Borscht from fresh cabbage is a traditional dish of Russian cuisine, which will undoubtedly please both adults and children. It is not difficult to cook at all - be sure of it yourself! We will tell you how to tasty and quickly cook borscht from fresh cabbage.
Borscht of chicken with fresh cabbage
Ingredients:
- white cabbage - 400 g;
- chicken - 1 piece;
- beet - 1 pc .;
- bulb - 1 piece;
- Bulgarian pepper - 1 pc .;
- spice;
- tomato - 3 pcs.
Preparation
From the chicken cook the broth , fill it with water and add it to taste. Ready meat carefully take out, cool and cut into pieces. In broth we throw the crushed Bulgarian pepper, we put fresh cabbage, shredded with straw, and cook for 10 minutes. Peel the onions with a grated carrot, and then add the grated tomatoes. Stew vegetables for 5 minutes. After that, we spread the roast in a saucepan and put the cooked beets cut into strips. Bring the borsch to a boil, throw fresh greens, turn off the oven and insist the soup under the lid for 15 minutes.
Borsch with fresh cabbage without beets
Ingredients:
- pork - 300 g;
- white cabbage - 400 g;
- potatoes - 5 pcs .;
- carrots - 2 pieces;
- Bulgarian pepper - 1 pc .;
- tomato - 2 pcs .;
- bulb - 2 pieces;
- garlic - 2 cloves;
- vegetable oil;
- tomato paste - 40 g;
- spice.
Preparation
To make a delicious borsch from fresh cabbage with pork, the meat is washed, cut into parts and put in a large pot filled with water. Cook the broth over low heat, taking off the foam that has periodically risen. This time, we clean bulbs and carrots and throw one whole vegetable in a hot broth. Add a little salt and cook the meat on the quietest fire for 1.5 hours.
We chop the cabbage, chop the onion, and rub the carrots on the gratings. Peeled potatoes are cut into cubes. Weld the cooked meat on a plate, take out the carrots and onion from the broth, and filter the soup through a strainer into another saucepan. We light a quiet fire again, we throw cabbage and potatoes. Carrots, tomatoes and onions are sliced in vegetable oil to golden color, pour in a little broth and put the tomato paste. The ready roast is transferred to the soup - it will give the borscht a beautiful shade and aroma. 10 minutes before the end we throw a few cleaned cloves of garlic and a thinly chopped Bulgarian pepper. After that, add the meat chopped with meat, turn off the flame and leave the borscht infused under the lid for 20-30 minutes. To this dish you can serve low-fat sour cream, buns with garlic or croutons.
Fresh cabbage soup in a multicrew
Ingredients:
- back of chicken - 1 pc .;
- young cabbage - 0,5 fork;
- potatoes - 5 pcs .;
- bulb - 1 piece;
- beet - 1 pc .;
- carrots - 1 piece;
- spice;
- tomato paste - 1 tbsp. a spoon;
- filtered water - 4 liters;
- vegetable oil - 1 tbsp. a spoon.
Preparation
Now we will tell you how to brew borsch with fresh cabbage in a multivariate. First, cook in a large quantity of water broth from the chicken: pour water, put the meat, close the lid and set the mode "Stew / Soup". Then the finished broth is filtered into a separate bowl and we turn to the preparation of vegetables. We clean them, wash and grind beets and carrots on a large grater. The bulb is shredded in cubes. In the cup