Cabbage Borsht Recipes

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CABBAGE BORSHT



Cabbage Borsht image

This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.

Provided by STAR20

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h45m

Yield 10

Number Of Ingredients 11

3 pounds bone-in chicken pieces
1 gallon water
1 (10.75 ounce) can condensed tomato soup
1 tablespoon salt
1 large head cabbage, cored and shredded
3 large peeled and diced red potatoes
1 large carrot, diced
1 large onion, chopped
3 bay leaves
2 tablespoons chopped fresh parsley
1 bunch chopped fresh dill

Steps:

  • Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
  • In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 31.3 g, Cholesterol 59.8 mg, Fat 10.5 g, Fiber 5.7 g, Protein 23.5 g, SaturatedFat 2.9 g, Sodium 966.3 mg, Sugar 8.2 g

GERMAN CABBAGE BORSCHT



German Cabbage Borscht image

This is really called Compst Borscht but I didn't know how to spell that!! My mother-in-law shared this recipe with me. It jars well and makes a large batch. A family favorite. Top with sour cream or float rye bread on top before serving..

Provided by Erica_Hildebrand

Categories     Lunch/Snacks

Time 1h30m

Yield 20-25 serving(s)

Number Of Ingredients 12

2 quarts water
1 head cabbage
4 large carrots
5 potatoes
7 onions
4 star anise
15 whole allspice
3 bay leaves
1 bunch dill (I use 1/4 cup)
1 can stewed tomatoes
1 cup whipping cream
1 farmer sausage

Steps:

  • Cut all vegetables into bite size pieces.
  • Cut sausage into ½ inch rounds.
  • Chop cabbage into bite size pieces also.
  • Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
  • Cook for 15 to 20 minutes then add tomatoes and cream.
  • Cook until the vegetables and sausage are tender.

Nutrition Facts : Calories 120.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 16.3, Sodium 77.1, Carbohydrate 18.8, Fiber 3.4, Sugar 5.3, Protein 2.7

CABBAGE BORSCHT



Cabbage Borscht image

This tastes great on a cold day and is very filling with just a bun or crusty bread. I received this at an auction in a bunch of hand written recipes.

Provided by marjorie knight

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

9 cups water
1 Spanish onion, sliced
1 carrot, sliced
1 large cabbage, shredded
2 medium potatoes, peeled and sliced
1 (19 ounce) can tomato juice
1 (28 ounce) can tomatoes
1/2 cup sugar, more if you like it sweet
1/2 cup white vinegar
2 tablespoons butter
2 bay leaves
1/2 teaspoon caraway seed
2 tablespoons chopped parsley (I use dried)
salt and pepper

Steps:

  • Put all ingredients in water, in large pot.
  • Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender.
  • Season well with salt and pepper.
  • Let sit overnight in refrigerator,this improves the flavor.
  • Remove bay leaf and then reheat.
  • This freezes well.

Nutrition Facts : Calories 130.8, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 175.3, Carbohydrate 26.6, Fiber 4.7, Sugar 16, Protein 3.2

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 cups unsalted chicken stock
1 cup dry white wine
1 pound (about 6 cups) Savoy or green cabbage, cored and shredded
1 large (about 8 ounces) beet, peeled and cut into fine julienne
1 small red onion, peeled and thinly sliced
1 tablespoon balsamic vinegar
Generous pinch of ground cumin
Salt and freshly ground black pepper to taste
Unflavored yogurt or sour cream (about 1/2 cup)

Steps:

  • Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.

RUSSIAN CABBAGE BORSCHT



Russian Cabbage Borscht image

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.

Provided by Puma

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 17

1 ½ cups thinly sliced potatoes
1 cup thinly sliced beets
4 cups vegetable stock or water
2 tablespoons butter
1 ½ cups chopped onions
1 teaspoon caraway seed
2 teaspoons salt
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarsely chopped red cabbage
black pepper to taste
¼ teaspoon fresh dill weed
1 tablespoon cider vinegar
1 tablespoon honey
1 cup tomato puree
sour cream, for topping
chopped tomatoes, for garnish

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Categories     Soup/Stew     Leafy Green     Tomato     Vegetable     Appetizer     Lunch     Beet     Winter     Cabbage     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
  • Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.

BEET AND CABBAGE BORSCHT



Beet and Cabbage Borscht image

Categories     Soup/Stew     Onion     Potato     Side     Quick & Easy     Beet     Winter     Cabbage     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 5 cups, serving 2

Number Of Ingredients 11

1 onion, chopped
1 tablespoon vegetable oil
1 garlic clove, minced
1/2 teaspoon cuminseed
2 cups chopped cabbage (about 1/2 pound)
a 6-ounce boiling potato, peeled and grated course
2 cups beef broth
a 16-ounce jar whole beets, drained, reserving the liquid, and shredded
1 to 2 tablespoons red-wine vinegar, or to taste
sour cream or plain yogurt for garnish if desired
minced fresh dill for garnish if desired

Steps:

  • In a large saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the garlic, the cuminseed, the cabbage, and the potato, and cook the mixture, stirring, for 1 minute. Add the broth, 1/2 cup water, the beets with the reserved liquid, the vinegar, and salt and pepper to taste, bring the liquid to a boil, and simmer the soup, covered partially, for 25 minutes. Divide the soup between 2 bowls and garnish it with the sour cream and the dill.

BEET BORSCHT



Beet Borscht image

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Optional: Sour cream and chopped chives or fresh dill sprigs

Steps:

  • In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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