El borscht es sin duda la principal sopa de los eslavos, presente desde hace mucho tiempo en las cocinas tradicionales rusa y ucraniana. No es de extrañar que ocupe un lugar destacado, ya que la historia de la sopa de remolacha se remonta probablemente a la Rus de Kiev del siglo XIV. Aunque hoy en día se pueden encontrar innumerables variedades de borscht, la versión más tradicional se basa en un caldo de carne de vaca o de cerdo al que se añaden remolachas, coles, zanahorias y patatas. Se suele mezclar nata o crema agria justo antes de tomar esta sopa sana y saciante. En Rusia, se puede servir una rebanada de pastel o pan frito junto con la sopa de remolacha, mientras que en Ucrania la sopa de remolacha se suele comer con pan de centeno y tocino.
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