Ukraine.

Borscht is a thick vegetable soup that originated in Ukraine. Borscht is mostly made with beets, often simmered with potatoes, carrots, spinach and chunks of beef and cream, resulting in a purplish color.

Some places use tomatoes as the main ingredient and beets as a secondary ingredient. There are also orange borscht without beets and with tomato sauce and green borscht.

Originality:

In the early 1900s, a large number of Russians moved to Shanghai, bringing with them vodka and Russian-style Western cuisine, and the first Western-style restaurant in Shanghai was opened by Russians.

This soup is an evolution of the Russian beet soup, which is spicy and acidic, more acidic than sweet, and which the Shanghainese are not accustomed to.

Later by the procurement of raw materials and the influence of local tastes, and gradually formed a unique characteristics of the sea in the sweet and sour, sweet and fragrant, fat and not greasy, fresh and smooth borscht.