There was a time when I would scoff at those little packages of precooked beets next to the boxed salad greens at the grocery store. Why pay a premium for extra plastic when it’s easy to cook raw ...

Given the times we are living in, I want to share one of my most treasured cold-weather recipes with you. Preparing this helps me to send prayers to those Ukrainians who are suffering so much. It may ...

Dear SOS: In the heat of August, I stopped for lunch at Paper or Plastik Cafe. I had the most amazing cold borscht. It was light and refreshing and full-flavored and, like my bubby’s, only distilled ...

Judging from the number of responses to the request for beet soup recipes, that makes this particular soup a hot topic and, therefore, a top priority. “This is a really delicious recipe that I’ve been ...

Buying precooked beets, which I see at more and more grocery stores these days, makes this soup incredibly quick and easy to throw together, but you can use your own home-cooked beets if you like by ...

When you hear the word ‘borscht’ you might think of red beets, but many other ingredients can be part of this savory vegetable soup. After the vegetables have simmered in the broth for half an hour or ...

½ leek sliced 1 red onion chopped 2 carrots chopped 1 medium sweet potato chopped 2 beets chopped 2 cups cabbage thinly sliced 8 cups vegetable stock 2 tbsp. olive oil Heat oil in large soup pot. Add ...

Borscht is woefully underappreciated in America. This classic dish from Russia (and much of Eastern Europe, in fact) not only is a great way to eat a ton of vegetables, it also can be incredibly ...

Sausage borscht. This classic dish from Russia and much of Eastern Europe not only is a great way to eat a ton of vegetables, it also can be incredibly delicious. Borscht is woefully underappreciated ...

Borscht is woefully underappreciated in America. This classic dish from Russia (and much of Eastern Europe, in fact) not only is a great way to eat a ton of vegetables, it also can be incredibly ...

Add Yahoo as a preferred source to see more of our stories on Google. Anna Sakawsky, a fourth-generation Ukrainian Canadian, says she grew up eating foods like borscht and pierogi, made with recipes ...