Borscht with beet and cabbage
Description
Perfect for lunch. There are many recipes for borscht, each housewife prepares it her own way, reducing or increasing the amount of certain vegetables, adding her special ingredients. And now I want to share, The soup is ready to serve.
Instructions
- 1
Step 1
Peel and wash the potatoes. Cut them into small pieces, and shred the cabbage into thin strips.
- 2
Step 2
Put the potatoes into a pot of boiling water and let them cook for about 15 minutes.
- 3
Step 3
Peel the beet, onion, and carrot. Grate the beet and carrot on a coarse grater. Finely chop the onion.
- 4
Step 4
Heat a frying pan over medium-high heat with vegetable oil, then add the prepared onion, carrots, and beets. Fry for about 15 minutes, until the vegetables become soft. Add vinegar. The vegetables can be sautéed covered.
- 5
Step 5
When the vegetables are almost ready, add the tomato sauce, mix well, and cook for another 4-5 minutes.
- 6
Step 6
When the potatoes are almost ready, add the cabbage to the pot and cook for about 5-7 minutes.
- 7
Step 7
Then add the vegetables from the frying pan. Salt, add ground pepper.
- 8
Step 8
If you've decided to cook borscht with beans, now is the perfect time to add them.
- 9
Step 9
Simmer the borscht until the cabbage becomes tender. Add salt to taste, and a pinch of sugar if desired. Turn off the heat and add bay leaf and finely chopped fresh herbs to the borscht.
- 10
Step 10
The borscht is ready.