Borscht is a dish that is familiar to almost everyone in Eastern Europe, and most families have a favorite way of cooking it. Of course, we do not undertake to compete with borscht in the performance of your mother and grandmother, but several tasty options, for a change, decided to assemble in this material.
Recipe of classic borsch with beets and cabbage
The concept of "classics" in respect of traditional dishes is always very extensive, because in each region there is a recipe that bears this honorary title. We'll tell, rather, about another variation of the classic borscht, which, for sure, is familiar to many.
Ingredients:
- beef broth - 2.5 liters;
- beets - 300 g;
- fresh cabbage - 350 g;
- tomato puree - 240 ml;
- potato tubers - 250 g;
- garlic teeth - 3 pieces;
- carrots - 200 g;
- sugar, vinegar - to taste;
- onions - 180 g.
Preparation
Before cooking borsch with beets and cabbage, the beets should be washed and boiled until soft in the skin, and cabbage chopped in any convenient way.
Boiled beets peel and grind, and then save on a drop of vegetable oil, along with onion, rubbed into paste with garlic cloves and carrots. In the frying, add tomato puree, a little sugar and vinegar, if desired.
While vegetables are fried, fill the pot with broth and put potato cubes into it. When the last ones reach the half-ready level, mix the contents of the pan with vegetable passerie and thin slices of cabbage. Reduce heat and cook borsch with beets and fresh cabbage, until the cabbage softens.
If we talked about the classic, then it's best to serve this dish in the company of fresh dill, pampushki and sour cream, and lovers of lard can grind it with garlic and salt, and then add a generous tablespoon of flavored pasta to the hot broth 10 minutes before serving.
Borsch with fresh and sauerkraut without beets
If in the previous recipe for a barely perceptible sourish we added vinegar, then now replace it with a small portion of sauerkraut to achieve a similar result.
Ingredients:
- onion - 130 g;
- tomato puree - 380 ml;
- carrots - 100 g;
- parsnip (small root) - 1 piece;
- garlic teeth - 2 pieces;
- hot pepper - to taste;
- fresh cabbage (chopped) - 2 items;
- sauerkraut - half a century;
- potatoes - 200 g;
- broth - 2.5 liters.
Preparation
If the broth is ready, then you can safely start with the seasoning of vegetables. Put in the stew pan or deep frying pan, onion cubes, grated parsnip root and carrots, both kinds of cabbage and chopped garlic cloves. After 10 minutes, pour the browned vegetables with scurfed tomatoes and simmer for a similar period of time.
Ready vegetable vegetable fry in a boiling broth and send pieces of potatoes next. A little laurel for flavor, too, does not hurt. After half an hour, try the borscht and season it to taste with an additional portion of garlic grated with spicy pepper, salt and sugar.
The recipe for a delicious borsch with cabbage and beets
Unusual, and so remarkable, the recipe of this borsch with fresh cabbage and beet is different from its predecessors by the presence of a non-characteristic supplement for this dish - chicken meatballs.
Ingredients:
- beef broth - 3,5 l;
- onion - 130 g;
- chopped cabbage - 2 items;
- tomato paste - 45 g;
- carrots - 200 g;
- beet - 250 g;
- chicken mince - 500 g;
- potato tubers (large) - 2 pcs.
Preparation
Spasserovavav all the crushed vegetables, except for potatoes, transfer them into the broth, followed by putting tomato paste. Then send the cubes of potatoes and cook the borsch until they soften. 12-15 minutes before the preparation, put small meatballs from chicken ground into broth.