Sam and I (Kate) both spent time in Russia before we met, then another seven month living there together a year after we married. I had several roommates from the Ukraine, and a number of kind Russian women who made me Borscht. Each maker of this fine soup has her own way to do so, and this is mine. 

When possible, many cooks make the soup with beef, but times are often too tough to include it. I had some wonderful versions with meat, but myself prefer to make it without. To add a little protein, I sometimes add white beans, but other times I hear my friend Tanya complaining how much she despises beans, and I leave them out. To make sure our meal has a little protein, I serve it with sliced cheese. The mild Manchego you can buy at Costco is not the same as the tall, mild, white cheeses I ate in Russia, but it’s close enough for me because it tastes very good. 

• 1 medium or large onion, diced

• 2 to 3 tablespoons tomato paste

• 2 1/2 C thinly sliced cabbage (we like to use a bag of coleslaw mix with grated carrot)

• 3 medium boiling potatoes, chopped into 1/2" cubes

• 2 medium or 1 large beet, roasted, then chopped into 1/2” cubes

• 3 carrots, diced small

• 3 14.5-ounce cans Swanson’s low-sodium chicken broth or vegetable broth

• 1 broth can filled with tap water

• 1 teaspoon kosher salt (or a little less table salt)

• 1 large bay leaf

This soup, like many others, tastes best when you make it ahead of time—the morning you plan to eat it or the night before. If it’s cold enough outside (no warmer than 37 degrees), you can place the soup pot outside to access nature’s refrigeration, the way many Russians do on their balconies in winter. 

In a large soup pot, sauté onion in oil until translucent. Add tomato paste and sauté for two minutes, then add cabbage and sauté for another few minutes. Add potatoes, beets, carrots, broth, bay leaf, and salt, then bring to a boil and simmer for about fifteen minutes, until potatoes taste thoroughly cooked.

When ready to serve, bring to a simmer and taste for salt (we usually add a bit more). Serve with fresh dill and sour cream.