Borscht

Beetroot, as well as beef, potatoes, cabbage, carrots, and onions, are the key ingredients of Belarus borscht. Belarusian borscht is less fattening and hot than Ukrainian borscht, and it contains more vegetables than Polish borscht. Borscht is usually served with sour cream and dark bread in Belarusian restaurants.

During the summer, many Belarus restaurants provide cold borscht with precooked beets, eggs, fresh greens, and cucumbers. Chopped ingredients and kefir, a delightful fermented dairy drink, are used in the cold version.

Its popularity has extended across Eastern Europe and the old Russian Empire, as well as to other continents via migration. Borscht is frequently associated with either Jews or Mennonites in North America, as these were the communities who initially brought it there from Europe. Several ethnic groups claim borscht as their own national cuisine, which is served as part of religious rituals in Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.