Borščs neapšaubāmi ir galvenā Slāvu zupa, kas jau sen ir sastopama tradicionālajās krievu un ukraiņu virtuvēs. Tās izcelšanas vietai nevajadzētu būt pārsteigumam, jo boršča vēsture, iespējams, aizsākās 14.gadsimta Kijevas Rusā. Kaut arī mūsdienās var atrast neskaitāmas boršču šķirnes, tradicionālākās versijas pamatā ir liellopa vai cūkgaļas buljons, kuram pievieno bietes, kāpostus, burkānus un kartupeļus. Krējumu vai skābo krējumu bieži sajauc tieši pirms šīs veselīgās, pildošās zupas ēšanas. Krievijā līdzās borščam var pasniegt pikantu pīrāga šķēli vai kādu ceptu maizi, savukārt Ukrainā boršču parasti ēd ar rudzu maizi un bekonu.
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