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Sochi Cabbage Borscht

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

60 minutes


6-8 people



  • 1-1/2 cups potatoes, thinly sliced
  • 1 cup beets, thinly sliced
  • 4 cups stock (vegetable, beef, or chicken) or water
  • 2 Tablespoons Organic Butter Olive Oil
  • 1 large onion, chopped
  • 1 teaspoon caraway seed, or to taste
  • 2 teaspoons salt
  • 1 stalk celery, chopped
  • 1 large carrot, chopped
  • 3 cups red cabbage, roughly chopped
  • Salt and black pepper, to taste
  • 1/4 teaspoon dill weed
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon honey
  • 1cup tomato puree
  • Sour cream for topping. Rye bread to serve on the side.


  • Pour stock into a large saucepan, heat over medium heat. Add thinly sliced potatoes and beets and bring to a boil. Reduce heat and simmer until vegetables are tender, 10-14 minutes. Using a slotted spoon, remove and reserve the cooked potatoes and beets. Leave the stock in the pan and remove from heat.
  • In a large skillet, sauté the onions, caraway seeds and salt in the Organic Butter Olive Oil for 3-5 minutes until the onions are soft and translucent.
  • Add onion mixture, celery, carrots and cabbage to the stock, bring to a simmer and cook for 10-12 minutes until vegetables are tender. Add reserved cooked potatoes and beets, stirring to combine. Season with salt, pepper, and dill.
  • In a small bowl, stir together the cider vinegar, honey, and tomato puree. Add to simmering soup, stirring well to combine. Cover and reduce heat to medium low. Simmer for 30 minutes.
  • If desired, puree the soup with an immersion blender until smooth.
  • Serve hot or cold. Top with sour cream, extra dill, cilantro or chopped tomatoes.
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