When we think of borscht, we think of Russia.
We also think of beets.
And you would certainly be forgiven for thinking that the word borscht perhaps means beets in Russian.
But it doesn't, and it is my pleasure to reveal to you that it actually means Siberian hogweed (I'm one of the few that know that, and I had to track that information down from the common translation of'cow parsnip' which is misnomer- cow parsnip is indeed in the hogweed genus, but an irritant and mildly poisonous as well).
This of course begs the disconcerting question of just what exactly Siberian hogweed is and more importantly, is it a common seasoning in 'authentic' borscht as served by mothers in Russian villages and if it is how radically different from our beloved dill? They say that there is a different version of borscht for every village in Russia, but the truth is that borscht country begins as far west as Poland and that the cooking procedure probably depends on the Mom and the items on hand.
But the general consensus is that it has to contain beets, of course, and that it is served with sour cream (though I question that as an ironclad rule- it's a garnish and I just have a feeling that it's pretty easy to run out of either sour cream or yoghurt).
Also, borscht as most of us know can be served hot or cold.
Aside from the obligatory and in-your-face presence of beets, borscht is pretty much a root vegetable soup.
Succulent veggies and herbs don't do well with borscht.
In East Europe, parsley root is often added (which is quite doable anywhere, especially if you have a garden), and the exceptional beans sometimes find their way in.
Parsnip on the other hand, is not that common in the area, contrary to what you might imagine.