Russian Cabbage Borscht

This Russian cabbage borscht features slowly stewed beets, onion, caraway seeds, potatoes, and carrots with a touch of dill, vinegar, tomato, and honey,

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 128 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons butter
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 1 teaspoon caraway seed
• black pepper to taste
• 1 large carrot, sliced
• 1 cup tomato puree
• sour cream, for topping
• 1 celery stalk, chopped
• 1 cup thinly sliced beets
• 4 cups vegetable stock or water
• 3 cups coarsely chopped red cabbage
• chopped tomatoes, for garnish
• 1.5 cups chopped onions
• 1.5 cups thinly sliced potatoes
• 0.25 teaspoon fresh dill weed

Recipe Instructions

Step 1

Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock.

Step 2

Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

Step 3

Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.

Step 4

Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.