Russian Cabbage Borscht

Name: Russian Cabbage Borscht
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1.5 cups thinly sliced potatoes; 1 cup thinly sliced beets; 4 cups vegetable stock or water; 2 tablespoons butter; 1.5 cups chopped onions; 1 teaspoon caraway seed; 2 teaspoons salt; 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

4.6

(245)

190 Reviews

33 Photos

An elderly lady residing in Turkey served this Russian cabbage borscht 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, and chopped fresh tomatoes.

Submitted by Puma

Updated on November 21, 2024

33

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

8

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 8 servings

1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 ½ cups chopped onions
1 teaspoon caraway seed (Optional)
2 teaspoons salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
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

Directions

Place 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; 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. Stir in celery, carrot, 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 for at least 30 minutes.
Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.

360 home cooks made it!

Nutrition Facts (per serving)

128	Calories
5g	Fat
20g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 128
% Daily Value *
Total Fat 5g	6%
Saturated Fat 3g	15%
Cholesterol 11mg	4%
Sodium 908mg	39%
Total Carbohydrate 20g	7%
Dietary Fiber 4g	13%
Total Sugars 9g
Protein 3g	6%
Vitamin C 34mg	38%
Calcium 58mg	4%
Iron 2mg	8%
Potassium 558mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Russian Cabbage Borscht

Ingredients

Directions

Nutrition Facts (per serving)

You’ll Also Love