Borscht is a dish with many variations and recipes, which are determined by region, season, availability of ingredients and individual culinary preferences. In modern Ukrainian cuisine you can find three main types of traditional borscht – red, green (sorrel, spring) and cold (summer). Red borscht is the most common and most
varied variant of borscht, made from beets https://greenelly.com/ and possibly supplemented with tomatoes. Green borscht is prepared in the spring from young sorrel and potatoes, chopped boiled eggs are added and seasoned with sour cream. Nettle can also be added to green borscht. Cold borscht is usually prepared at the very beginning of summer. This is a dish that both energizes and cools in the hottest heat!
