Borscht is undisputedly the main soup of the Slavs which has long been present in traditional Russian and Ukrainian cuisines. Its place of prominence should come as no surprise, for the history of borscht likely dates back to 14th-century Kievan Rus’. While countless varieties of borscht can be found today, the most traditional version is based on a beef or pork broth to which beets, cabbage, carrots and potatoes are added. Cream or sour cream is often mixed in just before eating this healthy, filling soup. In Russia, a savory slice of pie or some fried bread may be served alongside borscht, while in Ukraine borscht is commonly eaten with rye bread and bacon.