White cabbage goes into the classic borscht, but nothing prevents you from using any other. For example, red cabbage, which gives the first dish an even brighter and richer shade with purple notes.
Ingredients
- Chicken broth - 1.5 l
- Red cabbage - 350 g
- Beetroot - 2 pieces
- Potatoes - 2 pieces
- Carrots - 2 pieces
- Onion - 1 piece
- Spices and seasonings - 1 S.L.
Step-by-step cooking recipe
Cut the carrots and beets into strips, and the potatoes into cubes. Chop the onion and chop the cabbage.
Bring the broth to a boil and add the potatoes and beets.
After 10 minutes, add the cabbage.
Put the remaining ingredients in the borscht for another 5 minutes, season and cook until the vegetables are ready.
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