For a richer flavor, consider using homemade vegetable stock. A dollop of plain yogurt can be substituted for sour cream. Adjust the amount of honey and cider vinegar to your preference for sweetness and tanginess. Borscht tastes even better the next day, as the flavors have more time to develop. It can be stored in the refrigerator for up to 3 days.
Russian Cabbage Borscht
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS739
A vibrant and deeply flavorful soup, this Russian Cabbage Borscht is a comforting classic. Inspired by a cherished recipe passed down through generations, it's a delightful blend of sweet and savory notes, perfect for a cozy meal.
Ingridients
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Nutrition
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Carbohydrate20 g
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Cholesterol11 mg
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Fiber4 g
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Protein3 g
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Saturated Fat3 g
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Sodium908 mg
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Sugar9 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, combine the potatoes and beets. Pour in the vegetable stock or water, ensuring the vegetables are covered. Bring to a boil over high heat, then reduce heat and simmer until the potatoes and beets are tender. (Approximately 15-20 minutes). Remove the cooked potatoes and beets using a slotted spoon, and set aside. Reserve the stock.
02 Step
Recipe View Melt the butter in a large skillet over medium heat. Add the chopped onions, caraway seeds, and salt. Sauté until the onions become soft and translucent (about 5 minutes). Stir in the chopped celery, and sliced carrot. Pour in the reserved stock from the saucepan. Add the coarsely chopped red cabbage. Cover the skillet and cook until all the vegetables are tender (approximately 10 minutes).
03 Step
Recipe View Return the cooked potatoes and beets to the skillet with the other vegetables. Season with black pepper to taste and fresh dill weed. Stir in the cider vinegar, honey, and tomato puree. Cover the skillet, reduce the heat to medium-low, and simmer for at least 30 minutes to allow the flavors to meld together beautifully.
04 Step
Recipe View Ladle the borscht into individual bowls. Garnish generously with a dollop of sour cream, a sprinkle of extra dill weed, and freshly chopped tomatoes. Serve immediately and enjoy the hearty warmth.
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RECIPE REVIEWS
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Please Rate
Hope Pagac
Oct 22, 2024I added some smoked paprika to the soup and it gave it a wonderful smoky flavor.
Joshua Wolff
Aug 5, 2024This is the best borscht I've ever had! So easy to make and so flavorful.
Beaulah Bergstrom
Jun 16, 2024The combination of sweet beets and tangy vinegar is just perfect. I highly recommend this recipe.
Dallin Ritchie
Nov 5, 2023This borscht is absolutely delicious! The perfect comfort food for a cold day.
Earl Sawayn
May 25, 2023Easy to follow and the result was fantastic!
Aryanna Wintheiser
Apr 6, 2023I've made this recipe several times and it always turns out great. My family loves it!
Marianne Lebsack
Nov 28, 2022Great recipe, thanks for sharing!
Milan Walsh
Nov 16, 2022Next time I will try roasting the beets before adding them to the soup for a deeper flavor.