Many young housewives are often interested in whether red cabbage can be added to borsch? Of course yes. After all, it is she who gives this dish unusual flavor notes and a beautiful rich shade. Today's publication presents an interesting selection of the simplest recipes for such a meal.
Lenten option (without beets)
This recipe for red cabbage is surely appreciated by those who follow a vegetarian diet. It is characterized by maximum simplicity and does not imply the presence of scarce ingredients. To cook a similar dinner, you will need:
- Half a fork of red cabbage.
- 7 potatoes.
- Onion.
- A couple teaspoons of salted dill.
- A couple of liters of cold water.
- Salt, lavrushka, ground pepper, 9% table vinegar and vegetable oil.
The required amount of drinking water is poured into the pan and put it on the included burner. As soon as the liquid boils, chopped potatoes and shredded cabbage are carefully loaded into it. After a few minutes, add onion and salted dill to a common pot. There also send lavrushka, ground pepper and a little vinegar. All this is languishing over the slowest fire to the softness of all components. Ready borsch of red cabbage is covered with a lid, insisted for half an hour and only then it is poured into plates and served for dinner.
Chicken Option
Borsch, cooked according to the method described below, has a pleasant taste and pronounced vegetable aroma. It is equally suitable not only for adults, but also for children's diets. That is why they can feed their large families to the fullest. To cook homemade red cabbage borsch, you will need:
- A pound of chicken.
- 100 g of good butter.
- 3 tbsp. l wine vinegar.
- 100 g celery.
- Ripe tomato.
- 200 g of beetroot soup.
- 2 tbsp. l tomato paste.
- For large carrots and onions.
- 400 g of potatoes.
- 700 g of red cabbage.
- Salt, ground pepper, fresh herbs and lavrushka.
Washed chicken is poured with the right amount of cold water and sent to the included burner. As soon as the liquid begins to boil, it is salted, sprinkled with spices, seasoned with bay leaf and boiled over minimal heat until the meat is ready. After about an hour, the chicken is carefully removed from the broth, and diced potatoes are sent to its place. After 15 minutes, a frying of onions and carrots, as well as chopped beets, stewed with tomato paste are added to the future red cabbage borsch. Following them, put cubes of tomatoes and pieces of celery into a common pot. Almost immediately, chopped cabbage is loaded into the boiling broth and cooked together for about 10 minutes. Shortly before turning off the stove, pieces of chicken and chopped greens are added to the pan.
Vegetarian option (with beets)
Despite the fact that this borsch does not contain a single gram of meat, it turns out to be quite satisfying and tasty. It can be offered to those who fasting or just love soups on vegetable broth. To cook a vegetarian lunch, you will need:
- ½ fork of red cabbage.
- Large carrot.
- 3 medium potatoes.
- 1 tbsp. l 9% vinegar.
- A pair of onions.
- 2 borsch beets.
- 2 tbsp. l tomato paste.
- Salt, any aromatic spices, vegetable oil and garlic.
At the initial stage, you need to do vegetables. They are thoroughly washed, peeled and crushed. Then chopped cabbage is put in a pan and pour filtered cold water. The container is immediately sent to the stove and turn on the fire. At this stage, in addition to red cabbage, carrots and potatoes can be added to the borsch.
In a separately oiled pan fry the chopped onions, and then send it to a common pan. Grated beets, vinegar and tomato paste are also loaded there. All this is salted, sprinkled with seasonings and brought to readiness. Serve such borsch with chopped garlic and herbs.
Option with canned tomatoes
This dish is slightly different from the usual Ukrainian borsch. In addition to red cabbage and canned tomatoes, there is another non-standard component in its composition. Therefore, before preparing such a soup, check whether you have at hand:
- Large carrot.
- Large onion.
- 1/3 fork of red cabbage.
- 120 g of bell pepper.
- Large beets.
- 3 large potatoes.
- 120 g of dried Turkish peas.
- 2 tbsp. l refined vegetable oil.
- 2 cloves of garlic.
- 160 g canned tomatoes (in its own juice).
- Salt, lavrushka, fresh herbs and aromatic spices.
Process description
Start cooking such red cabbage borsch need in the evening. To do this, washed chickpeas are poured with clean cold water and left until morning. After a few hours, the Turkish peas are thoroughly rinsed and placed in a large saucepan. They pour the required amount of filtered water there and bring it all to a boil. After half an hour, chopped potatoes and a couple of bay leaves are added to the common dish.
At the next stage, the future borscht is seasoned with roasting made from onions, bell pepper, carrots and canned tomatoes. Almost immediately, chopped cabbage and pre-baked beets mixed with crushed garlic, salt and spices are added to it. All this is boiled until all the ingredients are soft, insisted and served. If desired, chopped greens and fresh sour cream are added to each plate.