Red cabbage borscht with cumin spiked cream 

This hearty broth is great for cool weather and lends itself to many variations.  I guess that’s why I’ve created a recipe for it.  You can make it a beef , chicken or even a vegetable broth and can be topped with interesting goodies for more kick.  Here bacon and cumin spiked sour cream do the trick. 



2 tbsp. olive oil (25 ml)

1 large onion, chopped

2 heirloom carrots , chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1/2 head red cabbage , shredded

1 bay leaf

4 cups chicken stock  or vegetable stock (1 L)

2 tbsp. apple cider vinegar (25ml)

1 Tbsp. apple butter (15 ml)

handful freshly chopped dill

¼ cup sour cream or yogourt (60 ml)

1 tsp. toasted cumin seeds, ground ( 5ml)

chopped dill and olive oil for garnish

bacon bits, optional


In a large pot, over medium heat saute onions in oil until soft, about 3 minutes.  Add carrots, cabbage, celery, garlic and bay leaf.  Cover with stock, reduce heat to a simmer and cook for about 35-45 minutes until vegetables are tender. 

Add vinegar and apple butter , fresh dill and season with salt and pepper.  

Combine the sour cream with the chives and cumin and stir well. \

Serve soup with a dollop of sour cream , fresh sprigs of dill and drizzle of my extra virgin olive oil.

Serves 4-6




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