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There are local variations in the basic borscht recipe:
In Russian cuisine, it always includes beets, meat, and cabbage and optionally potatoes.
In Ukrainian, Belarusian and Polish cuisine, the beets are standard, in addition to tomatoes. Potatoes and cabbage are both optional. It is usually served with sour cream, little bread buns and garlic.
In East Prussia beef and sour cream (Schmand) was served with the Beetenbartsch (lit. beetroot-borscht).
In Lithuanian cuisine, dried mushrooms are often added. There is also a cold borscht (šaltibarčiai) which has a very different taste and appearance.
In Romanian cuisine, it is the name for any sour soup, prepared usually with fermented wheat bran (which is also called borş). In fact, the Romanian gastronomy uses with no discrimination the words ciorbă (Turkish), borş or, sometimes, zeamă/acritură (Romanian descriptives)
In Hong Kong-style western cuisine, it includes tomatoes instead of beets, and also beef, cabbage, potatoes, and carrots.
In Mennonite cuisine, borscht just a generic term for soup.