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It is added to borscht shortly before the soup is done, as prolonged boiling would cause the tart flavor to dissipate.As the traditional method of making borscht with beet sour often requires planning at least several days ahead, many recipes for quicker borscht replace the beet sour with fresh beetroot juice, while the sour taste is imparted by other ingredients, such as vinegar, lemon juice or citric acid, tomatoes, tart apples, dry red wine, dill pickle juice, sauerkraut juice, or a fermented rye flour and water mixture.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.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.
Salt, black pepper, garlic, bay leaves and dill are among the most commonly used.
It is made by covering sliced beetroots with lukewarm preboiled water and allowing bacteria to ferment some of the sugars present in beetroots into dextran (which gives the liquid a slightly viscous consistency), mannitol, acetic acid and lactic acid.
Stale rye bread is often added to hasten the process, but usually omitted in Jewish recipes, as chametz (leavened bread) would make the sour unfit for Passover meals.
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.