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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Russian Cabbage Borscht Recipe

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This recipe for Russian Cabbage Borscht is from The Nachtigall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cups thinly sliced potato
1 cup thinly sliced beets (or a bit more)
4 cups water
1 t 2 Tbs butter
1-1/2 cups chopped onion
1 scant tsp caraway seeds
1-1/2 tsp. salt (or less)
1 stalk celery, chopped
1 medium sized carrot, sliced
3-4 cups shredded cabbage
freshly ground black pepper
1 tsp fresh dill (plus extra for garnish)
1-2 Tbs. cider vinegar
1-2 Tbs brown sugar or honey
1 cup tomato puree

toppings: sour cream or yogurt
Directions:
Directions:
1. Place potatoes, beets, and water in a medium-sized saucepan. Cover, and cook over medium heat until tender (20-30 minutes)
2. Meanwhile, melt butter in a kettle or Dutch oven. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 minutes).
3. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets. Cover and cook over medium heat until the vegetables are tender. (another 8-10 minutes).
4. Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
from the Moosewood cookbook

 

 

 

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