Despite the fact that you probably have your own and the best borscht soup with beets and cabbage, we suggest paying attention to a selection of the following variations of this traditional dish: from the classic borscht on beef broth, to the modern version in the soup-mash format. Are you interested?
Borsch with beets and fresh cabbage
Let's start with the recipe of the immortal classics, within which the best company will be a ready-made dish from a sub-cut, fresh herbs, sour cream and fragrant garlic pampushki.
Ingredients:
For broth:
- beef ribs - 900 g;
- laurel leaves - 3 pieces;
- pepper - 8 peas;
- onion - 130 g;
- carrots - 130 g.
For borsch:
- beets - 300 g;
- young white cabbage - 200 g;
- potatoes - 450 g;
- carrots - 100 g;
- parsley root - 45 g;
- tomato paste - 2 tbsp. spoons;
- vegetable oil - 35 ml;
- garlic teeth - 2 pcs.
Preparation
Before you cook borsch with beets and cabbage, you need to make a broth for it. Rinse and clean the edges, if necessary. Fill beef, halves of carrots, onions, laurel leaves and peppercorns with 2.5 liters of water. We put the future broth on the fire for an hour and a half.
We let the broth from the ribs through a sieve covered with gauze, and the boiled beef pulp is separated from the bones.
We take the base for borscht from vegetables, for the preparation of which the first step is to fry the grated beetroot on vegetable oil for about 5 minutes. After the allotted time, preliminary shredded vegetables are sent to the pan, and after another 12 minutes - a couple of tablespoons of tomato paste or puree. At this stage, many like to acidify the sauce with vinegar, citric acid or fresh, we leave this step to your discretion.
In the boiling broth again we put the cubes of potatoes, boil them to half-cooked and add the beetroot fry. After 5 more minutes we put the cabbage leaves in the borsch. When the cabbage becomes soft, turn off the cooking zone and leave the borscht under the lid for at least half an hour before serving.
Borsch recipe with sauerkraut and beets
To avoid the addition of vinegar to the broth for light acidity, borsch can be cooked in style, replacing fresh cabbage with a sauerkraut.
Ingredients:
- beets - 350 g;
- sauerkraut - 280 g;
- potatoes - 200 g;
- bacon or lard - 90 g;
- carrots - 200 g;
- garlic teeth - 2 pieces;
- beef broth - 2 liters;
- tomato puree - 50 g;
- onions - 1 pc.
Preparation
After baking the fat from the fat in a frying pan, fry the cabbage with grated beets, carrots, chopped onion and garlic. When the vegetables are half ready, season them to taste and combine with tomato puree or pasta.
In the boiling broth, cook potato cubes. We lay vegetable soup on bacon in the basis of soup. Preparation of borsch with beets and cabbage will take another 20 minutes. At the end of the allotted time, turn off the fire and leave the borscht to brew.
The recipe for lean borsch with beets and cauliflower
Ingredients:
- beets - 350 g;
- cauliflower - 350 g;
- garlic cloves - 3 pcs .;
- vegetable broth or water;
- soy cream or cream;
- parsley greens.
Preparation
Beetroot thoroughly washed and put to cook until soft. We divide the cabbage into inflorescences and blanch. We put the soft vegetables in the bowl of the blender together with the garlic in the pasta and start to beat until smooth, gradually adding portions of vegetable broth. When borsch with beets and cabbage on our modernized recipe will be ready, heat it before serving, pour cream or sour cream on soybean basis and generously sprinkle with herbs.
Borscht is delicious and cold in this recipe.