Bortsch
A bowl of borscht garnished with dill and a dollop of smetana (sour cream)
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| Alternative names | Borsch, borshch, borsht, bortsch |
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| Type | Soup |
| Place of origin | Ukraine |
| Associated national cuisine | Various East European cuisines |
| Cooking time | 3 hours to 6 hours |
| Serving temperature | Hot or cold |
| Main ingredients | Beetroot |
| Variations |
Green borscht, white borscht |
Borscht (English pronunciation: 
i/ˈbɔːrʃ, bɔːrʃt/) is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian, Romanian, and Ashkenazi Jewish cuisines. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish a distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht.
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Wikipedia