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Polish Cabbage Borscht

2 cups thinly sliced potato

1 1/2 cup thinly sliced beets

1 medium-sized rutabaga; sliced

4 cups water

2 Tablespoons butter

1 1/2 cups chopped onion

1 tsp. caraway seeds

1 1/2 tsp. salt (or more, to taste)

1 stalk celery, chopped

1 medium-sized carrot, sliced

3 cups shredded cabbage

Freshly ground black pepper

1  tablespoon cider vinegar (optional)

2 tablespoons maple syrup

1 cup tomato puree

Place potato, beets, rutabaga and water in saucepan and cook over medium heat until tender. Meanwhile, melt the butter in a large pot.  Add onion, caraway seeds, and salt.  Cook over medium heat, stirring occasionally, until the onions are soft (10 minutes).  Add celery, carrots, and cabbage, plus 2 cups of the water from the potatoes, beets, and rutabaga.  Cover and cook over medium heat until the vegetables are tender ( 8 to 10 minutes).  Add the remaining ingredients (including all the water), cover, and simmer for at  15 more minutes.  Taste to correct seasonings, and serve hot, topped with sour cream, yogurt, or quark (my favorite!) and sprinkle with dill.

From former Roxbury Apprentice, Kristen Kordet now a farmer at Blue Moon Farm in Madison, WI