 Many regional recipes for borscht have also developed in Russian cuisine . Examples include the Moscow borscht , served with pieces of beef , ham and Vienna sausages ; Siberian borscht with meatballs ; and Pskov borscht with dried smelt from the local lakes . Other unique Russian variants include a monastic Lenten borscht with marinated kelp instead of cabbage and the Russian Navy borscht ( <unk> borshch ) , the defining characteristic of which is that the vegetables are cut into square or diamond @-@ shaped chunks rather than julienned . 
