Borscht recipe with tender Peking cabbage. If for some reason you do not like or cannot use ordinary white cabbage, then this is a great alternative 😉. All grammes are for a 3 liter saucepan.
Ingredients: Beef boneless or soup set, Beef tenderloin or pulp, medium potatoes, medium carrots, medium onion, medium beetroot, Chinese cabbage, tomato paste, garlic, bay leaves, freshly ground pepper, 9% vinegar, sugar, vegetable oil for frying, fresh parsley, sour cream to serve
Cooking method:
We prepare all the ingredients.
Rinse the meat and bones and fill them with cold water in a saucepan. Bring to a boil and over medium heat, cook for 40 minutes, periodically skimming off the foam.
We grate the beets and send them to stew in a pan with butter. Then add sugar, vinegar, tomato paste and a little water. Next, we also rub the carrots and finely chop the onion. And add them to the beets. Add a little boiling water and continue to simmer the frying for about 20 minutes, at the end add the garlic in a couple of minutes, passing it through a garlic press.
Remove the cooked meat from the pan. Let cool. Cut the pulp into small pieces.
Cut the potatoes into cubes and send them to the broth. Cook the potatoes for 15 minutes and then put our ready-made roast, meat cut into small pieces and bay leaf in a saucepan. Now the soup can be seasoned with salt and pepper. Cook for another 10 minutes.
At the very end, we chop the Chinese cabbage and put it in the soup. Since the cabbage is very tender, 10 minutes is enough for it to reach. It is recommended to remove the thickest stems from cabbage.
Turn off the stove, add some chopped parsley and leave the soup for 20-30 minutes. But of course, borscht is always tastier than yesterday's. 😋
Be sure to add sour cream to the plate and garnish with herbs. Bon Appetit!