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central and eastern Europe, the Nordic countries, the Baltic states, Ukraine, and Russia, dill is a staple culinary herb along with chives and parsley. Fresh, finely cut dill leaves are used as a topping in soups, especially the hot red borsht and the cold borsht mixed with curds, kefir, yogurt, or sour cream, which is served during hot summer weather and is called 'okroshka'.

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