The addition of potatoes to this traditional dish creates a more robust version for cool weather meals. It’s a staple, eaten hot, in Ukraine and Russia, but it’s also popular in other Eastern European countries. Another borscht, eaten cold, is prepared differently.

Preparation time, start to finish: 1 hour. Makes 6 to 8 servings.

1 1/2 tablespoons olive oil

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2 large yellow onions, chopped

3 medium potatoes, peeled and grated

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4 medium beets, peeled and grated

1 large carrot, peeled and grated

1 cup orange juice

Juice of 1 lemon

2 tablespoons minced fresh dill

2 to 3 tablespoons sugar, more or less to taste

Salt and freshly ground black pepper, to taste

In a large stockpot, heat over medium. Add the onion and sauté until golden, about 6 minutes. Add the remaining ingredients except the sugar, salt and pepper.

Add enough water to cover the vegetables. Bring to a rapid simmer, then lower heat, cover and simmer until the vegetables are tender, about 40 minutes.

If soup is too thick, add a bit more water. Season with sugar, salt and pepper, then simmer for another 5 minutes.

– Recipe from Nava Atlas’ “Vegetarian Soups for All Seasons” (Amberwood Press)