Editing Beetroot (section)

=== Eastern Europe ===
In [[Eastern European cuisine|Eastern Europe]], beetroot soup, such as [[borscht]] [Ukrainian] and barszcz czerwony [Polish], is common. In [[Ukrainian cuisine|Ukraine]], a related dish called "shpundra" is also common; this hearty beetroot stew, often made with pork belly or ribs, is sometimes referred to as a thicker version of [[borscht]]. In [[Polish cuisine|Poland]] and [[Ukrainian cuisine|Ukraine]], beetroot is combined with [[horseradish]] to form ''ćwikła'' or ''бурячки'' (buryachky), which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes.

Similarly, in [[Serbian cuisine|Serbia]], beetroot (referred to by the local name ''cvekla'') is used as winter salad, seasoned with salt and vinegar, with meat dishes.

As an addition to horseradish, it is also used to produce the "red" variety of ''[[chrain]]'', a condiment in [[Jewish cuisine|Ashkenazi Jewish]], [[Hungarian cuisine|Hungarian]], [[Polish cuisine|Polish]], [[Lithuanian cuisine|Lithuanian]], [[Russian cuisine|Russian]], and [[Ukrainian cuisine|Ukrainian]] cuisine.

Cold beetroot soup called "Šaltibarščiai" is very popular in Lithuania. Traditionally it consists of kefir, boiled beetroot, cucumber, dill, spring onions and can be eaten with boiled eggs and potatoes.{{Citation needed|date=February 2024}}

{{ill|Botvinya|ru|Ботвинья}} is an old-time traditional Russian [[cold soup]] made from leftover beet greens and chopped beetroots, typically with bread and [[kvass]] added. Botvinya got its name from the Russian ''botva'', which means "root vegetable greens", referring to beet plant leaves.

{{ill|Svekolnik|ru|Свекольник}}, or [[Russian cuisine#Cold soups|svyokolnik]], is yet another Russian beet-based soup, typically distinguished from borscht in that vegetables for svekolnik are cooked raw and not sauteed, while many types of borscht typically include sauteed carrots and other vegetables. Svekolnik got its name from ''svyokla'', Russian word for "beet." Sometimes, various types of cold borscht are also called "svekolnik".{{Citation needed|date=February 2024}}