About this recipe: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 soured cream, extra dill and chopped fresh tomatoes.
225g thinly sliced potatoes
140g thinly sliced beetroot
1L vegetable stock or water
2 tablespoons butter
250g chopped onions
1 teaspoon caraway seed (optional)
2 teaspoons salt
1 celery stick, chopped
1 large carrot, sliced
250g coarsely chopped red cabbage
black pepper to taste
1/4 teaspoon fresh dill
1 tablespoon cider vinegar
1 tablespoon honey
soured cream, for topping
chopped tomatoes, for garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:45min › Ready in:1hr5min
Place sliced potatoes and beetroot in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beetroot with a slotted spoon, and reserve stock.
Melt butter in a large frying pan 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 beetroot to the pan. Season with black pepper and dill. Stir in cider vinegar, honey and passata. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with soured cream, extra dill and chopped fresh tomatoes.
For God's sake author, Russians do not even know what passata is, never mind use it for their borscht! I am telling it as somebody who has been cooking borscht all her life, this is just an improvisation, sorry. - 07 Jun 2010
the recipe tastes very nice especially with the caraway seeds but in my view it needs more liquid or else it isn't soupy enough and I think it need more beetroot too be truely authentic - but nonetheless very nice. - 15 Jan 2011