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Borscht from red cabbage
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Borscht from red cabbage

35 min4 serv.20 февр. 2026 г.

Description

Hearty and aromatic soup. I suggest cooking a delicious and fragrant borscht from red cabbage. I make borscht without meat, making the dish more nutritious. However, those who prefer meat broth can use any kind of meat for this borscht. The vegetable set is standard: potatoes, onion, beet, and carrot. Use any fresh herbs for garnish. Serve the soup hot.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients.

  2. 2

    Step 2

    Step 2

    Peel the potatoes and cut them into small sticks.

  3. 3

    Step 3

    Step 3

    Place the potatoes in boiling water, add a little salt, and cook for 10 minutes.

  4. 4

    Step 4

    Step 4

    Shred the red cabbage.

  5. 5

    Step 5

    Step 5

    Add the cabbage to the pot and cook with the potatoes for another 5-6 minutes.

  6. 6

    Step 6

    Step 6

    Prepare the sauté while you're cooking. Cut the onion into cubes, grate the carrots and beets. Add the vegetables to a frying pan with heated oil. Sprinkle the beets with lemon juice if desired, so they retain their bright color.

  7. 7

    Step 7

    Step 7

    Sauté the vegetables for 2-3 minutes, then add the tomato paste.

  8. 8

    Step 8

    Step 8

    Simmer the sauté for a couple more minutes.

  9. 9

    Step 9

    Step 9

    When the potatoes and cabbage are fully cooked, add the sautéed vegetables to the borscht. Stir, season with pepper to taste, and simmer the borscht for another 2-3 minutes over low heat.

  10. 10

    Step 10

    Step 10

    At the end, add chopped parsley, let the borscht boil and it's ready. Let the dish steep under the lid for 5-7 minutes.

  11. 11

    Step 11

    Step 11

    Serve hot borscht at the table.