Cabbage soup with beets and cabbage. Borsch with beets and fresh cabbage: step by step recipes

29.07.2019 Bakery products

The borsch flow chart includes such sections as the required ingredients, the necessary equipment, the method of processing products, heat treatment and serving. It is these points that we will adhere to in the description of the following recipes.

Making delicious borsch with fresh cabbage and beets

Many housewives are accustomed to the fact that borsch should be cooked exclusively from sauerkraut. But when young heads of this vegetable ripen on the beds, it is quite difficult to resist and not use them as an additional ingredient.

That is why in this article we decided to tell you about how to quickly cook borsch with fresh cabbage and beets. For this we need:

beef on the bone - about 650 g;
potatoes - 2 pcs.;
large onion - 1 pc.;
citric acid - 1/5 dessert spoon;
average carrot - 2 pcs.;

Inventory Required

To cook borsch with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

Processing components for making red soup

How to cook a delicious homemade borsch, photo of which is presented in this article? To begin with, they process all the ingredients. Beef on the bone is thoroughly washed and all hard veins and films are removed. Then proceed to the preparation of fresh vegetables. They are peeled, peeled and surface leaves. After that, they start grinding products. Carrots and fresh beets are rubbed on a large grater, chopped cabbage with a thin straw, and cut potatoes and onions into cubes. They also rinse the greens separately and simply chop it with a knife.

Plate heat treatment process

How to cook red borsch? To do this, use a large pan. Beef on the bone is laid in it and poured with water. Then put the dishes on a strong fire and bring the water to a boil. Having removed the foam from the surface of the broth, it is salted, covered with a lid and cooked for about 90 minutes. During this time, the meat should become soft and tender.

After the beef is cooked, it is taken out and cooled. Then the pulp is separated from the bones and cut into large cubes. As for the broth, beets, cabbage and lavrushka are laid out in it. These ingredients are cooked for 25 minutes, after which they add carrots, potatoes and onions.

Additionally, salt and pepper the products, mix them well, cover and cook for another 25 minutes. During this time, all vegetables should be as soft as possible.

Final stage

At the very end of cooking, citric acid, fresh herbs and previously chopped meat are added to it. After mixing the ingredients, the broth is again brought to a boil and boiled for about five minutes. Then the closed pan is removed from the stove and left aside for ¼ hours.

How to serve red soup to the dining table?

Now you know how to cook homemade borsch. After it is infused under the lid, it is poured into plates. And in each serving add not only red and rich broth with vegetables, but also pieces of tender beef.

In addition to such a dish, fresh sour cream or mayonnaise is served. Eat a delicious borsch with a slice of bread and fresh herbs.

Cook chicken borscht: photo, cooking method

Almost all housewives cook red beet and cabbage soup using beef. But if you do not have such a product, we suggest making lunch from ordinary chicken. By the way, for such purposes, we recommend not buying broiler poultry, but soup. After all, the only way you get a rich and fragrant broth that will make the first dish hearty and nutritious.

The technological chart of borsch requires telling you which ingredients for its preparation should be purchased.

fresh beets - a pair of medium tubers;
soup chicken - a small carcass;
fresh white cabbage - ½ medium elastic fork;
potatoes - 2 pcs.;
large onion - 1 pc.;
table vinegar 6% - 2 large spoons;
average carrot - 2 pcs.;
sunflower oil - 5 large spoons;
green onions, parsley, lavrushka, dill - add at discretion;
spices, including salt, to taste.

Required Inventory

To deliciously cook borsch with fresh cabbage and beets, you must stock up on the following equipment in advance:

large pot;
ladle;
chopping board;
a sharp knife;
a frying pan;
grater.

Ingredient preparation

Real borsch is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

Chicken carcasses are thoroughly washed inside and out, removing all undesirable elements. Then proceed to the processing of vegetables. They are peeled and crushed. Grate the carrots, cut the potatoes and onions into cubes, the cabbage into strips, and the beets into cubes.

At the very end, thoroughly wash fresh herbs and chop it with a knife.

Heat treatment

Having prepared the meat and vegetables, they proceed to their heat treatment. To do this, take a large pan and spread the bird carcass into it. Having salted the meat product and filled it with water, the dishes are put on a strong fire. Bringing the ingredients to a boil, they are covered with a lid and cooked for an hour. Then the soft and tender bird is taken out, cooled and divided into portions (skin and bones can be removed if desired).

As for the broth, cabbage, carrots, lavrushka and onion are laid out in it. In this form, the products are cooked for 20 minutes. After that, potatoes are lowered into the broth and a similar amount of time is prepared.

Stew beets

To prepare a more aromatic and rich soup, fresh beets should be stewed separately. To do this, take a pan, add oil and vegetable sticks to it. After mixing the components, a little water is poured into them (about ½ cup) and covered with a lid. In this form, beets are cooked for about 25 minutes. Then add spices and table vinegar to it. The last ingredient is needed to give the dish a slight acidity.

Final stage

After keeping the beets on the fire for several minutes, they remove it from the stove and put it into a common pan. Together with it, chopped greens and previously chopped bird are placed in the broth.

Bringing the ingredients to a boil, they are boiled for about three minutes and immediately removed from the stove.

Serving red soup for a family dinner

As you can see, there is nothing complicated in cooking chicken borsch from fresh cabbage. After heat treatment of the ingredients, the dish is distributed on plates and immediately presented to family members.

To make such a meal even more nutritious and nutritious, mayonnaise, fresh sour cream and white bread (pita bread) are always presented to it.

To summarize

Fresh cabbage soup turns out no worse than the dish that is made using pickled product. But in order to give this dinner a little acidity, one of such components as citric acid or table vinegar is sure to be added to it. With the help of such seasonings, red soup will become more fragrant and rich. Otherwise, a small amount of sauerkraut (together with fresh) is required to be added to it.

White cabbage - 700 g

Onions - 150 g

Tomato paste - 3 tbsp.

Ground black pepper - to taste

Bay leaf - 2 pcs.

Greens to taste

Sunflower oil - 60 g

Cooking process

Fresh cabbage borsch - a rich first course for homemade dinner. It is easy to cook in the fresh harvest season, when all markets are full of vegetables and spicy herbs. If you are on a diet, cook borsch on the water. For a more satisfying result, use meat broth, which can be prepared in advance. If you wish, if you are not a fan of sorrel first courses, you can not add it.

To prepare borsch with fresh cabbage, take the following ingredients.

Peel the potato tubers. Rinse and cut into small pieces. Boil water in a suitable saucepan. Dip the potato slices. Send the container to a fire. Bring to a boil. Cook for 7-10 minutes, until the potato slices are soft.

Peel the beets, grate on a coarse grater. Pour half the vegetable oil into the pan. Add the beets. Pour a little water and simmer under the lid for 8-10 minutes.

Add sour cream, mix and simmer for about five minutes.

Add the fried beets to the cooking pot, mix and boil. Cook on low heat for 10-15 minutes.

Peel the onions and carrots. Pour the remaining oil into the pan. Add chopped onions and grated carrots. Stir and fry until the vegetables are tender.

Add tomato paste, pour some broth from the cooking pot, mix. Stew for 5-7 minutes over low heat.

Cut the cabbage into strips. Add to other ingredients and bring to a boil. Cook for 5-8 minutes.

Wash the sorrel, remove the thick stems. Finely chop the leaves and send to the pan. Boil the contents of the pan and cook for up to 10 minutes.

Add the fried onions with carrots. Shuffle. Season with spices and cook for another 8-10 minutes.

Sprinkle with chopped herbs and turn off the heat. Let the borscht brew a little.

Fresh cabbage borsch is ready. Enjoy your meal!

Video recipe

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www.iamcook.ru

What is delicious borsch and how to cook it

People say that every housewife cooks borsch in her own way. Indeed, there are a lot of recipes for this dish. Some people use red beets for borsch, others prefer only pink beets, some put cabbage 5 minutes before they are ready to be crispy, others think that cabbage should be loaded into a pan with potatoes. Many young girls claim that they do not know how to cook a delicious borsch. Want to learn how to cook different types of borsch? Then this material is for you.

Secrets of cooking a classic dish

How to cook borsch?

The basis of borsch is meat broth. Or vegetable, if the soup is vegetarian. In principle, any meat will do. For classic borscht, they usually take beef or pork on the bone, but many people love poultry borscht. If you take meat to the bones, you should first cook the bone first after separating the meat from it. It is added later. Salt broth at the very beginning is not recommended. The taste of the broth does not benefit from this, in addition, nutrients are lost. The meat for borscht is usually cooked from 40 minutes to 1.5 hours.

The meat broth is supplemented with vegetables alternately. Do not rush to immediately throw everything into the pan, because the cooking time for different vegetables is different. The sequence of dressing for the taste of borsch is of great importance.

Tasty borsch with fresh cabbage

A 4 liter pot will require 1 kg of beef (for bone or pulp), 500 g of potatoes, 400 g of beets, 300 g of fresh cabbage, 200 g of onions, 200 g of carrots, 2-3 cloves of garlic, 3 tbsp. tablespoons of tomato paste, 1 teaspoon of table vinegar, 2-3 bay leaves, salt and pepper to taste, vegetable oil, herbs.

Pour the meat with water and cook for 1.5 hours, then cut into small portions and pour it into the broth again. While the meat is being cooked, prepare the rest of the ingredients. Peel the potatoes and chop it, cut the beets into thin strips, onions into cubes, grate the carrots on a coarse grater, and cut the cabbage.

Beets need to be fried in vegetable oil, add tomato paste, stew for 5 minutes with pasta. If the paste is very thick, add some water. Pour vinegar to preserve beet color. Separately, fry the onions in vegetable oil, add carrots.

Dice or chop potatoes, load into broth, salt. When the broth boils, add cabbage to it, cook for about 5 minutes. After this, they put the beets, cook another 10 minutes. After this time, onions and carrots are added. After that lay the bay leaf. If necessary, add the dish, pepper it. At the very end of cooking, add garlic, which is pressed through the garlic. Remove from heat, let it brew for about 15-20 minutes.

After pouring the finished dish on plates, sprinkle it with herbs. Serve with sour cream.

Tasty borsch with sauerkraut

It turns out very tasty borscht cooked with different types of cabbage - both fresh and pickled. Although you can use only sauerkraut - it also turns out to be very tasty borsch. The borscht recipe is designed for a 4-liter pan. Housewives who like to experiment in the kitchen will like it. To prepare it, you will need a piece of pork or beef, one medium-sized beet, a handful of sauerkraut, twice as much as white cabbage. You can add other types of cabbage - Brussels sprouts, cauliflower. Potatoes are also needed. Its quantity is determined individually: he who loves thick borsch, puts more, who prefers thin - less. You need two more tomatoes, a small bell pepper, one onion, a quarter of red hot pepper, two cloves of garlic, 3 tbsp. spoons of ketchup, dill and parsley. Some put another 2-3 bouillon cubes in borsch to enhance the taste, but this is not necessary. Seasonings are also optionally used - celery, oregano, bay leaf, suneli hops.

Fill the pan with water 2/3. Wash the meat, dip in a pan when the water begins to boil, carefully remove the foam. After that, toss a whole clove of garlic and a quarter of chili pepper. After that, the meat is cooked for another 30-40 minutes (depending on its type).

Cut 3/4 from beets, wash and cut into small cubes. The rest of the beets come in handy later. Add the sliced \u200b\u200bcarrots 10 minutes after the beets. After cooking vegetables for 20 minutes, add chopped white cabbage, when the borscht boils again, add sauerkraut. As an addition, you can use any other types of cabbage (except sea) in small quantities.

Prepare the tomatoes. Pour boiling water over them to peel off. Cut half of one tomato, leave for now. Dice 1.5 tomatoes, send to borsch.

Prepare potatoes, onions, peppers. Dice it all. Prepare a borsch dressing. Sauté the onion in sunflower oil, grate the rest of the beets on a coarse grater and add half the tomato, diced. If there is no fresh tomato, you can use pickled. Add a clove of garlic, chopped into small slices. Set the dressing aside. When the borsch begins to lose its characteristic color for beets, this will mean that the beets are almost ready. It is a piece of beet left in reserve that will restore the color of borsch.

Throw bell pepper, followed by potatoes, and after a minute, dressing. After that, add half the cube for the broth (optional) and a couple of tablespoons of ketchup (also optional). When the potatoes are cooked in half, add seasoning to taste. The final touch is to chop the greens and throw it into the borsch. Done - you can call close to the table.

How to cook borsch with beans

It is prepared on bone, mushroom or vegetable broths. Usually without potatoes. But if you can’t imagine borsch without this vegetable, add a little. To make borsch cooked faster, beans can be pre-soaked in cold water for several hours. It will take 250 g of beets, 300 g of cabbage, 120 g of beans, carrots - 1 pc, onions - 1 pc, one parsley root, 3-4 sprigs of parsley, 1 tbsp. spoon tomato paste, vegetable oil for frying, sugar - 1 teaspoon. spoon, lemon juice or vinegar - 1 tbsp. spoon, 5 tbsp. spoons of sour cream, bay leaf, peppercorns (a few pieces), salt - to taste.

Beans should be sorted, washed, filled with water (cold) and cook until tender over low heat in a sealed container. Beets are cooked separately from beans. Cut all the roots into slices, spasser them with onion in vegetable oil or fat, add tomato paste, simmer for several minutes.

In a boiling broth, put the cabbage and frying, cook for 10-15 minutes, add the boiled beets, sliced \u200b\u200binto slices, together with the broth, put the beans (without broth). Salt, cook until tender. When everything is ready, bring to taste by adding vinegar or lemon juice and sugar.

Cooking green borsch

This is borscht, which is usually cooked with sorrel and steep eggs. It is considered to be a spring dish. He is preparing simply. You need 1-2 liters of broth, 1 head of onion, 2 carrots, 5 potatoes, root and parsley, sorrel, spinach, green onions 300 grams each, 3 hard-boiled eggs, salt and spices to taste.

In the broth put onions, carrots, parsley root, spassed in vegetable oil, add diced potatoes. When it is ready, dip chopped sorrel, spinach, green onions. Add finely chopped eggs. They can be put on a plate, serving borsch on the table. Sprinkle the borscht, spread on plates, finely chopped herbs. Do not forget to serve sour cream.

3ladies.su

Fresh cabbage borscht step by step recipe with photo

Making delicious borsch with fresh cabbage and beets

That is why in this article we decided to tell you about how to quickly cook borsch with fresh cabbage and beets. For this we need:

boneless beef about 650 g;
potatoes 2 pcs.;
large onion 1 pc.;
citric acid 1/5 dessert spoon;
carrot average 2 pcs.;

Inventory Required

To cook borsch with fresh cabbage and beets as quickly as possible, you should take care of the necessary equipment in advance:

Processing components for making red soup

Plate heat treatment process

Additionally, salt and pepper the products, mix them well, cover and cook for another 25 minutes. During this time, all vegetables should be as soft as possible.

Final stage

How to serve red soup to the dining table?

In addition to such a dish, fresh sour cream or mayonnaise is served. Eat a delicious borsch with a slice of bread and fresh herbs.

Cook chicken borscht: photo, cooking method

The technological chart of borsch requires telling you which ingredients for its preparation should be purchased.

To make homemade chicken soup, we need:

beets a fresh pair of medium tubers;
chicken soup small carcass;
fresh white cabbage 1/2 medium elastic fork;
potatoes 2 pcs.;
large onion 1 pc.;
table vinegar 6% 2 large spoons;
carrot average 2 pcs.;
sunflower oil 5 large spoons;
green onions, parsley, parsley, dill add at discretion;
spices, including salt to taste.

Required Inventory

To deliciously cook borsch with fresh cabbage and beets, you must stock up on the following equipment in advance:

Ingredient preparation

Real borsch is prepared only from fresh and natural ingredients. Before you start cooking such a dish, you should process all the components.

Chicken carcasses are thoroughly washed inside and out, removing all undesirable elements. Then proceed to the processing of vegetables. They are peeled and crushed. The carrots are grated, potatoes and onions are cut into cubes, cabbage is straws, and beets are made with cubes.

At the very end, thoroughly wash fresh herbs and chop it with a knife.

Heat treatment

Stew beets

To prepare a more aromatic and rich soup, fresh beets should be stewed separately. To do this, take a pan, add oil and vegetable sticks to it. After mixing the components, a little water is poured into them (about 1/2 cup) and covered with a lid. In this form, beets are cooked for about 25 minutes. Then add spices and table vinegar to it. The last ingredient is needed to give the dish a slight acidity.

Final stage

Bringing the ingredients to a boil, they are boiled for about three minutes and immediately removed from the stove.

Serving red soup for a family dinner

To make such a meal even more nutritious and nutritious, mayonnaise, fresh sour cream and white bread (pita bread) are always presented to it.

To summarize

vtarelochke.ru

Borsch with fresh cabbage

Perhaps borscht will not surprise anyone. However, this hearty first course leaves no one indifferent. Borsch is never bored, because there are a lot of options for its preparation. Today I cooked borsch with fresh cabbage on turkey broth. I like to cook first courses with tasty, healthy, diet turkey meat. Such borscht is lighter, especially in combination with young vegetables.

To prepare the broth for borsch with fresh cabbage, I took a turkey wing (it had already been chopped), washed it, took off my skin, poured cold water and set it to boil. When the broth boiled, removed the foam, reduced the heat and cooked for 1 hour 15 minutes.

I washed and peeled the vegetables.

Chopped onions, carrots and beets using a combine (you can use a regular grater, and chop onions).

I cut the tomatoes in half, grated so that the skin remained in my hands, since only the flesh of a tomato would be needed.

Fried onions and carrots in warmed vegetable oil, a little salt and pepper, added beets. To the beets during heat treatment did not lose their color, sprinkled it with lemon juice. Also, lemon will give the necessary acid to borsch with young vegetables. Fried carrots, onions and beets together for 2-3 minutes, stirring constantly.

She peeled and chopped potatoes, chopped cabbage, chopped greens.

When the broth was boiled, salted it, pulled out the turkey wing, separated the meat from the bones and returned it to the broth.

When the potatoes were boiled, added cabbage, greens, dressing to the borsch. Bring to a boil and cooked for 2-3 minutes. I left borsch with young vegetables on a hot plate to insist. After 15-20 minutes, delicious, fragrant borsch with fresh cabbage can be served.

Tasty, fragrant borsch with young cabbage is ready. Serve borsch with sour cream.

rutxt.ru

Borsch with fresh cabbage

Borsch with fresh cabbage is one of the most popular first courses. He never bothers and you can eat it at least daily. The aroma of tasty and skillfully cooked borsch alone can stimulate appetite. Almost everyone knows, appreciates and loves the taste qualities of this vegetable dish.

Who invented the borsch is unknown today, but it is believed that he appeared in the territory on which Kievan Rus was previously located. Therefore, borsch is considered a national Ukrainian dish. Today, this popular first dish has received the greatest distribution and variety. Not only Ukrainians, but also Russians, Poles, Romanians, Lithuanians and Belarusians have their own peculiarities of cooking borsch. Borsch have a lot of varieties, and can be cooked completely differently in individual regions.

Local varieties of borscht differ in the type of broth, a set of vegetables and a combination of different types of meat. Mandatory ingredients of vegetable soup are beets, cabbage, potatoes, carrots, tomatoes, onions, in some cooking options they are supplemented with beans, apples, zucchini, turnips or bell peppers. Borsch can also differ in the set of spices - if desired, you can use about 20 species (black, red and allspice, dill, parsley, celery, lovage, thyme, basil, marjoram, etc.).

Ingredients for borsch with fresh cabbage

The recipe for borsch with fresh cabbage

Boil the meat broth.
Chop the cabbage into small pieces and put it in boiling water. Close the pan with a lid and tighten the fire to a minimum.
Finely chop the onion, cut the brisket into small strips.
Sauté the onion in olive oil, then add the brisket to it and fry it all for several minutes.
Grate the carrots on a coarse grater and add it to the pan. Fry for a couple of minutes, stirring.
After 20 minutes from the start of cooking, transfer the prepared vegetables to the broth. Add salt, pepper, sugar, bay leaf and cloves.
Dice the potatoes. Put in the broth.
Peel the beets and cut into thin strips. Fry lightly in a pan. Add tomato paste to it and pour vinegar. Simmer for 5 minutes.
Transfer beetroot mass into broth. Cook for another 10 minutes, adding garlic (no need to chop).

Ready borsch is always served on the table with fresh cool sour cream. You need to pour it into deep plates, season with sour cream and garnish with sprigs of dill or parsley. Often, borsch is eaten with brown bread.

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Depending on the proportions of ingredients and cooking technology, even from the same products, you can cook many different options for borsch. Someone likes cabbage in borscht more, someone likes beets, someone likes sweet borscht, someone sour. Our today's recipe for those who like borscht “like in the dining room” is light, with lots of cabbage. But if you want to cook real Ukrainian borsch, then there should be a lot of beets in it, and so that it is fiery red, grated beets need to be slightly fried in oil or pork fat to soften it. Roasting “fixes” the color and the borscht acquires a beet-red hue. Also, so that the color does not get lost, after adding beets to the borsch, you need to reduce the heat and bring the dish to readiness on a very small fire.

Ingredients:

meat - 400 g (best on bones);
1 medium-sized cabbage head;
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 the 1st tomato);
pepper, salt, dill and garlic - to taste.

How to cook borsch

1. Prepare the necessary ingredients.

2. Prepare the broth - put the meat to cook. It will be necessary to pour so much liquid so that then you do not dilute the broth with water (this slightly spoils the taste of the dish). 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 the whole chopped potatoes to the boiling broth. When it boils again, slightly reduce the heat and leave for another 5-7 minutes.

4. Grate beets and carrots, finely chop the onions. We heat the pan with a small amount of oil and first send the onion there, fry it a little, and then add the carrots with 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, chop the cabbage. Its amount also depends on the desired density of the finished dish. Add the stewed vegetables to the borsch cooked over low heat. Salt and pepper to taste.

How to cook borsch from fresh cabbage to make it delicious? Good housewives know the answer to this question. This first dish belongs to the category of complex, because it includes many ingredients, has a lot of subtleties in cooking. There are ways to cook this dish for vegetarians and dieters. Its lean option can be eaten without heating.

Dish features

The recipe for borsch from fresh cabbage may vary for different cooks, but the obligatory presence of tomatoes (pasta, sauce, fresh tomatoes) and cabbage itself will be common.
In most cases, the dish includes beets, which gives it a beautiful shade and taste.
In addition, borsch with fresh cabbage must be seasoned with frying onions from carrots.
And they serve food by adding a spoonful of sour cream and chopped greens (parsley, dill or cilantro) to the plate. The portion looks appetizing and with its aroma “drives crazy” gourmets of all ages, especially men.

You can cook chicken borsch with fresh cabbage or make it lean, but the most delicious food is obtained on beef or pork broth. How to cook the broth correctly can be found in another article.

Instructions for cooking delicious borsch

The classic borsch of fresh cabbage with beets for cooking at home takes 40 minutes from the hostess (not counting the duration of cooking the broth).
Step-by-step photos and videos will facilitate understanding of the cooking scheme.

Composition of products for 3 liters of liquid (water or broth):

Cabbage - 450 grams (approximately 1/3 of the average fork);
Beets (average) - 150 grams;
Potato - 400 grams;
Carrots (small) - 1 piece;
Onions (medium size) - 1 piece;
Sweet pepper (preferably red) medium size - 1 piece;
Tomato paste or sauce in such an amount that from a dilution produces a glass of juice (you can take ready-made tomato juice);
Fresh tomatoes (in winter you can do without them) - 350 grams;
Vegetable oil in a frying pan;
Vinegar - 1 tablespoon (or to taste);
Garlic - 2 cloves;
Chopped greens (for example, dill) - 1 tablespoon per serving;
Sour cream - to taste or 1 tablespoon per serving.

The process of cooking borsch with fresh cabbage step by step:

All vegetables must first be thoroughly washed and then peeled. If the broth was in the refrigerator, it must be brought to a boil (during this time vegetables will be prepared just).
Diced peeled potatoes and put in boiling liquid.
The broth from the presence of a cold ingredient will cease to boil. It is necessary to wait for it to boil over high heat, then reduce the heat so that the liquid boils a little.
Now we need to act promptly. Chop the cabbage and put it in the pan. Repeat step 3.
Grate the peeled beets on a coarse grater (either chop with a combine or cut into thin strips). Repeat step 3.
Cut the onions into small cubes, grate the carrots on a coarse grater.
Heat the vegetable oil in a pan, let the onions in it (do not bring to golden, especially brown).
Add carrots to the onion and fry all together for 3-5 minutes.
Introduce tomato paste or sauce into the fry, add the broth (from the pot where vegetables are cooked). Simmer for 10-15 minutes under the lid, adding liquid as necessary (frying should not be too liquid all the time, but it should not stick to the bottom of the pan).
In the meantime, it’s worth the rest of the components. Cut the pepper into thin strips, and cut the tomatoes into slices. Put these ingredients in the dish 10 minutes before the end of cooking.
3-5 minutes before the end of cooking the borscht, add the frying to the pan.
Now you need to season the dish with the garlic passed through the press, cover the pan with a lid, and turn off the fire. Let the borscht brew for an hour.
After that, you can serve borsch with. Add a spoonful of sour cream and herbs to the plate, put a portion slice of meat.

Particularly impatient ones can immediately start a meal, but for a dish to show all its power, vegetables must put in juices that will combine into a surprisingly tasty combination.

A delicious borsch from fresh cabbage will turn out if the beets are cooked in a frying pan until tender before being sent to the pan. Add a spoonful of vinegar to it, and then only enter into the borsch. It is important that the cabbage is almost cooked by this time, because vinegar slows down the cooking time.
Lean borsch from fresh cabbage is prepared in a similar way. Only water is used instead of broth, and at the end of cooking, the contents of a can of fish canned in tomato sauce are sent to the pan.
A delicious borsch from fresh cabbage will turn out if you add crushed lard with garlic to the pan at the end of cooking. You can cut it finely. No need to be afraid that pieces of bacon will float on the surface (it will completely melt).

Now you can cook borsch from fresh cabbage yourself and please your loved ones. Enjoy your meal!

Video: Step-by-step recipe for cooking fresh cabbage borsch

Step by step recipe with photos and videos

To prepare borsch with fresh cabbage, take the following ingredients.

Peel the beets, grate on a coarse grater. Pour half the vegetable oil into the pan. Add the beets. Pour a little water and simmer under the lid for 8-10 minutes.

Add sour cream, mix and simmer for about five minutes.

Add the fried beets to the cooking pot, mix and boil. Cook on low heat for 10-15 minutes.

Peel the onions and carrots. Pour the remaining oil into the pan. Add chopped onions and grated carrots. Stir and fry until the vegetables are tender.