Preparing Garnish for Borscht

"Here we are going to prepare the garnish. We need to chop up some herbs, some green onions, parsley and cilantro and I am going to show you how to do that easily. First with the green onions we are going to cut off the root ends and then we are going to take a slice down the long way of the onion again we are going to take a slice the long way down the onion and then we are going to cut about one eighth inch slices like so all the way in. You can also go up further into the green leafy part, it makes them cute little O's and looks like chives. It is still a nice part of the vegetable and put that in a bowl and let's get on to doing some cilantro, this is fresh cilantro. We are just going to coarsely chop this right from the bunch, the same amount. It is about a couple tablespoons. The last thing I have here is some flat leaf parsley, umm, yum. The flat leaf parsley is I think is just a slightly different flavor than the curly parsley and it cuts, I don't know if you can see this, but it cuts nicer because it stays flat and you can just cut these into small little pieces and here we have our little herb mixture that we are going to sprinkle on the soup when it's done and we serve it and we'll just let those flavors kind of hang out together."