Red Cabbage Borscht Recipe

Name: Red Cabbage Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can beets, sliced; 2 tablespoons butter; 1 large onion, finely chopped; 1 garlic clove, minced; 1 1/2 cups red cabbage, shredded; 1 (19 ounce) can tomatoes; 2 cups water; 1/4 cup red wine vinegar; 1 (10 ounce) can beef stock; 1 teaspoon sugar; 1 teaspoon dried dill; salt & pepper; sour cream (for garnish-optional)

Servings: persons

1 (14 ounce) can beets, sliced
2 tablespoons butter
1 large onion, finely chopped
1 garlic clove, minced
1 1/2 cups red cabbage, shredded
1 (19 ounce) can tomatoes
2 cups water
1/4 cup red wine vinegar
1 (10 ounce) can beef stock
1 teaspoon sugar
1 teaspoon dried dill
salt & pepper
sour cream (for garnish-optional)

1
Drain the beets, saving the liquid. Cut the beets into strips.
2
In a large saucepan, melt the butter & cook the onion until softened.
3
Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
4
Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
5
Cover and simmer for about 30 minutes or until the cabbage is very soft.
6
Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.

111

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 13 ingredients. The key ingredients include: 1 (14 ounce) can beets, sliced, 2 tablespoons butter, 1 large onion, finely chopped, 1 garlic clove, minced, and more.

Yes, Red Cabbage Borscht falls under the Meat & Poultry 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.

Red Cabbage Borscht

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