 Borscht derives from an ancient soup originally cooked from pickled stems , leaves and umbels of common hogweed , a herbaceous plant growing in damp meadows , which lent the dish its Slavic name . With time , it evolved into a diverse array of tart soups , among which the beet @-@ based red borscht has become the most popular . It is typically made by combining meat or bone stock with sautéed vegetables , which – as well as beetroots – usually include cabbage , carrots , onions , potatoes and tomatoes . Depending on the recipe , borscht may include meat or fish , or be purely vegetarian ; it may be served either hot or cold ; and it may range from a hearty one @-@ pot meal to a dainty clear broth or a smooth refreshing drink . It is often served with smetana or sour cream , hard @-@ boiled eggs and / or potatoes , but there exists an ample choice of more involved garnishes and side dishes , such as uszka or pampushky , that can be served with the soup . 
