Borscht other vegetables, which may or may not include beetroots, and flavored with parsley and cilantro. In ethnic Mennonite cuisine, "borscht" refers to a whole range of seasonal vegetable soups based on beef or chicken stock – from spring borscht made with spinach, sorrel and chard to summer borscht with cabbage, tomatoes, corn and squash to fall and winter borscht with cabbage, beets and potatoes. In Chinese cuisine, a soup known as ", or "Russian soup", is based on red cabbage and tomatoes, and lacks beetroots altogether; also known as "Chinese borscht", it originated in Harbin, close to the Russian border
Parsley In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. The word "parsley" is a merger of the Old English" petersilie" (which is identical to the contemporary German word for "parsley": "Petersilie") and the Old French "peresil", both derived from Medieval Latin "petrosilium", from Latin "petroselinum", which is the latinization of the Greek πετροσέλινον ("petroselinon"), "rock-celery",