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.