Russian Cabbage Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp schmaltz or canola oil 1 large onion, diced1 tsp caraway seed 1 tsp paprika2 teaspoons salt1 celery stalk, diced1 large carrot, diced3 cups shredded red cabbage4 ½ cups chicken or vegetable stock1 cup crushed tomatoes1 lb beets, roasted and diced¼ tsp black pepper to taste1 tbsp fresh dill weed1 tsp fresh thyme1 tbsp cider vinegar1 tbsp honey2 cups potato gnocchi (I used my Always-Fluffy Gnocchi)
Heat schmaltz or oil in a large pot over medium heat. Stir in onions, caraway seed, paprika and salt.
Cook until onions become soft and translucent.
Stir in celery, carrot, and cabbage and cook 2 minutes.
Add stock, tomatoes, beets, pepper, dill, thyme, vinegar and honey and cook, covered, 20 minutes.
Add gnocchi, cover, and simmer on medium low heat at least 30 minutes. This gets better with age.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Cook until onions become soft and translucent.
Stir in celery, carrot, and cabbage and cook 2 minutes.
Add stock, tomatoes, beets, pepper, dill, thyme, vinegar and honey and cook, covered, 20 minutes.
Add gnocchi, cover, and simmer on medium low heat at least 30 minutes. This gets better with age.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 5.4 g
- Cholesterol: 15.2 mg
- Sodium: 1,079.8 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 6.2 g
- Protein: 6.2 g
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