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|Russian Cabbage Borscht|
"An elderly woman living in Turkey served this to a friend of ours even as he changed into in that usa several years in the past. She has since passed away, however her recipe lives on. It is the great Borscht recipe I've ever enjoyed. Serve crowned with bitter cream, extra dill weed, chopped sparkling tomatoes."
- 1 half of cups thinly sliced potatoes
- 1 cup thinly sliced beets
- 4 cups vegetable inventory or water
- 2 tablespoons butter
- 1 1/2 cups chopped onions
- 1 teaspoon caraway seed (non-compulsory)
- 2 teaspoons salt
- 1 celery stalk, chopped
- 1 huge carrot, sliced
- three cups coarsely chopped purple cabbage
- black pepper to taste
- 1/four teaspoon fresh dill weed
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 1 cup tomato puree
- sour cream, for topping
- chopped tomatoes, for garnish
|Prep : 20M||Cook : 8M||Ready in : 1H5M|
- Place sliced potatoes and beets in a medium saucepan over excessive warmth; cover with inventory, and boil until greens are soft. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a massive skillet over medium warmness. Stir in onions, caraway seeds, and salt; cook until onions become gentle and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; prepare dinner, covered, till all greens 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, lessen heat to medium low, and simmer at least 30 minutes. Serve topped with bitter cream, extra dill weed, and chopped fresh tomatoes.
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