Fresh Cabbage Borscht - A Step-by-step Recipe With Photos And Videos. How To Cook Borscht With Fresh Cabbage?

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

Fresh cabbage borscht is a rich soup that can be cooked simply in water or in meat broth.

Ingredients

Potatoes - 600 g

Beets - 340 g

White cabbage - 700 g

Onions - 150 g

Carrots - 150 g

Sorrel - 170 g

Tomato paste - 3 tablespoons

Sour cream - 2 tablespoons

Salt to taste

Ground black pepper - to taste

Bay leaf - 2 pcs.

Greens to taste

Sunflower oil - 60 g

Water - 3-3.5 l

• 29 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Video recipe: Fresh cabbage borsch

Step by step recipe with photos and videos

Fresh cabbage borsch is a rich first course for a homemade meal. It is easy to prepare during the fresh harvest season, when all the markets are filled with vegetables and spicy herbs. If you are on a diet, cook borscht in water. For a more satisfying result, use a broth that can be prepared beforehand. If desired, if you are not a fan of sorrel first courses, you can not add it.

Use the following ingredients to make borscht with fresh cabbage.

Peel the potato tubers. Rinse and cut into small pieces. Boil water in a suitable saucepan. Dip the potato slices. Put the container on fire. Bring to a boil. Cook for 7-10 minutes, until the potato slices are tender.

Peel the beets, grate on a coarse grater. Pour half of the vegetable oil into the skillet. Add the beets. Pour in a little water and simmer, covered for 8-10 minutes.

Add sour cream, stir and simmer for about five minutes.

Add the roasted beets to the cooking pot, stir and bring to a boil. Cook over low heat for 10-15 minutes.

Peel the onions and carrots. Pour the remaining oil into the skillet. Add chopped onions and grated carrots. Stir and roast over low heat until vegetables are soft.

Add tomato paste, pour a little broth from the cooking pot, stir. Simmer for 5-7 minutes over low heat.

Cut fresh cabbage into strips. Add to the rest of the ingredients and bring to a boil. Cook for 5-8 minutes.

Rinse sorrel, remove thick stems. Finely chop the leaves and send to the pan. Boil the contents of the saucepan and cook for up to 10 minutes.

Add the sautéed onions and carrots. Stir. Season with spices and cook for another 8-10 minutes.

Sprinkle with chopped herbs and turn off heat. Let the borscht steep a little.

Fresh cabbage borsch is ready. Enjoy your meal!

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