ニューヨーク・タイムズのインスタグラム(nytimes) - 2月27日 04時12分

What’s sweet, sour and brilliantly red? This lighter-tasting vegetarian #borscht recipe from @david_tanis. Borscht is a traditional vegetable soup made for centuries throughout Eastern Europe. It has origins in present-day Ukraine and is well loved in Russia and Poland. There are white versions, made with potatoes and cabbage, and green versions, made with sorrel and spinach. Most familiar, though, is this red version, made with #beets. Many recipes add simmered beef, lamb or pork, but here, the meat is skipped for a quick-cooking vegetarian dish. “This soup is great; gorgeous color, flavors, and pretty easy. I loved making it,” said one @nytcooking reader. Visit the link in our profile to get the #recipe. @dmalosh shot this photo of the concoction and @simoncooks styled the dish.

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