Borcht is a traditional soup eaten all across Eastern Europe. Its stunning red colour comes from beetroot, while its sweet and earthy flavour comes from carrots, onions, turnips or parsnips and tomatoes. While meat is not a necessary component, when it is present in the soup, bone broth gives the soup an unmatched heartiness, while the mandatory sprinkling of dill and parsley brighten the dish. Its usually served with a dollop of sour cream and a side of toasted crusty bread that's had a fresh clove of garlic rubbed all over its surface.