Borscht: one name, a thousand recipes
Borscht is a soup of Slavic descent. There are many recipes of how to prepare it, but all of them are red, nutritious and delicious. Here's one recipe
Borscht is a wonderful meal when you travel in Eastern Europe and Russian-influenced Asia. It's nutritious meat, healthy vegetables, hot, and generally very cheap. There are many local variations, so it will never become boring. I ordered it in nearly every buffet we stopped at during our expeditions across Russia, and I was never disappointed. The more west you travel, the more uninspiring the meal is, so in the Czechia, I do not recommend that you order it in a restaurant. But the locals often know how to prepare a good one.
It's quite common to distinguish "Russian" and "Ukrainian" borscht, but in fact, the situation is much more complicated. My Russian teacher is from Moscow and she was shocked that I use sauerkraut for the meal. But she should be quiet because she uses chicken.
My favourite version is based on borscht served in one restaurant in Gornoaltaisk. As the name suggests, it's a city under the Altai mountains in central Asia. This is the one with sauerkraut. There is a few photos of the kitchen and cooks from the restaurant so you can get a picture of how authentic the borscht is.