Best 3 Cabbage Borscht Mennonite Soup Recipes

**Cabbage Borscht: A Hearty and Flavorful Mennonite Soup**

Cabbage borscht, a quintessential Mennonite soup, is a hearty and flavorful dish that combines the goodness of cabbage, beets, and other vegetables in a rich, savory broth. Originating from the kitchens of Mennonite settlers in Russia, this soup has become a beloved comfort food passed down through generations. With variations across different regions and families, cabbage borscht embodies the Mennonite tradition of using simple, wholesome ingredients to create a nourishing and delicious meal. This comprehensive article presents a collection of authentic cabbage borscht recipes, each offering a unique twist on this classic soup. From the traditional Ukrainian-style borscht to the hearty Polish version, these recipes cater to various tastes and preferences. Whether you're a seasoned cook or a beginner looking to explore new culinary horizons, this article provides all the guidance and inspiration you need to savor the delectable flavors of cabbage borscht.

Let's cook with our recipes!

RUSSIAN CABBAGE BORSCHT

Russian Cabbage Borscht image

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.

Provided by Puma

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 17

Ingredients

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
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

Steps:

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.
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.
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 Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g

GERMAN CABBAGE BORSCHT

German Cabbage Borscht image

This is really called Compst Borscht but I didn't know how to spell that!! My mother-in-law shared this recipe with me. It jars well and makes a large batch. A family favorite. Top with sour cream or float rye bread on top before serving..

Provided by Erica_Hildebrand

Categories Lunch/Snacks

Time 1h30m

Yield 20-25 serving(s)

Number Of Ingredients 12

Ingredients

2 quarts water
1 head cabbage
4 large carrots
5 potatoes
7 onions
4 star anise
15 whole allspice
3 bay leaves
1 bunch dill (I use 1/4 cup)
1 can stewed tomatoes
1 cup whipping cream
1 farmer sausage

Steps:

Cut all vegetables into bite size pieces.
Cut sausage into ½ inch rounds.
Chop cabbage into bite size pieces also.
Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
Cook for 15 to 20 minutes then add tomatoes and cream.
Cook until the vegetables and sausage are tender.

Nutrition Facts : Calories 120.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 16.3, Sodium 77.1, Carbohydrate 18.8, Fiber 3.4, Sugar 5.3, Protein 2.7

CABBAGE BORSCHT

Cabbage Borscht image

This tastes great on a cold day and is very filling with just a bun or crusty bread. I received this at an auction in a bunch of hand written recipes.

Provided by marjorie knight

Categories One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

9 cups water
1 Spanish onion, sliced
1 carrot, sliced
1 large cabbage, shredded
2 medium potatoes, peeled and sliced
1 (19 ounce) can tomato juice
1 (28 ounce) can tomatoes
1/2 cup sugar, more if you like it sweet
1/2 cup white vinegar
2 tablespoons butter
2 bay leaves
1/2 teaspoon caraway seed
2 tablespoons chopped parsley (I use dried)
salt and pepper

Steps:

Put all ingredients in water, in large pot.
Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
Season well with salt and pepper.
Let sit overnight in refrigerator,this improves the flavor.
Remove bay leaf and then reheat.
This freezes well.

Nutrition Facts : Calories 130.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 175.3, Carbohydrate 26.6, Fiber 4.7, Sugar 16, Protein 3.2

Tips:

Use a variety of cabbage. Green cabbage is the most common type used in cabbage borscht, but you can also use red cabbage or a combination of the two. Red cabbage will give the borscht a beautiful purple color.
Roast the beets. Roasting the beets before adding them to the borscht gives them a slightly sweet and smoky flavor.
Use good quality beef broth. The beef broth is the base of the borscht, so it's important to use a good quality broth. You can use homemade beef broth or a good quality store-bought broth.
Add vegetables to your liking. In addition to cabbage and beets, you can also add other vegetables to your borscht, such as carrots, potatoes, onions, and celery.
Season the borscht to taste. Borscht is typically seasoned with salt, pepper, garlic, and dill. You can also add other spices to your liking, such as cumin, coriander, or paprika.
Serve the borscht with sour cream and rye bread. Borscht is traditionally served with sour cream and rye bread. The sour cream adds a creamy richness to the borscht, and the rye bread is a great way to soak up the broth.

Conclusion:

Cabbage borscht is a delicious and hearty soup that is perfect for a cold winter day or the end of a long day of work. It is a great way to use up leftover vegetables, and it is also a very affordable meal. Cabbage borscht is a traditional Mennonite soup, but it is enjoyed by people of all cultures. If you have never tried cabbage borscht before, I encourage you to give it a try. You may be surprised at how much you enjoy this simple but delicious soup.