Borscht is a tart soup popular in several East European cuisines, including Ukrainian, Russian, Polish, Belarusian, Lithuanian and Ashkenazi Jewish. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish a distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, cabbage borscht, etc.