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 ...

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 ...

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.

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.

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 ...