Borsch with red cabbage practically does not differ from the usual, only its color is purple, because of red cabbage. Otherwise, all the ingredients are traditional and simple, but, whatever one may say, in my opinion, borsch is the most delicious first course at all times.
The secret to success is a well-prepared gas station. Vegetables in it should be soft, but do not lose their color and flavor and not to 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 cooking borsch with red cabbage:
- 1.5 l of beef broth;
- 250 g of potatoes;
- 300 g red cabbage;
- 200 g carrots;
- 120 g onions;
- 120 g tomatoes;
- 50 g celery stalks;
- 120 g sweet bell pepper;
- chili peppers;
- a few cloves of garlic;
- cooking oil for frying, spices to taste, salt;
- sour cream and fresh herbs for serving.
Method of cooking borscht with red cabbage.
Clean the potatoes, cut into small cubes, throw in the soup pot. I usually put potatoes in soup for one serving of one medium-sized potato, which I think will be useful for those who do not have kitchen scales.
Chopping red cabbage into thin strips, add to potatoes.
The thinner the cabbage is, the faster the soup will boil.
Pour the beef broth so that it completely covers the vegetables. If the broth is not enough, you can dilute it with clean, filtered water.
Put the pan on the stove, bring to a boil. We turn down the gas to the minimum, close the lid, cook for 35 minutes on a quiet fire.
In the meantime, we make a dressing for borscht from the rest of the vegetables. We grease the pan with vegetable oil for frying and heat it well. Then throw the diced carrot and finely chopped onions. Fry the vegetables for 10 minutes.
Bulgarian pepper of any color, the main thing is fleshy, clean from seeds and cut into cubes. Tomatoes are also cut into cubes. Add to roasted carrots with onions tomatoes and paprika.
Celery gives an appetizing flavor to any soup, of course. Stems cut into small cubes, add to the pan.
Chop garlic cloves finely or pass through the press. Pepper chili, cleared of seeds and partitions, cut into strips. Beets clean, cut into thin strips. Add beets, chili and garlic to the pan.
Close the vegetables with a lid, stew on 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 has already boiled with potatoes.
Now add salt to your taste, season with spices: ground black pepper, paprika, dried herbs.
Again bring to a boil and remove from heat. Leave for 20-30 minutes to insist.
To the table borsch with red cabbage is served hot, seasoned with sour cream and fresh greens. I really love borsch with a piece of fresh rye bread with a crispy crust, grated garlic cloves, and I always spread a thick layer of tasty butter on my bread.
Borsch with red cabbage ready. Enjoy your meal!
