Borscht with Chinese cabbage
Description
Perfect for lunch. Napa cabbage has appeared on our shelves within the last 20-30 years, which, let's agree, is relatively recent. It has found its place in many salads, soups, stuffed cabbage rolls, and borscht made with it turns out quite delicious. Regarding the recipe, I'd like to add that you shouldn't substitute tomato juice with tomato paste. It tastes much better with fresh tomatoes and tomato juice. My borscht recipe could be considered diet-friendly, as I prefer a lean broth and cook the vegetables as little as possible over a gentle, slow heat. And new, interesting recipes
Instructions
- 1
Step 1
Prepare the ingredients for making borscht.
- 2
Step 2
Peel the potatoes, wash and cut into cubes, then place them in a pot. Pour any meat broth over the potatoes— I'm using chicken broth. Put the pot on the stove.
- 3
Step 3
Peel and wash the carrots and onion. Grate the carrots and finely chop the onion. Place in a frying pan.
- 4
Step 4
Peel the beetroot, wash it, and grate on a grater. Add to the onion and carrots in the pan. Pour in refined sunflower oil and simmer the vegetables under a lid for 10-15 minutes, stirring occasionally.
- 5
Step 5
Place the carrots, onion, and beet into the pot with the potatoes and broth.
- 6
Step 6
Shred the Chinese cabbage.
- 7
Step 7
When the potatoes, onions, carrots, and beets are ready, add the chopped napa cabbage and tomato juice to the pot. The juice can be substituted with crushed tomatoes. Season the borscht with salt and pepper to taste.
- 8
Step 8
After you've added the cabbage, cook the borscht for another 7-8 minutes, then turn off the heat. Add the minced garlic at the end.
- 9
Step 9
The borscht with Chinese cabbage is ready. Serve with fresh herbs.