Red Cabbage Borscht (a delicious beet soup)

 In
Category, , , , , , ,

Red Cabbage Borscht (a delicious beet soup)

Yields1 Serving
 3 cups thinly sliced potatoes
  2 cups thinly sliced beets
  8 cups stock or water
  1/4 cup butter
  3 cups chopped onions
  2 teaspoons caraway seed (optional)
  1 tablespoon and 1 teaspoon salt
  ½ celeriac cubed
  2 large carrot, sliced
  6 cups coarsely chopped red cabbage
  black pepper to taste
  1/2 teaspoon fresh dill weed
  2 tablespoons cider vinegar
  2 tablespoons honey
  2 cups tomato puree
  sour cream, for topping
1

Place sliced potatoes, celeriac and beets in a large soup pot over high heat; cover with stock, and boil until vegetables are tender about 20 minutes.

2

Meanwhile melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Add the onions to the soup.

3

Then saute carrots, and cabbage. Mix in 1-2 cups of stock; cook, covered, about 10 minutes, add this to the soup to finish cooking.

4

Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree.

5

Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed if desired.

Ingredients

 3 cups thinly sliced potatoes
  2 cups thinly sliced beets
  8 cups stock or water
  1/4 cup butter
  3 cups chopped onions
  2 teaspoons caraway seed (optional)
  1 tablespoon and 1 teaspoon salt
  ½ celeriac cubed
  2 large carrot, sliced
  6 cups coarsely chopped red cabbage
  black pepper to taste
  1/2 teaspoon fresh dill weed
  2 tablespoons cider vinegar
  2 tablespoons honey
  2 cups tomato puree
  sour cream, for topping

Directions

1

Place sliced potatoes, celeriac and beets in a large soup pot over high heat; cover with stock, and boil until vegetables are tender about 20 minutes.

2

Meanwhile melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Add the onions to the soup.

3

Then saute carrots, and cabbage. Mix in 1-2 cups of stock; cook, covered, about 10 minutes, add this to the soup to finish cooking.

4

Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree.

5

Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed if desired.

Red Cabbage Borscht (a delicious beet soup)
IngredientsDirections
Melon Slushie
Ham and Corn Quiche Cups