Classic Russian Beet and Cabbage Borscht

Name: Classic Russian Beet and Cabbage Borscht
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 1 tbsp Apple Cider Vinegar; 0.5 tsp Black Pepper; 2 tbsp Butter; 1 tsp Caraway Seed; 1 whole Celery; 1.5 cups Diced Onion; 1 cup Diced Tomatoes; 0.25 tsp Fresh Dill; 1 tbsp Honey; 3 cups Red Cabbage; 2 tsp Salt; 1 cup Sliced Beets; 1 whole Sliced Carrots; 1.5 cups Sliced Potatoes; 1 whole Sour Cream; 1 cup Tomato Puree; 4 cups Vegetable Stock

Dinner 🍽️Lunch 🥪Soup 🍲 Russian 🇷🇺 Low-Carb Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Classic Russian Beet and Cabbage Borscht is earthy and lightly sweet from beets and carrots, balanced by a gentle tang of cider vinegar and tomatoes. Caraway and fresh dill add aromatic warmth, while a spoonful of sour cream brings cool richness. Serve this comforting soup for lunch or dinner on a chilly day, with crusty bread and a sprinkle of fresh tomatoes.

Prep20 mins
Cook1 hr
Serves8
DifficultyMedium

1

Put the potatoes and beets in a medium saucepan over high heat; cover with stock and boil until the vegetables are tender. Lift out the potatoes and beets with a slotted spoon and set the stock aside.
2

Melt the butter in a large skillet over medium heat. Add the onions, caraway seeds, and salt; cook until the onions are soft and translucent. Add the celery, carrot, and cabbage. Pour in the reserved stock; cover and cook until all the vegetables are tender, about 10 minutes.
3

Return the potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in the cider vinegar, honey, and tomato puree. Cover, lower the heat to medium-low, and simmer for at least 30 minutes.
4

Ladle the borscht into bowls. Garnish with sour cream, extra dill weed, and chopped tomatoes to serve.