Got beets? Here's a recipe for real Russian borscht

Yelena Zadvornova, a family friend, is a Siberian immigrant who lives in Wisconsin. 

One day she made borscht for Great Taste.

With one exception (borscht at the original Russian Tea Room in Manhattan), it was the most delicious beet soup GT ever had. Delicate yet substantial, with tender beef chunks, this is best enjoyed as a meal-in-a-bowl....Bring on the sour cream!

Borscht Zadvornova

One large yellow onion, chopped

One to two tablespoons vegetable oil

Two medium-size red beets, washed, peeled and cut into long strips

Two to three large carrots, peeled and cut into strips

One-half cup tomatoes, fresh or canned, coarsely chopped

Eight-ounce can tomato sauce

One pound beef shin or beef chuck with bone

One tablespoon salt (or less, to taste)

Four black peppercorns

One-half medium head of white cabbage, shredded

One and one-half pounds russet potatoes, peeled and cut into medium-small cubes

One-fourth cup distilled white vinegar (You can also use lemon juice.)

One tablespoon fresh parsley, chopped

One teaspoon fresh dill weed

Two bay leaves

Sour cream

Heat oil in large skillet and cook onions until light brown. Add beets, carrots, tomatoes. Simmer 10 minutes. Add tomato sauce and one-fourth cup of water. Cover with lid and simmer for 30 minutes, or until beets and carrots become tender. Set aside.

Put meat into a stockpot, add water to cover, and bring to boil. Pour off water in which the meat was just boiling and add 12 cups of fresh water, salt, and peppercorns. Cook on low heat for 40 to 50 minutes. Add cabbage and potatoes. Simmer for another 20 to 30 minutes until vegetables become tender. Add onion-beet-tomato mixture and vinegar. Simmer again 10 minutes. Remove from heat and add parsley, dill weed, and bay leaves. Let soup cool to room temperature, then chill overnight. The following day skim off the fat and reheat. Cut the meat off the bone and into chunks. Put one or two pieces of meat and a dollop of sour cream in each bowl. Then ladle soup into each bowl. Serve along with a generous slice of bread.

Yield: Makes three quarts

Variation: For stronger beef flavor, add two or three tablespoons beef marrow at the same time you add onion-beet-tomato mixture and vinegar to soup.