How to cook blue borscht. Add red cabbage, showed on Twitter

How long does it take to cook cabbage in borscht?

The duration of cooking cabbage depends on the maturity of the vegetable and individual taste preferences.

So, before cooking cabbage in borscht, you need to do some more manipulations:

1. Cook the broth.
2. Make the dressing for the borscht. To do this, lightly fry chopped onions, carrots, bell peppers, and beets. Salt and pepper. Add fresh tomatoes, tomato paste or juice. Simmer for another 15-20 minutes.
3. Peel, wash, and cut the potatoes into small cubes.
4. Place the root vegetable in the prepared broth.
5. Cook for 15 minutes.

The amount of all vegetables depends on the size of the pan and the desired thickness of the first dish.

Now, as for the cabbage. It must be thinly sliced. AND…

For those who like cabbage to be soft and boiled

1. Boil young cabbage in borscht for 2-3 minutes, then add dressing. Boil the same amount more. The final touch is a pinch of chopped herbs. Cook for another 20-30 seconds and turn off the heat.
2. Cook old or mid-season cabbage in borscht for 15 minutes. That is, it must be laid at the same time as the potatoes. Then add the dressing and wait 2-3 minutes. Then add chopped herbs. Boil the borscht for 20-30 seconds and stop the cooking process.

For those who like a slightly crunchy vegetable

1. We will add young cabbage to the borscht after dressing. Let's wait until everything boils again, add the herbs and turn off.
2. Cook old cabbage in borscht for 2-3 minutes. That is, the potatoes are almost ready by this time. Then add the dressing and, after 2-3 minutes, chopped herbs. After 20-30 seconds, turn off the heat.

For broth, it is better to use meat on the bone, no matter whether it is pork, beef or chicken. You can prepare the broth in advance to let it sit overnight or for a day, of course, in the refrigerator.

Borscht is no less tasty without any meat. There will be wonderful Lenten dishes. Just add just a drop of butter.

Don't forget the bay leaf; add it along with the potatoes.

Cabbage is a healthy vegetable rich in vitamins.

Calorie content of boiled cabbage is 23.19 kcal. It contains: proteins - 14.77 grams, fats - 0.27 grams, carbohydrates - 5.3 grams.

Cabbage contains a lot of ascorbic acid. The vegetable contains vitamins C, P, K, B, U and minerals: potassium, calcium and phosphorus, which strengthen the heart muscle, improve hair condition, prevent the formation of blood clots, and remove cholesterol from the body.

Boiled cabbage can be introduced into a child's diet from 5-6 months.

In what order is cabbage thrown into borscht?

First, throw in the potatoes, then the cabbage, when everything is ready, throw in the overcooking with the tomato, bring to a boil and turn off. Then throw in more greens. This way nothing will be overcooked and it will be delicious.

She starts in borscht

I recommend everything together in the casserole: meat, potatoes. Throw in the cabbage, add water and put it in the oven. Simmer everything for about an hour after it boils.

After the meat is cooked, throw in the cabbage.

At first. I read the answers and my hair stood on end: WHAT are they cooking? When you cook the meat, throw in the cabbage. Cabbage takes a long time to cook.

Last but not least.

It doesn’t matter, the main thing is from 3-4 meters.

Well, damn it, they advised you. ))))) if you want the cabbage to be crispy, add it last; when the broth boils after adding, reduce the heat and cook for 3 minutes. If you want the cabbage to be boiled and spoil the soup with its smell, add it earlier and cook longer.

put half of the frying into the borscht, boil, add cabbage and the rest of the frying

Last but not least! 5-10 minutes before the end of cooking

It is not necessary to cook the cabbage for a long time, you can do it after the potatoes and before frying, but first pour boiling water over it (it will be soft)

All the secrets of delicious borscht are here! Let's prepare a beautiful rich lean borscht, don't swallow your tongue!

I reveal all the secrets of making delicious borscht in this recipe for borscht with beets. We will cook lean borscht, very beautiful, rich, appetizing and satisfying. By the way, the photo shows real borscht in its natural color.

If you want red borscht with fresh cabbage and meat, read the recipe for Ukrainian borscht - it tells in detail how to prepare the broth according to all the rules.

How to cook red or burgundy borscht, how long to cook cabbage in borscht, how much vinegar to add to borscht - you will learn this and much more from the recipe.

Delicious borscht recipe – let’s cook!

Ingredients for borscht (5 l saucepan):

Potatoes – 3-4 pcs (300 g)
Onions – 2 pcs (200 g)
Carrots – 1 piece (100 g)
Sweet bell pepper – 1 piece (180 g)
White cabbage – 350 g
Beetroot – 2 pcs (300 g)
Tomatoes – 3 pcs (200 g)
Tomato paste – 2 tbsp.
Vegetable oil – 2-4 tbsp.
A piece of lard (if you are not cooking lean borscht) – 30 g
Garlic – 3-4 cloves
Lemon – 1/2 pcs
Salt, pepper, bay leaf - to taste

The first and most important secret of preparing delicious borscht is vegetables! A lot of the freshest and most juicy vegetables are the key to your culinary success!

Bell pepper for borscht: take half of a different color - it will be prettier, but it will not affect the taste, this is not necessary.

Choose the reddest and fleshiest tomatoes, or use homemade thick tomato juice for borscht.

You don't need to add tomato paste. But it gives the borscht a good color and tomato flavor. The main thing is to choose good tomato paste without unnecessary additives such as starch, flour, thickeners, etc. The correct composition of the paste is tomatoes, salt.

Do not use lard if you cook lean borscht.

How to cook Borscht with sauerkraut

Prepare ingredients for borscht. I cut the beets into strips in advance and cleaned everything. If you want to cook borscht with beef or pork, prepare the broth in advance. I cook it with chicken.

Place a piece of meat or a meat bone in cold water and cook from the moment of boiling for 20 minutes, this is enough for chicken.

Chop the onions and carrots not too coarsely. With this method of cutting carrots, they absorb less fat during frying.

In a frying pan with vegetable oil or fat, fry the beets, bell peppers, carrots and onions until half cooked.

Add tomato paste, bay leaf, ground black pepper to the semi-prepared vegetables and pour in a glass of water. Stew the vegetables until done.

Add chopped potatoes to the chicken broth. Boil for 10 minutes.

Add sauerkraut to borscht. If the cabbage is too sour, rinse it under running cold water. Boil for 20 minutes.

Season the borscht with stewed vegetables with tomato paste, herbs, bay leaf, and adjust for salt. Boil for 2-3 minutes and turn off. Enjoy!

How long does it take to cook cabbage in borscht?

The duration of cooking cabbage depends on the maturity of the vegetable and individual taste preferences.

So, before cooking cabbage in borscht, you need to do some more manipulations:

1. Cook the broth.
2. Make the dressing for the borscht. To do this, lightly fry chopped onions, carrots, bell peppers, and beets. Salt and pepper. Add fresh tomatoes, tomato paste or juice. Simmer for another 15-20 minutes.
3. Peel, wash, and cut the potatoes into small cubes.
4. Place the root vegetable in the prepared broth.
5. Cook for 15 minutes.

The amount of all vegetables depends on the size of the pan and the desired thickness of the first dish.

Now, as for the cabbage. It must be thinly sliced. AND…

For those who like cabbage to be soft and boiled

1. Boil young cabbage in borscht for 2-3 minutes, then add dressing. Boil the same amount more. The final touch is a pinch of chopped herbs. Cook for another 20-30 seconds and turn off the heat.
2. Cook old or mid-season cabbage in borscht for 15 minutes. That is, it must be laid at the same time as the potatoes. Then add the dressing and wait 2-3 minutes. Then add chopped herbs. Boil the borscht for 20-30 seconds and stop the cooking process.

For those who like a slightly crunchy vegetable

1. We will add young cabbage to the borscht after dressing. Let's wait until everything boils again, add the herbs and turn off.
2. Cook old cabbage in borscht for 2-3 minutes. That is, the potatoes are almost ready by this time. Then add the dressing and, after 2-3 minutes, chopped herbs. After 20-30 seconds, turn off the heat.

Borscht is no less tasty without any meat. There will be wonderful Lenten dishes. Just add just a drop of butter.

Don't forget the bay leaf; add it along with the potatoes.

Cabbage is a healthy vegetable rich in vitamins.

Calorie content of boiled cabbage is 23.19 kcal. It contains: proteins - 14.77 grams, fats - 0.27 grams, carbohydrates - 5.3 grams.

Boiled cabbage can be introduced into a child's diet from 5-6 months.

We offer another version of the main dinner dish on Russian tables; it is prepared in almost every family at least once a month. Fresh cabbage borscht, prepared according to our step-by-step recipe with photos, will surprise you with its rich taste. We will tell you how to properly prepare borscht with fresh cabbage. Let every housewife have her own way of preparing this dish, but sometimes you can try something new.

Cooking process

First, let's cook the meat broth, to do this, wash the meat, put it in a saucepan, and fill it with about 3 liters of water. Cook the meat over high heat until it boils.

After boiling, remove the foam with a slotted spoon and turn the heat down. Cook the meat until cooked (beef takes about 2.5 hours, if you cook borscht with pork, it will be ready in about 1.5-2 hours).

After the time has passed, remove the meat from the pan, salt it (I salt it with garlic salt), sprinkle with spices. We will place the meat portionwise on each eater’s plate.

While the broth is cooking, let's start with the vegetables. Cut the young cabbage into thin strips.

Peel the onions, beets and carrots, remove the stem and seeds from the bell pepper. Cut the onion and bell pepper into small cubes, grate the carrots (or chop finely).

Grate the beets on a coarse grater.

Heat vegetable oil in a frying pan, add onions, carrots and bell peppers.

Fry the peppers, carrots and onions, stirring occasionally, over medium heat until the vegetables soften. Next, add the beets.

Simmer the vegetables over low heat, stirring occasionally, until tender (about 10 minutes). Next, add the tomato to the frying (if you use tomato paste, first dilute it with water to a volume of 200 ml) and simmer for another 5-7 minutes.

Our roast is ready.

Add 1 liter of boiled water to the boiling meat broth from which we removed the cooked meat and wait for it to boil.

Peel the potatoes (I used new potatoes) and cut them into small pieces. As soon as the broth boils, add the chopped potatoes and cook the potatoes over medium heat until tender (about 10-12 minutes - the cooking time depends on the size and type of potatoes).

Add young cabbage to the finished potatoes and cook for 2 minutes from the moment of boiling.

Then add the fry to the broth with potatoes and cabbage, cook everything together from the moment of boiling for about 2 more minutes.

Salt and pepper to taste. Add finely chopped herbs and garlic, passed through a press, to the borscht and bring to a boil.

Turn off the heat and let our delicious borscht with young cabbage brew for 5-7 minutes under a closed lid.

Serve borscht with young cabbage and beets hot, complementing the dish with boiled meat and, if desired, sour cream. Our hearty and very tasty lunch will satisfy your loved ones and the whole family will enjoy it, I’m sure of it!

How to cook borscht from fresh cabbage

To cook borscht from fresh cabbage correctly and tasty, you will need a standard set of ingredients, consisting of fresh vegetables and meat (this recipe uses chicken). From the specified amount of ingredients you will get 3 liters of rich soup.

Ingredients:

Chicken meat – 400 gr.
Potatoes – 350 gr.
Cabbage – 500 gr.
Tomato – 2 pcs.
Carrot root – 1 pc.
Pepper – 1 pc.
Dill – 40 gr.
Beets – 100 gr.
Bay leaves – 4-5 pcs.
Table salt – 20 gr.
Water – 3 l.

Let's take a closer look at how to prepare borscht from fresh cabbage:

Step 1.

Rinse the meat, divide into pieces. You can cook it in one large piece, but then it should be noted that it will take longer to cook. The average cooking time for meat is 40 minutes.

Step 2.

Pour salt into the pan. It is very important to add salt in moderation, otherwise you can ruin everything.

Step 3.

Peel the potato tubers. The ideal cutting option would be small cubes. Place the potatoes into the broth. This ingredient cooks quickly, about 10 minutes.

Step 4.

Chop the tomato finely and place it in a heated frying pan. Fry over low heat for 5-7 minutes.

Add grated beetroot, carrots, and chopped pepper to the tomato. Mix all ingredients. Fry for 3-5 minutes.

Step 5.

Chop fresh cabbage into strips.

As soon as the meat and potatoes are ready, you need to put the cabbage and fry in the pan. Cook until cabbage is soft.

Step 6.

Add dill and bay leaves, cook for 3-5 minutes.

Step 7

Pour the finished borscht with fresh cabbage into bowls, add sour cream and call everyone to the table. Bon appetit!

Borscht with fresh cabbage is the number one dish on our table

There are dishes that never get boring, and borscht with fresh cabbage is perhaps one of them. I don’t argue that if you eat only borscht day after day, then you’ll get tired of it, but in our family, if it’s not on the table at least once a week, then something is missing.

Or when you’re somewhere on vacation or on a business trip for more than two weeks, sometimes you miss your native borscht so much that all you can dream about is the first thing you’ll do when you get home is to cook a pot.

At the same time, you can cook it in a rich broth, with meat, or you can simply make vegetable borscht from fresh cabbage - so to speak, a completely summer option, when beet tops will come into use.

Each housewife has her own recipe - the basis seems to be the same, but in the end everyone turns out differently - some people like to put so many ingredients that it costs a spoon, while others, on the contrary, prefer fewer starchy vegetables, but more cabbage , some like it sour, others sweeter (then you need to take more beets). And if you happen to have boiled (or canned) beans at home, then we definitely add them to our borscht, and the dish only becomes more satisfying.

So, let's prepare borscht with fresh cabbage - my recipe

For rich borscht, it is better to take meat on a marrow bone or beef brisket and prepare the broth. We do not cook broth in less than a 5 liter saucepan. Even if you get a lot, you can always cast it and put the excess in the refrigerator to use later for something else. I recommend immediately after boiling, drain the first water, rinse the pan and fill the meat with water again, about ¾ of its volume, and then cook until cooked (since you need to cook the meat for a long time on low heat, a certain amount of liquid will still evaporate, but the finished broth will be clean). After 2-2.5 hours, when the meat begins to move freely from the bones, the broth is ready. Remove the bones, strain, and cut the meat into pieces and either set aside for now or return to the pan with the strained broth. Yes, don't forget to salt the broth halfway through the cooking process and add a whole peeled onion to improve the taste.

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

Now you can deal directly with vegetables. The set of ingredients for borscht with fresh cabbage is standard - half a fork of fresh white cabbage, 3-4-5 potatoes, 2 carrots, 1-2 beets (all depending on the size), a medium onion (we don’t count the one that was boiled in the broth, it’s just remove from the finished broth), fresh tomatoes - a couple of pieces (or a full spoon of tomato paste), bell pepper 1 piece (or take a pinch of dried pepper, and we often use pepper from lecho preparations, but this is in winter), garlic, allspice, bay leaf, salt.

Chop the fresh cabbage and set aside for now, peel the potatoes and cut them into fairly large cubes and place them in the boiling broth. After 15-20 minutes, when the potatoes are almost ready, add the cabbage to the pan and cook over medium heat until tender.

While the cabbage is cooking, finely chop the onion, carrots and beets into strips (or pass the root vegetables through a coarse grater) and fry successively in vegetable oil: first the onion until light golden brown, then add the carrots to the same frying pan, and a little later, beets and beets pepper (if the cutting is quite large, then the vegetables need to be simmered a little more, adding a little broth), and at the end add pureed fresh tomatoes (first pour boiling water over them so that the peel can be easily removed). If there are no fresh tomatoes, then add tomato paste (or you can do a little of both if you like your borscht sour) and finely chopped garlic. Season the roast with pepper and lightly salt (this is indescribably delicious in itself).

When the cabbage is almost cooked, then add all the frying to the pan, add bay leaves and peppercorns, bring everything to a slight boil, reduce the heat and in 5-7 minutes our borscht will be ready. Leaving the pan to sit on the stove for a little longer, chop up some fresh herbs (as you like).

Pouring borscht with fresh cabbage into plates, add herbs and sour cream to each serving. The aroma is amazing!

Bon appetit everyone!