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Episode 409 - Russian Romance
A wonderful dish...
"Borscht". The name itself conjures up images of having a romantic dinner on the banks of the Neva river, wrapped in a sable in the arms of an... - Okay, okay, enough of that! I wanted to share with you my recipe for a romantic appetizer for a Russian Romance: Beet Borscht. For all of my vegetarian viewers who have requested a vegetarian recipe, this one is for you!

  • 1 cups beets, finely chopped
  • 2 beets, whole (2 cups of beets in total)
  • 1 cup white onions, skinned
  • 1 cup red cabbage, shredded
  • 1/2 cup carrot, finely chopped
  • sprinkle of fresh, chopped dill
  • water (to appropriate level)
  • 1 tbsp butter, unsalted
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine vinegar
  • 2 cups vegetable stock
  • dollop of sour cream (or low-fat yogurt)

Add beets to a medium-sized pot on cooktop. In an additional pot, boil two beets and allow to cool. Add onions to chopped beet pot. **The trick to doing a nice borscht is to make sure your vegetables are finely chopped. Add cabbage and carrot. Add water level to top of vegetables. Add butter, and red wine vinegar. Turn pot onto high, bring to a boil, then reduce to simmer. Add vegetable stock. Cook for 20 minutes. Wearing a pair of latex gloves to protect your hands from the beet dye, peel two beets from other pot. Grate them into a bowl. (The vibrant red colour of these grated beets will add back the colour that was lost with the chopped beets). Add grated beets to other pot. Mix thoroughly.

I would suggest an elegant presentation, such as placing the Borscht in a beautiful silver covered terrine. Ladle into soup bowls such as the gold rimmed china bowls we used. *Make sure you serve a nice balance of both broth and beet. Final garnish is a little dollop of sour cream right in the middle of the bowl, sprinkled with a bit of fresh chopped dill. As an option, you can use low fat yogurt instead of sour cream.

You can serve Borscht immediately as a hot soup, but you can also serve it chilled. For chilled Borscht, puree it, add 4 tbsps of a low fat yogurt, stir it up, and serve.

So delicious, I dare you to try and beet me to the Borscht!