Borsch, soup of the classic recipe.
In Kievan Rus, borsch was prepared from the edible leaves of the hogweed - hence the name. Later they began to cook with beets, and from the XIX century add potatoes.
In Kievan Rus, borsch was prepared from the edible leaves of the hogweed - hence the name. Later they began to cook with beets, and from the XIX century add potatoes.