I was born in a town between Russia and Ukraine, and borsch was a common dish in our menu. I quickly learned how to cook it by myself. There is a lot varieties of borscht. My grandmother, for example, cooked beets, along with the meat on the bone and add much more tomatoes, her borscht was a dark red-orange and very nourishing. In Moscow I learned how to cook it with smoked sausages and ham. I know versions with fish, beans, mushrooms, sweet pepper and much more. Today I prefer light vegetable version of borscht. An important matter of much debate: should we add to the real borscht potatoes or not?
April 2013 photo update.