Originally, it was a dish made from vegetables stored in the cellar for practically the whole winter, and as beetroot was and is a much-loved root vegetable in Russia, it is no wonder that this soup became so popular with the villagers. And while there are men today who eat soup, steak and dessert for lunch, a proper bowl of borscht was supposed to fill the stomach until the next meal, and still be such that the spoon of soup would stand up. In other words, a very nutritious soup. Of course, borsch is considered to be related to all kinds of beet soups, from Polish beet broth to Lithuanian cold saltibarsciai, but everyone knows what borsch is.
water, pork, pickled beetroot (beetroot, sugar, vinegar, salt, preservatives (E211, E202), flavouring (including cloves)), sauerkraut (cabbage, carrot, salt), potato, carrot, onion, tomato paste, seasoning mix (corn protein hydrolysate, salt, yeast extract, sugar, meat extract, flavourings, rapeseed oil, carrot extract, food colour (E150c), dandelion), rapeseed oil, sugar, seasoning mix (salt, vegetables (including celery), flavour enhancer (E621), black pepper, soy proteinhydrolysate, food colour (E101)), seasoning (salt, paprika, onion, black pepper, yeast extract, celery, garlic, anti-caking agent (E551), cayenne pepper).
