Russian Cabbage Borscht Recipe – Russian Special
Russian Cabbage Borscht is a hearty vegetable borscht that combines the earthy flavors of beets, potatoes, and cabbage with the tanginess of cider vinegar and the sweetness of honey. This traditional Russian soup is simmered to perfection and served hot, offering a comforting meal for any occasion. Topped with a dollop of sour cream and a sprinkle of fresh dill, it’s a dish that warms both the body and soul.
- 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.
Recipe Notes
Simmering Time: Allow the soup to simmer for at least 30 minutes to develop the full depth of flavors.
Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips for added complexity.
Storage Tips: Leftovers can be stored in the refrigerator for up to 3 days. The flavors often improve after a day or two.
Serving Suggestions: Serve with crusty bread or rye bread for a complete meal.
Freezing Instructions: This soup freezes well. Let it cool completely before transferring to an airtight container.
