Name: Borscht
Cook time: 45 minutes
Yield: Makes 2 quarts
Ingredients: 2 quarts beef, chicken, or vegetable broth; 1 tablespoon vegetable oil; 2 onions, diced; 2 garlic cloves, minced; 1 teaspoon dried marjoram; 2 celery stalks, trimmed, thinly sliced; 2 parsnips, peeled, thinly sliced; 1 carrot, peeled, thinly sliced; 1 leek, white and light green parts, thinly sliced; 1/2 head savoy cabbage, shredded; 1 bay leaf; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 2 beets, peeled, grated; 1/4 cup dill, minced; 2-3 tablespoons red wine vinegar, or as needed; 1/2 cup sour cream

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BorschtCIA/Keith Ferris

Borscht is one of those soups that has dozens of variations. This version of the classic Russian beet soup uses lots of vegetables and a touch of bacon for extra flavor. You can leave the bacon out and use vegetable broth if you prefer a vegetarian soup. Grating the beets into the soup releases maximum beet flavor. Though this recipe calls for the borscht to be served hot, it is also delicious when served cold.

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