Russian Cabbage Borscht

Russian Cabbage Borscht

Puma 2

"An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes."


1 h 5 m servings 128 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 908 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Place sliced 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, and 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. Then stir in celery, carrots, 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 at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
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  1. 156 Ratings


Don't let anyone sway you from trying this recipe. My mother was born and raised in Russia, I have friends here in the U.S. who are immigrants from the Ukraine and every one of them makes their...

Don't even bother. This is NOT borscht. I lived in Ukraine and Russia, and married a native Ukrainian. If you're looking for authentic Russian borscht, keep looking and pass this one by.

This is the MOST AWESOME and the most delicious Borcht that I have ever tasted, such a brilliant recipe. The cider vinegar and the little bit of honey, really does give it something special! We...

Well, either the little old lady from Turkey bought the "Moosewood Cookbook" by Mollie Katzen, or Mollie borrowed the recipe from the little old lady. In any event, this is the Russian Cabbage B...

I'd never made Borscht before, but my Russian fiance was begging me to give it a try. So, I made this recipe and he LOVED it. I did add some beef and change the veggie broth/water to beef bro...

I made this and loved it. It was my first time making borscht also but I've eaten plenty and this rates with the best. The dill and caraway really make the flavour - I left out the honey and d...

For those of you who have trouble with your beets still being hard, try grating the beets for the soup rather than dicing them, that's how my Baba did it.

This is a really yummy soup. Hearty, flavorful- who cares if it's not "authentic"? I've traveled in Russia and several republics and it had just the taste I remember, except a little thicker (...

Easy and delicious. I didn't have any tomato puree so I left it out. The only thing I would do differently is dice the beets, potatos, carrots, and celery so that the pieces are all close to t...