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  • Budapest Borscht

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    Budapest Borscht
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • This simplified version of Hungarian borscht and some whole-grain bread make a nourishing lunch or possibly supper.
    • 1 1/2 lb red cabbage
    • 5 x beets
    • 5 sm boiling potatoes
    • 6 x canned plum tomatoes (about 1 1/2 c.)
    • 1 1/2 Tbsp. extra virgin olive oil
    • 1 x onion, diced
    • 2 x cloves garlic, finely minced
    • 6 c. water
    • 1/2 c. red wine vinegar
    • 1 Tbsp. honey
    • 3 Tbsp. minced fresh parsley
    • 1 tsp minced fresh thyme
    • 1 x bay leaf
    • 1 1/2 tsp dry dill weed
    • 1 Tbsp. sweet Hungarian paprika
    • 2 tsp salt
    • 1 tsp freshly grnd pepper
    • 1/2 c. lowfat sour cream for garnish
    • 4 Tbsp. fresh dill weed for garnish

    Directions

    1. Slice cabbage into 1/4 inch strips. Peel beets with sharp paring knife and cut into julienne strips. Peel potatoes and cut in half. Chop tomatoes into quarters.
    2. In 4-qt saucepan, heat oil. Add in onion and garlic. Saute/fry 5 min. Add in cabbage, beets, potatoes, tomatoes, the water, vinegar, honey, parsley, thyme, bay leaf, dill, paprika, salt and pepper.
    3. Bring to boil and reduce heat. Simmer 25 min. Serve with a dollop of lowfat sour cream and a garnish of minced dill weed.

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