Borscht is a kind of soup, common among the peoples of eastern and central Europe. Included in the cuisines of many countries, including Ukraine, Russia, Poland, Belarus, Romania, Moldova. Beet borscht gives the characteristic red color. 
Borsch soup is filling and multi-component technology is difficult to prepare a dish. The main component of any borsch - beetroot, above all, it creates the taste, aroma and color of borscht, and because of this soup refers to vegetable soups.
Features cooking borscht is a pre-treatment
vegetables, and again, this applies primarily to the beet.
Share it in the soup can be prepared in several ways: stewed in crushed form, cooking or baking in the skin. Typically, in prior beet preparation, in an environment where the preparation is added to any acid (vinegar and lemon juice) in order to preserve the color. Beet is always prepared separately from other vegetables. Also, as a rule separately sauté onion, carrot, parsley, followed by the addition of tomatoes or tomato paste.
Typically, soup cooked on meat, bone or meat and bone broth or bouillon of poultry. 
Bon Appetit!
I love to cook different countries. In the future, I will share with you the recipes most delicious side dishes and soups.
i had heard of this before but didn't know what it was made of or looked like.. nice post!
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Thank you. At your desire - I can learn how to cook this dish. It is very tasty, I am interested to share experience;)
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