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 ...

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 ...

Once the borscht has cooled, skim any excess oil from the top, and adjust the seasoning with pickling liquid and additional salt if needed. Serve garnished with pickled beets, dill and sour cream ...

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 ...

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.

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.

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.

A retired Siberian journalist’s benchmark ’Borscht Index’ tracks the rising cost of the soup’s ingredients, making clear the everyday impact of the country’s severe inflation. ‘The ...