Elizabeth Tatarinoff's Winter Borscht
Serves: 6 to 8
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. Our friendship inspired her to begin throwing small, intimate parties for her artist friends. Together we created many a glorious fête! In between parties she would share her childhood recipes with me. This is my interpretation of her excellent recipe for Borscht.
- 4 small to medium beets Add to list
- 3 tablespoons high-heat oil or butter Add to list
- 2 yellow onions, finely chopped Add to list
- 1 carrot, finely chopped Add to list
- 3 cloves garlic, minced Add to list
- 2 tablespoons tomato paste Add to list
- 1 tablespoon sugar Add to list
- 2 quarts meaty beef broth or vegetable broth Add to list
- 1/2 head cabbage, shredded Add to list
- 1 turnip, peeled and shredded Add to list
- 1 celery root, peeled and shredded Add to list
- 3 to 4 red potatoes, diced Add to list
- 2 tablespoons chopped fresh dill, plus extra for serving Add to list
- 2 teaspoons red wine vinegar or lemon juice Add to list
- Salt and pepper, to taste Add to list
- Sour cream, for garnish Add to list
Wrap beets in foil and bake them at 400° F for 1 hour or until fork tender. (Or you may cook them in boiling water.) 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 onion, carrot 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, 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.
ABOUT OUR CHEF: 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.
Learn more about our recipes. View guidelines »