Contributed by
Published on

This recipe could just as easily be named "Candy Borscht". The combination of sweet and sour is like a small explosion in your mouth. Although borscht has a pedestrian reputation, we think of this red cabbage and beet borscht as a delicacy.

Tags:
Nutrition types:

Red cabbage & beet borscht

Potatoes
1
large
Beets
2
medium
Vegetable stock (or water)
4
cup
Butter
2
tbsp
Onion
1
medium
Salt
2
tsp
Celery stalk
1
Carrot
1
Red cabbage, chopped
3
cup
Black pepper
1
dash
Dill weed
1/4
tsp
Apple cider vinegar
1
tbsp
Honey
1
tbsp
Tomato puree
1
cup
Sour cream
1/2
cup
Slice the 
1 large Potatoes
2 medium Beets
Combine beets, potatoes and 
4 cup Vegetable stock (or water)
​in a pot and boil until vegetables are soft when pierced with a fork. Remove cooked vegetables but keep stock.
Chop the 
1 medium Onion
1 Celery stalk
1 Carrot
Heat the 
2 tbsp Butter
In a large pan or skillet on medium heat. 
Add the chopped onion,​ as well as the 
2 tsp Salt,
​and saute until onion is soft. 
Add to the pan the leftover vegetable stock, chopped celery and carrot, as well as the 
3 cup Red cabbage, chopped
Cook for 10 minutes, or until vegetables are soft.
Add potatoes and beets to the skillet and add the
Black pepper
1/4 tsp Dill weed
1 tbsp Apple cider vinegar
1 tbsp Honey
1 cup Tomato puree
Cover, reduce heat to medium low, and simmer for 30 minutes. 
Serve topped with sour cream.
cabbage-borscht