Beet borscht can be prepared and served in two distinct ways: hot and cold. Hot borscht is a very hearty soup that includes many vegetables in addition to beets. Vegetables in hot borscht may include cabbage, cucumber, beans, mushrooms, onions, potatoes, and tomatoes. Hot borscht might also be made with meats such as chicken, pork, or beef. Of course, in the Jewish tradition, borscht is never made with pork. Hot borscht is generally more like stew than soup and is often served with dark bread.

甜菜罗宋汤有冷、热两种不同的烹饪装盘方式。热罗宋汤很是丰盛美味，除了甜菜外，还会加入许多蔬菜，包洋括白菜、黄瓜、豆类、蘑菇、洋葱、土豆和番茄。热罗宋汤也可以加入诸如鸡肉、猪肉或牛肉等肉类。当然，在犹太人的传统中，罗宋汤是从来不放猪肉的。热罗宋汤通常看起来更像炖菜而不是汤，而且常和黑面包一起搭配食用。

Cold borscht is common to the culinary traditions of Ashkenazi Jews. Cold borscht is much thinner than hot borscht and is almost always vegetarian. It is a sweet soup made of beets, onion, a bit of sugar, and lemon juice. Cold borscht is often garnished with a dollop of sour cream at the center of the bowl.

冷罗宋汤在德系犹太人的烹饪传统中较常见。冷罗宋汤比热罗宋汤更清淡，而且几乎只有蔬菜。它是用甜菜、洋葱、少许糖和柠檬汁做成的一种甜汤，通常会在碗中间放一块酸奶油作装饰。

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