Borsch with red cabbage
Borsch with red cabbage is practically no different from ordinary, only its color is purple, due to red cabbage. Otherwise, all the ingredients are traditional and simple, but, anyway, in my opinion, borsch is the most delicious first dish of all time.
The secret to success is a quality cooked dressing. The vegetables in it should be soft, but not lose their color and aroma and not burn! Let the finished borsch stand for 30 minutes - 1 hour, during which time the ingredients will have time to “make friends” in the pan.
- Time for preparing: 1 hour
- Servings Per Container: 4
Ingredients for borsch with red cabbage
- 1.5 l of beef broth;
- 250 g of potatoes;
- 300 g of red cabbage;
- 200 g of carrots;
- 120 g of onions;
- 120 g of tomatoes;
- 50 g of celery stalks;
- 120 g sweet bell pepper;
- chili pepper pod;
- a few cloves of garlic;
- vegetable oil for frying, spices to taste, salt;
- sour cream and fresh herbs for serving.
The method of preparation of borsch with red cabbage
We clean the potatoes, cut them into small cubes, throw them into the soup pot. Usually I put potatoes in a soup based on one serving of one medium-sized potato, which, I think, is useful to those who do not have a kitchen scale.
Red cabbage shred in thin strips, add to the potatoes.
The thinner the cabbage, the faster the soup will boil.
Pour the beef broth so that it completely covers the vegetables. If the broth is not enough, then you can dilute it with clean, filtered water.
We put the pan on the stove, bring to a boil. Reduce the gas to the minimum, close the lid, cook over low heat for 35 minutes.
In the meantime, we make a dressing for borsch from the rest of the vegetables. Grease the frying pan with vegetable oil for frying and heat it well. Then throw the diced carrots and finely chopped onions. Fry vegetables for 10 minutes.
Bell pepper of any color, the main thing is fleshy, clean from seeds and cut into cubes. We also cut the tomatoes into cubes. Add tomatoes and bell pepper to the fried carrot with onion.
Appetizing aroma to any soup is, of course, celery. Stems are cut into small cubes, add to the pan.
Chop garlic cloves finely or pass through a press. Chilli peeled from seeds and partitions, cut into strips. We clean the beets, cut into thin strips. Add beets, chili and garlic to the pan.
We cover the vegetables with a lid, simmer for 30 minutes on a quiet fire.
When the beets stew and become completely soft, add dressing to the soup pan, in which cabbage and potatoes have already been cooked.
Now salt to your taste, season with spices: ground black pepper, paprika, dried herbs.
Bring to a boil again and remove from heat. Leave for 20-30 minutes to insist.
Serve hot borsch with red cabbage to the table, season with sour cream and fresh herbs. I really like borsch with a piece of fresh rye bread with a crisp, grated clove of garlic, and I always spread a thick layer of delicious butter on the bread.
Borsch with red cabbage is ready. Enjoy your meal!