The history of Borscht is surprisingly detailed and spans over centuries. I’m proud to say my wife of 61 years made her own version of delicious Borscht. Since she had a very tender tummy, my wife avoided the key characteristics that make up a traditional Borscht. Borscht is always characterized by a slightly sour taste and traditionally this sourness came from fermented beets. It can be smooth or lumpy, and I prefer it blended.
Jeannie goes into far more detail on Borscht on this post: