Russian Cabbage Borscht

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

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.

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

Categories

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