Borscht made with fresh cabbage
Description
Hearty and aromatic soup. That's why I'm no longer surprised to find variations of this dish online. Here's my version: ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the ingredients for borscht. Cook meat broth in advance. Peel and wash the vegetables. Let's get started!
- 2
Step 2
Slice the onion into half-rings, grate the carrot on a coarse grater. Fry the onion first in a skillet, then add the carrot after a couple of minutes, and cook the vegetables until done.
- 3
Step 3
While the vegetables are frying for the borscht topping, cut the peeled potatoes into small pieces and add them to the boiling broth to cook. Cook for 15 minutes.
- 4
Step 4
Shred the young cabbage not too finely. Add it to the potatoes after 15 minutes and cook for another 10 minutes.
- 5
Step 5
The fried vegetables are ready, add a couple of tablespoons of tomato paste, mix and simmer for another couple of minutes on the stove.
- 6
Step 6
The borscht dressing is ready.
- 7
Step 7
Adjust the borscht for salt. Taste the vegetables. If they are ready, proceed to the next step.
- 8
Step 8
Add the sautéed mixture to the borscht, mix well. Simmer everything together for another 5 minutes.
- 9
Step 9
Add finely chopped dill or onion greens and black peppercorns to the ready borscht, then turn off the heat after a minute. Serve the borscht with sour cream and fresh herbs.