Table of contents:
Video: Borscht With Red Cabbage. Step-by-step Recipe With Photo
Borscht with red cabbage is practically no different from ordinary borsch, only its color is purple, due to red cabbage. Otherwise, all the ingredients are traditional and simple, but whatever one may say, in my opinion, borscht is the most delicious first dish at all times.
The secret of success is a well-prepared dressing. Vegetables in it should be soft, but not lose their color and aroma and not burn! Let the prepared borscht stand for 30 minutes - 1 hour, during which time the ingredients will have time to "make friends" in the pan.
- Cooking time: 1 hour
- Servings: 4
Ingredients for red cabbage borscht
- 1.5 l of beef broth;
- 250 g potatoes;
- 300 g red cabbage;
- 200 g carrots;
- 120 g of onions;
- 120 g of tomatoes;
- 50 g celery stalks;
- 120 g sweet bell pepper;
- chili peppers;
- a few cloves of garlic;
- vegetable oil for frying, spices to taste, salt;
- sour cream and fresh herbs for serving.
Method of cooking borscht with red cabbage
Peel the potatoes, cut them into small cubes, and put them in a soup pot. I usually put potatoes in soup for one serving of one medium potato, I think this is useful for those who do not have a kitchen scale.
Chop the red cabbage into thin strips, add to the potatoes.
The thinner the cabbage is cut, the faster the soup will cook.
Pour in the beef broth so that it completely covers the vegetables. If there is not enough broth, then you can dilute it with clean, filtered water.
We put the saucepan on the stove, bring to a boil. We reduce the gas to the minimum, close the lid, cook over low heat for 35 minutes.
Meanwhile, we make a dressing for borscht from other vegetables. Grease the pan with vegetable oil for frying and heat well. Then toss in diced carrots and finely chopped onions. Fry vegetables for 10 minutes.
Bell peppers of any color, most importantly - fleshy, clean from seeds and cut into cubes. We also cut the tomatoes into cubes. Add tomatoes and bell peppers to the fried carrots with onions.
Of course, celery gives an appetizing aroma to any soup. Cut the stems into small cubes, add to the pan.
Chop the garlic cloves finely or pass through a press. Cut the chili pepper, peeled from seeds and partitions, into strips. We clean the beets, cut into thin strips. Add beets, chili and garlic to the pan.
We close the vegetables with a lid, simmer over low heat for 30 minutes.
When the beets are stewed and become completely soft, add the dressing to the soup pot, in which the cabbage and potatoes have already been cooked.
Now we salt to your liking, season with spices: ground black pepper, paprika, dried herbs.
Bring to a boil again and remove from heat. We leave for 20-30 minutes to infuse.
Serve borsch with red cabbage hot, season with sour cream and fresh herbs. I really love borsch with a piece of fresh rye bread with a crispy crust, grated with a clove of garlic, and I always spread a thick layer of delicious butter on the bread.
Borsch with red cabbage is ready. Bon Appetit!