Borscht

A vibrant, soul-warming soup that's been the heart of Ukrainian kitchens for centuries

Borscht's Place of origin is Ukraine. It is a sour soup, made with meat stock, vegetables and seasonings. It is made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; It is often served with smetana or sour cream, garlic, salo and pampushky, that can be served with the soup.