Belarus
Black Poliŭka
Чорная поліўка
Goose or pork blood soured with vinegar and cooked into a dark sweet-sour broth with dried fruit and giblets — historically also the soup sent to a rejected suitor.
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Ukraine
Borshch
Борщ
Deep ruby soup of beet, cabbage and pork finished with garlic dill and a spoon of smetana; UNESCO inscribed Ukrainian borscht culture in 2022.
Belarus
Forest Mushroom Soup
Грыбны суп
Dried or fresh boletus simmered with barley, potato and onion and finished with sour cream, the default soup of the mushroom months.
Belarus
Harbuzok
Гарбузок
Pumpkin soup thickened with milk and flour and finished with fried mushrooms and onion, an autumn kitchen dish from the Palesse marshland.
Belarus
Khaladnik
Халаднік
Cold soup of grated young beetroot and their leaves in soured milk or kefir, shocking pink, finished with dill, cucumber, hard-boiled egg and served with hot boiled potatoes on the side.
Belarus
Poliŭka
Поліўка
The catch-all Belarusian soup: whatever grain is in the house — barley, millet, buckwheat — boiled in meat, mushroom or milk stock with root vegetables.
Russia
Shchi
Щи
Shchi is a Russian cabbage soup made with sour cabbage, meat, and mushrooms, often served with rye bread.
Belarus
Swede Soup
Грыжанка
Swede and carrot stewed down in milk with a little flour until sweet and thick, one of the root soups that carried Belarusian villages through late winter.
Belarus
Zhur
Жур
Sour soup built on oat or rye flour left to ferment for days, then boiled out with smoked pork ribs and potatoes into something between a broth and a thin porridge.