This dish is common to many Slavic peoples, and they all consider theirs to be the one true recipe.
Russian and Ukrainian cuisines have a lot in common, which is hardly surprising given the close proximity and kinship of these two nations that were joined at the hip for nearly four centuries no less. In Soviet times, “friendship of peoples” was one of the pillars of the state ideology, and food was part of it: regional dishes merged into one Soviet cuisine, which included Uzbek pilaf, Caucasus shashlik, Siberian pelmeni, and an old Slavic staple first course — borsch.
In fact, a dish by that name has been cooked by East Slavs since time immemorial (well almost, it was first mentioned by Russian chroniclers in the 16th century), and similarly named dishes are found not only in Russia and Ukraine, but also Belarus, Poland, Romania and Moldavia. Everyone has their own variety. And in the legendary Book of Tasty and Healthy Food, the culinary bible for Soviet folk (first published in 1935), borsch recipes take up several pages and all are very different. Continue reading-