Boršč je nesporno glavna supa Slovena koja je odavno prisutna u tradicionalnoj ruskoj i ukrajinskoj kuhinji. Njegovo mjesto istaknutosti ne bi trebalo da bude iznenađenje, jer istorija boršča verovatno datira iz Kijevske Rusije iz 14. veka. Iako se danas može naći bezbroj sorti boršča, najtradicionalnija verzija temelji se na goveđoj ili svinjskoj čorbi kojoj se dodaje repa, kupus, mrkva i krompir. Krema ili pavlaka često se miješaju neposredno prije jela ove zdrave supe za punjenje. U Rusiji se uz boršč može poslužiti slana kriška pite ili neki prženi hljeb, dok se u Ukrajini boršč obično jede s raženim hljebom i slaninom.
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