Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More)

Ukrainian borscht—hot, meaty, and beet-red—is a classic hearty wintertime soup, loaded with tender chunks of beef and pork, plus an amazing array of vegetables, from beets to cabbage and celery root. It's a filling, deeply satisfying bowl of soup, with a sweet-sour finish. This recipe makes a lot, but don't worry: It freezes well, and you'll want it all.

Shchavleviy Borsch (Ukrainian Green Borsch)

Made with a rich pork broth, tart sorrel, spring onions, and green garlic, this green borsch celebrates the abundance of spring and early summer.

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche

This simple, hearty, healthy, and delicious soup is made from roasted beets, sweet leeks, woodsy thyme, vegetable broth, and a squirt of lemon. Thick, hot, and autumnal, it's best topped with a creamy dollop of crème fraîche.

Hearty Winter Vegetable Soup

A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% plant-based, 100% satisfying.

Vegan Lentil Soup

A super simple lentil soup with a bright, balanced flavor.

Squash and Apple Soup with Beet and Bacon

A basic blended delicata squash and apple soup was already a great fall meal, but I couldn't help but add in some roasted and chopped beets, which add a pop of color and some much needed sweetness.

Lentils with Roasted Beets Recipe | Cook the Book

Beets and lentils are great friends. This week I decided to branch out from my usual beet salad and try this dish of Lentils with Roasted Beets from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, mostly because I had all of the ingredients on hand. What I was expecting was a hearty side that incorporated the sweet earthiness of beets with meaty little lentils; what I got was so much more.

Hearty Vegetable Stock (Vegan)

A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes.

Vegetable Beef Soup (Fall apart beef!)

With melt-in-your-mouth chunks of beef, vegetables and potato in a thickened, herb infused savoury broth, this Vegetable Beef Soup is a cut above the usual!

Raw Root Vegetable Salad From 'Joy of Kosher'

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish.