Join chef Tavakkul in the heart of the wilderness as he prepares an authentic Russian Borscht, also known as Ukrainian Borsch soup—a rich and vibrant dish made with beets, cabbage, lamb, and hearty ...

Let the borscht stand for 10 minutes before serving (or better, serve the next day). To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions.

Although I've romanticized that particular Moscow version, excellent borscht can be found at Russian places in San Francisco's Richmond District -- Cinderella and Katia's, for examples.

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.

Its main ingredients, beets, carrots, onions, and cabbage, are all hearty enough to grow into the late fall, so you know you won't be eating vegetables that have been sitting around for months.

“We cannot say it’s Ukrainian or Russian,” Akimov said. “Borscht is very popular now and it was very popular 200 years ago in Ukraine and Russia.

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 ...

"I've been thinking about borscht," Mother said one day a few weeks ago, as we were walking down the lane and past the field where our beets were flourishing among the weeds. It was an iffy summer ...

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.