Red Cabbage Borscht (a delicious beet soup)


Red Cabbage Borscht (a delicious beet soup)

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March 29, 2017

Red Cabbage Borscht (a delicious beet soup)


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


1Place 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.