Russian Cabbage Borscht Recipe – Russian Special
An elderly lady living in Turkey served this to a friend of ours during a visit several years ago. Though she has since passed away, her recipe endures. This Borscht recipe is the most enjoyable.It’s best served topped with sour cream, extra dill weed, and chopped fresh tomatoes.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Russian Cabbage Borscht Ingredients :
- 1 ½ cups potatoes, thinly sliced
- 1 cup beets, thinly sliced
- 4 cups vegetable stock or water
- 2 tablespoons butter
- 1 ½ cups onions, chopped
- Optional: 1 teaspoon caraway seed
- 2 teaspoons salt
- 1 celery stalk, chopped
- 1 large carrot, sliced
- 3 cups red cabbage, coarsely chopped
- Black pepper, to taste
- ¼ teaspoon fresh dill weed
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1 cup tomato puree
- Sour cream, for topping
- Chopped tomatoes, for garnish
How to Make Russian Cabbage Borscht:
In a medium saucepan, place sliced potatoes and beets. Cover with stock and bring to a boil. Cook until vegetables are tender. Remove potatoes and beets using a slotted spoon, and set aside the stock.
In a large skillet over medium heat, melt butter. Add onions, caraway seeds (if using), and salt. Sauté until onions are soft and translucent. Stir in celery, carrots, and cabbage. Pour in the reserved stock. Cover and simmer until all vegetables are tender, about 10 minutes.
Return 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. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
