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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa037)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/","crawl_time":1775499260,"first_indexed_time":1520505660,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/85517\/russian-cabbage-borscht\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Russian Cabbage Borscht Recipe","meta_descriptions":["This Russian cabbage borscht features slowly stewed beets, onion, caraway seeds, potatoes, and carrots with a touch of dill, vinegar, tomato, and honey,"],"attrs_boilerpipe_text":"An elderly lady residing in Turkey served this Russian cabbage borscht to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.\nPrep Time:\n20 mins\nCook Time:\n1 hr\nTotal Time:\n1 hr 20 mins\nServings:\n8\nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\nOriginal recipe (1X) yields 8 servings\n1 ½\ncups\nthinly sliced potatoes\n1\ncup\nthinly sliced beets\n4\ncups\nvegetable stock or water\n2\ntablespoons\nbutter\n1 ½\ncups\nchopped onions\n1\nteaspoon\ncaraway seed (Optional)\n2\nteaspoons\nsalt\n1\ncelery stalk, chopped\n1\nlarge\ncarrot, sliced\n3\ncups\ncoarsely chopped red cabbage\nblack pepper to taste\n¼\nteaspoon\nfresh dill weed\n1\ntablespoon\ncider vinegar\n1\ntablespoon\nhoney\n1\ncup\ntomato puree\nsour cream, for topping\nchopped tomatoes, for garnish\nDirections\nPlace potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock.\nMelt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.\nAdd potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.\nPortion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.\n368\nhome cooks made it!\nNutrition Facts\n(per serving)\n128\nCalories\n5g\nFat\n20g\nCarbs\n3g\nProtein\nNutrition Facts\nServings Per Recipe\n8\nCalories\n128\n% Daily Value *\nTotal Fat\n5g\n6%\nSaturated Fat\n3g\n15%\nCholesterol\n11mg\n4%\nSodium\n908mg\n39%\nTotal Carbohydrate\n20g\n7%\nDietary Fiber\n4g\n13%\nTotal Sugars\n9g\nProtein\n3g\n6%\nVitamin C\n34mg\n38%\nCalcium\n58mg\n4%\nIron\n2mg\n8%\nPotassium\n558mg\n12%\n* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - 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She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.\n\nSubmitted by Puma\n\nUpdated on November 21, 2024\n\nSave\n\nRate\n\nShare\n\nClose\n\n![](https:\/\/www.allrecipes.com\/thmb\/XgS7DiskapnLJEuFB9UU8G-DeY4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/4856553-968168150ab34b6388cf9b0ae472b2a4.jpg)\n\n![](https:\/\/www.allrecipes.com\/thmb\/XgS7DiskapnLJEuFB9UU8G-DeY4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/4856553-968168150ab34b6388cf9b0ae472b2a4.jpg)\n\nAdd Photo\n\n[32 ![]()](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n\n[32 ![]()](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n\n[32 ![]()](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n\n[32 ![]()](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n\nPrep Time:\n\n20 mins\n\nCook Time:\n\n1 hr\n\nTotal Time:\n\n1 hr 20 mins\n\nServings:\n\n8\n\nJump to Nutrition Facts\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 8 servings\n\n- 1 ½ cups thinly sliced potatoes\n- 1 cup thinly sliced beets\n- 4 cups vegetable stock or water\n- 2 tablespoons butter\n- 1 ½ cups chopped onions\n- 1 teaspoon caraway seed (Optional)\n- 2 teaspoons salt\n- 1  celery stalk, chopped\n- 1 large carrot, sliced\n- 3 cups coarsely chopped red cabbage\n- black pepper to taste\n- ¼ teaspoon fresh dill weed\n- 1 tablespoon cider vinegar\n- 1 tablespoon honey\n- 1 cup tomato puree\n- sour cream, for topping\n- chopped tomatoes, for garnish\n\n## Directions\n1. Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock.\n2. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.\n3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.\n4. Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.\n\nSave\n\nRate\n\n368 home cooks made it\\!\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 128 | Calories |\n| 5g | Fat |\n| 20g | Carbs |\n| 3g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 8 |   |\n| Calories 128 |   |\n| % Daily Value \\* |   |\n| Total Fat 5g | 6% |\n| Saturated Fat 3g | 15% |\n| Cholesterol 11mg | 4% |\n| Sodium 908mg | 39% |\n| Total Carbohydrate 20g | 7% |\n| Dietary Fiber 4g | 13% |\n| Total Sugars 9g |   |\n| Protein 3g | 6% |\n| Vitamin C 34mg | 38% |\n| Calcium 58mg | 4% |\n| Iron 2mg | 8% |\n| Potassium 558mg | 12% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\nAdd Your Photo\n\n## Photos of Russian Cabbage Borscht\n01 of 32\n\n![]()\n\nPhoto by  Allrecipes Member\n\n02 of 32\n\n![]()\n\nPhoto by  Brenna Rossi\n\n02\/06\/2021\n\n03 of 32\n\n![]()\n\nPhoto by  VALERIEANN\\_\n\n01\/03\/2021\n\n04 of 32\n\n![]()\n\nPhoto by  Home Grown Mama\n\n11\/30\/2020\n\nVery similar to the Moosewood Cookbook recipe\n\n05 of 32\n\n![]()\n\nPhoto by  Helen P\n\n11\/26\/2020\n\nExcellent, I used white cabbage because that’s all I had and added some fennel seeds and it was aromatic and just delicious\\!\n\n06 of 32\n\n![]()\n\nPhoto by  hotinthekitchen\n\n11\/19\/2020\n\nI copied this recipe onto an index card and renamed it Best Borscht Ever! it involves fresh ingredients and is wonderful\\!\n\n07 of 32\n\n![]()\n\nPhoto by  Peter Church\n\n07\/24\/2020\n\n08 of 32\n\n![]()\n\nPhoto by  Peter Church\n\n07\/24\/2020\n\n09 of 32\n\n![]()\n\nPhoto by  Janice\n\n03\/11\/2020\n\nThis borscht is amazing - just the way I like it!I used red onions 8nstead of yellow as that's all I had! Canned O. tomatoes instead of tomato sauce. Perfect! Great for a cold winter's night\\!\n\n10 of 32\n\n![]()\n\nPhoto by  Jsgamer117\n\n11\/18\/2019\n\n1. 1\n2. [2](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n3. [3](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n4. [4](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n5. 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Ratings](https:\/\/www.allrecipes.com\/recipe\/62584\/cabbage-borsht\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\n[Newsletters](https:\/\/www.allrecipes.com\/recipe\/85517\/russian-cabbage-borscht\/)\n\nFollow Us\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n- [Meals](https:\/\/www.allrecipes.com\/recipes\/)\n- [Ingredients](https:\/\/www.allrecipes.com\/recipes\/17567\/ingredients\/)\n- [Occasions](https:\/\/www.allrecipes.com\/recipes\/85\/holidays-and-events\/)\n- [Cuisines](https:\/\/www.allrecipes.com\/recipes\/86\/world-cuisine\/)\n- [Kitchen Tips](https:\/\/www.allrecipes.com\/kitchen-tips\/)\n- [News](https:\/\/www.allrecipes.com\/food-news-trends\/)\n- [Features](https:\/\/www.allrecipes.com\/recipes\/1642\/everyday-cooking\/)\n- [Video](https:\/\/www.allrecipes.com\/video)\n\n- [About Us](https:\/\/www.allrecipes.com\/about-us-6648102)\n- [Editorial Process](https:\/\/www.allrecipes.com\/about-us-6648102#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Product Vetting](https:\/\/www.allrecipes.com\/about-us-6648102#toc-product-reviews)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/brands\/food-drink\/allrecipes)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"An elderly lady residing in Turkey served this Russian cabbage borscht to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.\n\nPrep Time:\n\n20 mins\n\nCook Time:\n\n1 hr\n\nTotal Time:\n\n1 hr 20 mins\n\nServings:\n\n8\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\nOriginal recipe (1X) yields 8 servings\n\n- 1 ½ cups thinly sliced potatoes\n- 1 cup thinly sliced beets\n- 4 cups vegetable stock or water\n- 2 tablespoons butter\n- 1 ½ cups chopped onions\n- 1 teaspoon caraway seed (Optional)\n- 2 teaspoons salt\n- 1  celery stalk, chopped\n- 1 large carrot, sliced\n- 3 cups coarsely chopped red cabbage\n- black pepper to taste\n- ¼ teaspoon fresh dill weed\n- 1 tablespoon cider vinegar\n- 1 tablespoon honey\n- 1 cup tomato puree\n- sour cream, for topping\n- chopped tomatoes, for garnish\n\n## Directions\n1. Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock.\n2. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.\n3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes.\n4. Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve.\n\n368 home cooks made it\\!\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 128 | Calories |\n| 5g | Fat |\n| 20g | Carbs |\n| 3g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 8 |   |\n| Calories 128 |   |\n| % Daily Value \\* |   |\n| Total Fat 5g | 6% |\n| Saturated Fat 3g | 15% |\n| Cholesterol 11mg | 4% |\n| Sodium 908mg | 39% |\n| Total Carbohydrate 20g | 7% |\n| Dietary Fiber 4g | 13% |\n| Total Sugars 9g |   |\n| Protein 3g | 6% |\n| Vitamin C 34mg | 38% |\n| Calcium 58mg | 4% |\n| Iron 2mg | 8% |\n| Potassium 558mg | 12% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.","meta_canonical":null}

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URL	https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/
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Meta Title	Russian Cabbage Borscht Recipe
Meta Description	This Russian cabbage borscht features slowly stewed beets, onion, caraway seeds, potatoes, and carrots with a touch of dill, vinegar, tomato, and honey,
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Boilerpipe Text	An elderly lady residing in Turkey served this Russian cabbage borscht to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes. Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 8 Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 8 servings 1 ½ cups thinly sliced potatoes 1 cup thinly sliced beets 4 cups vegetable stock or water 2 tablespoons butter 1 ½ cups chopped onions 1 teaspoon caraway seed (Optional) 2 teaspoons salt 1 celery stalk, chopped 1 large carrot, sliced 3 cups coarsely chopped red cabbage black pepper to taste ¼ teaspoon fresh dill weed 1 tablespoon cider vinegar 1 tablespoon honey 1 cup tomato puree sour cream, for topping chopped tomatoes, for garnish Directions Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes. Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve. 368 home cooks made it! Nutrition Facts (per serving) 128 Calories 5g Fat 20g Carbs 3g Protein Nutrition Facts Servings Per Recipe 8 Calories 128 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 11mg 4% Sodium 908mg 39% Total Carbohydrate 20g 7% Dietary Fiber 4g 13% Total Sugars 9g Protein 3g 6% Vitamin C 34mg 38% Calcium 58mg 4% Iron 2mg 8% Potassium 558mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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[Vegetable Soup Recipes](https://www.allrecipes.com/recipes/184/soups-stews-and-chili/soup/vegetable-soup/) - [Cabbage Soup Recipes](https://www.allrecipes.com/recipes/16973/soups-stews-and-chili/soup/vegetable-soup/cabbage-soup/) # Russian Cabbage Borscht 4\.6 (246) 180 Reviews 32 Photos An elderly lady residing in Turkey served this Russian cabbage borscht to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes. Submitted by Puma Updated on November 21, 2024 Save Rate Share Close ![](https://www.allrecipes.com/thmb/XgS7DiskapnLJEuFB9UU8G-DeY4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/4856553-968168150ab34b6388cf9b0ae472b2a4.jpg) ![](https://www.allrecipes.com/thmb/XgS7DiskapnLJEuFB9UU8G-DeY4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/4856553-968168150ab34b6388cf9b0ae472b2a4.jpg) Add Photo [32 ![]()](https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/) [32 ![]()](https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/) [32 ![]()](https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/) [32 ![]()](https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/) Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 8 Jump to Nutrition Facts Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings - 1 ½ cups thinly sliced potatoes - 1 cup thinly sliced beets - 4 cups vegetable stock or water - 2 tablespoons butter - 1 ½ cups chopped onions - 1 teaspoon caraway seed (Optional) - 2 teaspoons salt - 1 celery stalk, chopped - 1 large carrot, sliced - 3 cups coarsely chopped red cabbage - black pepper to taste - ¼ teaspoon fresh dill weed - 1 tablespoon cider vinegar - 1 tablespoon honey - 1 cup tomato puree - sour cream, for topping - chopped tomatoes, for garnish ## Directions 1. Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock. 2. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes. 3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes. 4. Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve. Save Rate 368 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 128 \| Calories \| \| 5g \| Fat \| \| 20g \| Carbs \| \| 3g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 8 \| \| \| Calories 128 \| \| \| % Daily Value \* \| \| \| Total Fat 5g \| 6% \| \| Saturated Fat 3g \| 15% \| \| Cholesterol 11mg \| 4% \| \| Sodium 908mg \| 39% \| \| Total Carbohydrate 20g \| 7% \| \| Dietary Fiber 4g \| 13% \| \| Total Sugars 9g \| \| \| Protein 3g \| 6% \| \| Vitamin C 34mg \| 38% \| \| Calcium 58mg \| 4% \| \| Iron 2mg \| 8% \| \| Potassium 558mg \| 12% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add Your Photo ## Photos of Russian Cabbage Borscht 01 of 32 ![]() Photo by Allrecipes Member 02 of 32 ![]() Photo by Brenna Rossi 02/06/2021 03 of 32 ![]() Photo by VALERIEANN\_ 01/03/2021 04 of 32 ![]() Photo by Home Grown Mama 11/30/2020 Very similar to the Moosewood Cookbook recipe 05 of 32 ![]() Photo by Helen P 11/26/2020 Excellent, I used white cabbage because that’s all I had and added some fennel seeds and it was aromatic and just delicious\! 06 of 32 ![]() Photo by hotinthekitchen 11/19/2020 I copied this recipe onto an index card and renamed it Best Borscht Ever! it involves fresh ingredients and is wonderful\! 07 of 32 ![]() Photo by Peter Church 07/24/2020 08 of 32 ![]() Photo by Peter Church 07/24/2020 09 of 32 ![]() Photo by Janice 03/11/2020 This borscht is amazing - just the way I like it!I used red onions 8nstead of yellow as that's all I had! Canned O. tomatoes instead of tomato sauce. Perfect! Great for a cold winter's night\! 10 of 32 ![]() Photo by Jsgamer117 11/18/2019 1. 1 2. [2](https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/) 3. [3](https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/) 4. [4](https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/) 5. 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Readable Markdown	An elderly lady residing in Turkey served this Russian cabbage borscht to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes. Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 8 Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 8 servings - 1 ½ cups thinly sliced potatoes - 1 cup thinly sliced beets - 4 cups vegetable stock or water - 2 tablespoons butter - 1 ½ cups chopped onions - 1 teaspoon caraway seed (Optional) - 2 teaspoons salt - 1 celery stalk, chopped - 1 large carrot, sliced - 3 cups coarsely chopped red cabbage - black pepper to taste - ¼ teaspoon fresh dill weed - 1 tablespoon cider vinegar - 1 tablespoon honey - 1 cup tomato puree - sour cream, for topping - chopped tomatoes, for garnish ## Directions 1. Place potatoes and beets in a medium saucepan over high heat; cover with stock and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon; reserve stock. 2. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Stir in celery, carrot, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes. 3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium-low, and simmer for at least 30 minutes. 4. Portion borscht into bowls. Top with sour cream, extra dill weed, and chopped tomatoes to serve. 368 home cooks made it\! ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 128 \| Calories \| \| 5g \| Fat \| \| 20g \| Carbs \| \| 3g \| Protein \| \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 8 \| \| \| Calories 128 \| \| \| % Daily Value \* \| \| \| Total Fat 5g \| 6% \| \| Saturated Fat 3g \| 15% \| \| Cholesterol 11mg \| 4% \| \| Sodium 908mg \| 39% \| \| Total Carbohydrate 20g \| 7% \| \| Dietary Fiber 4g \| 13% \| \| Total Sugars 9g \| \| \| Protein 3g \| 6% \| \| Vitamin C 34mg \| 38% \| \| Calcium 58mg \| 4% \| \| Iron 2mg \| 8% \| \| Potassium 558mg \| 12% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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