Can anyone tell me what the difference is between Borshsh (can be spelt
Bourch or Borch) and Shshee is? I know that they are both Russian soups
and made very similarly.

Shchi is cabbage soup.

Here's a recipe for it:
recipe is adapted from The Practical Encyclopedia of East European
Cooking...by Lesley Chamberlain.
It called for beef stock, but I substituted veggie stock for this newsgroup.


makes 4-6 servings

Ingredients:
1 small turnip
2 carrots
3 tbsp butter
1 large onion, sliced
2 celery sticks, sliced
1 white cabbage, about 1 1/2 lbs
5 cups veggie stock
1 sharp-eating apple, cored/peeled/chopped
2 bay leaves
1 tsp chopped fresh dill
2 tsp pickled cucumber juice or regular lemon juice
salt, freshly ground pepper
fresh herbs to garnish
sour cream and black bread (dark pumpernickel) to serve w/ it

Method:
1. Cut turnip and carrots into matchstick strips (julienne). Melt butter
in large skillet and fry the turnip, carrot, celery, and onion for 10
minutes.
2. Shred the cabbage and add to the pan w/ stock, apple, bay leaves, and
dill....bring to boil. Cover and simmer for 40 minutes or until the
vegetables are really tender.
3. Remove the bay leaves, then stir the pickled cucumber juice (or lemon
juice) and season w/ salt and pepper. Serve hot, garnished w/ fresh herbs
and accompanied by sour cream and black bread

signman