• Lake Superior SFA Network

Russian Cabbage Borscht

Updated: Oct 13, 2020

Recipe from Clover Valley Farms.

1 1/2 cups thinly sliced potato

1 cup thinly sliced beets

3-4 cups shredded cabbage

1 1/2 cups chopped onion

1 stalk celery

1 medium sized carrot sliced

4 cups water or stock

1-2 T butter

1 t caraway seeds

1 1/2 t salt or more to taste

freshly-ground black pepper

1 t dill

1-2 T Clover Valley Farms Dill Infused Rhubarb Wine Vinegar or try CVF Honey Sweetened Vinegar, adjust the sugar

1-2 T brown sugar or honey

1 cup tomato puree


  1. Place potatoes, beets, and water in a medium-sized saucepan.

  2. Cover, and cook over medium heat until tender (20-30 minutes).

  3. Meanwhile, melt the butter in a kettle or Dutch oven.

  4. Add onion, caraway seeds, and salt.

  5. Cook over medium heat, stirring occasionally, until the onions are translucent (8-10 minutes).

  6. Add celery, carrots, and cabbage, plus 2 cups of the cooking water from the potatoes and beets.

  7. Cover and cook over medium heat until the vegetables are tender (another 8-10 minutes).

  8. Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes.

  9. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a light dusting of dill.

Recipe Notes This is a great recipe to use our Dill-Infused vinegar. From The Moosewood Cookbook by Mollie Katzen.

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