text: The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbasket of Europe". The majority of Ukrainian dishes descend from ancient peasant dishes based on plentiful grain resources such as rye, as well as staple vegetables such as potato, cabbages, mushrooms and beetroots. Ukrainian dishes incorporate both traditional Slavic techniques as well as other European techniques, a byproduct of years of foreign jurisdiction and influence. As there has been a significant Ukrainian diaspora over several centuries (for example, over a million Canadians have Ukrainian heritage), the cuisine is represented in European countries and those further afield, particularly Argentina, Brazil, and the United States.
  Soups
  Borscht
  Although the word borscht usually refers to the red variety, it may also refer to other sour soups that may not have any beets in them.
  (red borscht; usually simply called ) is a vegetable soup made out of beets, cabbage, potatoes, tomatoes, carrots, onions, garlic, dill. There are about 30 varieties of Ukrainian borscht. It may include meat or fish. Although the modern variety is usually soured with tomatoes or tomato-derived products (such as tomato paste), traditionally beet kvas was used instead.
  (green borscht) or  (sorrel soup): water or broth based soup with sorrel and various vegetables, served with chopped hard-boiled egg and sour cream.
  (cold borscht) or : vegetable and beet soup blended with sour dairy (sour cream, soured milk, kefir, or yogurt), served cold with a hard-boiled egg.