Ingredients

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

Instructions

1. 1 Place 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; reserve stock.
2. 2 Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
3. 3 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 for at least 30 minutes.
4. 4 Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.

Nutrition per serving