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Author Topic: Russian Cabbage Borsht (serves 12)  (Read 1406 times)

Offline LaurenSh

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Russian Cabbage Borsht (serves 12)
« on: July 16, 2010, 10:01:24 AM »
Russian Cabbage Borscht

2 yellow potatoes, diced
3 red beets, cut in ½ moons
8 cups veggie stock
2 small cans whole peeled tomoatoes (with liquid, rough chopped)
2 yellow onions, cut thinly in ½ moons
2 carrots,  cut thinly on the diagnol
2 celery stalks, cut thinly on the diagnol
1-2 tbsp caraway seeds
1 green cabbage, shredded
1 tbsp pepper, freshly ground (added to taste)
1 tbsp sea salt
1 tbsp fresh dill
3 tbsp apple cider vinegar

1.   reserve ¼ cup veggie stock for sautéing mirepoix, and bring the rest of the stock to a boil over medium-high heat in a large soup pot.  Add potatoes, beets and canned tomatoes.
2.   In a sauté pan, bring reserved veggie stock to a boil and sauté onions, cattorts and celery.  Once the onions are translucent, add the caraway seeds and sauté for another minute
3.   Add sauté to soup, then add the shredded cabbage.  Add sea salt and pepper to taste, then cook for another 10 minutes.
4.   Add  fresh dill and apple cider vinegar.