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 offers its sour-sweet flavor. The dish has many varieties, which are connected with the separation of Ukrainian lands in the past, with parts of different parts of the Ukrainian people in Poland, Moldova, Romania, Czechoslovakia, with the influence on the formation of Ukrainian culture of various culinary customs and tastes. The range of borscht reaches far beyond the borders of Ukraine, this dish has spread in the national cuisines of neighboring nations. The most common varieties of this traditional dish in Ukraine are Ukrainian, lean with mushrooms and beans, spring cold. Prepare borscht with meat, mushrooms, sausage, adding sour cream. Lean borscht with mushrooms is seasoned with oil and garlic, and the borscht is served with donuts doused in oil with garlic, or pies with meat and cabbage.