 As the traditional method of making borscht with beet sour often requires planning at least several days ahead , many recipes for quicker borscht replace the beet sour with fresh beetroot juice , while the sour taste is imparted by other ingredients , such as vinegar , lemon juice or citric acid , tomatoes , tart apples , dry red wine , dill pickle juice , sauerkraut juice , fermented rye flour and water mixture , etc . The soup is typically flavored with a wide selection of herbs , spices and condiments . Salt , black pepper , garlic , bay leaves and dill are among the most commonly used . Other aromatics often added to borscht include allspice , celery stalks , parsley , marjoram , hot peppers , saffron , horseradish , ginger and prunes . Some recipes require flour or roux to further thicken the borscht . A common opinion is that a good borscht should be thick enough for a spoon to stand upright in it . 
