Recipe by Puma
"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."
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1 1/2 cups
thinly sliced potatoes
thinly sliced beets
vegetable stock or water
1 1/2 cups
celery stalk, chopped
coarsely chopped red cabbage
black pepper to taste
fresh dill weed
sour cream, for topping
chopped tomatoes, for garnish
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!
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.
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
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.
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.
For those of you who have trouble with your beets still being hard, try grating the beets for the soup rather than dicing them, that's how my Baba did it.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Cabbage Borscht
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 45
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