"This party will add more pepper into the Ukrainian borscht," he said.

One reason is the Ukrainian borscht, rich with just a touch of sweetness, the most delicious around.

This is Ukrainian borscht, with "true healing powers," the menu claims.

The Ukrainian borscht, served with sour cream on the side, is top-drawer.

There are about 30 varieties of Ukrainian borscht.

The menu at this Eastern European institution proclaims that its Ukrainian borscht has "true healing powers."

The meal started with Ukrainian borscht, moved on to a hearty beef goulash, with ponchiki cookies for dessert.

Barszcz The Polish variant of Ukrainian borscht.

The menu also features wonderful Ukrainian borscht, exceptional grilled sturgeon and fine grilled marinated lamb loin.

A three-course cabaret dinner, with dishes like mushroom crusted halibut, Ukrainian borscht and strawberries Romanoff, is also available.

A complicated Ukrainian borscht is filled with smoked pork loin, braised duck and brisket with little crescent-shaped pirojok on the side.

There is wonderful Ukrainian borscht and Uzbek kebabs and blini with caviar and of course, Russian tea.

Mrs. Karpenos makes a vegetable soup that should be called Ukrainian borscht, stocked with potatoes, cabbage, beets, parsley, carrots, dill and tomatoes.

Typical Ukrainian borscht is traditionally made from meat and/or bone stock, sautéed vegetables, and beet sour, that is, fermented beetroot juice.

The Moscow Cafe's kitchen dishes up lusty Ukrainian borscht bolstered with chunks of beef and potatoes and some tempting canapes topped with caviar, sturgeon or smoked salmon.

In particular, the Ukrainian borscht is a revelation: a mélange of root vegetables, legumes and herbs in which beets play only a minor role and the dominant player is first-rate chicken broth.

Entrees include Ukrainian borscht made with beets, braised duck, smoked pork loin and beef brisket, and grilled sturgeon with horseradish sauce and accompaniment of braised carrot and chanterelles.

Among the main dishes are mushroom-crusted scallops, karsky shashlik (grilled lamb loin with fruit and almond pilaf), and Ukrainian borscht, a sort of beet casserole containing smoked pork loin, braised duck and beef brisket.

The menu features wild mushroom and grain soup with dark-bread croutons, Georgian eggplant stuffed with peppers and walnuts, Uzbek skewered quail with roast eggplant salad, Ukrainian borscht, grilled fresh sturgeon and Caucasian spinach with yogurt and spices.

THE restaurant Veselka, in the East Village, has featured Ukrainian borscht on its menu, individual banana cream pies on its daily specials board, and, in 2008, at the fourth table from the entrance, “Etiquette,” a performance piece in which the ticket holders were also the actors.

For main courses, there is Ukrainian borscht with smoked pork, braised duck, beets, and beef brisket; veal stewed with cherries, vegetables and wild mushrooms, and braised rabbit finished with sour cream and complemented by a potato and carrot pancake and cepe mushrooms.

Entrees include Ukrainian borscht made with beets, braised duck, smoked pork loin and beef brisket; karsky shashlik, or grilled, marinated lamb loin served with fruit and almond pilaf, cucumber and yogurt and a red pepper salad, and grilled quail with roasted eggplant and noodles.

There are main courses of Ukrainian borscht made with smoked pork, braised duck, beets, and beef brisket; roasted halibut in mushroom crust with green pea sauce and a garnish of candied onions, and pan-seared chicken breast with a sauce made with preserved lemons and marjoram.