Russian Cabbage Borscht
Updated: Nov 20
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, diced
1 medium sized carrot, sliced
4 cups water or stock
1-2 Tablespoon butter
1 teaspoon caraway seeds
1 1/2 teaspoon salt or more to taste
freshly-ground black pepper
1 teaspoon dill
1-2 Tablespoon Clover Valley Farms Dill Infused Rhubarb Wine Vinegar or try Clover Valley Farms Honey Sweetened Vinegar, adjust the sugar (substitution: apple cider vinegar)
1-2 Tablespoon brown sugar or honey
1 cup tomato puree
Place potatoes, beets, and water in a medium-sized saucepan. Cover, and cook over medium heat until tender (20-30 minutes).
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). 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).
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.
Recipe Notes This is a great recipe to use our Dill-Infused vinegar.
Recipe from The Moosewood Cookbook by Mollie Katzen