EditorialFrom left, parmesan cabbage soup, golden beet borscht and coconut curry sweet potato soup in New York, Feb. 6, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialNatalie Wells, 17, grates beets to make borscht, a Ukrainian specialty, for a fund-raiser to benefit Ukraine at St. Vladimir's Ukrainian Catholic Church in Scranton, Pennsylvania, on January 14, 2023. (Natalie Keyssar/The New York Times)
EditorialA chef preparing borscht at Parq Ubud in Bali, Indonesia, which has become a popular place to live and work for the Russians and Ukrainians who have fled, Dec. 11, 2022. (Nyimas Laula/The New York Times)
EditorialThe war with Russia is threatening harvests like that of beets, the main ingredient in this bowl of borscht, which is Ukraine’s national dish, at a restaurant in Lviv, July 21, 2022. (Diego Ibarra Sanchez/The New York Times)
EditorialUszka, dumplings filled with either mushrooms and sauerkraut or minced pork, are served in a bowl of borscht at Pierozek, a new Polish restaurant in the Greenpoint section of Brooklyn. (Jenny Huang/The New York Times)