Beet and Cabbage Borscht

A pretty alternative to the red beet is the baby golden beet. These are delicious and certainly have a more subtle flavor than red beets.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 15 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 2 Tbsp. olive oil
  • 1 tsp. caraway seeds
  • ½ cup diced onion
  • ½ cup peeled and diced carrots
  • ½ cup diced celery
  • 2 cups chopped cabbage
  • ½ cup peeled, diced potatoes
  • 1 cup peeled, diced tomatoes (canned)
  • 2 Tbsp. tomato paste
  • 6 cups beef broth
  • 2 cups diced beets (canned)
  • 2 Tbsp. dried dill weed
  • ¼ cup red wine vinegar
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ½ cup sour cream
  • 3 Tbsp. chopped fresh dill

Directions

  • Put the olive oil in a soup pot and sauté the caraway seeds, onion, carrots, and celery in it over medium heat until tender, about 15 minutes.
  • Add cabbage, potatoes, tomatoes (with liquid), tomato paste, and beef broth, bring to a boil, and simmer 45 minutes.
  • Add the beets (with liquid), dill, and vinegar and simmer 10–15 minutes.
  • Season with salt and pepper. Serve hot garnished with sour cream and chopped fresh dill.