Depending on the proportions of ingredients and the cooking technology, many different varieties of borsch can be prepared even from the same products. Someone loves cabbage in borscht, someone - beets, someone likes sweet borscht, someone sour. Our today's recipe for those who love borscht "like in a dining room" - light, with a lot of cabbage. But if you want to cook real Ukrainian borscht, then it should contain a lot of beets, and to make it fiery red, the grated beets should be lightly fried in oil or pork fat to soften them. Frying "fixes" the color and the borscht takes on a beetroot-red hue. Also, so that the color is not lost, after adding the beets to the borscht, you need to reduce the heat and bring the dish to readiness over very low heat.

Ingredients:

• meat - 400 g (best on the bone);
• 1 medium-sized head of cabbage;
• beets - 1 pc. (small size);
• 1 PC. medium-sized carrots;
• potatoes (medium) - 5 pcs.;
• 1 onion;
• 2 tbsp tomato paste (you can use the pulp of 1 tomato);
• pepper, salt, dill and garlic to taste.

How to cook borsch

1. Let's prepare the necessary ingredients.

2. Prepare the broth - set the meat to cook. You will need to pour so much liquid so that you do not dilute the broth with water later (this slightly spoils the taste of the dish). The cooked and cooled meat must be disassembled (separated from the bone) and cut into pieces of the desired size.

3. Peel the potatoes and cut them into cubes. Add all the chopped potatoes to the boiling broth. When it boils again, reduce the heat slightly and leave for another 5-7 minutes.

4. Grate beets and carrots, finely chop the onion. We heat a frying pan with a small amount of oil and send the onion there first, fry it a little, and then add the carrots and beets.

5. In a pan with vegetables, send tomato paste (or tomato pulp), mix and simmer over low heat for another 3 minutes.

6. At this time, shred cabbage. Its amount also depends on the desired thickness of the finished dish. Add the stewed vegetables to the borscht boiled over low heat. Salt and pepper to taste.

Borsch with fresh cabbage and beets is a traditional Slavic dish. This soup contains simple and affordable ingredients. At the same time, the dish has a pleasant taste and nutritional properties. The perfect borscht has a thick consistency and rich color.

Features of the

Borsch with fresh cabbage and beets has a unique combination of ingredients. It contains many vegetables. And this is not only red beets and white cabbage, but also carrots, potatoes, onions, garlic, bell peppers. This combination of components is beneficial. After all, vegetables are rich in vitamins and minerals. In addition, they complement each other perfectly.

Cabbage, for example, increases the tone of our body, beets can cleanse the intestines. Carrots improve eyesight and onions boost immunity. The main thing is to properly prepare borsch with fresh cabbage and beets.

Recipe

Preparing a delicious first course will not be difficult. The main thing is to comply with the technology. This will allow not only to preserve the healthy components, but also the shade of the dish. So, we are preparing borsch with fresh cabbage and beets. This will require:

Broth preparation process

To make borsch with fresh cabbage and beets tasty and rich, you need to properly prepare the broth. To do this, put the pork in a whole piece in a pot of water. It should be cooked for 90 minutes. Pour the meat only with cold water. After the specified time, the pork must be removed from the broth, and then the flesh must be cut off from the bones. Put the meat back in the pot.

Cook borsch

The potatoes must be peeled, washed thoroughly and cut into strips. The slices must be large. After all, potatoes will be boiled for at least 30 minutes. Raw beets should be peeled, washed well and grated. Put it in a frying pan with butter and cream and simmer. It takes about 15 minutes. During the stewing process, you can sprinkle the beets with citric acid or vinegar to make the borscht red. You need to add this component to the soup 10 minutes before the end of cooking.

How much to cook fresh cabbage in borscht? Before laying, this component should be chopped into strips. You need to add cabbage to the broth 10 minutes after the potatoes. Otherwise, it will remain slightly harsh. You need to cook cabbage in borscht for 20 minutes.

Onions and carrots should be peeled, chopped, and then fried in a pan with butter. In this case, the fire should be minimal. Simmer vegetables should not be long. The onions should be transparent and the carrots soft. Such processing will preserve the aroma and taste of the components. It is recommended to lay the frying together with stewed beets.

As for salt, garlic and spices, it is recommended to add them to borscht about 5 minutes before cooking. The finished dish should stand for about two hours. This will make it more flavorful. If you don't have that much time, then you can wait half an hour. As a result, the dish will have a rich taste.

The classic recipe for Ukrainian borscht

Components such as garlic and lard allow you to get rich and aromatic borscht. By adding them to the soup, you can get an original dish. To prepare Ukrainian borscht you will need:

How to make broth

The classic recipe for Ukrainian borscht is quite simple. For a start, prepare the broth. Pork and beef in one piece must be poured with cold water and placed on the stove. When the liquid boils, it is worth reducing the heating temperature and boiling the contents of the container for an hour and a half. Periodically remove the foam from the broth. After the specified time, the meat should be removed from the pan and the flesh should be separated from the bones.

While the broth is cooking, you can prepare the vegetables. The potatoes must be peeled, washed and cut into large pieces. Cabbage should be cleaned of wilted leaves and coarsely chopped. These components must be put in broth and cooked for 20 minutes.

What to do with the rest of the products?

To make the borscht red, you need to properly prepare the beets. This vegetable is recommended to be peeled, washed and cut into medium-sized strips. Then pour the beets with a glass of broth mixed with one tablespoon of vinegar or one teaspoon of lemon juice. Add tomato paste to the products. You need to stew the beets for half an hour, covering the container with a lid.

Onions and carrots should be peeled, washed and chopped. Vegetables must be fried over low heat with the addition of butter. At the end of their preparation, add a little flour, diluted in 1/2 cup of meat broth. Bring the contents of the container to a boil and then remove from heat.

The final stage

Borsch with fresh cabbage and beets prepared according to this recipe turns out to be aromatic and red. After 20 minutes, add the rest of the vegetables and spices to the potatoes and cabbage. Cook the borscht until the components are fully cooked. 5 minutes before the end of heat treatment, you need to add tomatoes, previously peeled and cut, to the dish. Also in the borscht should be put lard, pounded with salt and garlic, passed through a press. Bring the dish to a boil and then remove from heat.

Finally, the finished soup should stand for half an hour. This will reveal the flavor of the spice. Delicious borsch with beets and cabbage is ready. Serve it with chopped herbs and sour cream.

Borscht recipe with fresh cabbage and beets on ribs

• ribs - 500 grams;
• water - 2 liters;
• potatoes - 6 tubers;
• carrots - 1 pc.;
• bulgarian pepper - 1 pod;
• white onion - one head;
• beets - 250 grams.;
• cabbage - 600 grams;
• garlic - 1 clove;
• apple or wine vinegar - 4 tbsp. spoons;
• a bunch of parsley;
• salt, spices.

Broth preparation

The ribs should be poured with water, preferably cold, and cooked for 5 minutes after boiling. Then the liquid must be drained, and the beef must be washed, removing the remaining foam. Prepared ribs should be placed in a saucepan and filled with two liters of cold water only. When the contents of the container boil, you need to add the onion, previously peeled, washed and chopped. Reduce the heating temperature. You need to cook the ribs for 40 minutes. The onion should be completely boiled.

Add vegetables

While the beef is cooking, you can prepare all the vegetables. They should be cleaned, washed and crushed. After 40 minutes, add the rest of the ingredients to the broth pan. In this case, the sequence should be observed: coarsely chopped potatoes, carrots grated on a coarse grater, Bulgarian pepper cut into strips, spices. Finally, add beets to the soup. Cut it into strips. At this stage, you need to pour vinegar into the borscht.

It takes about 5 minutes to cook the soup. After that, add cabbage to the dish. It is recommended to chop it carefully. How much to cook fresh cabbage in borscht? In this case, it will take about 10 minutes. If, after adding this component, foam forms on the surface of the soup, then it should be removed immediately. At the end of cooking, add a little salt to the borscht. If the soup turns out sour, then you should add a little sugar to it, boil for 2 minutes and remove from heat, adding chopped greens.

The specialty of this dish is its rich and bright taste, as well as crispy beets and cabbage. It is recommended to serve the dish hot, seasoned with a little sour cream.

In conclusion

It is difficult to imagine a more delicious and satisfying dish than borscht made from fresh cabbage and beets. A properly prepared dish will appeal to the whole family. The main thing is to follow the sequence and not violate the technology. At the moment, there are many recipes for borscht. This allows you to diversify the diet with healthy dishes.

Borscht is a dish that each housewife prepares differently. Nevertheless, this hearty soup cannot leave anyone indifferent. Today we will talk about how to cook several variants of borscht with fresh cabbage, as well as reveal a few secrets for the perfect taste.

How to cook borsch with beets and fresh cabbage

Ingredients	amount
pork on the bone -	400 grams
water -	2 l
bow -	2 pieces
carrot -	1 for broth and one for frying
beets -	4 medium
tomato paste -	2 tablespoons of tablespoons
cabbage -	400 grams
vinegar or lemon juice -	1 tablespoon
potatoes -	3 medium sized tubers
bay leaf -	3 pieces
Time for preparing: 150 minutes	Calories per 100 grams: 160 Kcal

This is a classic recipe for borscht with fresh cabbage. It can be cooked both in meat broth and vegetable broth. We will cook it from meat on the bone.

So, we'll start by making the broth. We wash the meat well, fill it with ice water and put it on the stove. As soon as the contents boil, remove the foam and turn down the power of the burner. The broth should simmer over low heat.

If you have a multicooker, you can cook it in the appliance. Add a whole onion and a small carrot for flavor and color. Optionally add parsley root.

To prepare the frying, heat up the vegetable oil. Chop the onion finely enough.

Grind the carrots on a coarse grater. Fry vegetables until slightly golden brown.

Peel and cut the beets into cubes.

We put it on the onions and carrots and cover with a lid. Sprinkle with half a teaspoon of sugar, add tomato paste and leave to simmer for another 20 minutes. As soon as the beets are ready, add vinegar or lemon juice to the frying. Cover with a lid and set aside.

The broth is ready. We take out the meat and cut it. Let's add it to the ready-made borscht. The onion and carrot can be thrown away. Season with salt and spices. We begin to shred the cabbage. It is best to do this in a subtle way.

As for whether to cook it completely, this is a matter of taste. Some people like the kale to crunch slightly. If the vegetable is chopped thinly, then the potatoes can be added along with the cabbage.

If not, then add the potato cubes after ten minutes. As soon as all the vegetables are ready, add frying to the soup. Turn off the heat, add the bay leaf and crushed garlic.

Let the borscht brew. You can serve it with sour cream and donuts.

How to cook a dish according to a Ukrainian recipe

There are a huge number of recipes for Ukrainian borscht. On beef broth, on pork, on lean, with mushrooms, with beans ... You can go on and on. Today we will cook Ukrainian borsch with beans and cracklings! Such a dish will turn out to be slightly more high-calorie than the option above, but no less tasty.

• beef on the bone - 400 grams;
• water - 2 l;
• white beans - 1 cup;
• lard - 100 grams;
• potatoes - 3 pieces;
• onions - 2 onions;
• carrots - 2 small;
• tomato paste - 2 tbsp;
• vinegar - 10 ml;
• cabbage - 400 grams;
• beets - 3 pieces;
• peppercorns, bay leaves, salt, garlic - to taste.

The duration of cooking without boiling the beans is about 2 hours. Energy value - 200 kcal per 100 grams.

We'll start by preparing the beans. It is better to soak it in cold water beforehand. For example, at night. Then we boil it until tender. In this version of borscht, we will also cook beets in advance. To do this, wash the root crop with a brush, fill it with ice water and cook until soft.

Cook the meat broth. All actions are similar to cooking in the first recipe. Shred the cabbage and mash it a little with salt.

Cut the bacon into thin strips. In a preheated frying pan, melt the fat and fry the pieces until golden brown. We remove the greaves on a separate saucer. Brown the onions and carrots in the remaining fat. Once the vegetables are tender, add the tomato paste. Cover with a lid and simmer for 20 minutes.

Grate the beets. Pour vinegar over it and mix thoroughly.

Meanwhile, put the cabbage in the finished broth and cook until half cooked. Peel and dice the potatoes. Add to soup. We put beans, roast, beets. Let the borscht sweat for 5 minutes and turn off the heat. Crushed garlic and laurel leaves give the borsch an amazing flavor. As the final chord, lay out greaves and sour cream on the plates.

Cooking chicken borscht with fresh cabbage

Cabbage borscht turns out to be no less tasty. An excellent option for those who do not eat meat, as well as for those who are limited in money, because poultry is cheaper than meat.

• chicken leg - 1 piece;
• chicken soup set - 300 grams for a more rich broth;
• cabbage - 300 grams;
• water - 2 l;
• beets - 2 pieces;
• carrots - 2 pieces;
• onions - 2 onions;
• tomato paste or tomatoes in your juice - half a glass;
• vinegar - 1 tsp;
• potatoes - 2 tubers;
• parsley root, garlic, salt and black pepper.

Cooking time - 1 hour 30 minutes. Energy value - 180 kcal per 100 grams.

We start by boiling broth. Thoroughly rinse the chicken leg and soup set. Fill with ice water, bring to a boil. We remove the foam and reduce the power of the burner. Chicken broth is cooked for about 1 hour. Make sure that he is just languishing. Don't forget to include the parsley root, onions and carrots (whole).

Cut the onion into half rings. Grind the carrots on a coarse grater. Cut the beets into small cubes. In a large amount of oil, simmer vegetables with the addition of tomato paste. As soon as the mixture cools down a little, add the vinegar.

Put chopped cabbage and potatoes in the finished broth. As soon as the vegetables are cooked, add the frying. Season the borscht with the necessary spices and serve it to the table!

How to cook simple and delicious, read our article.

The classic step-by-step recipe for Sachertorte is with our tips.

An incredibly tasty dish - porcini mushrooms stewed with pork in sour cream sauce. Recipe.

To make borsch with fresh cabbage especially tasty, you need to know a few subtleties:

1. To prevent the beets from losing their color during stewing, it is necessary to do this in a large amount of fat, and also add a little sugar.
2. Choose tomato paste without chemical additives or thickeners. Tomatoes can be used in season. Pre-scald them with boiling water and remove the skin.
3. Borscht can also be cooked in duck broth. This dish turns out to be quite fatty.
4. It is best to use sour cream, herbs and garlic as a dressing for borscht.
5. If you do not know how or do not want to bake donuts, you can do it easier - buy ready-made buns. Prepare the dressing - mix 2 tablespoons of sunflower oil with crushed garlic and dill. Pour the mixture over the buns and put them in a hot oven for 20 minutes.

We hope that our recipes will help you prepare delicious borscht. Enjoy your meal!

We offer another version of the main lunch dish on Russian tables; it is prepared in almost every family at least once a month. Fresh cabbage borscht prepared according to our step-by-step recipe with a photo will surprise you with its rich taste. We will tell you how to properly cook borscht with fresh cabbage. Let each housewife have her own way of preparing this dish, but sometimes you can try something new.

It has always been considered that this treat has its roots in Ukrainian cuisine. Perhaps this is so, but our modern housewives are so responsible and anxious about cooking borscht not only from fresh cabbage that this dish has gained popularity far beyond the borders of their homeland.

Each family has its own specific traditions and tricks that relate specifically to aromatic borscht. The main feature is a properly cooked broth, it must necessarily be fragrant, rich, tender. All the ingredients are certainly prepared in advance, it is important not to miss anything, and then you can proudly serve delicious borscht cooked with fresh cabbage on the table.

The calorie content and nutritional value of borscht with fresh cabbage are calculated for 100 grams of ready-made soup. To find out how many calories in borscht cooked from fresh cabbage with chicken, use the average data given in the table.

To properly and tasty cook borscht from fresh cabbage, you need a standard set of ingredients, consisting of fresh vegetables and meat (chicken is used in this recipe). From the specified amount of ingredients, you get 3 liters of rich soup.

Ingredients:

• Chicken meat - 400 gr.
• Potatoes - 350 gr.
• Cabbage - 500 gr.
• Tomato - 2 pcs.
• Carrot root - 1 pc.
• Pepper - 1 pc.
• Dill - 40 gr.
• Beets - 100 gr.
• Bay leaves - 4-5 pcs.
• Food salt - 20 gr.
• Water - 3 liters.

Let's take a closer look at how to cook fresh cabbage borscht:

Step 1.

Rinse the meat, divide into pieces. You can cook in one large piece, but then it should be noted that it will take longer to cook. The average cooking time for meat is 40 minutes.

Step 2.

Pour salt into a saucepan. It is very important to salt in moderation, otherwise you can ruin everything.

Step 3.

Peel potato tubers. Small cubes are ideal for cutting. Send the potatoes to the broth. This ingredient cooks quickly, about 10 minutes.

Step 4.

Chop the tomato finely, send it to a preheated pan. Fry over low heat for 5-7 minutes.

Add grated beetroot, carrots, chopped peppers to the tomato. Stir all ingredients. Fry for 3-5 minutes.

Step 5.

Chop fresh cabbage into strips.

As soon as the meat and potatoes are ready, you need to put the cabbage and overcooked in a saucepan. Cook until the cabbage is soft.

Step 6.

Add dill and bay leaves, cook for 3-5 minutes.

Step 7.

Pour the finished borscht with fresh cabbage into plates, add sour cream and invite everyone to the table. Enjoy your meal!

You say: “We need meat for borscht!”, But you can do it. We will tell you in detail how to cook borsch with cabbage. This culinary masterpiece is not an easy one, as it includes a lot of ingredients, it is necessary to observe the subtleties in preparation. One of the options below is especially suitable for dieters, light food lovers, and vegetarians. Remarkably, it can be served without heating.

1. Each chef has his own secret in cooking borscht, but there are generally accepted ingredients without which we cannot answer the question of how to cook deliciously borscht from fresh cabbage. Of course, many are favorite tomatoes, which, by the way, are considered fruits and cabbage.
2. It is not possible to cook it without using beets, which will saturate the dish with burgundy color and taste.
3. Onions on fire must be brought to a golden color and add carrots for sautéing.
4. When serving, add sour cream in portions and do not forget to sprinkle with fresh herbs and after that you will receive a lot of praise and well-fed relatives.
This dish is also prepared in meat broths. How to cook you can read the link

Recipe in detail

When the hostess asks the question “How delicious to cook borscht from fresh cabbage?”, It means that another masterpiece will soon be waiting on the table. It can be prepared using either water or broth. In our case, we use a vegetable broth, but you can also prepare a meat broth. Without taking into account the preparation of the broth, you will spend up to fifty minutes for cooking.

Calculation for three liters:

• Cabbage - 500g. (you can use the third part of the medium swing)
• Beets - up to 200g.
• Potatoes - up to 450g.
• Onions - 1 pc. (size is average)
• Carrots - 1 or 2 pieces (to taste)
• Pepper (ideally Bulgarian) - 1 pc.
• Homemade adjika (if not spicy), sauce, tomato paste or a glass of tomato juice. As a result, we should get a glass of juice or a diluted ingredient, which we choose
• Tomatoes - up to 400 gr. In winter, if possible, but in taste it cannot be compared with summer
• For sautéing, you can use vegetable oil
• Vinegar - 1 tablespoon
• Garlic - 3 cloves
• Use boldly parsley, especially if it is from your site or parsley - chopped 1 tbsp.
• Sour cream (fat content at your discretion) - 1 tbsp. per serving (optional)

Process

• • We use clean, peeled vegetables. We get the vegetable broth in the process of cooking vegetables. If you want to use meat broth, it must first be boiled (it will boil during the preparation of vegetables).
  • Potatoes, washed, chopped (sliced \u200b\u200bas desired, but cubes are better) add to the already boiled water or broth.
  • Cook over low heat, after waiting for a boil, because after adding the cold ingredient, boiling will stop for a while.
  • Shred the cabbage, without hesitation, and add it to the potatoes.
  • Beets can be grated, chopped or chopped in a food processor. It depends on your preference. Do not make very large pieces.
  • The carrots are rubbed finely.
  • Onion mode is fine.

• The frying pan with the added oil should warm up well and then add the onion to fry it until slightly yellowing (be careful - do not burn it).
• Add carrots and beets to the onions and continue to brown until half cooked (3-6 minutes).

• • Next, add the prepared tomato and 1 scoop of broth to the pan. Leave on low heat for 10-15 minutes.
  • Cut the pepper into small pieces. Cut the tomatoes in half and then into half rings. We bring them into the pan in 10 minutes. To end.

• Five minutes before turning off the stove, add the contents of the pan.
• Press the garlic with a garlic press and add to the saucepan with borscht. Turn off the stove and leave it to brew for one hour.
• In combination with delicious fresh cabbage borscht, garlic donuts are in perfect harmony. Add a spoonful of sour cream to each serving to taste. Also, do not forget about the pre-prepared greens.
• If you do not burden yourself with a diet, you can add a piece of meat to a plate of borscht.

Below we have prepared for you tips on how to cook borscht from fresh cabbage according to your experience. It is advisable to pre-sauté the beets with the addition of a spoonful of vinegar, and then add to the pan after the cabbage is fully cooked, as the acid will increase the cooking time. Also, the acid will prevent the bead from discoloring. If you are not on a diet, you can try adding fresh bacon, finely chopped or crushed in a mortar with garlic, at the very end of cooking. Following our advice, you can now cook delicious borscht with cabbage at home and please the people who are dear to you!