Add beef, bones, tomato paste, cabbage, salt, sugar, lemon juice, cayenne and paprika to stockpot, stirring to blend. Simmer, with lid ajar, 2 to 2 1/2 hours or until meat is tender. Remove bones ...

Learn how to cook real borscht, the traditional beet and cabbage soup found on family tables across Russia and Ukraine. Chef Tavakkul uses lamb, fresh vegetables, and a touch of tradition to bring ...

Today, the word “borsch” conjures up a mental image of dark red soup made from beetroot and cabbage. However, the name originally referred to a soup made from an edible variety of hogweed ...

This simple Russian beet soup combines beets, cabbage, onions, carrots, celery and potatoes in a rich vegetable broth. Eat it for dinner and then pack it for lunch; it gets better each day.

In another pot, chunks of potato and cabbage bobbed together in boiling water. Advertisement Marina, 65, was making her mother’s recipe for borscht, a soup made from softened vegetables and meat ...

Heat the oil in a large saucepan. Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes. Add the remaining 6 cups of water, cover, and bring to ...

The cabbage in this soup does simmer for a good 30 minutes or more, but it is still possible to overdo it. You'll wilt the cabbage in the broth with the aromatics and caraway seeds before adding ...