Parsley and celery

Borsch”, “Borshch”, and “Borsht” redirect here. In North America, borscht parsley and celery often linked with either Jews or Mennonites, the groups who first brought it there from Europe.

East Slavic languages, such as Ukrainian. North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe. Depending on the recipe, some of these components may be omitted or substituted. The stock is typically made by boiling meat, bones, or both. The vegetables most commonly added to borscht are beetroots, white cabbage, carrots, parsley root, potatoes, onions and tomatoes. Potatoes and cabbage are boiled in the stock for about 15 minutes before the precooked vegetables are added. The soup is typically flavored with a wide selection of herbs, spices and condiments.

Salt, black pepper, garlic, bay leaves and dill are among the most commonly used. The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained by adding beet sour. Apart from its employment in borscht, it may be also added to prepared horseradish or used as pot roast marinade.