Russian Cabbage Borscht

    (211)
    1 hour 5 mins

    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.


    162 people made this

    Ingredients
    Serves: 8 

    • 230 g thinly sliced potatoes
    • 135 g thinly sliced beets
    • 950 ml vegetable stock or water
    • 30 g butter
    • 250 g chopped onions
    • 2 g caraway seed (optional)
    • 10 g salt
    • 1 celery stalk, chopped
    • 1 large carrot, sliced
    • 265 g coarsely chopped red cabbage
    • black pepper to taste
    • 0.2 g fresh dill weed
    • 15 ml cider vinegar
    • 15 ml honey
    • 250 g tomato puree
    • sour cream, for topping
    • chopped tomatoes, for garnish

    Directions
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Place sliced potatoes and beetroot in a medium saucepan over high heat. Cover with stock and boil until vegetables are tender. Remove potatoes and beetroot with a slotted spoon and reserve stock.
    2. Melt butter in a large pan over medium heat. Stir in onions, caraway seeds and salt. Cook gently until onions become soft then stir in celery, carrots, and cabbage. Mix in reserved stock and cook, covered, until all vegetables are tender, about 10 minutes.
    3. Add potatoes and beetroot to the pan and season with black pepper and dill. 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 and chopped fresh tomatoes.

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    Reviews and ratings
    Global ratings:
    (211)

    Reviews in English (166)

    by
    199

    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!  -  02 Dec 2009  (Review from Allrecipes US | Canada)

    by
    94

    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.  -  17 Jan 2006  (Review from Allrecipes US | Canada)

    by
    57

    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 Borscht recipe from the "Moosewood Cookbook" (with some minor variations) and, I agree, it is delicious.  -  13 Dec 2008  (Review from Allrecipes US | Canada)

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