Bortch

There are many different kinds of bortch, some made with meat or poultry stock, some with fish stock, and some with vegetable stock. But the characteristic of this particular soup is beetroot, which is usually used when soured, in the same manner as sauerkraut. Whatever the ingredients used, however, bortch is always somewhat sour and sharp. There are various ways of serving it: the meat or poultry can be cut in small pieces and left in the soup, with the vegetables, or the stock can be str