Recipe

Elizabeth Tatarinoff's Winter Borscht

By: 

Lynne Vea

Recipe Information

Total Time: 

About 4 hours; 30 to 40 minutes active

Servings: 

6-8

Beets are delicious and full of nutrition but are all too often apathetically cast aside. This delightful borscht makes these jewel-colored root vegetables shine.

Ingredients

  • 4 small to medium beets
  • 3 tablespoons vegetable oil or butter
  • 2 yellow onions, peeled and finely chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 2 quarts beef broth or vegetable broth
  • 1/2 head cabbage, shredded
  • 1 turnip, peeled and shredded
  • 1 celery root, peeled and shredded
  • 3 to 4 red potatoes, diced
  • 2 tablespoons chopped fresh dill,  plus extra for serving
  • 2 teaspoons red wine vinegar or lemon juice
  • Salt and pepper to taste
  • Sour cream for garnish

Preparation

  1. In a heavy pot, heat oil or butter over medium heat. Saute onions, carrots and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more. Pour in stock and blend well with onion mixture.
  2. Add cabbage, turnips, celery root and potatoes and simmer for 10 minutes. Stir in beets and cook for 5 minutes more. Stir in dill and vinegar or lemon juice. Season with salt and pepper.
  3. Serve garnished with sour cream and chopped dill, and pass the pepper mill

Recipe modified with permission from PCC Natural Markets.

Nutritional Information

240 calories, 7 g. fat, 0 mg. cholesterol, 680 mg. sodium, 37 g. carbohydrate, 6 g. fiber, 9 g. protein

You may also like