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Unusual red cabbage borscht is tasty and healthy! Cooking recipes


There are few people who do not like borscht. This lovely, 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 cooked with beans, chickpeas and mushrooms.

But have you tried to cook borscht from vitamin red cabbage? We'll show you how to do this, breaking the stereotypes that blue soup is scary. You can also watch a useful video on this topic.

Can this dish be cooked from a red vegetable?

Is it possible to add red cabbage to borscht instead of the usual white cabbage? Red cabbage tastes good, and borscht 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

This dish contains organic acids, B vitamins, vitamins C, K, mineral salts, carotenoids, folic and pantothenic acid, as well as amino acids, so borscht is generally healthy. But the soup also contains oxalic acid, which contributes to the appearance of kidney disease, tooth decay, and the development of osteoporosis. Meat broth leads to diseases of the joints and blood vessels.

Attention: Eating borscht is contraindicated for people suffering from pancreatitis. Do not forget about your health and take into account the individual intolerances to each ingredient. We advise you to look separately about the contraindications to other products included in the recipes.

Step-by-step cooking recipes and photos of dishes

To prepare red cabbage, you need to remove the upper and "sluggish" leaves and rinse well... There may be dirt or insects in the head of cabbage, so wash thoroughly.

Consider several step-by-step recipes with photos attached to them, how to cook borscht from healthy red cabbage with the addition of beets, beans or other ingredients.

With meat and potatoes

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

Ingredients:

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

Preparation:

  1. Pour water into a 3-liter saucepan and add the meat. Put on medium heat. You need to carefully monitor the broth and remove the foam before boiling. When the broth boils, you need to cover it with a lid and simmer for an hour and a half. Tip: If you use meat on the bone, the broth tastes better.
  2. Wash all vegetables. Grate the beets on a coarse grater, the carrots on a medium grater, and cut the onions into cubes.

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

    Advice: Red tint will be richer when sprinkled with lemon juice on beets.

  3. Chop the red cabbage and cut the potatoes into strips.
    When the broth is cooked, you need to get the meat out of it and add cabbage to the broth, and after five to ten minutes - potatoes.
  4. Separate the meat from the bone and cut into cubes. Put in soup. Salt to taste, add frying (onions, carrots, beets + tomato paste). Stir in soup, season with bay leaves and finely chopped herbs. Cover the pot and cook for another five to seven minutes.

We recommend watching a video about cooking classic borscht with red cabbage:

With beans

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

  1. The beans should be rinsed and left in cold water for an hour, then boiled for an hour or an hour and a half until cooked.
  2. Then drain the water and leave the beans.
  3. It is added along with the frying, shortly before the borscht is ready.

With chickpeas

The basis is the previous recipes. Beans can be replaced with chickpeas.

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

  1. Leave it to soak for 2 hours in cold water. During this time, it should swell.
  2. Add chickpeas to the boiling broth immediately after skimming and until the meat is cooked.
  3. After the meat is ready, the chickpeas do not need to be removed, since the entire remaining process of cooking the borsch does not take much time.

In a multicooker

Ingredients:

  • Water.
  • Pig or cow meat on the 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 tablespoons
  • Sunflower oil - 4-5 tablespoons
  • Lemon acid.
  • Fresh red cabbage - 300 grams.
  • Potatoes - 4 pieces (medium size).
  • Garlic - two cloves.
  • Salt, bay leaves, and herbs to taste.

Preparation:

  1. Cut the meat (eg into cubes).
  2. Fry the meat in oil for 20 minutes in baking mode.
  3. Grate the beets coarsely and the carrots medium. Cut the tomatoes into quarters and the onions into cubes.
  4. Add onions with carrots to the meat and fry for 15 minutes.
  5. Diced bell peppers are also put in a slow cooker.
  6. Add tomatoes and tomato paste there and simmer for 10 minutes.
  7. Beetroot there, simmer for 15 minutes.
  8. Squeeze out the garlic and add the seasoning.
  9. Chop potatoes and cabbage and mix everything.
  10. Season with salt, add water and cook in the "stewing" mode for one hour.

Lean

This meatless borscht recipe is low in calories and suitable for the diet. And porcini mushrooms give the dish a special piquancy and aroma.

Ingredients:

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

Preparation:

  1. Soak the chickpeas in water overnight, replace the water with fresh water in the morning and boil the chickpeas. Season with salt.
  2. Soak the mushrooms in cold water. First, leave for ten minutes, then drain the water (this way unnecessary impurities, such as dirt, will also merge). Fill with water again and leave for an hour. Strain the mushrooms, chop and fry in vegetable oil for ten minutes. Do not pour out the water from the mushrooms!
  3. Cut the beets into cubes or grate them on a coarse grater.
  4. Cut the onion into cubes and fry in vegetable oil. After a minute, add the beets. Fry it all for ten minutes. Pour in water and simmer in water for another ten minutes. Add apple cider vinegar at the end.
  5. Chop the red cabbage.
  6. Pour more water into the strained mushroom infusion. This will be our broth. Add diced potatoes and cabbage to it. Bring to a boil, season with salt and cook for about ten minutes.
  7. Add the beets and cook the soup until the vegetables are cooked through. Then pepper to taste, pour in the boiled chickpeas. Add the fried mushrooms and let the soup steep for twenty minutes.

Hastily

Borscht is a dish that takes a long time to cook. You cannot cook it very quickly. But if you have already cooked broth, the fastest option would be to cook borsch without chickpeas or beans, since processing red cabbage and other ingredients does not take much time.

The broth can be left over from cooking meat for another dish (remember that everything, including the broth, 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 meaty that does not need cooking. For example, hunting sausages - it will certainly be delicious, but far from our usual borscht.

Feeding options

Borscht is served sprinkled with parsley (not chopped very finely) or with a bay leaf (you can get the "overcooked" bay leaves, they don't look very nice). You can add a spoonful of sour cream to the borscht and not stir: then the soup will retain its deep purple color. If you stir the sour cream, the color will change to lilac, no less beautiful. Overall, the soup will look good, so there is no need for 'decorations'.

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

Conclusion

So, we told you about how to prepare 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 end up with a soup that suits your taste. Good luck with your culinary endeavors!


Watch the video: Purple cabbage soup-Easy Tasty and Healthy (October 2021).