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Borscht with beets and cabbage
One of the most popular first courses is considered to be – borscht with beets and cabbage. For many, it is also the most favorite hot dish. Prepared according to the classic recipe, borscht with beets and cabbage is made on meat broth, more often beef, but it will also be tasty with pork ribs. By following the recommendations of this recipe, you can quickly prepare such a hearty, bright, and aromatic borscht.
Ingredients
Show ingredients
- beef – 500 g. (heaped);
- red beet – 1 pc;
- carrot – 1 pc. (medium);
- potato – 3 pcs. (medium);
- white cabbage – 350-400 g;
- onion – 2 pcs;
- tomato paste – 70 g;
- black pepper – ½ tsp. or to taste;
- allspice – 5-6 pcs;
- salt – to taste;
- dried garlic – ½ tsp;
- bay leaf – 2 pcs;
- water – 2.5-3 l.
Preparation
- Prepare the vegetables, based on a four-liter pot.
- Wash the piece of beef, cut it into portioned pieces, trim off excess fat. Place in a pot with water and bring to a boil. From the moment it boils, the meat should cook for five to ten minutes. After that, the water should be poured out, we don't need it anymore, the pot and meat should be rinsed well. In a clean pot, again place the pieces of meat and pour in clean water, and set to cook on the stove. It is on the second broth that we will prepare the borscht. Salt the broth.
- Finely chop the onion. We will prepare the roux in a frying pan. Heat the frying pan on the fire, add a little vegetable oil.
- Grate the medium carrot into small sticks. Add the carrot to the frying pan to fry with the onion.
- While the vegetables are sautéing in the frying pan, cut the beet into sticks. Add the beet to the sautéing vegetables. Let the vegetables stew for about seven to ten minutes.
- After ten minutes, pour two ladles of meat broth into the roux, add tomato paste, spices, salt, and bay leaf.
- The roux should stew until the beet is cooked, which will take about twenty minutes.
- While our roux is stewing, cut the potato into medium cubes and add it to the pot with the meat.
- Finely chop the cabbage using a knife or a shredder.
- By this time, the potato is almost cooked, add the prepared cabbage to the pot. Boil the vegetables for another five minutes. The cabbage should not be overcooked and too soft. But this is a matter of taste.
- Add the roux with beets and tomato to the pot. Bring the borscht to a boil and continue to cook for another five minutes.
- Our borscht is almost ready, taste it, and if necessary, add salt and spices. Remove the pot from the heat and let the finished dish infuse for about fifteen minutes.
- Borscht with beets and cabbage is ready. Pour the borscht into bowls and serve with sour cream, green onions, and black bread.
As you can see, making this soup is not particularly difficult. I recommend preparing such a delicious dish for your family.
