Russian Cabbage Borscht You Have To Try

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Russian Cabbage Borscht

"An elderly female dwelling in Turkey served this to a pal of ours whilst he became in that country several years ago. She has on account that exceeded away, but her recipe lives on. It is the first-rate Borscht recipe I've ever enjoyed. Serve crowned with sour cream, more dill weed, chopped fresh tomatoes."

Ingredients :

1 1/2 cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable inventory or water
2 tablespoons butter
1 half cups chopped onions
1 teaspoon caraway seed (non-compulsory)
2 teaspoons salt
1 celery stalk, chopped
1 massive carrot, sliced
three cups coarsely chopped red cabbage
black pepper to taste
1/4 teaspoon clean dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

Place sliced potatoes and beets in a medium saucepan over excessive warmness; cowl with inventory, and boil until vegetables are smooth. Remove potatoes and beets with a slotted spoon, and reserve inventory.
Melt butter in a huge skillet over medium warmth. Stir in onions, caraway seeds, and salt; cook until onions emerge as tender and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook dinner, protected, till all vegetables are smooth, approximately 10 mins.
Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, lessen heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

Notes :

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