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 ...

When you host book club, the meeting can stretch into dinner, and choosing food that keeps readers at the table without ...

Reader response to last week's column about my Polish grandmother's beet soup underscores the maxim that old recipes for ethnic foods are unique to families. The barszcz (Polish for borscht) I first ...

Fill a pot with three cups of water and bring to a low boil. Add the chopped vegetables, minced garlic, and beans of choice and let cook for around ten to fifteen minutes. Remove from heat. Add the ...

Here’s Dorothy Boroson’s recipe for hot beet soup, as promised. It clearly takes some time and work – I have not made it myself, but I can tell you that the people you feed will appreciate all you put ...

To make the soup: blend everything together in your blender until very smooth. Taste and adapt to your liking. Place in bowls and set aside. To make the cashew cream: blend the cashews with the water, ...

Fueled by the cold beet soup she learned to make as a girl in Poland, Aldona Stungys is a marathoner, a world traveler, champion folk dancer and an inspiration to those she leads in aerobics classes ...

I don’t much go for the Valentine trappings, but I do appreciate the excuse to cook something brilliantly, undeniably pink. Most often that means playing with beets, and this year I’m roasting them to ...

Note: You can vary the vegetables in this creamy cream-free soup and play with the seasonings, too. A dollop of whole-milk yogurt can give it a silky body, if desired. The soup reheats beautifully; ...