Without a first course, a meal would seem inferior. And to diversify the daily diet, we suggest considering a recipe for borscht with beets and cabbage in different variations.

Classic beetroot soup with fresh cabbage

Many countries attribute this hearty dish to their national cuisine. But according to popular rumor, the homeland of borsch is Kievan Rus.

 

You will need the ingredients:

  • pork - 350 g;
  • carrots - 150 g;
  • beets - 200 g;
  • onions - 150 g;
  • cabbage - 400 g;
  • garlic - 3 cloves;
  • greens - ½ bunch;
  • spices - at its discretion.

You can cook borsch according to the following algorithm:

  1. Rinse the pork, put it in a pan, fill it with running water and set it to cook for 1.5 hours. Do not forget to remove the emerging foam with a slotted spoon during the preparation process.
  2. Peel the potatoes, wash them and cut them into large bars. We send the vegetable to the pot for meat.
  3. 10 minutes after the potatoes, lay the chopped cabbage.
  4. We clean the beets, grate with large holes. In a separate stewpan, simmer it for a minimum heat of 10 minutes, sprinkled with citric acid. Throw the stewed vegetable into the cooking soup.
  5. We peel the onion from the husk, and carrots - from the peel. Shred the vegetables finely and sauté on a low flame until cooked. Throw the roast in the soup with beets.
  6. Grind garlic with spices in a mortar and toss into the first dish 7 minutes before being cooked.

Sprinkle with chopped greens borsch and call the household for lunch.

Traditional Ukrainian Recipe

Borsch with beets and cabbage is very tasty to use along with garlic pampushkas.

Necessary components:

  • boneless pork meat - 400 g;
  • fresh cabbage - 300 g;
  • potatoes - 250 g;
  • beets - 200 g;
  • vinegar - 1 tbsp. l .;
  • tomatoes - 150 g;
  • tomato paste - 80 g;
  • salted pork fat - 40 g;
  • garlic - 30 g;
  • wheat flour - 1 tbsp. l .;
  • salt, spices - to taste.

Step by step recipe:

  1. Boil a whole piece of meat for 1.5 hours, removing the emerging foam.
  2. When the cooking time is up, we take out the pork, separate the pulp from the bone and throw it back into the broth.
  3. Following the meat we send diced potatoes, cabbage, shredded straws, cook for 15 minutes.
  4. While the soup is boiling, we deal with the rest of the ingredients. To do this, we pass the crushed carrots with onions to softness. At the end of frying, add the diluted flour in 0.5 tbsp. broth.
  5. Cut the beets into strips. Pour it with a glass of broth in a saucepan, add table vinegar and tomato paste. Stew on low heat for 20 minutes.
  6. Throw vegetable frying, beets, seasonings into borsch and cook until soft potatoes.
  7. Cut the tomatoes without the upper peel into slices, grind them with lard and garlic. Throw the cooked mass into the first dish a few minutes before being ready.

Borsch is best served on thick ceramic plates.

Cooking on Chicken Broth

Some housewives add sour cream in the process of cooking soup to acidify borsch. To do this, they mix a fermented milk product with tomato paste.

Required Components:

  • chicken - ½ carcass;
  • white beans - 1 tbsp .;
  • onions - 2 pcs.;
  • carrots - 1 pc.;
  • beets - 1 pc.;
  • small cabbage - 1 pc.;
  • vegetable oil - 50 ml;
  • prunes - 80 g;
  • tomato paste - 2 tbsp. l .;
  • garlic - 3 prongs;
  • spices - optional.

Cooking by the algorithm:

  1. Rinse the chicken, cut into portions, boil in salted water for 40 minutes.
  2. Add beans soaked from the night.
  3. Grate beets, shred cabbage in strips, send vegetables to the broth for meat.
  4. We pass onion chopped finely onion with carrots in vegetable oil. We breed tomato paste in 0.5 tbsp. broth, season with spices and pour into the roasting. Stew vegetables for 7 minutes. At the end, add garlic, passed through a press.
  5. We send the roasting to the borsch along with scalded and pre-cut prunes. Cook another 10 minutes.

You can add additional ingredients to the dish, such as bell pepper, mushrooms.

How to cook a winter harvest

Borsch twist is a dish that can be served as an independent cold snack or cook a hearty first meal from it.

For the recipe you will need the ingredients:

  • beets - 800 g;
  • white cabbage - 1.2 kg;
  • onions - 800 g;
  • carrots - 700 g;
  • tomato paste - 340 g;
  • refined oil - 1 tbsp .;
  • table vinegar - 3 tbsp. l .;
  • salt - 1 tbsp. l .;
  • garlic - 1 head;
  • filtered water - 1 tbsp .;
  • ground pepper - 1 tsp;
  • dry greens - 1 tsp.

 

We act in stages:

  1. Cut the cabbage into strips, sprinkle with salt, mix lightly and set aside.
  2. We clean the remaining vegetables, rinse. Three carrots with beets on a grater, chop the onions in half rings. Pass the garlic through the press.
  3. Pour water into a deep pan, pour beets, carrots and set to simmer. When the vegetables decrease in volume, add the cabbage, simmer for 8 minutes.
  4. In another stewpan pour 7 tbsp. l oil, heat it and pour onion into it. We pass the vegetable until soft, then add the garlic, tomato paste, withstand roasting for 3 minutes on fire.
  5. We put tomato dressing in the pan with carrots and onions, the remaining oil, simmer for 20 minutes. At the last moment we introduce salt, sugar, vinegar into the container. Knead the mass, cook for another 7 minutes.
  6. We lay out the hot borsch dressing in sterilized jars, roll up the lids, wrap it. Allow the workpieces to cool, then remove to a cool place.

From the recipe, you get about 7 half-liter cans.

Borsch with beets and sauerkraut

Before serving, it is necessary that the first dish is infused for at least 20 minutes, so it will be even tastier.

Required Products:

  • beef ribs - 350 g;
  • sour cabbage - 250 g;
  • beets - 250 g;
  • potatoes - 300 g;
  • carrots - 150 g;
  • onions - 200 g;
  • rock salt - 1 tsp;
  • cooking oil - 3 tbsp. l .;
  • tomato sauce - 3 tbsp. l .;
  • flavourless oil - 3 tbsp. l .;
  • ground black pepper - 1 tsp;
  • cabbage brine - 80 ml.

Borsch with sauerkraut is prepared as follows:

  1. Cut the ribs on the bone, rinse under water, boil until tender for 1.5 hours.
  2. Three beets on a grater with large holes. Stew the vegetable in a saucepan, add tomato sauce, brine, 1 tbsp. l oils and water so that the liquid covers the vegetable. Tom beets to softness.
  3. We chop the onion into cubes, send it to a hot pan, pass it for a few minutes.
  4. Three carrots and send to fry to the onion.
  5. Add cabbage and a little water to the vegetable frying, simmer the mass until the last ingredient is soft.
  6. We peel the potato tubers, rinse, cut into cubes, send to the broth and cook until tender.
  7. Next, we introduce into the pan a frying of vegetables, stewed beets. Season the contents of the pan with spices, mix, cook for 10 minutes.

Variants of cooking borscht there are a large number. And it is cooked not only from cabbage, some housewives replace it with sorrel.

Similar:More from the author: