A sour beetroot soup from Eastern Europe — deep crimson, served hot or cold, and an essential dish across Ukrainian, Russian, Polish, and Jewish cuisines.
A contested dish
Borscht is one of Eastern Europe’s most disputed culinary symbols — Ukraine, Russia, Poland, Lithuania, and Romania all have long traditions with variations. In 2022, UNESCO added Ukrainian borscht-making culture to the UNESCO intangible cultural heritage list, a decision that coincided with Russia’s invasion of Ukraine and prompted significant political and cultural attention.
The soup appears in records as far back as the 9th century, and its roots are clearly Ukrainian.
The colour
The signature deep crimson comes from betalain pigments in beetroot. However, acid (from tomatoes, vinegar, or lemon juice) is essential to preserve the colour — borscht cooked without acid turns an unappetising brown-grey.
Hot and cold versions
- Hot borscht — the most common form in Ukraine and Russia; hearty, often containing pork or beef, white beans, or pampushky (garlic rolls) alongside
- Cold borscht (chłodnik in Poland) — chilled, often made with kefir or buttermilk rather than stock; a summer version served with a hard-boiled egg
The essential garnish
A generous spoonful of sour cream (smetana) and fresh dill are the defining garnishes; neither should be skipped. The cream swirls into the soup at the table, creating the characteristic marble effect.
Find more foods by letter
Borscht starts with B and ends with T. Browse other foods along the same letter.
Foods that contain a letter from "Borscht":