Borsch is a type of beet-based soup that gives it a distinctive red color.
Red is prepared from potatoes, cabbage, carrots, onions, parsley, dill and, of course, beetroot, which makes borscht dark red (beetroot). Red borscht is usually cooked in meat and bone broth, although historically it was a simple peasant food, and meat was added to the dish only on holidays, on weekdays — added crushed lard with garlic and onions.When serving borscht, as a rule, is filled with sour cream, excluding some varieties, such as Odessa. Also served fresh, usually rye bread, or dumplings with garlic sauce.
During the fast, borscht is prepared without the use of fat or meat, only on sunflower oil, with mushrooms, sometimes with fish.
