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Depending on the recipe, some of these components may be omitted or substituted for.The stock is typically made by boiling meat, bones, or both.Its popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents.In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe.Today, several ethnic groups claim borscht, in its various local guises, as their own national dish and consume it as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.before it was replaced with other vegetables, notably beetroot.It is added to borscht shortly before the soup is done, as prolonged boiling would cause the tart flavor to dissipate.

Marrow bones are considered best for the bone stock.Other aromatics often added to borscht include allspice, celery stalks, parsley, marjoram, hot peppers, saffron, horseradish, ginger and prunes.Some recipes require flour or roux to further thicken the borscht.With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular.It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes.