Red borscht is a classic soup often enjoyed in homes. However, its creamy version is less prevalent, though equally tasty and delicate—the secret lies in the right addition, which gives the soup its ...

The 'Borscht Belt' refers to the many hotels and guest houses, situated in the Catskills Mountains on America's East Coast, which developed into a major holiday resort area for Jewish New Yorkers ...

These meanings are intertwined and, as we will see, somehow problematic; therefore, an elaboration is needed – here we are going to discuss barszcz czerwony or red borscht, made with beetroot, which ...

When cooking borscht, it's worth following this rule: 2-3 bay leaves and 3-4 allspice berries per litre of broth. It's better not to overdo it with these spices, as the soup will become too intense.

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience. Preheat the oven to 190C/170 Fan/Gas 5. Place the halved tomatoes in ...