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 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 ...

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 ...

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) ...

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 ...

Celebrate the upcoming Olympics in Russian style with this substantial soup that makes a quick weeknight meal BY J.M. HIRSCH The Associated Press Feb 5, 2014 Feb 5, 2014Updated Aug 5, 2020 0 ...

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 ...