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Russian Cabbage Borscht
SUBMITTED BY:
Puma
PHOTO BY:
VixenHouseWife
"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."
RECIPE RATING:
Read Reviews
(36)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
45 Min
READY IN
1 Hr 5 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 1/2 cups chopped onions
1 teaspoon caraway seed (optional)
2 teaspoons salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper to taste
1/4 teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish
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DIRECTIONS
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.
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.
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
Reviewed on Jun. 8, 2006 by Ellen L
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Ellen L
Jun. 8, 2006
I made this and loved it. It was my first time making borscht also but I've eaten plenty and this rates with the best. The dill and caraway really make the flavour - I left out the honey and didn't miss it. There's probably a different borscht recipe for every town in eastern Europe. Who cares? It's the taste that matters!
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6 users found this review helpful
I made this and loved it. It was my first time making borscht also but I've eaten plenty and...
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Reviewed on Oct. 18, 2006 by redhellojello
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redhellojello
Oct. 18, 2006
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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5 users found this review helpful
This is the MOST AWESOME and the most delicious Borcht that I have ever tasted, such a...
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Reviewed on Apr. 3, 2006 by Gina_CA
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Gina_CA
Apr. 3, 2006
This is a really yummy soup. Hearty, flavorful- who cares if it's not "authentic"? I've traveled in Russia and several republics and it had just the taste I remember, except a little thicker (I did add some more liquid to this one) and sweeter. I didn't have caraway seeds, so that might have given it a nice pungent offset to the sweet. I would probably just put in a teaspoon of honey or no honey if you've got nice, fresh beets and cabbage. I used Hungarian paprika to season it and that was very nice.
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4 users found this review helpful
This is a really yummy soup. Hearty, flavorful- who cares if it's not "authentic"? I've...
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Reviewed on Jan. 17, 2006 by Gina Rae
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Gina Rae
Jan. 17, 2006
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.
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4 users found this review helpful
Don't even bother. This is NOT borscht. I lived in Ukraine and Russia, and married a native...
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Reviewed on Oct. 12, 2005 by snipsy_doodle
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snipsy_doodle
Oct. 12, 2005
this was a fabulous soup.... my first time making borscht and i LOVED it.... i couldn't find any tomato puree though... so i substituted 2 cups of ready to serve tomato soup.... it was an excellent decision... my guests loved it too....
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4 users found this review helpful
this was a fabulous soup.... my first time making borscht and i LOVED it.... i couldn't find...
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Reviewed on Feb. 12, 2007 by
KymInNM
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KymInNM
Feb. 12, 2007
Mmmm! This was so hearty and delicious. I'd never had or made borscht before, so I followed the recipe exactly--except I realized at the last minute that I didn't have caraway, so I used fennel seed, cumin seed (according to Cook's Thesaurus--who knew?), and extra dill, and it turned out great. Also, I used fresh tomato puree, so that might have altered the flavor a bit from canned. This took some time to put together the first time, but it's really simple prep and comes together very easily. I'll definitely be making this again.
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3 users found this review helpful
Mmmm! This was so hearty and delicious. I'd never had or made borscht before, so I followed...
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Reviewed on May 2, 2007 by Lee G.
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Lee G.
May 2, 2007
For the first time, I made an "all Russian" dinner in honor of my son who we adopted from Russia 7 yrs ago. This borscht was definitely the best dish - it got rave reviews from everyone! I wouldn't change a thing, and I will definitely make again!
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2 users found this review helpful
For the first time, I made an "all Russian" dinner in honor of my son who we adopted from...
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Reviewed on Feb. 4, 2007 by
Zandara
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Zandara
Feb. 4, 2007
My family loved this soup. I invited our neighbours to try it, they love it as well. I added a love of garlic, but other wise made the exact recipe. I want to thank Puma who posted the recipe. I will make this time and again.
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2 users found this review helpful
My family loved this soup. I invited our neighbours to try it, they love it as well. I added...
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Reviewed on Jan. 22, 2007 by California Mom
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California Mom
Jan. 22, 2007
Fantastic! Give this one a try. We are part of a CSA and are getting lots of beets and cabbage. Now I know how to use them. Thanks so much for posting this. My husband even gave it an 8 out of 10.
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2 users found this review helpful
Fantastic! Give this one a try. We are part of a CSA and are getting lots of beets and...
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Reviewed on Jun. 16, 2008 by gretatheglorious
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gretatheglorious
Jun. 16, 2008
I'd never made Borscht before, but my Russian fiance was begging me to give it a try. So, I made this recipe and he LOVED it. I did add some beef and change the veggie broth/water to beef broth. I also put in red wine instead of cider vinegar. Lastly, I used chopped steamed tomatoes instead of pureed tomatoes because I like the texture better. And I probably put in way more dill than it called for. It was amazing.
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1 user found this review helpful
I'd never made Borscht before, but my Russian fiance was begging me to give it a try. So, I...