The basic Polish borscht (barszcz) recipe includes red beetroot, onions, garlic, and other vegetables such as carrots and celery orroot parsley. The ingredients are cooked for some time together to produce kind of clear broth (when strained) served as boullion in cups or in other ways. Some recipes include bacon as well, which gives the soup its distinctive, "smoky" taste.
Other versions are richer as they include meat and cut vegetables of various kinds where beetroots aren't the main one (though this soup isn't always called barszcz, but rather beetroot soup). This variation of barszcz isn't strained and vegetable contents are left in it. Such soup can make the main course of obiad (main meal eaten in the early afternoon).