Borscht is arguably one of the top things Russia and Ukraine are known for when it comes to food.


Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed, a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the 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 may be served either hot or cold; and it may range from a hearty one-pot meal to a dainty clear broth or a smooth refreshing drink. It is often served withsmetana or sour cream, hard-boiled eggs and/or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. –Wikipedia

Borscht Recipes

If you want a taste of Slavic cuisine and culture without the travel time or expense, try one of the popular Borscht recipes below!

What is your favorite Slavic dish? Let us know in the comments below!

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