 Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed, a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a dainty clear broth or a smooth refreshing drink. It is often served with smetana or sour cream, hard-boiled eggs and / or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.
