Recipe type: Soup
Serves: Makes 4 main-course servings or 8 first-course servings.
For inspiration for the following recipe, I turned to the cookbook "Please to the Table: The Russian Cookbook" by Anya von Bremzen and John Welchman. I love their stories and annotations. This is a loose adaptation of their Classic Ukrainian Borscht.
  • 4 small beets
  • 6 cups beef stock
  • 6 small potatoes, quartered
  • 1 pound Roma tomatoes, peeled and chopped
  • 1 tablespoon vegetable oil
  • ½ an onion, peeled and chopped
  • 1 large carrot, peeled and diced
  • 1 green bell pepper, cored, seeded and diced
  • ½ small head green cabbage, shredded
  • ¼ cup lemon juice
  • 5 pitted dried prunes, chopped
  • Salt and pepper
  • Sour cream (optional)
  1. Preheat the oven to 375 degrees. Wrap the beets into aluminum foil and bake for one hour or until they are soft and the skin comes away easily.
  2. Heat the beef stock in a medium pot and bring to a boil. Reduce the heat and add in the potatoes. Reduce the heat to a low simmer.
  3. Heat the oil in a nonstick large sauté pan. Add in the carrots, onion and bell pepper. Cook the vegetables over medium heat for about five minutes or until they begin to soften. Add in the cabbage. Cook for an additional ten minutes or until the cabbage is tender. Add the vegetables to the soup.
  4. Peel the beets and dice them. In a small bowl, combine the beets and lemon juice and toss well. Add the beets and juice to the soup. Add in the prunes. Simmer the soup for about 10 minutes. Season to taste with salt and pepper. Sour cream and moose meat optional.
Recipe by Within The Wild at