Russian Cabbage Borscht

Name: Russian Cabbage Borscht
Prep time: 20 min
Cook time: 45 min
Yield: 8
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 (Optional); 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 purée; sour cream, for topping; chopped tomatoes, for garnish

⏱️ Ready in 1h 5m 🥄 Prep 20 min 🔥 Cook 45 min 👥 8 servings

An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

📊 At a Glance

Prep 20 min

Cook 45 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 128

% Daily Value*

Total Fat 5g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 908mg 39%

Total Carbohydrate 19.8g 7%

Dietary Fiber 3.7g 13%

Total Sugars 8.6g

Protein 3g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place sliced 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, and reserve stock.

Melt butter in a large skillet over medium heat.

Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent.

Then stir in celery, carrots, and cabbage.

Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

Add potatoes and beets to the skillet.

Season with black pepper and dill weed.

Stir in cider vinegar, honey, and tomato purée.

Cover, reduce heat to medium low, and simmer at least 30 minutes.

Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.