“Borscht” is what many American cooks will want to call this soup. But it couldn’t be more different from the sweet kinds that often represent the Russian borshch in American kitchens. It belongs to a ...

In Poland, when they talk about cucumber soup, they don't mean the pallid white stuff. Ogorkowa (o-goor-KOV-ah) is made with sour cucumbers, otherwise known as dill pickles. This works better if you ...