The main ingredient that makes borscht special is beetroot. Beetroot has a sweet, earthy flavour and its deep red pigment colours everything it touches. Along with beetroot, borscht usually contains cabbage, carrots, onions and potatoes, making it a very filling soup packed with vegetables. Some versions add pieces of beef or pork, while others are completely vegetarian.
Borscht has been eaten in this part of the world for hundreds of years and is considered a real comfort food - the sort of thing that feels like a warm hug on a cold day. Every family has its own slightly different recipe, with different proportions of vegetables and different garnishes. Some cooks add a little vinegar for extra sharpness, others add a spoonful of sugar to balance the flavour.
Sour cream, called smetana in Russian, is almost always dolloped on top of a steaming bowl. Fresh dill - a feathery herb with a mild aniseed flavour - is often sprinkled over as a garnish. Borscht is usually eaten with a thick slice of dark rye bread on the side, perfect for dipping. In Russia, a pot of borscht simmering on the stove is a familiar smell in homes across the country.