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Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.
cooking.nytimes.com
Alex Witchel brought this recipe to The Times in 2008 Bigos is the sauerkraut stew that many consider the national dish of Poland The author Louis Begley calls it Polish choucroute
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Get The Wild Plum Cafe's Oxtail Soup Recipe from Food Network
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This meatloaf recipe from Matt and Ted Lee is a mixture of beef, sausage, and dill pickle relish and is completed with a spicy ketchup glaze.