Name: Borscht
Yield: Serves 6
Ingredients: 6 cups water; 1 large onion, chopped; 1 pound beets (about 2 medium beets), peeled and grated; 1 medium carrot, peeled and grated; 4 stalks of celery, trimmed and chopped; 2 Beefsteak or Jersey tomatoes, chopped; 3 whole allspice berries; 2 teaspoons dill seeds; 1 fresh bay leaf; 2 or 3 sprigs of parsley; 2 or 3 sprigs of dill; 1 sprig of thyme; 1 tablespoon canola oil; 1 bunch Tuscan kale or chard, thick stems removed, cut into ribbons; 1 carrot, grated; 1/4 head of green cabbage, trimmed and thinly sliced; Diamond Crystal kosher salt and freshly ground black pepper; Lemon juice, for serving; Crème fraîche, for serving

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BorschtQuentin Bacon

Rae: What I love about our updated version of this peasant soup is that it's based on an actual beet broth—not beef stock, as in a lot of Russian borschts, and not even vegetable stock to which beets have been added. This is a really beet-y, and surprisingly hearty, borscht. And it's completely vegetarian.

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