Oh, this amazing red soup. Well, who does not love him? His love almost everything. And most importantly - it even the children eat with pleasure.
There is a huge varieties of borschthe set - it can be a bunker, and with meatballs and with bacon, and beans, and many other species. Today's recipe is rightly considered to be one of the easiest, but it is not inferior in taste to all its other brothers.
Ingredients for "Borsch with fresh cabbage":
The meat for the brothPotatoes - 4-5 pcs.Beetroot - 1-2 pieces.Cabbage - ? head of cabbageOnions - 1 pc.Carrots - 1 pc.Vegetable oilSalt pepperBay leaf - 2 pcs.Garlic - 2-3 clovesTomato paste - 2 tbspGreenery
Recipe "Borsch with fresh cabbage":
Cooking with fresh cabbage borscht
To prepare the soup, without which it can not imagine my life any Ukrainian, it is necessary first to cook meat broth:
Meat can be anything - even pork, thoughbeef, veal even though a combination thereof. Fill the meat with cold water and bring it to a boil. When the water boils - merge her meat washed under running water and again fill all the servings of fresh water. We bring the water to a boil, then reduce the heat and cook until now the full readiness of meat.
In the meantime, until the meat is cooked for borscht, we are preparing other vegetables. Onions cut into cubes, carrots, three on a medium grater, and all together fry in vegetable oil:
In a separate pan fry the beets, grated on medium grater also:
At the end of beets to add tomato paste:
Fresh cabbage shinkuem:
Potatoes clean, wash and cut into cubes:
When all the preparatory work has been done,assort cooked meat from the bones, cut into small pieces and add to the finished soup. After the meat in the broth send fresh cabbage, then zazharku of onions and carrots, and roasted beets.
Give broth with vegetables boil in the lastall add potatoes. Add the bay leaf and salt and pepper. Cook all until cooked vegetables, particularly potatoes. At the end add the chopped garlic and chopped herbs.