Elizabeth Tatarinoff's Winter Borscht | PCC Natural Markets

Elizabeth Tatarinoff's Winter Borscht

Serves: 6 to 8

Your rating: None (5 votes)

These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

In my 20s I had an amazing opportunity to meet and befriend a Russian grand dame of purported Royal descent. She was in her 80s and still working — translating French and Russian poetry for the Hoover Institute at Stanford University. This is my interpretation of her excellent recipe for Borscht.



Wrap beets in foil and bake them at 400° F for 1 hour or until fork tender. Cool and slip off the skins. Coarsely grate with a grater blade in a food processor or on a box grater.

In a heavy pot, heat oil or butter over medium heat. Sauté 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.

Add cabbage, turnip, 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.

Serve garnished with sour cream and chopped dill, and pass the pepper mill.

Each serving: 240 cal, 7g fat (0.5g sat), 0mg chol, 680mg sodium, 37g carb, 6g fiber, 10g sugars, 9g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 16, 2010.
Adapted from a recipe by Elizabeth Tatarinoff.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: beets, cabbage, cruciferous vegetables, potatoes


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Delicious but Huge Batch!

Just a warning - this makes a huge batch of soup! It is delicious and warming on a winter night. It would be nice to have number of servings on the recipe.


Thre is no mention of how the stock was made.

Stock recipe

We just added the beef broth recipe to our recipe database.

Thanks for pointing that out. You can find it by visiting the URL below or clicking the meaty beef broth link above in the recipe.


Thanks and hope you enjoy!

Tom Monahan
PCC Natural Markets

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