Join chef Tavakkul in the heart of the wilderness as he prepares an authentic Russian Borscht, also known as Ukrainian Borsch ...

Let the borscht stand for 10 minutes before serving (or better, serve the next day). To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions.

This simple Russian beet soup combines beets, cabbage, onions, carrots, celery and potatoes in a rich vegetable broth. Eat it for dinner and then pack it for lunch; it gets better each day.

Although I've romanticized that particular Moscow version, excellent borscht can be found at Russian places in San Francisco's Richmond District -- Cinderella and Katia's, for examples.

Borscht Make Your Heart Beet? They're Serving 70,000 Gallons In Sochi : The Salt Organizers of the Winter Games are preparing to serve up quite a bit of the hearty, deep-red Russian soup. Which is ...

“We cannot say it’s Ukrainian or Russian,” Akimov said. “Borscht is very popular now and it was very popular 200 years ago in Ukraine and Russia.

A plate of borscht freshly cooked by Oksana Chadaieva as seen Oct. 15 in her kitchen in Kyiv, the capital of Ukraine. Chadaieva loves to cook borscht using the recipe of her mother and grandmother.

Ukrainian chef Ievgen Klopotenko says that borscht is undoubtedly Ukrainian and any Russians who think their ancestors invented the soup are wrong. And he wants UNESCO to recognize his claim.