Борщ. Секретний інгредієнт

Which Ukrainian borscht is real? On pork, poultry, beef or maybe mushrooms? How about sauerkraut instead of fresh and salty tomato brine instead of pasta? Should beets be boiled, baked or fermented? Have you tasted fish borscht? And with apples, dried pears or prunes? - Evgeny Klopotenko set out on a journey across Ukraine to find the secret ingredients of the main dish of Ukrainians. Taras Shevchenko loved borscht with crucian carp, and in Ivan Franko's family, eggplant was always sliced ​​into the dish. In Poltava region, dried pears are added, and in Kyiv region, prunes. In Galicia, the color of borscht is brown, and in Odesa, it is yellow-brown. Borscht will be cooked high in the Carpathians and in a military field kitchen near Berdyansk, in the dining room of the Chornobyl NPP and right in the center of Uzhgorod, in the residence of modern artists and in the Hutsul village, in an exquisite Lviv restaurant and in a beekeeper's hut near the border with Belarus.