Chilled borscht is a variant of the sour Ukrainian vegetable stew, often made with a mixture of root vegetables and beef. The chilled version is sour, but more consistently made almost entirely ...

In a large saucepan over medium-high, heat the oil. Add the onion and cook until just starting to brown, 3 to 5 minutes. Add the sausage and cook, breaking it up, until lightly browned, 3 to 5 ...

This column was first published on Feb. 16, 2022. There are a lot of things we don’t agree on these days. Yet, a steaming bowl of soup on a cold winter night is almost universally agreed upon to ...

While the soup chills, make the spicy feta bread crumbs: Place the bread in a food processor and pulse until it forms rough crumbs, some fine and some the size of peas. You should get about 1 1/2 ...

Return soup to boil. Taste and adjust seasoning. Remove from heat and stir in sour cream; do not let boil. Ladle borscht into 8 serving bowls and garnish each with egg, remaining dill and parsley.

The soup needs to be eaten very cold, right from the fridge. It tastes best the day it is made. — Anna Voloshyna, “Budmo! Recipes from a Ukrainian Kitchen” (Rizzoli; $40) ...

Whatever your views, real borscht could have as many as 30 ingredients or more. Beets are the centerpiece, of course. Meat is optional, though traditional. Some add apples and beans. The level of ...