Russian Cabbage Borscht
  • 1 1/2cups thinly sliced potato
  • 1cup thinly sliced beets
  • 4cups water
  • 1-2T butter
  • 1 1/2cups chopped onion
  • 1t caraway seeds
  • 1 1/2t saltor more to taste
  • 1 stalk celery
  • 1 medium sized carrotsliced
  • 3-4cups shredded cabbage
  • freshly-ground black pepper
  • 1t dill
  • 1-2T Clover Valley Farms Dill Infused Rhubarb Wine Vinegaror try CVF Honey Sweetened Vinegar, adjust the sugar
  • 1-2T brown sugar or honey
  • 1cup tomato puree
  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.