Who said that soup without cabbage turns out to be tasteless? Do not believe such words. The absence of this ingredient does not affect the taste of the dish. Do you want to see this personally? Then proceed to the cooking process! We offer you a small selection of recipes. Best of luck with culinary experiments!
Recipe number 1 - green borsch with sorrel and egg
Grocery list:
- 250 g of potatoes;
- 100 g carrots;
- three eggs;
- half a glass of sour cream;
- medium onion;
- 3-4 bundles of sorrel;
- 700 g boneless pork;
- parsley, dill and green onions - 1 bunch each;
- spice.
How to cook green borsch with sorrel and egg:
1. First you need to process the meat. Rinse the pork with tap water, and then cut into small pieces. We put a pot of water on the stove. Put meat in it and salt. We are waiting for the moment when the water boils. We remove the foam. Cook the pork for about 1 hour.
2. Peel the potatoes and cut them into cubes. But onions can just crumble. As for carrots, you need to rub it on a medium grater. We figured out the vegetables.
3. Stir the chicken eggs into a deep cup with water and boil hard boiled. When they cool, cut the yolks and squirrels into small cubes.
4. Onions, carrots and potatoes are added to the pot with meat. Cook for 12-15 minutes.
5. I remind you that we cook borscht without cabbage. She is perfectly replaced by sorrel. The dish is light and tasty. So, take a few bunches of sorrel. We rinse them with water and cut into thin strips.
5. Add sorrel, chopped herbs, eggs, lavrushka and favorite spices to the pot with broth. We wait until the water boils again. Turn off the fire. Before serving, our borsch without cabbage should be infused. 20-30 minutes will be enough.
Recipe number 2 - Moldavian borsch
Ingredients:
- 4-5 potatoes;
- chicken carcass;
- two medium carrots;
- 2 tbsp. l oily sour cream;
- 3% vinegar;
- parsley root;
- two onions;
- chicken fat;
- flour;
- different spices.
Cooking process:
1. We wash the chicken carcass in water, and then remove the insides from it. Take a deep pan. We put meat there and pour water. We put on the stove and cook for 1-1.5 hours. During this time, the carcass should become unusually soft. We take out the chicken, remove the fillet from the bones and cut into small pieces. We don’t need the rest of the meat. The broth needs to be filtered.
2. Grind the parsley root. Onions and carrots first wash, then peel and cut into strips. We put a frying pan on the stove, put chicken fat and wait for it to start to melt. Pour parsley, carrots and onions. All this is slightly fried. Pour 1 tbsp. l vinegar. We continue to fry these ingredients until we see that all the liquid has evaporated.
3. Peel the potatoes and cut them into cubes. We measure out 1 tbsp. l flour. It needs to be slightly fried in a pan greased with butter. Pour potato cubes into a pot with broth. Cook for 10-15 minutes. After this time, add flour dressing, salt, fried vegetables and your favorite spices. Cook another 15-20 minutes. It remains only to pour Moldavian borscht on plates and decorate it with greens. Do not forget about chicken meat and sour cream.
Recipe number 3 - the classic recipe for borsch without cabbage
Required Products:
- 5-7 small potatoes;
- 600-800 g of meat (chicken, beef or pork);
- two medium carrots;
- large beets;
- lemon;
- a bunch of greens (cilantro, dill cockerel);
- two onions;
- spice.
The practical part:
1. We need to cook a rich broth. To do this, put the meat in a pan with water. We are waiting for the moment of boiling. Now set the fire to medium and cook the chicken (pork, beef) for about 1.5-2 hours. It is advisable that the lid be closed all this time. To make sure that the meat is cooked is very simple. It is necessary to pierce it with a fork or knife. If the juice is clear, then everything is in order. If there are bloody discharge in it, then you should cook the meat a little more.
2. We make dressing for borsch. Peel the carrots and beets, and then cut into small cubes. Just chop the onion. We spread these vegetables in a pan. First a bow, and then everything else. Fry them using vegetable oil. Once the vegetables are soft, you can turn off the heat. Add a little salt.
3. We will not take meat from the broth. It should be thoroughly saturated with vegetable dressing. Pour potato cubes, spices, salt and spices into the pan. We notice 7 minutes. Add vegetable frying to our soup and squeeze the juice from the lemon. Cook for another 5-7 minutes. At the end of the process, pour the chopped greens into the broth. Borsch without cabbage is served fresh. Pour it into plates, in each of which add a spoonful of fat sour cream. Enjoy your meal!
Recommendations for cooking borsch
Each modern housewife has her own secrets, allowing her to create culinary masterpieces. Have you ever cooked borsch yet and are afraid for the result? Do not worry in vain. The following are recommendations to help you prepare a delicious meal:
- If the vegetables are cut into small cubes, then they will turn out more juicy.
- As a dressing, you can use tomato puree, lemon juice and vinegar. Thanks to this, the soup acquires a piquant taste.
- The meat from which the broth was cooked can be divided into several parts. Put a few pieces in the borsch, and put the rest in the refrigerator.
Afterword
Now you know how to cook soup without cabbage. Having spent quite a bit of time, you can please your household with a tasty and rich soup. Choose any recipe and bring it to life.