Russian Cabbage Borscht
Description
This Russian cabbage borscht features slowly stewed beets, onion, caraway seeds, potatoes, and carrots with a touch of dill, vinegar, tomato, and honey,
Ingredients
•
1 1/2 cups thinly sliced potatoes
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1 cup thinly sliced beets
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4 cups vegetable stock or water
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2 tablespoons butter
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1 1/2 cups chopped onions
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1 teaspoon caraway seed
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2 teaspoons salt
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1 celery stalk, chopped
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1 large carrot, sliced
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3 cups coarsely chopped red cabbage
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black pepper to taste
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1/4 teaspoon fresh dill weed
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1 tablespoon cider vinegar
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1 tablespoon honey
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1 cup tomato puree
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sour cream, for topping
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chopped tomatoes, for garnish
Directions
1
Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock.
2
Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
3
Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.
4
Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.