Borscht

Yes, borscht tastes even better the next day. Cool completely, refrigerate in an airtight container for up to 5 days, and reheat gently on the stovetop over low heat until steaming, about 10 minutes. You can also freeze it for up to 3 months in freezer bags; thaw overnight in the fridge before reheating.

Yes. Skip the beef and use 8 cups of vegetable broth instead. Increase the tomato paste to 3 tbsp and add 1 tbsp of balsamic vinegar along with the red wine vinegar for depth. Simmer the vegetables for 30 minutes instead of 45. The soup will be lighter but still satisfying.

You added too much vinegar or it sat too long after vinegar was added. For a future batch, start with 2 tbsp vinegar, taste, then add more in ½ tbsp increments. If your current batch is too sour, add 1 tsp sugar and stir; this won't make it sweet, just balances the acid.

Serve it hot in bowls with a dollop of sour cream on top and crusty rye or pumpernickel bread on the side. Some people add a boiled potato or serve it with a hard-boiled egg. Fresh dill is optional but traditional.

Always peel raw beets before adding them to the soup. Raw beets hold their shape and cook evenly in the broth. If you boil them whole in water first, they take longer, dilute the broth's flavor, and the soup will be less vibrant.

Chicken broth works, though the soup will be lighter and less savory. For the richest flavor, use 4 cups broth plus 4 cups water, and add an extra beef bouillon cube or 1 tbsp of soy sauce for umami depth.