Kitchen appliances and utensils:
- beaker;
- hob;
- tablespoon;
- knife;
- pan;
- pan;
- cutting board;
- coarse grater;
- ladle;
- deep serving plate.
Ingredients
| Product | amount |
| Potatoes | 600 g |
| Fresh beets | 340 g |
| White cabbage | 700 g |
| Onion | 150 g |
| Carrot | 150 g |
| Sorrel | 170 g |
| Tomato paste | 3 tbsp. l |
| Sour cream | 2 tbsp. l |
| Salt | taste |
| Ground black pepper | taste |
| Bay leaf | 2 leaves |
| Fresh greens | taste |
| Sunflower oil | 60 g |
| Water | 3-3.5 l |
Step cooking
- The first step is to prepare 600 g of potatoes. We peel the tubers, rinse and cut into cubes 1-1.5 cm in size. Pour 3-3.5 liters of ordinary water into the pan and put on the stove. After the water boils, we send chopped cubes of potato into it. Cook over low heat for 7-10 minutes until the potatoes are soft.
- Meanwhile, pour 30 g of sunflower oil into the pan. First you need to prepare 340 g of fresh beets, which you need to grate on a coarse grater. We put a frying pan with beets on the stove, pour a small amount of water and simmer for 8-10 minutes under a closed lid. The fire should be medium.
- In a pan with beets after 8-10 minutes, add 2 tbsp. l sour cream, mixing everything well. Stew the beets for another 5 minutes, without reducing the heat.
- Fried beets are sent to a pot of potatoes. We wait until everything boils, after which we boil the vegetables for another 10-15 minutes on low heat.
- Onions and carrots for borscht will be required in the same amount - 150 g. Onions are cut into small cubes, and we grate carrots on a coarse grater. Pour 30 g of sunflower oil into a preheated pan. First, fry the onions for 2-3 minutes, then add the carrots. Stir the vegetables and fry together until soft.
- To lightly fried carrots with onions, add 3 tbsp. l tomato paste. Mix the ingredients thoroughly.
- From the pan we collect a little liquid and add to the pan. Stew carrots with onions for another 5-7 minutes, making a small fire.
- Cabbage in the amount of 700 g is cut into strips and sent to the pan to the rest of the vegetables. Bring to a boil and cook for 8-10 minutes.
- We wash 170 g of sorrel under running water. Remove the thick stems and chop finely the sorrel. We send it to the pan and after boiling, cook the borscht for another 10 minutes.
- After 10 minutes, add the fried onions and carrots to the pan in the remaining vegetables. Mix everything well and cook the borsch on low heat for another 10 minutes. At this stage, the borsch must be salted to taste, add a little ground black pepper and 2 bay leaves.
- After 10 minutes, sprinkle the borscht with finely chopped herbs to your taste. Immediately turn off the fire and let the borscht brew for several minutes.
- When the borsch from fresh cabbage is infused, it will be completely ready, and it can be served to the table. Borsch is very rich, tasty and aromatic. Serve fresh borsch with a spoonful of sour cream and a slice of fresh bread.
Video recipe
The video shows the recipe, thanks to which you will get a delicious and appetizing borsch from fresh cabbage. It is not difficult to make it, because everything is described simply and in stages.The ingredients that are used to prepare the first course are listed at the beginning of the video in the right amount.
Do you like borsch and did you try to cook it without adding meat according to the recipe described in the article? What additional ingredients and spices do you use in the cooking process? Share in the comments your experience in creating delicious fresh cabbage borsch.
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