Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Winter has arrived in earnest; it's the long, bitter, double-up-on-socks cold of January and February. These are the months for soup, and Stir It Up! has the perfect collection of soup, stew, chowder, and chili recipes.

Beet and cabbage borscht

Kitchen Report
Top this meatless version of borscht with a dollop of sour cream and chopped, fresh parsley.

By Kendra Nordin, Kitchen Report
From Bon Appétit
Serves 4 to 6

3 tablespoons olive oil
3/4 pound russet potatoes, peeled and chopped (about 1 large potato)
2-1/2 cups chopped green cabbage
1 large onion, chopped
8 cups vegetable broth
6 2-inch diameter beets, peeled and chopped (beet juice will stain everything!)
1 cup chopped tomatoes (drain, if using canned tomatoes)
1 tablespoon fresh lemon juice
Salt and pepper, to taste

To garnish:

Sour cream
Fresh parsley, chopped

1. Heat oil in a dutch oven or heavy, large pot over medium high heat.

2. Add potatoes, cabbage and onion, and sauté until cabbage softens, about 5 minutes.

3. Add broth, beets, and tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.

4. With an immersion blender, blend until most of the vegetable chunks have been pureed. Or, working in small batches puree 4 cups of the soup in a blender, and then return to the pot.

5. Add lemon juice, season with salt and pepper.

6. Serve into bowls, garnish with a dollop of sour cream and chopped parsley.

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