Elizabeth Tatarinoff’s Winter Borscht

Elizabeth Tatarinoff’s Winter Borscht

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 240 cal
  • 7g fat (0.5g sat)
  • 0mg chol
  • 680mg sodium
  • 37g carb
  • 6g fiber
  • 10g sugars
  • 9g protein


  • 4 small to medium beets
  • 3 tablespoons high-heat oil or butter
  • 2 yellow onions, finely chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 2 quarts beef 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


Wrap beets in foil and bake 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, 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.

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

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member