This was the feature dish at Pechika, a restaurant that used to be in Shinjuku Isetan. After a number of tries, I was finally able to recreate it.Wash the beef carefully. Use a good quality soup stock! It's ok to add a lot of cabbage -- even if it overflows from the pot!We eat the whole amount for dinner. We can eat it up because it has so much vegetable. For 4 to 5 servings. Recipe by Yoshibou

This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.It'll warm you up!Be sure to decide on the amount of salt you want before adding the tomatoes. The acidity of the tomatoes will make it harder to discern the salty flavor. Recipe by kanau0902

My aunty Dorothea grew up in Ukraine and weekends, her house would smell of beef broth she made for Sunday borscht soup. She cooked for eight, plus unexpected guests, used more beef bouillion cubes if she got unexpected dinner guests.She always used beef, beet, potato and cabbage, and then used any thing available from the garden and any kitchen leftovers. Every body got two bowls of soup with a dollop of home made smetana, see recipe in here, or regular sour cream, and as much garlic bread as we wanted.

For the cold days!

I recently returned from Kazakhstan where I had some really delicious authentic Russian borsht stew. This recipe was my attempt to recreate it and it turned out very close to the real thing. Enjoy!

Jean Desatoff Lochridge/Tanya Shubin Desatoff (Russian family recipe)

Fermentation, Probiotics

I was thinking of a dish to make with burdock root and I came up with soup.You can eat lots of burdock root if you use it in soup.The soup has a gentle taste so you can enjoy the deliciousness of the burdock root.If the taste is too weak for you, add an extra 1/2 - 1 teaspoon of consomme.The burdock root skin is the most fragrant part, so don't peel off. If you do, you will miss out on the nice aroma. Recipe by Kaiko