Borsch With Beetroot And Fresh Cabbage - Recipe With Photo

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

Ingredients

For a pot of 5 liters:

Beef ribs - 500 g

Potatoes - 5-6 pcs.

Carrots - 1 pc.

Bulb onions - 1 pc.

Sweet pepper - 1 pc.

Beets - 1 pc.

Cabbage - 600 g

Garlic - 1 clove

Greens - 1 bunch

Cloves - 1 pc.

Allspice - 1 pc.

Bay leaf - 1 pc.

Salt (sea) - 2 tablespoons

Sugar - 3 tablespoons

White wine vinegar - 4-5 tbsp.

Ch.m. pepper - to taste

• 119 kcal
• 1 h. 30 min.
• 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

It's a paradox, but the most delicious Ukrainian borscht in my life was taught to me by a Jewess. An old grandmother is a neighbor who cooked food in a professor's family all her life. I got many delicious recipes from her while she was alive, but today we will cook borsch with beets and fresh cabbage. No frying, everything is only the most delicious, natural and healthy.

This version of borscht is necessarily cooked on beef ribs. Rinse them well under running water, transfer to a saucepan, add 2 liters of water. When the water boils, cook the ribs for 3-4 minutes, you don't have to collect the foam.

Drain the water, lightly rinse the ribs under running water. This procedure will ultimately make the borscht absolutely pure and transparent. Pour in clean water, bring to a boil, turn on the quietest fire. During the entire cooking process, the borscht should not boil too much.

Add finely chopped onions and cook the ribs for 35-40 minutes. By the end of the borscht cooking, the onion will boil down completely.

Then add the peeled, coarsely chopped potatoes. This amount of water is 5-6 medium pieces.

Boil potatoes for 5 minutes, add peeled, grated carrots.

After another 5 minutes, add the chopped bell peppers. For the winter, I freeze it for future use.

In summer, you can add a grated large tomato without the skin.

Add cloves, allspice.

And a bay leaf. Shred cabbage.

While the carrots and peppers are boiling, cut the beets into thin strips (no grater!).

Add the beets to the pot, pour 4-5 tbsp. white wine or balsamic vinegar. It will give the necessary acid to the borscht and prevent the beets from changing their color. Cook for 5 minutes, add cabbage, cook for another 7-10 minutes. After adding cabbage, foam will appear on the surface of the borscht, it needs to be collected. In properly cooked borsch, beets and cabbage should remain crispy.

Now you need to salt the borscht and add sugar to taste, it will regulate the acidity of the borscht.

At the end of cooking add crushed garlic, boil it for 1-2 minutes, add chopped greens, stir and turn off the stove immediately. Insist borscht for at least 2 hours.

Borsch with beets and fresh cabbage is ready. Serve with sour cream, black bread or donuts. Enjoy!

Other borscht recipes

Classic borsch with meat

• Borscht with sauerkraut
• Borscht with pork ribs broth
• Borscht with meatballs
• Borsch with veal
• Borscht in a slow cooker
• Borscht with sauerkraut in a slow cooker