Elizabeth Tatarinoff’s Winter Borscht

Elizabeth Tatarinoff’s Winter Borscht

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

Ingredients

  • 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

Directions

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.

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