Russian Cabbage Borscht

Puma 2

"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."
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50 m servings
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  1. Place potatoes, beets and water in a saucepan and cook until everything is tender. Save the water. Begin cooking onions in the butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add water from beets and potatoes and cook, covered, until all the vegetables are tender. Add potatoes, beets and all remaining ingredients. Cover and simmer slowly for at least 30 minutes. Taste to correct seasonings. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.



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