Borscht with cheese
Description
For this borscht, it's best to use Adyghe or paneer cheese, but you can substitute it with any other cheese of your choice. The borscht turns out hearty, rich, and very tasty. It's suitable for everyday meals for both children and adults. You can cook the soup in water or meat broth—choose whichever option you prefer. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour the strained broth or water into a saucepan. The amount of liquid depends on the desired thickness of the soup. Add bay leaf, salt, and spices to taste. Place on the stove and bring to a boil.
- 3
Step 3
After boiling, add the finely shredded cabbage.
- 4
Step 4
While the cabbage is boiling, cut the potatoes into cubes, and when the cabbage floats to the surface, add the potatoes to the water.
- 5
Step 5
While this is cooking, prepare the sauté. Heat a skillet with oil, add grated carrots and diced onions.
- 6
Step 6
Sauté the vegetables until soft, then add the grated beet and tomato paste.
- 7
Step 7
Fry everything together until fully cooked.
- 8
Step 8
Add the contents of the frying pan to the pot and cook until all ingredients are done.
- 9
Step 9
At the end, add the cheese cut into cubes.
- 10
Step 10
Add the minced garlic and herbs. Simmer everything together for a couple more minutes. Borscht with cheese is ready.
- 11
Step 11
Pour into bowls and serve.