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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
This recipe is by Jacques Pepin and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a satisfying, very easy, and delicious ground beef and vegetable soup to serve anytime of the year.
www.chowhound.com
A hint of anise brings out the flavors of the berries.
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