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Cabbage Borscht

4.6
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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
8 servings
Lunch Dinner Polish Russian
Cabbage Borscht
Ingredients
  • 1 1/2 cups thinly sliced potatoes
  • 1 cup thinly sliced beets
  • 4 cups vegetable stock or water
  • 2 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 teaspoon caraway seed
  • 2 teaspoons salt
  • 1 celery stalk, chopped
  • 1 large carrot, sliced
  • 3 cups coarsely chopped red cabbage
  • black pepper to taste
  • 1/4 teaspoon fresh dill weed
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1 cup tomato puree
  • sour cream, for topping
  • chopped tomatoes, for garnish
Instructions
1
Place the potatoes and beets in a medium-sized saucepan over extremely high heat; cover them with the stock and bring to a boil until the vegetables are completely tender.
2
Remove the potatoes and beets with a slotted spoon; set the stock aside for later use.
3
In a large skillet, melt the butter over medium heat. Introduce the onions, caraway seeds, and salt into the skillet; cook until the onions become soft and lose their rigidity. Add the celery, carrot, and cabbage to the skillet and stir well; cook until all the vegetables are tender, approximately 10 minutes.
4
Add the potatoes and beets to the skillet. Season with black pepper and dill weed; stir in cider vinegar, honey, and tomato puree. Cover the skillet with a lid and reduce the heat to medium-low; let it simmer for at least 30 minutes.
5
Divide the borscht into individual serving bowls. Top each bowl with a dollop of sour cream, some extra dill weed, and chopped tomatoes to serve.