 As the home country of beetroot borscht , Ukraine boasts great diversity of the soup 's regional variants , with virtually every district having its own recipe . Differences between particular varieties may regard the type of stock used ( meat , bone , or both ) , the kind of meat ( beef , pork , poultry , etc . ) , the choice of vegetables and the method of cutting and cooking them . For example , although the typical recipe calls for beef and pork , the Kiev variant uses mutton or lamb as well as beef , while in the Poltava region , the stock for borscht is cooked on poultry meat , that is , chicken , duck or goose . The use of zucchini , beans and apples is characteristic of the Chernihiv borscht ; in this variant , beetroots are sautéed in vegetable oil rather than lard , and the sour taste comes solely from tomatoes and tart apples . The Lviv borscht is based on bone stock and is served with chunks of Vienna sausages . 
