Cabbage soup with cauliflower
Description
Perfect for lunch. Cabbage borscht made with cauliflower has a more delicate flavor. Its aroma is subtler and more refined. Therefore, I don't recommend preparing it with a fatty broth, as it may overpower the natural scent of cauliflower. Beef or any poultry works well as a base for the broth. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
We wash the beef and cut it into pieces, as you prefer. Generally, soups turn out especially tasty when the meat is cooked with the bone. But I already had fillet prepared, so I'm cooking with lean meat. Place a pot with cold water on the stove and add the beef.
- 2
Step 2
The meat should be boiled for at least an hour and a half. During this time, scum will form and should be skimmed off. It's better to cook meat soup without a lid, otherwise the broth will be cloudy. While the meat is cooking, peel the potatoes and cut them into soup cubes.
- 3
Step 3
Remember not to boil the broth over high heat, so that the scum doesn't mix into the water. Simmer over low heat. Rinse the cauliflower and separate it into florets.
- 4
Step 4
While the meat is boiling, the liquid may evaporate significantly, so add water as needed. After the required time has passed, start adding vegetables to the pot. First, add the potatoes, and after 7 minutes, add the cauliflower. We also need to prepare a sauté to give the soup a pleasant color. Grate the peeled carrot on a grater. Chop the onion. Sauté the carrot and onion in oil on a hot skillet until golden brown.
- 5
Step 5
Once the sauté is ready, add it to the soup. Season with salt and pepper to taste. Simmer the soup over low heat for another 15 minutes. When all the vegetables are cooked and the soup reaches the desired color, aroma, and flavor, turn off the stove. Unlike regular cabbage soup, this soup is best served immediately, since it's made with cauliflower. Serve with sour cream and be sure to add fresh herbs!