Russian Cabbage Borscht

Russian Cabbage Borscht

From the Moosewood Cookbook
Tangy and just a touch sweet, Dry Riesling is a 
perfect match for this dish, which has acidity from the vinegar and 
tomato puree, plus a touch of sweetness from honey.  
Course Dinner, Lunch, Side Dish, Soup
Servings 4 servings


  • cups potato thinly sliced
  • 1 cup beets thinly sliced
  • 4 cups stock or water
  • 2 tablespoons butter
  • cups onion chopped
  • 1 scant teaspoon caraway seeds
  • 2 teaspoons salt
  • 1 stalk celery chopped
  • 1 large carrot sliced
  • 3 cups cabbage chopped
  • black pepper to taste
  • ¼ teaspoon dill weed
  • 4 teaspoons cider vinegar
  • 4 teaspoons teaspoon honey
  • 1 cup tomato puree
  • 1 tablespoon raisins optional


  • Place potatoes, beets and water in a saucepan and cook until everything is tender (save the water).
  • Begin cooking the onions in the butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage.
  • Add water from beets and potatoes and cook, covered until all the vegetables are tender. Add potatoes, beets and remaining ingredients.
  • Cover and simmer slowly for at least 30 minutes.
  • Taste to correct seasonings. Served topped with sour cream, extra dill weed, chopped fresh tomatoes.
Keyword Borscht, Cabbage, Russian

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