英和和英

発音

• (Received Pronunciation) IPA: /bɔːʃ/
• IPA: /bɔɹʃ/
• 韻: -ɔːʃ

名詞

borsch (countable and uncountable, plural borsches or borschs)

1. Alternative spelling of borscht
   • 1959, Poppy Cannon, “[Delicious and Unusual Soups] Russian Tschi”, in The New Can-Opener Cookbook, New York, N.Y.: Thomas Y. Crowell Company, →LCCN, page 42:

     The name is pronounced chy to rhyme with try and the soup is similar to some of the borschs but more cabbagy.

   • 1964 March 14, Maxine Keown, “[Our Reviewers Report On New In Reading] Hearty Dishes”, in Daily Independent Journal, volume 103, number 305, San Rafael, Calif., →OCLC, page M15, column 4:

     In it [The Best of Rus»ian Cooking] you’ll find the hearty fare long associated with Rus­sian meals — the pirogs and piroshki, stroganoff, tvorojniki (cottage cheese cakes), Kotleti (meatballs), borschs, sturgeon steaks, tortes, blinis, pilafs, stuffed cabbage leaves, cabbage soups, the zakooska tidbits eaten before dinner, etc.

   • 1974, Stephen Longstreet, Ethel Longstreet, “[Poland: Soup] Bialystok Cabbage Borsch”, in The Joys of Jewish Cooking, Garden City, N.Y.: Doubleday & Company, Inc., →ISBN, page 95:

     Of the making of borschs, there is no end. And champions defend their favorites. In our poll, the Polish cabbage borsch won out over the Russian but it was close.

   • 2023, José Andrés, World Central Kitchen, with Sam Chapple-Sokol, “[Hope: Stews, Soups, and Warming Meals] Ukrainian Borsch”, in The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope, New York, N.Y.: Clarkson Potter/Publishers, →ISBN, page 164, column 1:

     Ukrainian borsch—commonly spelled “borscht” outside of Ukraine—is the classic, bright-red, slightly sour beet soup, chock-full of vegetables (and sometimes meat) and topped with a dollop of sour cream and a sprinkle of dill.

アナグラム

• Brosch, brochs