VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Old Country Borscht
Old Country Borscht
On one of his hundreds of visits to Chicago from Wausau, Wisconsin, my dad fell in love with Russian Tea Time in The Loop. He LOVED the creamy stroganoffs, the rich caviar, but it was the Borscht that stole his heart and kept him coming back time and time again.
My Old Country Borscht is another colorful, flavorful Christmas dinner idea.
The secret to my Old Country Borscht is RED wine vinegar — or even SHERRY vinegar. Most recipes call for white wine vinegar.
My brother had herring for my parents for their wedding anniversary every year, and my Grandma Weizenicker’s table at holiday time was never without good herring. Makes a great side with this Christmas Borscht!
Old Country Borscht
3 large beets, cleaned, peeled and diced
3 large carrots, cleaned, peeled and thinly sliced
4 large celery sticks, cleaned and thinly sliced
½ small green cabbage, thinly sliced
1 large russet potato, diced
1 red onion, diced
2 tablespoons olive oil
1 ½ tablespoons butter
1 can crushed tomatoes
8 cups chicken stock
½ tablespoon sugar
4 tablespoons red wine or sherry vinegar
½ cup fresh dill, chopped
1 tablespoon freshly ground pepper
1 tablespoon pink Himalayan sea salt
2 cups sour cream
In Dutch oven over medium heat on stovetop, melt butter with olive oil.
Place beets, carrots, celery, cabbage, potatoes and onions and onions in Dutch over and sauté until onions are translucent, approximately 20 minutes.
Add crushed tomatoes and chicken stock.
Add salt and pepper, to taste.
Boil everything in Dutch oven for about one minute, then lower flame to low.
Place lid on Dutch oven; and let it all simmer for about 1 hour.
Add sugar, vinegar and dill and let simmer for another 20 minutes.
Serve with sour cream, dill and herring on saltines.
