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 ...

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 ...

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 ...

In a large pot, bring the water to a boil and add the meat, bay leaf, peppercorns, whole onion, whole carrot, and salt. Simmer on low heat for about 1½ to 2 hours, skimming off any foam. Once the ...

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.

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 ...

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) ...

Serves 6 to 8. Note: This vibrant soup makes a terrific starter and warming lunch. The three components of the dish (soup, buckwheat and garnish) keep for a week, tightly covered, in the refrigerator.