Russian Cabbage Borscht

Share on facebook
Share on twitter
Share on pinterest
Share on email

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.  

Yields 4-5 servings

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

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.

Please Support Our Sponsors!

Related Stories