Which of the following is the dish common to many Slavic peoples?

Borscht is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.

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. Its popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents.

One of the earliest possible mentions of borscht as a soup is found in the diary of German merchant Martin Gruneweg, who visited Kyiv in 1584. After Gruneweg reached river Borshchahivka in Kyiv's vicinity on 17 October 1584, he wrote down a local legend saying that the river was so named because there was a borscht market. However, he doubted the story noting that: "Ruthenians buy borscht rarely or never, because everyone cooks their own at home as it's their staple food and drink".