Soups

Vermont Cabbage Borscht

Adapted from The Moosewood Cookbook

Borscht is a soup of Eastern European origin (whose climate is not so dissimilar to our own), and there are dozens of ways to make it, chunky or smooth, with or without tomatoes, with or without meat, but typically with beets and a smattering of dill. Its usually served with a little blob of sour cream or yogurt on top.

Prep Time

60 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1 1⁄2 cups potato
1 cup beet
4 cups water
1 1⁄2 tablespoons butter
1 1⁄2 cups onion
1 teaspoon caraway seeds
1 1⁄2 teaspoons salt
1 celery (stalk)
1 carrot
3 1⁄2 cups cabbage, red
  ounce black pepper
1 teaspoon dill, fresh
1 1⁄2 tablespoons apple cider vinegar
1 1⁄2 tablespoons honey
1 cup tomato puree

Instructions

Place potatoes, beets, and water in a medium-sized saucepan. Cover, and cook over medium heat until tender (20-30 min.).

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 (8-10 min.).

Add celery, carrots, 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 8-10 min.).

Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more min. Taste to adjust seasonings, and serve hot, topped with sour cream or yogurt and a little dill.
 

Notes

Toppings:
Sour cream or yogurt
Fresh dill