Classic recipe for cabbage soup with fresh cabbage

Description

Sometimes I don't add radish and use tomato sauce instead of tomatoes. However, the borscht always turns out delicious. You can optionally prepare it with vegetable broth.

Instructions

1. 1

   Step 1

   Remove the core from the cabbage and slice the leaves into thin strips. Peel and finely chop the radish, onion, and garlic. Peel and cut the potatoes into large pieces. Wash and slice the tomatoes. Wash and slice the leek into thin rings. Peel and grate the carrots.

2. 2

   Step 2

   Melt the butter in a large saucepan. Add garlic, onion, turnip, leek, and carrot. Cook over high heat for about 5–10 minutes, until the vegetables soften. Add the beef, pour in water to the brim, and bring to a boil.

3. 3

   Step 3

   Add the cabbage, potatoes, tomatoes, bay leaves, black pepper, and cumin. Reduce the heat to low and cover the pot with a lid. Simmer for about an hour, or until all the vegetables are cooked, stirring occasionally.

4. 4

   Step 4

   Remove and discard the bay leaves. Finely chop the dill and/or parsley. Pour the soup into bowls. Add a spoonful of sour cream and sprinkle with chopped dill and/or parsley.

5. 5

   Step 5

   You can make a bowl for shchi from a loaf of Borodinsky bread by removing all the crumb. Just pour the soup into it and serve immediately.