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.
Ingredients
- ½ cups thinly sliced potatoes: 1 piece
- beets: 1 cup (thinly sliced)
- vegetable stock or water: 4 cups
- butter: 2 Tbsp
- ½ cups chopped onions: 1 piece
- caraway seed: 1 tsp (optional)
- salt: 2 tsp
- celery stalk: 1 piece (chopped)
- carrot: 1 piece (sliced)
- red cabbage: 3 cups (coarsely chopped)
- black pepper: (to taste)
- dill weed: 0.25 tsp (fresh)
- cider vinegar: 1 Tbsp
- honey: 1 Tbsp
- tomato puree: 1 cup
- sour cream: (for topping)
- tomatoes: (for garnish, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
