To this day there are arguments for who invented the borscht. Ukrainians are certain, that it’s their traditional dish. But completely the same Poles, Lithuanians, or Romanians think. We don't know the true origins of the borscht and it will probably never be known.
Nowadays every red beets borscht-eating nation of East-Central Europe, has it’s own, unique, traditional way of preparing it. Admittedly there is no uniform rules, however it is possible to say, that a clear borscht served with ‘uszka’ or with croquettes is typical of Poland. Clear borscht is drained from vegetables. Traditional borscht in the Ukraine is served with vegetables on which it was cooked, and with the portion of the cream. Such a version in previous centuries became popular in Poland also, and is well-known of Polish cuisine as the ‘Ukrainian borscht’.
The Ukrainian borscht constitutes certain of national dishes in the Ukraine. Its Polish version is a little bit different from the original. In Poland a bean or mushrooms are also added to the so-called Ukrainian borscht. Some Poles call Ukrainian borscht with bean a ‘siberian borscht’.
The Ukrainian borscht is an thickened soup. It is composed above all (and obviously) of red beets. Moreover fresh cabbage and potatoes cut into matchsticks. The borscht could contain slices of the cooked meat (beef or porks), but for saving the time it is possible to cook it on stock cubes, or without meat stock at all.
For the Ukrainian borscht it is a distinctive feature, that it is not only delicious and healthy (if not prepared with too much fat). Moreover Ukrainian borscht looks really nice and appetizing.
Many recipes (partly differing from oneself) for the Ukrainian borscht exist. Usually beets are cut into sticks, vinegar, fat, sugar are added and stewed with the broth (polish rosol). The carrot and onion are stir-fried on fat.