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 be ...

Author Rae Bernamoff: What I love about our updated version of this peasant soup is that it’s based on an actual beet broth—not beef stock, as in a lot of Russian borschts, and not even vegetable ...

Simmered in borscht, charred with lentils and griddled in vegetarian okonomiyaki. By Tanya Sichynsky Pumpkin spice latte season, cuffing season, 12-foot Home Depot skeleton season — October has many ...

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This clean, lighter-tasting vegetarian take on Eastern European borscht walks the line between sweet and sour. By David Tanis I was talking about borscht the other day with a friend — you know, as one ...

"Food grew scarce,” writes New Yorker correspondent Joshua Yaffa, “a loaf of bread was a rare delicacy.” In his dispatch from Ukraine, Yaffa reports on life recently in the northern Ukraine city of ...

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 ...

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 be good for the soul. Cooks from every corner of the ...