A Bubby-licious borscht. (Gary Friedman / Los Angeles Times / January 31, 2013)

5. Meanwhile, place the shredded beets in a bowl with several pinches of salt. Set aside until the beets begin to soften and release their juice.

6. Heat the remaining tablespoon oil in a sauté pan and add the beets. Sauté until tender, about 5 minutes.

7. Stir the beets into the soup, and continue to cook for 5 minutes to marry the flavors (cooking any longer will cause the color of the beets to fade). Remove the soup from heat and set aside to cool.

8. Once the borscht has cooled, skim any excess oil from the top, and adjust the seasoning with pickling liquid and additional salt if needed. Serve garnished with pickled beets, dill and sour cream. This makes about 2 quarts of borscht.


Calories 355

Protein 10 grams

Carbohydrates 53 grams

Fiber 6 grams

Fat 12 grams

Saturated fat 3 grams

Cholesterol 10 mg

Sugar 13 grams

Sodium 873 mg

NOTE: Adapted from Paper or Plastik Cafe in Los Angeles.