Cabbage Borscht Recipe

Name: Cabbage Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) olive oil; 2 onions, finely chopped; 4 stalks celery, diced; 2 carrots, peeled and diced; 4 cloves garlic, minced; 1 tsp (5 ml) caraway seeds; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) cracked black peppercorns; 1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped; 1 tbsp (15 ml) brown sugar; 3 medium beets, peeled and diced; 1 potato, peeled and diced; 4 cups (1 l) Basic Vegetable Stock or 2 cups (500 ml) each prepared vegetable and beef stock; 1 tbsp (15 ml) red wine vinegar; 4 cups (1 l) finely shredded cabbage; Sour cream, optional; Finely chopped dill

Servings: persons

1 tbsp (15 ml) olive oil
2 onions, finely chopped
4 stalks celery, diced
2 carrots, peeled and diced
4 cloves garlic, minced
1 tsp (5 ml) caraway seeds
1 tsp (5 ml) salt
1/2 tsp (2 ml) cracked black peppercorns
1 can (28 oz/796 ml) tomatoes, including juice, coarsely chopped
1 tbsp (15 ml) brown sugar
3 medium beets, peeled and diced
1 potato, peeled and diced
4 cups (1 l) Basic Vegetable Stock or 2 cups (500 ml) each prepared vegetable and beef stock
1 tbsp (15 ml) red wine vinegar
4 cups (1 l) finely shredded cabbage
Sour cream, optional
Finely chopped dill

1
Large (minimum 6 quart) slow cooker
2
In a skillet, heat oil over medium heat for 30 seconds.
3
Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes.
4
Add garlic, caraway seeds, salt and peppercorns and cook, stirring, for 1 minute.
5
Transfer to a food processor fitted with a metal blade .
6
Add half the tomatoes with juice and process until smooth.
7
Transfer to slow cooker stoneware.
8
Add remaining tomatoes, brown sugar, beets and potato to food processor and process until smooth.
9
Transfer to slow cooker stoneware.
10
Add vegetable stock.
11
Cover and cook on Low for 6 hours or on High for 3 hours, until vegetables are tender.
12
Add vinegar and cabbage and stir well.
13
Cover and cook on High for 20 to 30 minutes, until cabbage is tender.
14
To serve, ladle into bowls, add a dollop of sour cream, if using, and garnish with dill.
15
VARIATION
16
If youre not a vegetarian, and prefer a more substantial soup, add thinly sliced kielbasa to the soup bowls before adding the garnish(es).

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 2 onions, finely chopped, 4 stalks celery, diced, 2 carrots, peeled and diced, and more.

Yes, Cabbage Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage Borscht

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