Forget the plate - this Ukrainian borscht is served in a warm, crusty bread bowl that soaks up every bit of flavor. Rich with beets, tender vegetables, and slow-cooked broth, it’s comfort food ...

The making of borscht — a red soup featuring a broth infused with beets that can include mushrooms, fish or sweet peppers — is deeply woven into Ukrainian culture, where it is prepared in ...

Borscht Make Your Heart Beet? They're Serving 70,000 Gallons In Sochi : The Salt Organizers of the Winter Games are preparing to serve up quite a bit of the hearty, deep-red Russian soup. Which is ...

A plate of borscht freshly cooked by Oksana Chadaieva as seen Oct. 15 in her kitchen in Kyiv, the capital of Ukraine. Chadaieva loves to cook borscht using the recipe of her mother and grandmother.

Ingredients Broth: 1 pound beef brisket, shank, or ribs, or pork, or a combination; 8 cups water; 1 bay leaf; 5 to 6 black peppercorns; 1 whole onion, unpeeled ...

Ukrainian chef Ievgen Klopotenko says that borscht is undoubtedly Ukrainian and any Russians who think their ancestors invented the soup are wrong. And he wants UNESCO to recognize his claim.

For more than a century, the Nevele Grande Hotel was a classic Borscht Belt resort in the Catskills, featuring comedians like Buddy Hackett and Milton Berle. Now, a group of investors are trying ...

½ cup sour cream. 1. In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add sausage and season with 1 teaspoon salt, 1 teaspoon pepper, granulated garlic and celery seed.