Tasty and fragrant borsht is the rich Ukrainian cuisine's trademark, in regard this original dish was described in literary works by Ukrainian and Russian classical writers for a reason. You won't find a housewife in Ukraine, who can't cook borsht, although it's not the simplest dish at all. It has plenty of components and complicated cooking technology.
Borsht has many varieties and is cooked differently in different regions of Ukraine. Everything depends on products' combination and they can be very different. However, its main component - beetroot - is used in any kind of borsht without fail. It is beetroot that gives borsht its distinctive red color. Another first course's invariable ingredient is meat: it might be pork, beef or poultry depending on cooker's preferences. There is vegetarian borsht, though, where meat is usually replaced with kidney beans.
Containing multitude of ingredients - mainly meat, various vegetables and seasonings, as well as pork fat with garlic in some recipes - borsht definitely helps to strengthen immune system and keeps from catching cold in winter.
However, Ukrainian borsht's main advantage is its unbelievable taste! Freshly cooked borsht has an incomparable scent, and there is no substitute for its rich taste in the world.
Borsht is regularly served with sour cream and pampushkas with garlic.
Smetana (sour cream) 150 g
Ground black pepper to taste