Russian Cabbage Borscht

Russian Cabbage Borscht

107 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Puma
Recipe by  Puma

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Reviews (107)

Rate This Recipe
Lily
147

Lily

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 borscht a little differently. If you are on a quest for "authentic" borscht like it is the holy grail, good luck - there are many interpretations. I tried this one because I am not pigeonholed into one type. An open mind will yield many good things. This was an EXCELLENT dish. Very clean, very delicious. It has that ethnic taste you are looking for when you want borscht. Who cares what it's called? I loved it and will make it again and again. Thank you for sharing this!

Gina Rae
78

Gina Rae

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.

redhellojello
46

redhellojello

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! Well done, it tastes just like my grandma and grandpa would make!! Well done and thanks! Cheers, Kate

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Sweet Russian Cabbage Soup

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