1. It is not a good idea to discuss the origins of borsch because: a. it has been in existence for a long time; b. there is no simple solution to the problem; c. there are dozens of recipes for borsch. 2. Never say that borsch you are eating is not the real article because: a. you have tasted borsch only once; b. it is not polite; c. there are dozens of recipes for borsch. 3. The characteristic colour of borsch is given by: a. spices; b. cabbage; c. beetroot. 4. There would be no borsch without: a. a pickling liquid made of beetroot; b. cooked beetroot leaves; c. the main ingredient, which is beetroot. 5. Never mention that borsch is over-fatty or not fatty enough because: a. it is not polite; b. there are dozens of recipes for borsch; c. vegetarian borsch is not fatty. 6. It is not traditional to add smetana to Lithuanian or Odessa borsch because: a. lack of smetana is the only thing that makes Lithuanian or Odessa borsch different from the other varieties; b. neither chicken nor goose eat smetana; c. chicken and goose stock doesn’t mix well with smetana. 7. One can never make excellent borsch in a hurry because: a. it takes time to study the definitive recipe for borsch; b. the ingredients take a long time to mature; c. it is difficult to describe the definitive recipe for borsch.

1. c. There are many recipes, so the origins are difficult to settle definitively.
2. b. Calling someone’s borsch “not the real thing” is impolite.
3. c. Beetroot gives borsch its characteristic colour.
4. c. Beetroot is the main ingredient.
5. a. It is impolite to criticize someone’s food.
6. a. The sentence identifies the lack of smetana as the distinguishing feature.
7. b. The ingredients take time to mature.

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