Russian Cabbage Borscht
(from Moosewood Cookbook, by Mollie Katzen, Revised Ed., 1992)
(4–6 servings)
1½ cups thinly sliced potato 1 stalk celery, chopped (or chopped bok choy)
1 cup thinly sliced beets 1 medium carrot, sliced
4 cups water 3–4 cups shredded cabbage
1–2 Tbs. butter freshly ground black pepper
1½ cups chopped onion ¼ cup fresh dill (fresh dill makes the soup great!)
1 scant tsp. caraway seeds 1–2 Tbs. cider vine gar
1½ tsp. salt 1–2 Tbs. brown sugar or honey
1 cup tomato purée
Toppings: sour cream or yogurt
extra chopped dill
Put potatoes, beets, and water in a medium-sized saucepan. Cover and simmer over medium heat until tender (20 to 30 minutes).
Meanwhile, melt the butter in a large soup pot. Add onion, caraway seeds, and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).
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 to 10 minutes).
Add the remaining ingredients (including all the potato and beet water), cover, and simmer for at least 15 more minutes. Taste to correct seasonings, and serve hot, topped with sour cream or yogurt and a dusting of fresh dill.
added by Susan Tornheim
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