Cookbook talk:Borscht

This module uses text originally published to the Wikipedia article Borscht. The page authors at the time the text was copied are inlcuded below:

* (cur) (last). . m 18:05, 2 Jan 2004. . Halibutt * (cur) (last). . m 00:50, 25 Dec 2003. . Derek Ross (relink) * (cur) (last). . 15:34, 10 Dec 2003. . 159.83.183.60 (tweaked sentence for less fussiness) * (cur) (last). . m 16:44, 25 Aug 2003. . Maximus Rex * (cur) (last). . m 21:45, 11 May 2003. . Alex756 (fx lk eastern European) * (cur) (last). . 11:06, 27 Apr 2003. . 65.94.42.215   * (cur) (last). . 07:12, 27 Apr 2003. . Montrealais * (cur) (last). . 15:57, 26 Apr 2003. . LittleDan * (cur) (last). . 15:19, 26 Apr 2003. . Zoe (Borshch) * (cur) (last). . m 15:16, 26 Apr 2003. . Montrealais * (cur) (last). . 15:15, 26 Apr 2003. . Montrealais

a few questions
First, this is a rather particular version. A very basic recipe (without tomatoes, potatoes, honey or sugar) would be better, and then a section on regional or suggested variations. By the way, do you mean sliced potatoes and beets or diced? Sliced would be very difficult to eat with a spoon. Second, I don't get the point of saying it is from Ukraine or Western Russia, and mentioning Eastern and Central Europe, and then specifying it made its way into THE United States by way of Jewish immigrants. The article should specify Ashkenazic Jewish immigration if it were true, which I don't think it is anyways. Why not just say "central and eastern European immigration"? Third, what is a "sour environment"? And what is a "sharp restaurant smell and taste"? --Richardson mcphillips (discuss • contribs) 14:54, 29 November 2014 (UTC)