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Conn Smythe Red Borscht

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Makes: 6 servings adjust
Pittsburgh Penguins star and 2009 Conn Smythe award winner Evgeni Malkin loves his parents, Natalia and Vladimir, being here from Magnitogorsk, Russia,to watch him play -- in great part because his mom can cook for him. Just after scoring a hat trick in Game 2 in the 2009 semifinals against the Carolina Hurricanes, Malkin told the Toronto Sun that was the key to his success: "Every time before a game, I get great cooking. Great Russian food" (that day, a beef entree with soup). His mom says (via the translation of Penguins sales account executive George Birman) that this is her son's favorite.



  • 1 pound Top Sirloin Steak, or any meat, cubed into 1.5 inch cubes

Step 1

Fill a large pot halfway with water, about 2 quarts. Add the meat and bring to a boil. Reduce heat and cover the pot.


  • 3 Baking Potatoes, peeled and cubed

Step 2

Add the potatoes and return to a boil.


  • 12 head Cabbage, cored and shredded
  • 8 ounces Diced Tomatoes, drained

Step 3

Add the cabbage and diced tomatoes and cook until tender, about 15 minutes.


  • 1 tablespoon Vegetable Oil
  • 3 Baby Red Beets, medium, peeled and shredded

Step 4

In a skillet, heat the oil over medium heat. Add the beets and cook until tender.


  • 6 ounces Tomato Paste
  • 3 cloves Garlic, minced
  • 1 teaspoon Granulated Sugar, to taste
  • 3 Carrots, peeled and shredded
  • 34 cup Water

Step 5

To the skillet, add the carrots, sugar, and garlic. Stir in the tomato paste and water until well blended.


  • Salt and Pepper, to taste

Step 6

Add skillet contents to the soup, bring back to a boil, then turn off heat and cover. Let stand 15-20 minutes. Taste, season with salt and pepper and additional sugar as desired.


  • 12 cup Sour Cream, for garnish
  • 1 tablespoon Fresh Parsley, chopped for garnish

Step 7

Ladle soup into serving bowls. Garnish with sour cream and parsley.
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