Red Cabbage Borscht

13 ingredients
6 steps

Ingredients

  • 1 (14 ounce) can beets, sliced
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1 1/2 cups red cabbage, shredded
  • 1 (19 ounce) can tomatoes
  • 2 cups water
  • 1/4 cup red wine vinegar
  • 1 (10 ounce) can beef stock
  • 1 teaspoon sugar
  • 1 teaspoon dried dill
  • salt & pepper
  • sour cream (for garnish-optional)

Directions

  1. 1
    Drain the beets, saving the liquid. Cut the beets into strips.
  2. 2
    In a large saucepan, melt the butter & cook the onion until softened.
  3. 3
    Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
  4. 4
    Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
  5. 5
    Cover and simmer for about 30 minutes or until the cabbage is very soft.
  6. 6
    Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.

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