Beet and Cabbage Borscht – Kosher Recipes | OU Kosher Certification
This borscht recipe includes sauteed onion, garlic, cumin, cabbage, & grated potato plus a jar of beets, broth, red wine vinegar, dill & pareve sour cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oukosher.org.
Ingredients
- 1 onion, chopped
- 1 Tablespoon vegetable oil
- 1 garlic clove, minced
- ½ teaspoon cumin seed
- 2 cups chopped cabbage (about ½ lb.)
- 1 (6-oz.) boiling potato, peeled and grated coarse
- 2 cups vegetable or beef broth
- 1 (16-oz.) jar whole beets, drained, reserving the liquid, and shredded
- 1 to 2 Tablespoons red-wine vinegar, or to taste
- Pareve sour cream for garnish, if desired
- Minced fresh dill for garnish, if desired
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