Russian Cabbage Borscht
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.
- 1½ cups potato thinly sliced
- 1 cup beets thinly sliced
- 4 cups stock or water
- 2 tablespoons butter
- 1½ 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.