Borsch with fresh cabbage - the number one dish on our table

There are dishes that never get bored, and borsch with fresh cabbage is perhaps one of those. I do not argue that if you eat one borscht every day, then he will get bored, but in our family, if at least once a week he is not on the table - then something is missing.

Or when you are somewhere on vacation or business trip for more than two weeks, sometimes you get bored with your own borscht, that you only dream about returning home, the first thing you can do is cook a pot.

In this case, you can weld it on a rich broth, with meat, or you can simply make a vegetable borsch from fresh cabbage - so to speak, a very summer option, when the beet tops are going to work.

Each landlady has her own recipe - the basis seems to be one, and in the end everyone gets differently - someone likes to put so many ingredients that a spoon is worth, and someone, on the contrary, prefers smaller starchy vegetables, but more cabbage , Someone loves more, someone is more sentimental (then we need to take more beets). And if suddenly the house will be bean boiled (or canned), then we add necessarily to our borsch, and the dish becomes only more substantial.

So, we prepare borsch with fresh cabbage - my recipe

For a rich borscht is better to take meat on a marrow bone or beef brisket and cook broth. We do not brew broth in a 5 liter saucepan. Even if it turns out a lot - you can always pour and put the surplus in the refrigerator to use later for something else. I recommend immediately draining the first water, rinse the pan and pour the meat again with water someplace ¾ of its volume, and then cook until ready (since cook the meat for a long time on a small fire, a certain amount of liquid will still evaporate, and The finished broth will be clean). Hour through 2-2,5, when the meat will free to move away from the bones - the broth is ready. Bones clean, drain, and cut the meat into pieces and either set aside for now, or again sent to a saucepan with strained broth. Yes, do not forget to salt the broth in the middle of the cooking process and add the whole peeled bulb to improve the taste.

If you are going to use whole broth only for borscht, then about forty minutes before the end of cooking, throw in a medium-sized saucepan of peeled potatoes, which, thoroughly boiled, will make the liquid more saturated.

Now you can deal directly with vegetables. A set of products in borsch with fresh cabbage is a standard - a half-cocktail of fresh white cabbage, 3-4-5 potatoes, 2 carrots, 1-2 beets (all depending on the size), an average bulb (the one that was cooked in broth is not considered, it's just We remove the fresh broth), fresh tomatoes - a couple of things (or a full spoonful of tomato paste), Bulgarian pepper 1 piece (or take a pinch of dried pepper, and we often use pepper from the biscuits "lecho", but this is winter), garlic, Sweet pepper, peas, bay leaf, salt.

Fresh cabbage to chop and while to postpone, peel the potatoes and, cutting them into large cubes, send them to the boiling broth. After 15-20 minutes, when the potatoes are almost ready, we put cabbage in a saucepan and cook on medium heat until cooked.

While cabbage is boiled, chop the onion, chop the onions and carrots and beets with straws (or let the roots through the large grater) and successively fry in vegetable oil: first the onions to light golden color, then add the carrot to the same frying pan, a little later, beets and Bulgarian Pepper (if the cut is fairly large straws, the vegetables have to be extinguished a little more, adding a little broth), and in the end add the mashed fresh tomatoes (having first poured them with boiling water so that it's easy to remove the peel). If there are no fresh tomatoes, then add the tomato paste (and you can both, and a little, if you like borscht izlelee) and finely chopped garlic. Roast pepper and lightly salt (this yummy indescribable in itself).

When the cabbage is almost cooked, then add all the roast in the pan, put the bay leaf and peppercorns, bring everything to a small boil, reduce the heat and in 5-7 minutes our borsch will be ready. Leaving the pan a little more on the stove, cut it until the fresh greens (who loves what).

Spilling borsch with fresh cabbage on plates, we add in each serving greens and sour cream. The fragrance is stunning!

Have a nice appetite!