Recipe

Beet And Cabbage Borscht Recipe


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Ingredients
  • Salt; to taste
  • 1/2 c Unflavored yogurt or sour cream
  • 1 lb Savoy or green cabbage - ; cored, shredded
  • Generous pinch of ground cumin
  • 1 c Dry white wine
  • 1 tb Balsamic vinegar
  • 4 c Unsalted chicken stock
  • 1 sm Red onion; peeled, sliced thin
  • 1 lg Beet - ; peeled, and
  • Cut into fine julienne
  • Freshly-ground black pepper; to taste

Directions
  • Step #1 Place the chicken stock, cabbage, wine, beets & onion in a large pot.
  • Step #2 Bring to a boil, reduce heat & let simmer until vegetables are tender, for about 30 mins, stirring every once in awhile.
  • Step #3 Add the vinegar, cumin, salt & pepper.
  • Step #4 (This can be prepared ahead, cooled, covered & set aside at cool room temperature for several hrs or put in the fridged for several days.
  • Step #5 ) To serve, remove this from the refrigerator for about 30 mins before serving if presenting chilled.
  • Step #6 Simmer over medium-high heat to reheat if presenting warm.
  • Step #7 Ladle into 4 soup bowls.
  • Step #8 Spoon on a generous dollop of yogurt.
  • Step #9 Serve as soon as possible.
  • Step #10 This recipe yields 4 servings.
  • Step #11 --.
  • Enjoy the Beet And Cabbage Borscht recipe

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