Borscht

Borscht is a sour soup that centers on beets as its defining ingredient. It is widely associated with Ukrainian cuisine and is also common in Russian, Polish, Lithuanian, and other Eastern European culinary traditions. The name and recipe vary by region, but the common thread is a tangy flavor derived from beet juice, vinegar, lemon, or a fermented souring agent.

Core ingredients typically include beets, cabbage, potatoes, onions, and carrots, with a meat-based broth (beef, pork, or chicken) or a vegetarian stock as the base. Tomatoes or tomato paste are used in some versions. Fresh herbs such as dill, parsley, and sometimes bay leaf or allspice contribute aroma. A dollop of sour cream is a traditional accompaniment. Variations exist that emphasize different components, such as thinning the broth or adding beans or mushrooms.

Preparation generally involves cooking beets until tender and then simmering with vegetables and seasoning in stock. The dish is often finished with a souring agent to achieve its characteristic tang, and it may be served hot or cold. Cold beet soups, known in some cuisines as chłodnik, may include cucumbers, dill, and yogurt or kefir. Green borscht, made with sorrel, is another regional variant, while white borscht uses a different souring method or starter and is found in some Polish traditions.

Cultural significance varies by country but borscht is commonly regarded as a staple comfort food, featured in everyday meals and festive occasions alike, reflecting regional tastes and seasonal ingredients.