บอชช์
แหล่งข้อมูล > ทุติยภูมิ

Christian, David (April 1994). "Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives". Russian Review. 53 (2): 306. doi:10.2307/130837. JSTOR 130837.
Dembińska, Maria (1999).  Weaver, William Woys (บ.ก.). Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Philadelphia: University of Pennsylvania Press. ISBN 0-8122-3224-0.
Fertig, Judith M. (2011). Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland. Boston: Houghton Mifflin Harcourt. ISBN 978-1-55832-144-1.
Garber, Megan (2013-03-28). "The Doll That Helped the Soviets Beat the U.S. to Space". The Atlantic. สืบค้นเมื่อ 2016-01-18.
Hercules, Olia (2017-12-07). "Let Me Count the Ways of Making Borscht". The New Yorker. สืบค้นเมื่อ 2019-04-25.
Kafka, Barbara (1998). Soup: A Way of Life. Artisan Books. p. 176. ISBN 978-1-57965-125-1.
Kassam, Ashifa (2022-07-01). "Ukrainian borscht recognised by Unesco with entry on to safeguarding list". The Guardian. สืบค้นเมื่อ 2022-07-03.
Kuhnlein, Harriet V.; Turner, Nancy J. (1986). "Cow-parsnip (Heracleum lanatum Michx.): an indigenous vegetable of native people of northwestern North America" (PDF). Journal of Ethnobiology. 6 (2): 309–324.
Lagnado, Lucette (2011-06-28). "A Family Named Gold Tries to Add Cool to a Soup That's the Color Purple". The Wall Street Journal. สืบค้นเมื่อ 2016-01-11.
Meek, James (2008-03-15). "The story of borshch". The Guardian. สืบค้นเมื่อ 2015-07-09.
Morel, Linda (2008-05-15). "Cold soups for Shavuot". Jewish Telegraphic Agency. สืบค้นเมื่อ 2016-01-24.
Mack, Glenn Randall; Surina, Asele (2005). Food Culture in Russia and Central Asia. Greenwood Publishing Group. ISBN 978-0-313-32773-5. ISSN 1545-2638.
Perianova, Irina (2012). "Culinary Myths of the Soviet Union".  ใน Ratiani, Irma (บ.ก.). Totalitarianism and Literary Discourse: 20th Century Experience. Cambridge Scholars Publishing. pp. 160–175. ISBN 978-1-4438-3445-2.
Petrosian, Irina; Underwood, David (2006). Armenian Food: Fact, Fiction & Folklore. Bloomington: Lulu. ISBN 978-1-4116-9865-9.
Rothstein, Halina; Rothstein, Robert A. (1998). "Food in Yiddish and Slavic Folk Culture: A Comparative/Contrastive View".  ใน Greenspoon, Leonard Jay (บ.ก.). Yiddish Language & Culture: Then & Now. Studies in Jewish Civilization. Vol. 9. Omaha: Creighton University Press. pp. 305–328. ISBN 1-881871-25-8. ISSN 1070-8510. คลังข้อมูลเก่าเก็บจากแหล่งเดิม (pdf)เมื่อ September 21, 2021. สืบค้นเมื่อ 2022-04-24.
Schultze, Sydney (2000). Culture and Customs of Russia. Greenwood Publishing Group. ISBN 978-0-313-31101-7.
Small, Ernest (2009). Top 100 Food Plants: The World's Most Important Culinary Crops. Knoxville: NRC Research Press. ISBN 978-0-660-19858-3.
Strybel, Robert; Strybel, Maria (2005) [1993]. Polish Heritage Cookery. New York: Hippocrene Books. ISBN 0-7818-1124-4.
Szymula, Elzbieta (2012). "Polish Diet".  ใน Thaker, Aruna; Barton, Arlene (บ.ก.). Multicultural Handbook of Food, Nutrition and Dietetics. Wiley-Blackwell. pp. 277–295. ISBN 978-1-4051-7358-2.
Volokh, Anne; Manus, Mavis (1983). The Art of Russian Cuisine. Macmillan. ISBN 978-0-02-622090-3.