Borscht with young cabbage and sausages
Description
Perfect for lunch. This fragrant, light, and delicious borscht is suitable for the dinner table both in winter cold and summer heat. I use fresh vegetables, sautéing only onions and carrots, without browning them too much. Otherwise, everything is classic! If you'd like a heartier soup, add, for example, sausages or boiled chicken meat. Be sure to serve the borscht with sour cream. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Peel the potatoes, wash them, cut into cubes, and place in a pot. Pour in the broth.
- 2
Step 2
Peel the beetroot, wash it, grate on a grater, and add to the pot.
- 3
Step 3
Peel and wash the onion and carrot. Finely chop the onion and grate the carrot. Sauté the onion and carrot in refined oil for 7-8 minutes. Then add to the borscht.
- 4
Step 4
When the potatoes, beets, carrots, and onions are almost ready, add finely chopped young cabbage to the pot.
- 5
Step 5
Wash the tomatoes, pass them through a meat grinder, and add to the borscht. Also add bay leaf and salt to taste.
- 6
Step 6
Cook the borscht until all the vegetables are fully done. Then slice the sausages and add them to the soup. Simmer for 5 minutes, then remove the borscht from the heat.
- 7
Step 7
Finely chop the dill and mince the garlic. Add to the finished borscht.
- 8
Step 8
Borscht with young cabbage and sausages is ready. Serve at the table.