Russian Cabbage Borscht

Russian Cabbage Borscht
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    739

A vibrant and deeply flavorful soup, this Russian Cabbage Borscht is a comforting classic. Inspired by a cherished recipe passed down through generations, it's a delightful blend of sweet and savory notes, perfect for a cozy meal.

Ingridients

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Nutrition

  • Carbohydrate
    20 g
  • Cholesterol
    11 mg
  • Fiber
    4 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    908 mg
  • Sugar
    9 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a medium saucepan, combine the potatoes and beets. Pour in the vegetable stock or water, ensuring the vegetables are covered. Bring to a boil over high heat, then reduce heat and simmer until the potatoes and beets are tender. (Approximately 15-20 minutes). Remove the cooked potatoes and beets using a slotted spoon, and set aside. Reserve the stock.

Image Step 02
02 Step

Recipe View Melt the butter in a large skillet over medium heat. Add the chopped onions, caraway seeds, and salt. Sauté until the onions become soft and translucent (about 5 minutes). Stir in the chopped celery, and sliced carrot. Pour in the reserved stock from the saucepan. Add the coarsely chopped red cabbage. Cover the skillet and cook until all the vegetables are tender (approximately 10 minutes).

Image Step 03
03 Step

Recipe View Return the cooked potatoes and beets to the skillet with the other vegetables. Season with black pepper to taste and fresh dill weed. Stir in the cider vinegar, honey, and tomato puree. Cover the skillet, reduce the heat to medium-low, and simmer for at least 30 minutes to allow the flavors to meld together beautifully.

Image Step 04
04 Step

Recipe View Ladle the borscht into individual bowls. Garnish generously with a dollop of sour cream, a sprinkle of extra dill weed, and freshly chopped tomatoes. Serve immediately and enjoy the hearty warmth.

For a richer flavor, consider using homemade vegetable stock. A dollop of plain yogurt can be substituted for sour cream.
Adjust the amount of honey and cider vinegar to your preference for sweetness and tanginess.
Borscht tastes even better the next day, as the flavors have more time to develop. It can be stored in the refrigerator for up to 3 days.

Dayna Goodwin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 246 Ratings)
Total Reviews: (8)
  • Hope Pagac

    I added some smoked paprika to the soup and it gave it a wonderful smoky flavor.

  • Joshua Wolff

    This is the best borscht I've ever had! So easy to make and so flavorful.

  • Beaulah Bergstrom

    The combination of sweet beets and tangy vinegar is just perfect. I highly recommend this recipe.

  • Dallin Ritchie

    This borscht is absolutely delicious! The perfect comfort food for a cold day.

  • Earl Sawayn

    Easy to follow and the result was fantastic!

  • Aryanna Wintheiser

    I've made this recipe several times and it always turns out great. My family loves it!

  • Marianne Lebsack

    Great recipe, thanks for sharing!

  • Milan Walsh

    Next time I will try roasting the beets before adding them to the soup for a deeper flavor.

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