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Borshch (Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries.... It is made with beetroot as the main ingredient, giving it a deep reddish-purple color....

The soup began its existence from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was beets. Hence, the recipe changed into what is traditionally known as a beet soup.... The soup is a staple part of the local culinary heritage of many Eastern and Central European nations.

The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.... Hot borscht, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a broth made of beets. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots, spinach, and meat. It may be eaten as a meal in itself, but is usually eaten as an appetizer with thick, dark bread.

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To serve 6 to 8:

4 medium tomatoes
4 tablespoons butter
1 cup finely-chopped onions
2 cloves garlic, peeled and finely chopped
1 pound beets, trimmed of leaves and coarsely grated (2 cups)
1/2 celery root, peeled and coarsely grated (1 cup)
1 parsley root, peeled and coarsely grated (1 cup)
1 parsnip, peeled and coarsely grated (1 cup)
1/2 teaspoon sugar
1/4 cup red wine vinegar
1 tablespoon salt
2 quarts beef stock or broth, fresh or canned
1 pound boiling potatoes, peeled and cut into 1.5-inch chunks
1 pound cabbage, cored and coarsely shredded
1 pound boiled brisket or 1 pound boiled ham, cut into 1-inch chunks
3 tablespoons finely chopped parsley
1/2 pint sour cream

Drop the tomatoes into boiling water for 15 seconds. Run them under cold water and peel them. Cut out the stem, then slice them in half crosswise. Squeeze the halves gently to remove the juices and seeds then chop them coarsely and set aside. In a heavy 10- to 12-inch skillet or casserole, melt the butter over moderate heat. Add the onions and garlic and, stirring frequently, cook 6 to 8 minutes, or until they are soft and lightly coloured. Stir in the beets, celery root, parsley root, parsnip, half the tomatoes, the sugar, vinegar, salt and 1.5 cups of the stock. Bring to a boil over high heat, partially cover the pot and lower the heat. Simmer for 40 minutes.

Meanwhile, pour the remaining stock into a 6- to 8-quart casserole and add the potatoes and cabbage. Bring to a boil, then simmer partially covered for 20 minus, or until the potatoes are tender but not falling apart. When the vegetable mixture has cooked its allotted time, add it to the casserole with the remaining tomatoes and the meat. Simmer partially covered for 10 to 15 minutes, until the borshch is heated. Taste for seasoning. Pour into a tureen, sprinkle with parsley and serve accompanied by sour cream.