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Russian Cabbage Borscht

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Servings
6
Servings
6
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
  • 1 1/2 cups thinly sliced potato
  • 1 cup thinly sliced beets
  • 4 cups water
  • 1-2 T butter
  • 1 1/2 cups chopped onion
  • 1 t caraway seeds
  • 1 1/2 t salt or more to taste
  • 1 stalk celery
  • 1 medium sized carrot sliced
  • 3-4 cups shredded cabbage
  • freshly-ground black pepper
  • 1 t dill
  • 1-2 T Clover Valley Farms Dill Infused Rhubarb Wine Vinegar or try CVF Honey Sweetened Vinegar, adjust the sugar
  • 1-2 T brown sugar or honey
  • 1 cup tomato puree
Servings:
Units:
Instructions
  1. Place potatoes, beets, and water in a medium-sized saucepan.
  2. Cover, and cook over medium heat until tender (20-30 minutes).
  3. Meanwhile, melt the butter in a kettle or Dutch oven.
  4. Add onion, caraway seeds, and salt.
  5. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 minutes).
  6. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets.
  7. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes).
  8. Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes.
  9. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.
Recipe Notes

This is a great recipe to use our Dill-Infused vinegar. From The Moosewood Cookbook by Mollie Katzen.

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