Classic Borscht with Fresh Cabbage and Beetroot

The most delicious, rich, thick, for the whole family for lunch! I have been preparing borscht with fresh cabbage, beets and meat according to this recipe for a very long time. I like it because the taste is harmonious and balanced. The borscht is especially good the next day, when it has steeped well!
cook time: 2h
Logan Winslow
Classic Borscht with Fresh Cabbage and Beetroot

Nutrition Facts (per serving)

58
Calories
4g
Fat
3g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Cabbage 200 g
Potato 3 pc
Bay leaf 1 pc
Salt to taste
Dry spices to taste

Bouillon:

Pork 600 g
Water 2.5 l

Roasting:

Onion 1 pc
Carrot 1 pc
Tomatoes 2 pc
Beet 1 pc
Tomato paste 2 tbsp
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to cook borscht with fresh cabbage, beets and meat? Prepare the necessary ingredients for this. Take fresh cabbage. Wash the vegetables thoroughly to remove dirt and peel them.

Step 2

Step 2
Any part of pork can be used. But if you cook pork on the bone, the broth will be richer. Place the pork in cold water, bring to a boil and cook for 1-1.5 hours. When boiling, skim off any foam that appears. Strain the finished broth. Cut the meat into pieces and return to the pan.

Step 3

Step 3
Shred the cabbage and cut the potatoes into pieces.

Step 4

Step 4
Place the cabbage and potatoes in a saucepan with boiling broth and leave to simmer for 15 minutes.

Step 5

Step 5
At this time, finely chop the onion and grate the carrots.

Step 6

Step 6
Heat the oil in a frying pan and fry the onions and carrots in it for 4-5 minutes over low heat. Then add chopped tomatoes to the frying. Fry everything together for another 3-4 minutes. During this time, the tomatoes will release juice and become soft.

Step 7

Step 7
Place the finished roast in a saucepan.

Step 8

Step 8
Separately, fry the grated beets. Add some tomato paste to it. It will add a slight sourness and rich color to the borscht. It will take another 5-7 minutes to fry the beets. During frying it will shrink slightly in size.

Step 9

Step 9
Place the roasted beets in a saucepan. Add bay leaf. Add a little salt and spices to taste. Stir, bring to a boil and remove from heat. There is no need to boil borscht with beets. This will cause it to lose color. Cover the finished borscht with a lid and leave to stand for 15-20 minutes so that it infuses a little.

Step 10

Step 10
Serve the finished borscht garnished with herbs and add a spoonful of sour cream. Bon appetit!

Additional rubrics

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