Russian Cabbage Borscht Recipe #333972
Serve topped with sour cream, extra dill weed, chopped fresh tomatoes."
1¼ hours | 20 min prep
SERVES 8
- 1 1/2 cups potatoes, thinly sliced
- 1 cup beet, thinly sliced
- 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, chopped
- 1 large carrot, sliced
- 3 cups coarsely chopped red cabbage
- black pepper
- 1/4 teaspoon fresh dill weed
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1 cup tomato puree
- sour cream, for topping
- chopped tomato, for garnish
- 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 puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
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5 stars