Russian Cabbage Borscht
Russian cabbage borscht tends to be a little sweeter than the polish version.
Recipe Summary Russian Cabbage Borscht
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.Ingredients | Russian Salted Cabbage1 ½ cups thinly sliced potatoes1 cup thinly sliced beets4 cups vegetable stock or water2 tablespoons butter1 ½ cups chopped onions1 teaspoon caraway seed (Optional)2 teaspoons salt1 celery stalk, chopped1 large carrot, sliced3 cups coarsely chopped red cabbageblack pepper to taste¼ teaspoon fresh dill weed1 tablespoon cider vinegar1 tablespoon honey1 cup tomato pureesour cream, for toppingchopped tomatoes, for garnishDirectionsPlace 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.Info | Russian Salted Cabbageprep: 20 mins cook: 45 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings
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