Along with the usual white cabbage, Beijing cabbage also goes well in borscht. But keep in mind that it is more delicate in its texture, so it cooks faster. So pay close attention to the cooking process.
Ingredients
- Chicken broth - 1.5 l
- Beetroot - 2 pieces
- Potatoes - 3 pieces
- Onion - 1 piece
- Carrots - 2 pieces
- Peking cabbage - 350 g
- Spices and seasonings - 1 art.l.
- Tomato sauce - 150 g
Step-by-step cooking recipe
Chop potatoes, cabbage and onions, grate carrots and beets on a grater.
Bring the broth to a boil, add the potatoes and cook until tender.
Fry the onion, carrot and beetroot for 5 minutes. Add the tomato sauce, a little broth, and simmer for 10 minutes under the lid.
Add cabbage and roast to the broth, season and boil for another 5-7 minutes.
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