Composition / ingredients
Step-by-step cooking
Step 1:
How to cook the simplest borscht with beetroot and cabbage? Prepare the products. Wash and dry the vegetables and herbs beforehand. Remove the top leaves from the cabbage. You can take any vegetable oil. Tomato paste can be replaced with tomatoes in their own juice, having crushed them with a blender in puree.
Step 2:
Finely chop the white cabbage or cut into cubes, as you like. Peel the potatoes and cut them into cubes.
Step 3:
Peel the onion and cut into cubes, peel the carrots and grate on a coarse grater. Remove the stalk with seeds from the pepper and cut into thin strips. You can take sweet pepper of any color, I have red.
Step 4:
Peel the beets and grate them on a coarse grater. You can cut carrots and beets with a knife instead of grating them - it's a matter of taste. I prefer not to waste time slicing.
Step 5:
Heat the vegetable oil in a frying pan and put the chopped onion, carrot and bell pepper. Fry the vegetables over low heat, stirring, for about 5 minutes. Focus on your stove.
Step 6:
Add grated beetroot to the vegetables in the pan. Mix it up. I always put a little sugar in the roast, but it's a matter of taste. Add tomato paste to the vegetables. Mix well. If your tomato paste is very thick, pour a little water into the pan. A few tablespoons will be enough.
Step 7:
Cover the pan with a lid and leave to simmer on low heat for 10-15 minutes. In the process of stewing, stir the vegetables, make sure that they do not burn.
Step 8:
While the vegetables are stewing, put a pot of water on the fire. Let it boil. In boiling water, throw the cabbage, then, a little later (after 5 minutes), potatoes. Add salt to taste. Leave the vegetables to cook for about 10 minutes.
Step 9:
When the roast is ready, add it to the borscht. Mix it up. It will immediately turn a beautiful red color. Add the chopped greens, bring to a boil and immediately turn off the stove. When boiling, the saturated color of borscht is lost. Cover the pot with a lid, let the soup brew, then it will turn out even tastier. Bon appetit!
Borscht turned out to be rich, both in color and taste, despite the fact that it was cooked on water. Be sure to add a spoonful of sour cream to it when serving and chopped fresh herbs.
So that the color of the soup remains the same red, do not boil it when warming up, but only bring it to a hot state.
The red color of borscht depends on the beetroot variety, as well as on the amount of acid in the soup. Tomato or tomato paste, as in this recipe, lemon juice or table vinegar can act as an oxidizer.
At the very end, you can add finely chopped garlic to the borscht, it will enhance the flavor.
If you like meat soups, then boil the broth first, and then follow the same steps from the recipe.
Root vegetables are best washed with a brush or a hard sponge under running water.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
