Borscht is one of my favorite soups. I think not only because I grew up with it, but because its healthy. You need, beets 3 to 4 depends on how much you are making. A piece of meat, it might be, chicken or ribs. One lemon, cream or yogurt (I prefer yogurt), About a half cup Chinese cabbage (or any cabbage shredded), carrots or parsnip, (some people use celery, a pinch of all spice and a bay leave or two,dill. Also salt and pepper to taste.
Basically the ideas is Broth plus shredded beets. First make the broth with meat and vegetables. Bring this to a boil and then simmer from about an hour. Then latter add the shredded cabbage and beets. At the end I add dill.
Borscht variations
People try all kinds of variations from garlic, some people add fried onions, many people add potatoes to Russian borscht. to everything you can image as ingredients for borscht. The main thing is this is broth plus shredded beets and then you have borscht.
Borscht (borsht, barszcz, and borshch) is a really a Eastern European soup found in Ukraine and Russia but also Poland and other European countries. I think it is more of a Ukrainian than Russian soup. But my grandparents came from Ukraine so I am partial.
Hot borscht or cold borscht
I prefer cold borscht (its hot out as I write this), but both are great. I guess it depends where you live in a warm country.
Sour cream or not with Russian Borscht
Again I prefer no sour cream, but I am a borscht purist.
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