Summer borscht with young cabbage
Description
The soup is simple and quick to prepare. With young cabbage, the borscht turns out tender and uniquely aromatic. Together with herbs and tomatoes, it creates a perfect flavor combination. This borscht tastes different from the "winter" version, but it's just as delicious and fragrant. During fresh vegetable season, you simply must cook this dish for the whole family. Even kids enjoy it with pleasure. The soup is ready to serve.
Instructions
- 1
Step 1
1. For the broth, I decided to use beef with bones. It needs to be cooked for at least 1.5 hours, but in my opinion, borscht made with this meat turns out the most delicious. Cover the meat with cold water, bring to a boil, and skim off the foam. Season with salt and spices to taste, then simmer over low heat.
- 2
Step 2
2. When the meat is ready, add the chopped potatoes to the broth. Bring to a boil, and in the meantime start preparing the sauté.
- 3
Step 3
3. Slice the onion and carrot, then sauté in vegetable oil.
- 4
Step 4
4. Add tomatoes (I had some frozen ones left) or morse.
- 5
Step 5
5. If you add one portion of morse, the borscht will turn out too sour (in that case, I add a bit of sugar), so I also add tomato paste.
- 6
Step 6
6. Let the tomato paste sauté for a bit, then pour in water and bring to a boil. If you want more richness, add beet to the sauté.
- 7
Step 7
7. After adding the sautéed mixture to the broth, slice the cabbage. We will add it along with the herbs at the very end.
- 8
Step 8
8. When the potatoes are ready, it's time to add the herbs and cabbage. You can serve the meat separately, or slice it and return it to the broth at this point. Bring to a boil, simmer for 1 minute, then remove from heat.
- 9
Step 9
9. Before serving, don't forget to add sour cream or mayonnaise.