Dating back to 14th-century Ukraine, borscht was originally prepared with hogweed, with beetroot versions first appearing in the late 17th century. This nutritious soup—at once sweet, tangy, earthy, and savory—is traditionally associated with unity, family, and, in the case of Ukraine, national pride. To make our interpretation, we stew grated organic beetroot—a superfood rich in magnesium, folate, and phytochemical compounds—with potatoes and red cabbage in a smoky, garlic-infused beef broth. We suggest garnishing the borscht with a dollop of our sour cream blended with dill and sumac, an astringent Levantine spice packed with tannins, anthocyanins, and flavonoids.