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Russian Cabbage Borscht
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Braised red cabbage and beets with onions, caraway seeds, veggies, and dill. Enhanced with cider vinegar, honey, and tomato puree for a rich Turkish-inspired dish.
Ingredients:
  • 1.5 cups thinly sliced potatoes
  • 1 cup thinly sliced beets
  • 4 cups vegetable stock or water
  • 1.5 cups chopped onions
  • 1 teaspoon caraway seed
  • 1 celery stalk, chopped
  • 1 large carrot, sliced
  • 3 cups coarsely chopped red cabbage
  • black pepper to taste
  • 0.25 teaspoon fresh dill weed
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1 cup tomato puree
  • sour cream, for topping
  • chopped tomatoes, for garnish
Instructions:
  • In a medium saucepan, simmer potatoes and beets in flavorful stock until tender. Carefully remove the vegetables with a slotted spoon, saving the stock for later.
  • In a large skillet over medium heat, melt butter until sizzling. Add onions, caraway seeds, and salt, sauté until onions are soft. Mix in celery, carrots, and cabbage. Add reserved stock, cover, and simmer until vegetables are tender, about 10 minutes.
  • Place the potatoes and beets in the skillet. Season generously with black pepper and dill weed, then mix in the cider vinegar, honey, and tomato puree. Cover the skillet, lower the heat to medium low, and let it simmer for at least 30 minutes. Serve with a dollop of sour cream and garnish with extra dill weed and freshly chopped tomatoes.

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