In the Winter 2009 issue Sulima Malzin’s recipe for Ukrainian Borshch appeared alongside her tale of celebrating Christmas in the Russian tradition: Nosdrovyea.

4 medium tomatoes, peeled and diced (or 1 15-oz can, drained)
4 Tbsp unsalted butter
1 cup onion, chopped
3 large cloves garlic, peeled and finely chopped
1 lb beets, uncooked, trimmed, peeled and coarsely grated (about 2 cups)
1 celeriac (celery root)
1 parsley root, peeled and coarsely chopped
1 parsnip, coarsely grated (1 cup)
1/2 tsp sugar
1/4 cup red wine vinegar
1/2 – 1 Tbsp salt
2 quarts beef or vegetable stock
3 medium potatoes, peeled and cut into 1 1/2″ chunks
1/2 medium or 1 small cabbage, cored and coarsely shredded
1 lb boiled beef or pork (optional), cut into 1″ chunks
3 Tbsp parsley, finely chopped
1 pint thick (Russian) sour cream

1. If using fresh tomatoes, peel, dice and set aside (discard juice).

2. In a heavy skillet, melt butter over medium heat. Add onions and garlic and cook 6 to 8 minutes or until onions are soft, stirring frequently. Stir in half the tomatoes, plus beets, celeriac, parsley root, parsnip, sugar, vinegar, salt and 1 1/2 cups of stock. Bring to a boil over high heat, then partially cover and lower the heat to simmer for 40 minutes.

3. Meanwhile, pour the remaining stock into a 6 to 8 quart pot and add the potatoes and cabbage. Bring to a boil and then simmer, partially covered, for 18 to 20 minutes until the potatoes are tender, but not mushy.

4. Add vegetable mixture along with the remaining tomatoes and meat (if using) to the pot containing potatoes and cabbage. Simmer, partially covered, for 10 to 15 minutes, until the borshch is heated through. Taste for seasoning.

5. Pour into a soup tureen, sprinkle with parsley, and serve with a generous dollop of sour cream.

Makes 6 to 8 servings and may be multiplied accordingly

By Sulima Malzin