Best 5 Cabbage Borsht Recipes

Borscht, a traditional soup rooted in Ukrainian cuisine, captivates taste buds with its vibrant crimson hue and symphony of flavors. This hearty dish, often referred to as Ukrainian beetroot soup, is a culinary masterpiece that has garnered international acclaim. Our comprehensive guide unveils the secrets behind this beloved soup, providing two delectable recipes: a classic rendition that epitomizes authenticity and a vegetarian variation that caters to diverse dietary preferences. Embark on a culinary journey as we delve into the nuances of this iconic dish, exploring its history, variations, and the techniques that elevate it to a culinary masterpiece.

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

BEET AND CABBAGE BORSCHT

Beet and Cabbage Borscht image

Categories Soup/Stew Leafy Green Tomato Vegetable Appetizer Lunch Beet Winter Cabbage Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

Steps:

Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

CABBAGE BORSHT

Cabbage Borsht image

This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.

Provided by STAR20

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

Time 1h45m

Yield 10

Number Of Ingredients 11

Ingredients

3 pounds bone-in chicken pieces
1 gallon water
1 (10.75 ounce) can condensed tomato soup
1 tablespoon salt
1 large head cabbage, cored and shredded
3 large peeled and diced red potatoes
1 large carrot, diced
1 large onion, chopped
3 bay leaves
2 tablespoons chopped fresh parsley
1 bunch chopped fresh dill

Steps:

Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 31.3 g, Cholesterol 59.8 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 2.9 g, Sodium 966.3 mg, Sugar 8.2 g

CABBAGE BORSCHT MENNONITE SOUP

Cabbage Borscht Mennonite Soup image

This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.

Provided by Alea

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

Time 2h20m

Yield 8

Number Of Ingredients 14

Ingredients

2 pounds beef soup bones
2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 ½ tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
½ star anise
1 teaspoon salt
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream

Steps:

Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g

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 vegetables. This will give your borscht a more complex flavor. Some good options include cabbage, beets, carrots, potatoes, and onions.
Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just done.
Use a good quality broth. This will make a big difference in the flavor of your borscht.
Add some herbs and spices. These will help to enhance the flavor of the borscht. Some good options include dill, parsley, garlic, and pepper.
Serve the borscht with a dollop of sour cream. This will add a creamy richness to the soup.

Conclusion:

Cabbage borscht is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and flavorful soup, give cabbage borscht a try!