Friday, April 23, 2010
Russian Cabbage Borscht
1 1/2 cups thinly sliced potato
1 cup thinly sliced beets
4 cups water
1 to 2 T butter
1 1/2 cups chopped onions
1 scant t caraway seeds
1 1/2 t salt (or more to taste)
1 stalk celery, chopped
1 medium-sized carrot, sliced
3 to 4 cups shredded cabbage
freshly ground black pepper
1 t dill (plus extra, for garnish)
1 to 2 T cider vinegar
1 to 2 T brown sugar or honey (I used honey)
1 cup tomato puree
sour cream or yogurt
Place potatoes, beets, and water in a medium-sized saucepan. Cover, and cook over medium heat until tender (20 to 30 minutes).
Meanwhile, melt the 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 to 10 minutes.)
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 to 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.
Yield: 4 to 6 servings
I've had this cookbook for 12 years, and never tried this recipe! I'm so glad I did, because it is terrific. The flavors come together nicely in this beautiful red broth and vegetables are cooked just until tender. Even though the yogurt topping was forgotten, this is a great borscht.