Unusual red cabbage borscht is tasty and healthy! Cooking recipes

There are few people who do not like borscht. This beautiful, colorful and fortified dish can be prepared using a wide variety of foods.

But the main component of any borscht is, of course, cabbage. There are many variations of this dish, it is boiled with beans, chickpeas, and mushrooms.

But did you try to cook a borscht made from vitamin red cabbage? We will tell you how to do this, breaking stereotypes that “blue soup” is scary. You can also watch a useful video on this topic.

Is it possible to cook this dish of red vegetable?

Is it possible to add red cabbage instead of the usual white cabbage in the soup? The red cabbage tastes good, and the soup cooked from it has a beautiful deep purple color., turning into lilac, if you add and stir sour cream. This dish is a real joy for aesthetes.

Benefit and harm

The composition of this dish contains organic acids, vitamins of group B, vitamins C, K, mineral salts, carotenoids, folic and pantothenic acid, as well as amino acids, so that in general borsch is useful. But in the soup there is also oxalic acid, contributing to the appearance of kidney disease, caries, and the development of osteoporosis. Meat broth leads to diseases of the joints and blood vessels.

Step-by-step recipes of cooking and photo of dishes

To prepare red cabbage, remove the top and “limp” leaves and rinse well.. There may be dirt or insects in the head of cabbage, so wash it thoroughly.

Consider a few step-by-step recipes with photos attached to them, how to cook borscht from useful red cabbage with the addition of beets, beans or other components.

With meat and potatoes

This is a classic soup, but with the addition of red cabbage.

Ingredients:

• Water - 1.5 - 2 liters.
• Pig or cow meat on bone - 400 grams.
• Beets - 2 pieces (small).
• Carrots - 1 piece.
• Onions - 3 medium sized onions.
• Tomato paste - 2 tbsp.
• Sunflower oil - 4-5 tbsp.
• Lemon acid.
• Fresh red cabbage - 300 grams.
• Potatoes - 4 pieces (medium size).
• Salt, bay leaf and herbs to taste.

Cooking:

1. In a three-liter pot pour water and put the meat. Put on medium heat. It is necessary to closely monitor the broth and remove the foam before boiling. When the broth boils, you need to cover it with a lid and cook for an hour and a half over low heat. Tip: if you use meat on the bone, the broth will get tastier.
2. Wash all the vegetables. Beets grate a large grater, carrots - on a medium, and onions cut into cubes.

   Add sunflower oil to the pan and fry the onions and carrots (about five minutes) on medium heat and then add the beets to them. Fry vegetables for another five minutes, add tomato paste, move and leave on the fire for another three to five minutes.

   Board: The red tint will be richer if you sprinkle the beets with lemon juice.

3. Chop red cabbage and chop the potatoes.
   When the broth is cooked, you need to get the meat out of it and add cabbage to the broth, and in five to ten minutes - potatoes.
4. Meat is separated from the bone and cut into cubes. Put in the soup. Salt to taste, add fried (onions, carrots, beets + tomato paste). Stir up the soup, season with bay leaf and finely chopped greens. Cover the pan with a lid and cook for another five to seven minutes.

We recommend watching the video about cooking classic borsch with red cabbage:

With beans

In general, the recipe is the same as for borsch with meat. Takes about 150 grams of beans. First of all, it is worth preparing the beans, since it will take the most time..

1. Beans should be washed and left for an hour in cold water, then boil for an hour or a half to full readiness.
2. After that, drain the water and leave the beans.
3. It is added along with the roasting, shortly before the borscht is ready.

With chickpeas

Basis - previous recipes. Beans can be replaced by chickpeas.

Chickpeas are taken 70-100 grams. First of all, again, it is worth preparing chickpeas:

1. Leave it to soak for 2 hours in cold water. During this time, it should swell.
2. Add chickpeas to the cooking broth immediately after removing the skins and until the meat is cooked.
3. After the meat is cooked, the chickpeas do not need to be taken out, since the rest of the cooking process for borscht does not take much time.

In the multicooker

Ingredients:

• Water.
• Pig or cow meat on bone - 400 grams.
• Beets - 2 pieces (small).
• Carrots - 1 piece.
• Onions - 3 medium sized onions.
• Tomato - 2 pieces.
• Bulgarian pepper - 1 piece.
• Tomato paste - 2 tbsp.
• Sunflower oil - 4-5 tbsp.
• Lemon acid.
• Fresh red cabbage - 300 grams.
• Potatoes - 4 pieces (medium size).
• Garlic - two cloves.
• Salt, bay leaf and herbs to taste.

Cooking:

1. Cut the meat (for example, cubes).
2. Fry the meat in butter for 20 minutes in the "baking" mode.
3. Grate beets large and medium carrots. Cut tomatoes into quarters, onions into cubes.
4. Onions with carrots add to meat and fry for about 15 minutes.
5. Bulgarian pepper, diced, also put in a slow cooker.
6. Add the same tomatoes and tomato paste and simmer for 10 minutes.
7. Beet there, stew for 15 minutes.
8. Squeeze garlic and add seasoning.
9. Chop the potatoes and cabbage and mix everything.
10. Salt, pour water and on the "quenching" mode, cook for one hour.

Lean

This recipe for borscht without meat is low in calories and is suitable for a diet. And white mushrooms give the dish a special piquancy and flavor.

Ingredients:

• Water.
• Dry white mushrooms - a handful.
• Chickpeas - 120 grams.
• Beets - 1 piece.
• Onions - 1 onion.
• Apple cider vinegar - 1 tsp.
• Sunflower oil - 3 tbsp.
• Fresh red cabbage - 120 grams.
• Potatoes - 3 pieces (medium size).
• Parsley - two twigs.
• Salt and ground pepper.

Cooking:

1. Soak the chickpeas in water overnight, in the morning, replace the water with fresh water and boil the chickpea. At the end of salt.
2. Mushrooms soak cold water. First, leave for ten minutes, then drain the water (thus, unnecessary impurities, such as dirt, will also be drained). Pour water over and leave for an hour. Mushrooms strain, chop and fry in vegetable oil for ten minutes. Do not pour out the water from under the mushrooms!
3. Cut the beets into small pieces or rub it on a large grater.
4. Dice the onion and fry in vegetable oil. A minute later add the beets. Fry it all for ten minutes. Pour water and simmer in water for another ten minutes. Add apple cider vinegar at the end.
5. Red cabbage nashinkovat.
6. In the filtered mushroom infusion to pour more water. This will be our broth. Add diced potatoes and cabbage. Bring to a boil, salt and cook for about ten minutes.
7. Add beets and cook the soup until the vegetables are cooked. Then pepper to taste, pour boiled chickpeas. Add the fried mushrooms and let the soup brew for twenty minutes.

Hastily

Borsch is a dish that is cooked for a long time. Cook it very quickly impossible. But if you already cooked meat broth, the fastest option would be to cook the soup without chickpeas or beans, since the processing of red cabbage and other ingredients does not take much time.

Broth can remain from cooking meat for another dish. (remember that everything, and broth as well, has its own shelf life), and if there is no meat left, you can not add it at all or try to replace it with something meat and not in need of preparation. For example, hunting sausages - it will certainly be tasty, but far from our usual borscht.

Filing options

Borsch is served, sprinkled with parsley (chopped not very fine) or with bay leaf (with the "digested" bay leaves you can get, they do not look very nice). You can add a spoonful of sour cream to the soup and not stir it: then the soup will retain its deep purple color. If you stir the sour cream, the color will change to lilac, no less beautiful. In general, the soup will look good, so it does not need “decorations”.

You can find out the recipes of the original red cabbage soup, as well as see photos of the dishes here.

Conclusion

So, we told you about how to prepare a borscht from vitamin red cabbage, provided several recipes, including a lean recipe for borscht in chicken broth. If you follow our advice, you will definitely get the soup that you like. Good luck in your culinary endeavors!

Watch the video: Purple cabbage soup-Easy Tasty and Healthy (November 2024).