Dear SOS: In the heat of August, I stopped for lunch at Paper or Plastik Cafe. I had the most amazing cold borscht. It was light and refreshing and full-flavored and, like my bubby’s, only distilled ...

My paternal bloodline brims with soup: barley stews studded with black mushrooms and opaque as porridge; the thin tomato broth of our Polish Christmas Eve vigil, swimming with dumplings no bigger than ...

Sometimes I shop for groceries with a specific recipe in mind, but more often I head to the market and let the ingredients speak to me. A recent trip had me loading my bags with a gorgeous array of ...

Borscht is woefully underappreciated in America. This classic dish from Russia (and much of Eastern Europe, in fact) not only is a great way to eat a ton of vegetables, it also can be incredibly ...

Want to eat like an Olympian? A good place to start would be a hearty bowl of borscht, as a jaw-dropping 70,000 gallons will be served at this year's Winter games. Varieties of this Eastern European ...

With its humble, peasant origins and a color that's suspiciously scarlet, it's no wonder that most American eaters turn up their noses at the idea of beet soup. Even its name -- borscht -- sounds ...

Russia's Soviet days are well behind it, but if you're headed to Sochi for the Winter Olympics, your dining options will still run deep red — as in borscht. Organizers in Sochi expect to serve 70,000 ...

Beets are packed with nutrition and are a main ingredient of borscht, a Ukrainian beet soup. Deb Lindsey Deb Lindsey/The Washington Post At a recent lunch, friends and I were discussing foods we saw ...