A fragrant and delicious borsch with beets and cabbage will appeal to both those who love meat and vegetarians. The first turns out to be both appetizing and satisfying, especially if you serve it with savory pastries, garlic donuts, etc. Optionally, it can be cooked in beef or chicken broth, if cooked in advance. Men love this dish if served with a large piece of boiled beef and mayonnaise, but it is believed that the most delicious borscht is with sour cream.
Don't forget about garlic and fresh herbs - they will give your dish their unforgettable aromas. However, fresh garlic can be replaced with dried granulated garlic, especially in winter.
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Ingredients:
Beets - 1 pc.
Cabbage - 0.25 pcs. (300 g)
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Vegetable oil - 2 tbsp.
Water - 1.5 l
Salt - 0.5 tsp
Sugar - 0.5 tsp
Bay leaf - 3 pcs.
Vinegar 6% - 1 tbsp
Garlic - 2 cloves
How to cook:
Prepare food.
Peel beets, carrots, onions and potatoes. Rinse vegetables in water. Grate the beets and carrots on a fine mesh grater. Cut the onion into small cubes.
Cut the potatoes into medium cubes and pour into a saucepan. Add bay leaves and warm water. Place the pot on the stove and cook the sliced potatoes for 10 minutes, removing any foam that builds up.
Preheat a skillet with vegetable oil on the stove with medium heat. Place the slices of onions, beets and carrots in it. Pass for 4-5 minutes until golden brown and soft. If you wish, at this moment you can add tomato paste or tomato juice if you like borsch with sourness.
Put the toasted dressing in a pot with potatoes, stir gently and season with salt and pepper.
Remove the top leaves from the cabbage, cut off the necessary part and cut it into narrow ribbons. Add the cabbage slices to the saucepan. Pour in vinegar and add granulated sugar. The acid will not let the cabbage "pull" the burgundy color.
Cook literally another 2-3 minutes. Peel the garlic cloves and press them into a container. Turn off the heat and cover the pan with a lid, leave to steam for 5-10 minutes. If desired, at this moment, chopped dill or parsley can be added to the borscht.
Pour the hot first course into deep bowls and serve with bread, donuts, toasts, not forgetting about sour cream.
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