Russian Cabbage Borscht

An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I’ve ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.

INGRIDIENT

1 ½ cups thinly sliced potatoes

1 cup thinly sliced beets

4 cups vegetable stock or water

2 tablespoons butter

1 ½ cups chopped onions

1 teaspoon caraway seed (Optional)

2 teaspoons salt

1 celery stalk, chopped

1 large carrot, sliced

3 cups coarsely chopped red cabbage

black pepper to taste

¼ teaspoon fresh dill weed

1 tablespoon cider vinegar

1 tablespoon honey

1 cup tomato puree

sour cream, for topping

chopped tomatoes, for garnish

DIRECTION

Step: 1

Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.

Step: 2

Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.

Step: 3

Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

NUTRITION FACT

Per Serving: 128 calories; protein 3g; carbohydrates 19.8g; fat 5g; cholesterol 10.8mg; sodium 908mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

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