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In page Borscht:

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The earliest waves of migration, however, occurred at a time when cabbage-based borscht was still the dominant variant of the soup in at least parts of Russia. The Mennonites, who began arriving in Canada and the United States from Russia's Volga region in the 1870s,[9] still eschew beetroots in their borscht;[11] instead, Mennonite varieties include Komst Borscht (with cabbage or sauerkraut) and Somma Borscht (sorrel-based "summer borscht").[9] According to the Jewish Encyclopedia published in 1906, cabbage-based kraut borscht was also more popular than the beet-based variant in American Jewish cuisine at the time.[12] Subsequent Jewish immigration helped popularize the red borscht in America.[citation needed]