Borscht With Cauliflower - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A fragrant and colorful borscht can also be created with cauliflower if you don't have white cabbage available.

Ingredients

Beets - 1-2 pcs.

Bulb onions - 1 pc.

Carrots - 1 pc.

Potatoes 3-4 pcs.

Cauliflower - 200 g

Duck stew - 150 g

Water - 1.5 l

Tomato - 1 pc. (large)

Garlic - 2 cloves

Salt and pepper to taste

Bay leaf - 2-3 pcs.

Pot - 2 L

• 33 kcal
• 35 minutes
• 35 minutes

Photo of the finished dish

Step by step recipe with photo

When you really want a real fragrant and rich borscht, and there is no fresh meat and white cabbage available, I suggest you create borscht with cauliflower by adding duck stew or any other semi-finished meat product, for example, sausage, during cooking.

Borscht with cauliflower is prepared without frying, since there is already a lot of fat in the stew, it turns out to be no less tasty and juicy, with a bright tomato-garlic aroma! Both adults and children will be happy to eat borscht if you serve it with sour cream - choose this product with a low fat content if you add stew. It is advisable to use beets not fodder varieties, but farm, home - they are juicy and colorful.

Remember that borscht is much tastier on the second day, like cabbage soup. It will infuse, become burgundy and give this color to all vegetables.

So, get the ingredients you need ready and start cooking!

Peel the potatoes and onions, rinse and cut the onions into small cubes, and the potatoes into medium cubes. Add to the pan.

Pour in hot water and place the container on the stove. Pour bay leaves into it and boil for 10 minutes.

At this time, peel the carrots and beets, grate them with fine cells, so that the mass is boiled faster.

After 10 minutes of boiling, add potatoes to the pan, along with stew of duck or other semi-finished meat. Boil for 5 minutes.

We will disassemble the cauliflower into inflorescences, rinse them in water.

Wash the tomato, grate it with fine cells. Peel the garlic cloves, rinse and press.

Add both the cabbage and the tomato and garlic to the pot. We will certainly add together, since cabbage changes the color of the borscht from burgundy to brown, if we do not add acid with it: tomato juice, vinegar, citric acid, etc. Boil for another 5 minutes. This time is quite enough for cauliflower inflorescences to boil, but not lose their shape. Salt and pepper the borsch, tasting it.

Pour hot borsch with cauliflower into plates and serve with sour cream and bread, donuts.

Remember that borsch is much tastier on the second day!

Enjoy it!