Recipes

An authentic Ukrainian borscht translated from Russian — beef simmered in bouillon with beets, cabbage, carrots, tomatoes, vinegar, and served with sour cream.

A country inn recipe for Bullwinkle and Boris’ Borscht.

A classic chilled beet borscht served over hard-boiled eggs, potatoes, and cucumbers with a generous dollop of sour cream — perfect for warm weather.

A hearty Eastern European hot borscht with beets, potatoes, cabbage, and a tomato-vegetable sauté, served with a dollop of sour cream.

A richly spiced German-style vegetarian borscht with beets, cabbage, potatoes, white wine, and creme fraiche.

A nutritious whole-beet borscht using both roots and tops, thickened with a roux and brightened with lemon juice and brown sugar.