| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 cups unsalted chicken stock
- 1 cup dry white wine
- 1 pound (about 6 cups) Savoy or green cabbage, cored and shredded
- 1 large (about 8 ounces) beet, peeled and cut into fine julienne
- 1 small red onion, peeled and thinly sliced
- 1 tablespoon balsamic vinegar
- Generous pinch of ground cumin
- Salt and freshly ground black pepper to taste
- Unflavored yogurt or sour cream (about 1/2 cup)
Instructions
- Place the chicken stock, wine, cabbage, beets and onion in a large pot. Bring to a boil, reduce heat and simmer until vegetables are tender, for about 30 minutes, stirring occasionally. Add the vinegar, cumin, salt and pepper. (This can be prepared ahead, cooled, covered and set aside at cool room temperature for several hours or refrigerated for several days.) To serve, remove from the refrigerator for about 30 minutes before serving if presenting chilled. Simmer over medium-high heat to reheat if presenting warm. Ladle into 4 soup bowls. Spoon on a generous dollop of yogurt. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 194 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 8 g |
| Cholesterol | 15 mg |
| Sodium | 1127 mg |
Reviews
you kidding right? you call this borsch? would you like a real recipe for it?
I tripled the recipe in order to use up a whole cabbage and some beets from my CSA. I made the recipe as written and my fiance and I liked it (I estimated the cumin after tripling to be 1 tsp and it tasted right). Make sure you use a white wine you like (or substitute vermouth).
Awesome. My regular Borscht recipe takes me hours it seems with bacon, cubed & mashed potatoes, cubed and shredded carrots, tomatoes, cream while this recipe took me about 45 minutes and the vinegar & cumin rocked it. I doubled the recipe and added 2 tsp of minced garlic at the beginning and sauted with the the veggies [I also added 3 shredded carrots and parsnips] in 1/4 c. butter before adding the liquids and 2 Tbsp. of fresh dill at the end.