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 ...

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 ...

If your broth is unsalted, about 2 teaspoons salt should be enough. Bring the soup to the boil, uncovered, over medium-high heat. Stir in the cabbage and bring borscht back to the boil. 5.

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.

1. In a large soup pot over medium heat, heat the oil. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften. 2. Add the ...