If you ask someone who has spent a significant amount of time in Ukraine to name the country’s most popular dish, the response will definitely be borshch.
Borshch is a signature dish, always present both at home and on an exquisite restaurant menu. Ancient Ukrainian borshch cooking traditions have become part of the national list of the country’s intangible cultural heritage.
Borshch is well-loved soup which, depending on the ingredients and type of broth, can serve as a proper meal or a light vegetable consommé.
Borshch can vary in texture, from “thick enough to hold a spoon” to the so-called nobleman’s borshch served in drinking cups.
Borshch can be vegetarian, or made using meat broth. Meat-free borshch uses vegetable or fish stock as a base, and mushrooms and beans instead of meat. White borshch uses mushroom stock as a base. Chicken or other meat stocks are the base for meat borshch.