On July 1, 2022, UNESCO acknowledged Ukrainian borscht as an object of cultural heritage. The process of preparing borscht, as a dish of Ukrainian national cuisine, has been included in the UNESCO list of intangible cultural heritage. In 1584, there was likely the first documented mention of Ukrainian borscht in the diary of Martin Gruneweg, a German merchant, during his visit to Kyiv. In 2020, the Borscht Museum was opened in the town of Opishnia in Poltava region. Borscht is a versatile dish that complements any meal as it goes well with other dishes. Depending on the preparation and presentation methods, borscht varies in thickness and temperature (whether it's the more common hot borscht or beetroot cold soup — a chilled first course); it can be with or without meat, red, white, or green, with the addition of local ingredients or without them. Borscht is among the top five traditional dishes in both Polissia or Slobozhanshchyna, as well as in the Hutsul region or Tavria. The dish may undergo changes over time, but it remains borscht. One of the distinguishing features that sets borscht apart from other similar dishes is its acidity. One of the traditional methods for souring borscht is using beet kvass.