Borscht with young cabbage and homemade tomato juice
8 servings
30 minutes
Borscht with young cabbage and homemade tomato juice is an embodiment of Russian gastronomic tradition filled with the freshness of spring ingredients. Juicy vegetables, aromatic spices, and tender beef create a rich flavor where the sweetness of beets harmoniously intertwines with the slight acidity of tomato juice and the softness of young cabbage. This dish is not only nutritious but also warming, making it perfect for family meals. Historically, borscht is known as a folk dish of Slavic peoples, and the addition of homemade tomato juice gives it a special homely comfort and lightness. Borscht is traditionally served with sour cream and fresh herbs, enhancing its layered flavor nuances. The perfect combination of simplicity and depth of taste makes this borscht an integral part of Russian cuisine.
1
Chop half of the onion into half rings.
- Onion: 1 head
2
Add onion to the broth, season to taste with salt, and cook until the meat is done.
- Onion: 1 head
- Salt: to taste
3
Chop the second half of the onion.
4
Grate the carrot on a coarse grater.
- Carrot: 1 piece
5
Also grate the beetroot.
- Beet: 1 piece
6
In a well-heated pan with oil, sauté onion, carrot, and beetroot, stirring with a wooden spatula.
- Onion: 1 head
- Carrot: 1 piece
- Beet: 1 piece
7
Pour 200 ml of tomato juice (can be replaced with 1 tablespoon of tomato paste).
- Tomato juice: 200 ml
8
Add to the vegetables and season with pepper to taste.
- Ground black pepper: to taste
9
Take the cooked meat out of the broth and add pepper.
- Black peppercorns: 5 g
10
Peel the potatoes and cut them into small cubes.
- Potato: 4 pieces
11
Put all the vegetables in the broth and boil for 5-7 minutes.
12
Finely chop the young cabbage.
- Young cabbage: 300 g
13
Cut the bell pepper into small cubes.
- Sweet pepper: 1 piece
14
Slice the garlic into 2–3 mm thick pieces.
- Garlic: 4 cloves
15
Add bay leaves to the borscht.
- Bay leaf: 2 pieces
16
Then add the cabbage, garlic, and bell pepper. Cook for another 3-4 minutes, then turn off and cover with a lid.
- Young cabbage: 300 g
- Garlic: 4 cloves
- Sweet pepper: 1 piece
17
Cut the meat into small slices.
18
Chop the greens finely.
19
Before serving, add meat, greens, and optionally sour cream.
- Beef with bones: 500 g
- Green: to taste
- Sour cream: to taste