The first spoonful of traditional borscht is a revelation of earthy sweetness and vibrant color that immediately warms you from within. This isn't just another vegetable soup, it's a culinary ...

Dear SOS: In the heat of August, I stopped for lunch at Paper or Plastik Cafe. I had the most amazing cold borscht. It was light and refreshing and full-flavored and, like my bubby’s, only distilled ...

My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than ...

There was a time when I would scoff at those little packages of precooked beets next to the boxed salad greens at the grocery store. Why pay a premium for extra plastic when it’s easy to cook raw ...

Growing up in Ukraine, San Francisco chef and blogger Anna Voloshyna ate a bright pink, kefir-based cold borscht called kholodnyk — kholod means cold in Ukrainian — to cool off during the ...

GHENT, N.Y. — The challenge seemed simple enough: Take the motley crew of beets I managed to extract from my garden this summer and turn them into borscht, the hearty Ukrainian beet soup. So, I went ...