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 from πέτρα ("petra"), "rock, stone", + σέλινον ("selinon"), "celery". Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word "selinon". Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to tall with sparser leaves and flat-topped 3–10 cm diameter umbels