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Old 12-21-2018, 07:34 AM   #1
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Polish Cabbage Borscht

I found this recipe for cabbage borscht on Cookstr. I pretty much abhor beets, but Mark likes them, and Ive never actually had borscht, so I thought it might be a good experiment for me and a treat for Mark.

Thing is, I dont wanna dig out my slow cooker. Can I make this in a Dutch oven, covered, in a really low oven (like 250F)? What think you, DC denizens?

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Old 12-21-2018, 07:42 AM   #2
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Of course, although I think I'd set the oven to 300. You want to maintain a simmer.
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Old 12-21-2018, 07:47 AM   #3
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I always do my borscht in a dutch oven, with no issues. And as mentioned above, whatever temp gives you a constant simmer should be fine.
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Old 12-21-2018, 07:52 AM   #4
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Thanks GG and Larry! The slow cooker method says 3 hours on high, or 6 hours on low. So how many hours in a covered Dutch oven in a 275F oven (my oven runs quite a bit hot)? 3? 6? Or split the diff at 4 1/2?
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Old 12-21-2018, 07:53 AM   #5
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Or just check it every now and then?
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Old 12-21-2018, 07:57 AM   #6
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Im not sure of a good time , what I usually do is base it on the consistency I like my potatoes and beets ( and in this case the carrots). Since they are the hardest and take longest to soften up, once they are the consistency I like, I consider them done. I know its not scientific, but works for me.
But this means, you'd have to taste the beets to determine this

Also, the potatoes could sometimes break down ( which I don't like). The beets and carrots will usually keep their shape.

Sorry, Im rambling here, just thinking out loud.
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Old 12-21-2018, 11:00 AM   #7
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There are recipes for "white" borscht which has no beets in it. My mil made it every Easter.

It's not the same thing as red, of course, but just a thought.
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Old 12-21-2018, 11:07 AM   #8
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Originally Posted by JustJoel View Post
Thanks GG and Larry! The slow cooker method says 3 hours on high, or 6 hours on low. So how many hours in a covered Dutch oven in a 275F oven (my oven runs quite a bit hot)? 3? 6? Or split the diff at 4 1/2?
I can do a pot roast in the oven in 4 hours. You're cooking vegetables to you shouldn't need nearly that long. Overcooking will result in mush.

You really don't need the oven at all. It will cook nicely on the stovetop.
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Old 12-21-2018, 11:10 AM   #9
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Originally Posted by larry_stewart View Post
Im not sure of a good time , what I usually do is base it on the consistency I like my potatoes and beets ( and in this case the carrots). Since they are the hardest and take longest to soften up, once they are the consistency I like, I consider them done. I know its not scientific, but works for me.
But this means, you'd have to taste the beets to determine this

Also, the potatoes could sometimes break down ( which I don't like). The beets and carrots will usually keep their shape.

Sorry, Im rambling here, just thinking out loud.
Keep on ramblin’, Larry! We get your best thoughts, ideas and advice when you do!
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Old 12-21-2018, 11:12 AM   #10
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There are recipes for "white" borscht which has no beets in it. My mil made it every Easter.

It's not the same thing as red, of course, but just a thought.
I’ll have to check those out, BuckyTom. But for now, I’ll stick with the red, for Mark
Thanks!
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Old 12-21-2018, 11:18 AM   #11
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I can do a pot roast in the oven in 4 hours. You're cooking vegetables to you shouldn't need nearly that long. Overcooking will result in mush.

You really don't need the oven at all. It will cook nicely on the stovetop.
I’m sure making it stovetop would be great. Why would the recipe call for a slow cooker though? I certainly agree, though, that mushy veggies are no treat!
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Old 12-21-2018, 11:36 AM   #12
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The recipe writer probably wanted a slow cooker recipe.
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Old 12-21-2018, 04:08 PM   #13
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Cabbage is best steamed,IMHO.

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Old 12-21-2018, 04:58 PM   #14
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Have you ever had it braised, Russ? I'll cook down pieces of bacon, take them out and put shredded cabbage into the pot and mix. Then add in 1/4 to 1/2 cup water, mild beer, or stock, and cook on low for 45 minutes or so. Stir every once in a while. Don't forget to mix in the bacon at the end. Be sure to cook extra for nibbling.
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Old 12-21-2018, 05:23 PM   #15
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Have you ever had it braised, Russ? I'll cook down pieces of bacon, take them out and put shredded cabbage into the pot and mix. Then add in 1/4 to 1/2 cup water, mild beer, or stock, and cook on low for 45 minutes or so. Stir every once in a while. Don't forget to mix in the bacon at the end. Be sure to cook extra for nibbling.
Not to mention stuffed and braised in tomato sauce. I'm not a fan, but DH and his dad love it.
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