Soup and summer don’t usually go hand in hand—but chilled soups are the exception. And no, we’re not talking about eating ...

Sweaty Season is fully upon us once again, and unfortunately, it’s not going anywhere anytime soon. Turning on the stove may be a dealbreaker, but let’s face it: You can only eat so much salad before ...

Dear SOS: My husband and I have been regulars at Warszawa in Santa Monica, Calif., for years. On hot days, I dream about their cold borscht, which is perfectly balanced and better than anything my ...

Growing up in Ukraine, San Francisco chef and blogger Anna Voloshyna ate a bright pink, kefir-based cold borscht called kholodnyk — kholod means cold in Ukrainian — to cool off during the ...

There was a time when I would scoff at those little packages of precooked beets next to the boxed salad greens at the grocery store. Why pay a premium for extra plastic when it’s easy to cook raw ...

Cold beet borscht, one of my favorite summer soups, is an Eastern European classic, but it has been a staple in many American kitchens for years. The following recipe is a far cry from the bottled ...

It’s interesting how little traction cold soups get here in California. Maybe it’s because we prefer to drink our nutrition in the form of smoothies. Think of a cold soup as a more of a savory ...

Many local foodies may be surprised to learn that borscht also comes in green. Standard borscht, with its signature reddish purple colour and hearty taste, is a much-loved delicacy in Edmonton. Thanks ...

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I don’t know a lot right now, but I know I’m making borscht. The weather is wishy-washy, and I can’t decide if I want to put a sweater on or take one off. I’m torn between soaking up the last sunny ...