Beetroots provide the B vitamin folate. Cabbage and onions boost the vitamin C content of this classic chilled soup.
Traditionally, warm boiled potatoes are eaten as an accompaniment to the borscht. They are served on a separate plate, sprinkled with chopped chives. Instead of mixing the sour cream into the soup, it is served in a bowl so that people can add it to both the soup and the potatoes, as they like.