Borsch”, “Borshch”, and “Borsht” redirect here. Barszcz recipe North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe.
East Slavic languages, such as Ukrainian or Russian. 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.