湯更清淡，而且幾乎只有蔬菜。

8、However, beet borscht is the most common form of this soup.
但甜菜羅宋湯是最常見(jiàn)的一種。

9、Russian cuisine is famous for its soups such as borscht and meat dishes.
俄羅斯菜以它的各種湯和葷菜著名于世。

10、Of course, in the Jewish tradition, borscht is never made with pork.
當(dāng)然，在猶太人的傳統(tǒng)中，羅宋湯是從來(lái)不放豬肉的。

11、Hot borscht might also be made with meats such as chicken, pork, or beef.
熱羅宋湯也可以加入諸如雞肉、豬肉或牛肉等肉類。

12、Russian cuisine is famous for its soups, such as borscht and meat dishes.
俄羅斯菜以它的各種湯和葷菜聞名于世。