Is it possible to put red cabbage in borscht. Delicious red cabbage soup

Borscht from red cabbage it turns out no worse than borsch from ordinary cabbage. It may even taste a little more tender if, moreover, it is cooked in chicken broth.

Required products:

Red cabbage -700g

Potato - 400g

Beetroot - 200g

Carrot - 1

Onion - 1

Tomato paste - 2 tbsp. spoons

Tomato - 1 (200g)

Celery (shoots) - 100g

Parsley, dill and celery

Salt

Black pepper ground

Wine vinegar - 3 tbsp. spoons

Butter - 100g

Chicken - 500g

Bay leaf

peppercorns

Sour cream - to taste

Cooking

Wash all vegetables. Peel potatoes, carrots, onions and beets.

Pour 3 liters of water over the chicken, bring to a boil, collect the foam, add bay leaves and peppercorns. Cook for 1 hour on moderate heat. Then take out the chicken, and continue to cook borscht on the finished broth.

Cut the potatoes into cubes and add to the broth. Cook for 15 minutes.

In half the oil, sauté finely chopped onions and carrots, grated with strips.

Grate or cut the beets into strips. Spray it with vinegar to keep the color.

In the second pan, simmer the beets in the remaining oil for 10-12 minutes. Add tomato paste and simmer for 3 more minutes.

I was going to write a post today meat nests. I ate them at Kuma's along with other festive dishes. But while I was getting ready, I cooked red cabbage soup for dinner, for the family. And it turned out so tasty and fragrant that I could not resist and decided: borscht is more important! Therefore, red cabbage borscht is on the agenda today!

I'll tell you right now, it's not traditional. Ukrainian borsch Don't throw stones at me. It's just VERY DELICIOUS borscht! Another warning: lovers of golden-orange borscht will scream that this is not borscht at all. Not true. The set of products is traditional. The only difference is the cabbage. Cabbage is not white, but red, red-headed.

Products

one medium sized beetroot

one carrot

one bulb

2 potatoes

bell pepper - optional (I have borsch today without it)

tomato paste or tomato sauce

dill, parsley, garlic

and of course the broth - 2-2.5 liters (this time I had borscht with chicken legs)

if there is meat in the broth - a huge plus!

Cooking borscht

I clean vegetables, wash them, cut beets into thin strips, rub carrots on a coarse grater. It would be necessary to chop the carrots, but it takes a long time, it’s easier on a grater. I also tried grated beets - not bad, but chopped beets are much nicer. Therefore, I use a compromise option - I cut beets, rub carrots.

I cut the onion into small cubes. If with bell pepper to do - cut it into thin strips.

I put vegetables in a frying pan and fry with the addition of vegetable oil. When lightly fried, add 2 tablespoons tomato sauce(I have "Krasnodar"). You can use not sauce, but tomato paste, you need to put it smaller. Sometimes I use ketchup instead of sauce. Just keep in mind that not all tomato ketchups are made. Many - mostly from starch with dyes, from such no taste, no benefit! Please don't put them in borscht!

So, I added a tomato, poured the vegetables with broth (right in the pan where they were fried) and let them stew under the lid until almost cooked. To save money, you can pour it not with broth, but with plain water, although broth, of course, is tastier.

At this time, I take the broth, put potatoes, red cabbage in it and cook. The broth begins to turn blue almost immediately. Then it turns bright purple! Do not be afraid, this cabbage gives its juices to the future borscht.

All vegetables will be ready at about the same time.

The only thing left to do is to put it all together.

I send the contents of the pan to a pot with broth (there is almost no liquid left in the pan by this time).

Here I also put chopped greens, finely chopped or passed through a press, garlic. I bring it to a boil. I don't boil! I love the burgundy-raspberry color of borscht. I adjust the taste - I add salt, pepper, if necessary, sugar or vinegar (some people like borscht with sourness, and some are sweeter).

The photo shows that from of blue color there is nothing left of the broth, the borscht has a pleasant burgundy color.

Ideally, borsch should stand for at least 10 minutes so that all the vegetables exchange flavors. Better yet, half an hour.

First, let's cook the broth. It is better if it is on beef bones. It must be cooked on a slow fire. Make sure it doesn't bubble up. It must be removed immediately, otherwise the broth will be cloudy. Do not cover with a lid.

Now let's prepare the vegetables. We clean everything from the peel and husk. We cut the beets into strips, or three on a grater along with carrots. We cut potatoes, onions and herbs.

Now we take a frying pan. In principle, vegetables can not be fried if you have rich broth. This step is more necessary for lean cabbage soup. I fry vegetables only at the request of the household, they do not like boiled onions. We throw beets with carrots and onions into the pan along with tomato paste and simmer for 10 minutes.

While vegetables are stewing, potatoes are boiled in broth. I'll add cabbage later. It cooks faster than potatoes. Some cook them at the same time. But so the cabbage is deprived useful substances. I put it in about 10 minutes, right before laying the stewed vegetables.

OK it's all over Now. All vegetables in the pot. Salt, pepper. By the way, cabbage soup will have a purple hue from red cabbage. This is the main highlight of this vegetable. From the moment the last vegetables were laid, the soup is cooked for another 10 minutes. At the end, add greens and cover with a lid. The soup should stand for about 15 minutes. Serve with sour cream!

Many housewives are interested in the question of whether it is possible to cook red cabbage borscht. The answer is simple - of course, yes. The taste of borsch from red cabbage is exactly the same as from white cabbage, the only difference is in the color of the cabbage. During heat treatment, red cabbage acquires a rich purple color. There are as many recipes for red cabbage borscht today as there are for red cabbage borscht.

Red cabbage borscht with beans and canned corn - one of delicious recipes its preparation. Borscht prepared according to this recipe is not only tasty, but also has a bright and festive look - purple stripes of cabbage look very nice against the background of red broth and yellow corn grains. You can cook it both in meat broth and vegetable broth, for example, during the fasting period. As for the broth, it can be cooked on different types meat. Suitable chicken, pork, beef, duck, goose and so on.

Ingredients for red borsch in a 2.5 liter pot:

• Meat - 300 gr.,
• Red cabbage - 200 gr.,
• Tomato paste - 2 tbsp. spoons,
• Potatoes - 4-5 pcs.,
• Beets - 1 pc.,
• Fresh beans - 100 gr.,
• Canned corn - 100 gr.,
• Carrots - 1 pc.,
• Onion - 1 pc.,
• Bay leaf - 2 pcs.,
• Salt and spices - to taste,
• Vegetable oil,
• Fresh greens.

Red cabbage borscht with beans - recipe

Before you start cooking borscht, you need to boil the beans in advance. It is recommended to soak hard beans before boiling in cold water and let stand for about 4 to 12 hours. The more it stays in the water, the faster it will cook. The average cooking time for beans is from 20 minutes to one hour, depending on the degree of firmness of the beans. After cooking, the beans should be thrown into a colander and rinsed under cold water.

Wash the meat for the broth. Put it in a saucepan. Fill with cold water. Add salt, spices, bay leaf. After the broth boils, remove the foam obtained during the boiling process. Turn off the fire. While the borscht broth is cooking, prepare the vegetables. Peel onions, carrots, beets and potatoes. To prepare red borscht from red cabbage with beans, vegetables are chopped in the same way as for other types of borscht. Potatoes are cut into slices, beets and carrots are rubbed on a grater.

Moreover, the grater for carrots should be smaller than for beets. In turn, the onion is cut into classic cubes. In ready meat broth lay out the potatoes, onions and carrots. While the potatoes with onions and carrots are being cooked, chop the red cabbage. Pour some into the pan sunflower oil. Add half a glass of water. Lay out the grated beets. While stirring, simmer the beets for 15 minutes.

Add shredded red cabbage to red borscht canned corn and tomato paste. After 5 minutes, put the last ingredient - stewed beets. Taste the borscht, if necessary, add some salt. Boil red cabbage borscht with beans 5 more minutes. Enjoy your meal. Like traditional borscht, serve red borscht with sour cream, sprinkled with herbs. I will be glad if you like this recipe.

Red cabbage borscht with beans. A photo

This not very popular product can be used for cooking variety of salads, as well as delicious first dishes. Red cabbage borscht is an excellent confirmation of this, our step-by-step recipe with a photo will tell you in detail how to cook borscht with red cabbage and chickpeas. Thanks to the components that are used to prepare this soup, it acquires an attractive, rich red color.

Red cabbage borscht is great alternative traditional borscht. From red cabbage, you can cook both lean and hearty borscht, and for originality and intensification palatability you can also add chickpeas (chickpeas) to dishes.

By the way, I would like to say a few words about chickpeas, which gives the liquid dish thickness and richness. Another advantage of chickpeas is its excellent composition, which includes easily digestible vegetable protein.

Despite the fact that red cabbage borsch with chickpeas is called lean, thanks to these two products it becomes as satisfying as the most ordinary first course.

In cooking, red or blue cabbage is not used so often, although for its taste, most importantly, useful properties surpasses the white-headed "sister". We are all very familiar with traditional recipe borscht from white cabbage, but is it possible to cook red cabbage borscht?

Of course, you can, but it will differ from the famous Ukrainian first course, but the taste and originality of red cabbage borscht will not leave anyone indifferent. Despite the specific color purple cabbage, which is transferred to the broth during the cooking of borscht, as a result, everyone gets the usual red color of the soup.

How to cook red cabbage soup

So, to prepare borscht from red cabbage with chickpeas, you will need quite common ingredients for this soup.

Ingredients:

• Red cabbage - 1/3 head
• Carrot - 1 pc.
• Onion - 1 pc.
• Beets - 1 pc.
• Large potato tubers - 3 pcs.
• Dry Turkish peas (chickpeas) - 120 gr.
• Pepper
• Vegetable deodorized oil - 2 tbsp. spoons.
• Peeled garlic cloves - 2 pcs.
• Canned tomatoes in own juice- 160 gr.
• Sweet bell pepper - 120 gr.
• fresh greens
• Bay leaf
• Sour cream

Step 1.

It is necessary to start cooking borscht with red cabbage in the evening, and for this purpose, the chickpeas should be washed, poured into a bowl, then pour cold filtered water into in large numbers. Close the container with a lid, leave the chickpeas to swell overnight. In the morning, you can continue cooking delicious and rich borscht.

Step 2

Rinse all the root crops thoroughly, and after processing, wrap the beets in several layers of food foil and bake for about forty minutes at a temperature of about 200 degrees until ready.

Step 3

Rinse the swollen chickpeas, transfer to a large saucepan or some kind of heat-resistant container, pour filtered water again, put the dishes on the fire, cook for thirty minutes until half cooked.

Step 4

While the chickpeas are cooking, chop the peeled potato tubers, transfer them to where the chickpeas are cooked for borscht, then put one or two bay leaves. Cook both components until the potatoes are half cooked, at which time it will be possible to start preparing the red cabbage and the remaining components.

Step 5

First, you should chop the red cabbage very thinly using a special shredder or a very sharp knife, then coarsely chop the carrots and onions for frying.

Step 6

Put the root vegetables in a blender along with sweet bell pepper, chop and fry in a pan, where one tablespoon of vegetable oil was added. Pass the chopped vegetables for about three minutes, then add chopped tomatoes in their own juice there.

Stew vegetables until the frying thickens well and the liquid boils down. Send vegetable puree to the prepared red cabbage borscht.