Cabbage Borscht

Submitted by marjorie knight

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 12

ingredients

• 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

directions

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

Reviews

[Tys Kitchen]

Very different soup for our family but we really liked it!

 

[Autsayder]

Pumpernickel went wonderfully with this simple, delicious borscht. Thanks for sharing!

 

[lecole54]

Served this with a loaf of good pumpernickel bread and plenty of butter, plus a dollop of sour cream for each bowl; the DH (who thought this was going to be a "so-so" supper) *loved* it (me too)! The recipe is a cinch. I'm wondering if this is a Slovak version of borscht -- the caraway seeds would suggest it. It's a lovely touch, whatever it is.