The first spoonful of traditional borscht is a revelation of earthy sweetness and vibrant color that immediately warms you from within. This isn't just another vegetable soup, it's a culinary ...

Nowadays, no matter what our ancestry, our kids want to eat chicken satay as they do in the cafe down the street, our spouses want to serve a pesto as good as the one sampled on vacation in Liguria ...

My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than ...

The number of variations of red beet soup seem endless. I adore the earthiness of this wonderful vegetable soup which can be served hot or cold, vegan or not. It's a staple of eastern Europe cuisine, ...

To the uninitiated, borscht is a humble, reddish beet soup, often served with a generous dollop of sour cream on top. But in its simplicity is a cultural significance that transcends borders, one that ...

Borscht is popular throughout Eastern Europe, with countless variations. This hearty version, almost thick enough to be a stew, is meaty, smoky, and savoury, with fresh notes of apple and lemon to ...

Traditional Borscht isn’t just a soup—it’s a century-old family legacy. 🥣 In this episode of Dinner DeeAs, Chef Lana Gnetenko from Jo-el's Kosher Deli shares her "Babushka’s" authentic Ukrainian ...

Chef Tavakkul walks you through a rich and flavorful recipe for traditional borscht, made with beets, lamb, and cabbage. This classic Ukrainian-Russian soup is hearty, colorful, and steeped in ...

Dear SOS: My husband and I have been regulars at Warszawa in Santa Monica, Calif., for years. On hot days, I dream about their cold borscht, which is perfectly balanced and better than anything my ...

Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington. Party, party, party, but a girl’s got to eat! We tend to ...

Growing up in Ukraine, San Francisco chef and blogger Anna Voloshyna ate a bright pink, kefir-based cold borscht called kholodnyk — kholod means cold in Ukrainian — to cool off during the ...

GHENT, N.Y. — The challenge seemed simple enough: Take the motley crew of beets I managed to extract from my garden this summer and turn them into borscht, the hearty Ukrainian beet soup. So, I went ...