Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Poland, Russia, Ukraine and Belarus. In most of these countries, it is made with beetroot as the main ingredient.
There are many regional variations on the recipe, with the two main – vegetarian and meat broth based, but then with endless differences on the ways the vegetables are cut, grated or blended, proportions and number of ingredients used, length and style of cooking and certainly the way the final soup is served.
All the above refers to hot borscht. But in summer we often serve cold borscht, which I believe is a totally different product all together and deserves a separate entry.