A hearty soup made even better. Recipe: Ukrainian borscht with caraway dumplings (Kirk McKoy / Los Angeles Times)
An all-American borscht, made with roasted cranberries. Recipe: Cranberry borscht (Kirk McKoy / Los Angeles Times)
Because all borschts don’t need to be red. Recipe: Polish white borscht (Kirk McKoy / Los Angeles Times)
A classic from Santa Monica’s favorite Polish restaurant. Recipe: Warszawa’s cold borscht (Bob Chamberlin / Los Angeles Times)
Mushrooms, spices and sauerkraut add complexity. Recipe: Spiced mushroom borscht (Kirk McKoy / Los Angeles Times)
Recipe: Paper or Plastik Cafe’s borscht
