Late at night on a train in Siberia, I had a run-in with the Russian mob over a bowl of borscht.
I should have listened to the little voice in my gut when I entered the dining car at the back of the train. Something was wrong. This wasn't like the other dining cars scattered along the half-mile iron serpent winding its way north from Ulan Bator, Mongolia, to Irkutsk, Siberia. The back half of this dining car was stacked high with boxes. Two heavily made-up babes played poker and smoked cigarettes at a table while electronic trance music thumped relentlessly, masking the pounding of the train.
Borscht wears the "peasant food" banner with dignity and grace, proof that a culinary masterpiece can be made from the most humble ingredients.
I protested, using gestures and pointing at the menu to communicate the accounting error; the borscht was advertised at $3 a bowl. The server kept his arms folded, and then employed gestures of his own, picking up various pieces of tableware to explain that I also had to pay for the use of the silverware, plates, salt, pepper and napkins. After further protest on my part, he made another gesture, moving his hand across his thigh in a slicing motion.
"Mafia," he said.
The babes kept playing poker. The chef double-checked the sharpness of his knife in the galley door. I paid and got out of there.
Later that night, in a train station on some windswept plain, the dining car at the end of the train was removed.
While that overpriced meal certainly left a bad taste in my mouth, I suppose it it did qualify as borscht—if only because borscht is such a general term for a wide category of Eastern European soups. The name comes from the Russian borshch, which means “cow parsnip.” (The plant is widely distributed in the U.S. as well, where it goes by the common name hogweed.) While often considered to be synonymous with "beet soup," borscht can be made with cabbage, tomato or sorrel, to name just a few of the common main ingredients. In The Gold Cook Book, Chef Louis P. De Gouy describes a Polish borscht (bortsch Polonaise) made from (among other things) duck, leeks, beets, egg whites and crushed egg shells.
Borscht is oftentimes served with a dollop of sour cream—or a dollop of mayo if you're in Russia, where mayo has achieved a standing on par with vodka. When a container of either is opened for the first time, the cap is thrown away.
Whatever it's made of or served with, at the end of the day, borscht remains cold-weather comfort food. Like ratatouille, polenta, sausage and coq au vin, borscht wears the "peasant food" banner with dignity and grace, proof that a culinary masterpiece can be made from the most humble ingredients.
Even though my dear mother makes a fantastic cabbage borscht, my favorite borscht is a variation I've developed based on the beet borscht recipe in The Joy of Cooking.
Trim 1 pound of beets, cut them into quarters, place them in a baking dish, and sprinkle with salt and pepper. Bake at 400 degrees until they're soft, then remove and let them cool. If you're afraid of skins, pull them off. (Though the skins won't hurt you—they'll add vitamins and a nice earthy quality to the borscht.) Slice the cooked beets.
Cut 1 pound of red meat, like beef or venison, into cubes. Brown the meat in oil in the bottom of a soup pot or Dutch oven. After the meat has browned, add 1 quart of stock (I like chicken stock; if not homemade then try Better Than Bouillon brand), 1 quart of water, and 4 or 5 medium tomatoes, chopped (or a 28-ounce can, drained and chopped). Simmer.
When the meat is tender, add: 2 to 4 cups shredded cabbage, 2 chopped medium onions, 2 sliced carrots, 3 sliced celery stalks (or a sliced medium-size celeriac), and the roasted beets. Add enough water to cover everything and simmer. As it simmers, you can adjust the water to maintain your desired proportion of broth to chunks. After 30 minutes, add the juice of 1 lemon, 2 tablespoons cider vinegar, 4 cloves chopped garlic, and salt and pepper to taste. Adjust water content a final time, and simmer for 15 minutes. Serve with a garnish of dill or chervil.
Now open a jar of mayo (or sour cream) and throw the cap over your shoulder. Add a dollop to your bowl, but don't mix it in. Rather, allow it to float like an iceberg in your bowl, with soft corners occasionally breaking off and drifting onto your spoon. The broth is tart with lemon, vinegar and tomato, and rich with vegetal flavor. It gives a tasty counterbalance to the meat and beet chunks, while the mayo unifies the constituents under a layer of creaminess.
The soup is a majestically earthy tapestry, something those mafia guys would have been more justified in charging $50 for. Indeed, lesser food is regularly priced higher in big-city restaurants, though they don't threaten to break your legs if you complain.