Cabbage Borscht

Adapted from “Moosewood Cookbook” by Mollie Katzen. The recipe in the book is vegetarian. When I married a meat eater, I learned to adapt. It is a great recipe with or without the sausages.

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imperial or metric measurements

2 peeled and thinly sliced
2 peeled and thinly sliced
4 cups1 litre stock/water
2 Tbsp30 ml butter/oil
1 1/2 cups375 ml chopped onion
1 tsp5 ml caraway seed
2 tsp10 ml salt
1 stalk celery
1 large sliced
3 cups750 ml chopped/grated red cabbage
1/2 tsp3 ml black pepper
1/4 tsp1 ml dill weed
1 Tbsp15 ml cider vinegar
1 Tbsp15 ml honey/brown sugar
1 cup250 ml tomato purée

1 Tbsp15 ml raisins
3 Italian sausages

Serve with:
sour cream
dill weed
chopped tomato
1 loaf dark rye bread

SIMMER potatoes, beets and stock in saucepan 20 minutes.
COOK onions and butter in a large kettle 5 minutes.
ADD caraway and salt (and sausages); cook 8 minutes.
ADD celery, carrots, cabbage and liquid from beets; cover and cook 10 minutes.
ADD potatoes, beets, pepper, dill weed, vinegar, honey and tomato purée (and raisins).
COVER and SIMMER 20 minutes.
Serve with toppings and bread.

For Slow-Cooker:
1 lbs450 g stewing beef dredged in flour is a nice substitute for the Italian sausage, but only in the slow-cooker.
SAUTÉ onions (and sausage or beef) 8-10 minutes. (Drain sausage fat.)
ADD all ingredients to cooker.
COOK on high 4-6 hours or low 6-8 hours. STIR once midway through cooking.

Serves 6? Can be refrigerated for 3 days or frozen 1 month.
Slicing the vegetables creates a stew-like consistency. Processing the onion, celery, carrot and cabbage is quicker and makes it soup-like (don’t process the potatoes and beets.)