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Russian Cabbage Borscht

Russian Cabbage Borscht

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🥔 1 ½ cups thinly sliced potatoes
    • 1 cup thinly sliced beets
    • 1 celery stalk, chopped
    • 🥕 1 large carrot, sliced
    • 3 cups coarsely chopped red cabbage
    • 🍅 chopped tomatoes, for garnish

  • Staples

    • 4 cups vegetable stock or water
    • 🧈 2 tablespoons butter
    • 🧂 2 teaspoons salt
    • black pepper to taste
    • ¼ teaspoon fresh dill weed
    • 1 tablespoon cider vinegar
    • 1 tablespoon honey
    • 1 cup tomato puree

  • Optional Ingredients

    • 1 teaspoon caraway seed

  • Toppings

    • sour cream, for topping

STEPS

1

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.

2

Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent.

3

Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

4

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.

5

Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.

NUTRIENTS

Per 1 serving

🔥

128

Calories

  • 3
    Protein
  • 20
    Carbs
  • 5
    Fats

💡 For a richer flavor, use vegetable stock instead of water.Serve with a slice of fresh bread or a soft dinner roll.Use fresh dill weed for an enhanced aroma and taste.Store leftover borscht in the refrigerator for up to 5 days.