Beetroot soup with soured cream (US: cultured sour cream), potatoes, beans, tomatoes and cabbage originating in the Ukraine when it was part of the Lithuanian/Polish empire.
Soup. It can be clear or creamy and there are many varieties, many of which contain pickled beetroot and kvass (liquid obtained from fermented beetroot) and flavoured with garlic and lemon. It may be served with potatoes or beans or with uszka or kołduny. A white version popular in Galicia is made with smoked-bacon stock, white sausage, and thickened with sour cream.
A soup of the juice of pickled beetroot and cucumbers, thickened with semolina and finished with soured cream (US: cultured sour cream). It is served cold with slices of hard boiled egg.
Beetroot soup with small circular, ravioli-like pastas stuffed with minced (US: ground) lamb or mushrooms.
