Red Cabbage Borscht

Red Cabbage Borscht with Cumin Sour 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 served hot or cold.



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