Red Cabbage Borscht (a delicious beet soup)

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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.

Notes

Red Cabbage Borscht (a delicious beet soup)
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