Classic Russian Borscht



  • 2 large or 3 medium beets, thoroughly washed
  • 2 large or 3 medium potatoes, sliced into bite-sized pieces
  • 4 Tbsp of cooking oil
  • 1 medium onion, finely chopped
  • 2 carrots, grated
  • ½ head of cabbage, thinly chopped (see picture)
  • 1 can kidney beans with their juice
  • 2 bay leaves
  • 10 cups water and 6 cups chicken broth to get 16 cups liquid total
  • 5 Tbsp tomato paste
  • 4 Tbsp lemon juice
  • ¼ tsp freshly ground pepper
  • 1 Tbsp chopped dill


  1. Fill a large soup pot with 16 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.
  2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.
  3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in tomato paste when they are almost done cooking.
  4. Thinly shred ½ a cabbage and add it to the pot when potatoes are half way done.
  5. Next, peal and slice the beets into match sticks and add them back to the pot.
  6. Add 6 cups chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
  7. Add sauteed carrots and onion to the pot along with chopped dill.
  8. Cook another 5-10 minutes, until the cabbage is done.
Serve with a dollop of sour cream or real mayo.

Thai Coconut Ginger Soup


  • 1 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1/2 red onion, sliced
  • 1 carrot, sliced thin
  • 1 cup shiitake mushrooms, sliced
  • 2 small red chili peppers, minced, or 1 jalapeno pepper
  • 1 1/2 cups vegetable broth
  • 1 12 ounce can coconut milk
  • 5-6 thin slices ginger (or galangal, if you have it)
  • 5-6 1-inch slices lemongrass
  • 1 lime (juice )
  • 1 16 ounce package tofu, chopped into 1-inch cubes
  • 2 tbsp. chopped fresh cilantro


  • In a large soup or stockpot, sauté the onion, garlic, carrots and mushrooms in oil for just a few minutes until lightly cooked.
  • Reduce heat to low and add the vegetable broth, coconut and remaining ingredients, except for cilantro.
  • Allow simmering over low heat for at least 15 minutes. Stir in fresh cilantro just before serving.