Whenever I’m feeling low and I want some edible comfort, I make a pot of borscht. I love this rib-sticking, crimson-colored soup from Eastern Europe. I love its earthy beet flavor and the way the brassy splash of vinegar offsets the sweetness of the vegetables. I love the tangy garnish of chopped scallions and buttery boiled potatoes. Hot borscht can be made either milchig or fleischig. Below is the meatless version. Instructions for a meat-based borscht are listed as a variation.