Summer borscht with cauliflower
4 servings
40 minutes
Summer borscht with cauliflower is a light and refreshing dish of Ukrainian cuisine, perfect for warm weather. Unlike classic borscht, it is made with a delicate vegetable broth and meatballs, making it lighter. Beet greens and fresh beet roots give it a bright color and subtle sweetness, while cauliflower adds tenderness. Garlic and herbs provide a special aroma, and bay leaf completes the flavor composition. Summer borscht is not only tasty but also healthy, rich in vitamins and ideal for a light lunch. It pairs wonderfully with sour cream and fresh herbs, and its mild taste is loved by both adults and children.
1
First, you need to make the meatballs and boil them with the broth.
- Ground meat: 500 g
2
Sauté the vegetables. All except cauliflower. For this, prepare a sauté from grated carrots and finely chopped onions in a pan. Chop the beet greens finely.
- Carrot: 1 piece
- Onion: 1 head
- Beetroot with tops: 4 pieces
3
Grate the beetroot on a coarse grater. Add the greens and beetroot to the sautéed carrots and onions. Cover the pan and simmer the vegetables without adding water (to release the juice, the beetroot can be lightly salted).
- Beetroot with tops: 4 pieces
- Onion: 1 head
- Carrot: 1 piece
- Salt: to taste
4
Once the secondary broth with meatballs has boiled, you can add chopped potatoes. While the broth with potatoes is boiling, prepare the cauliflower by finely chopping the florets. Add them to the boiling broth.
- Potato: 300 g
- Cauliflower: 500 g
5
When the potatoes and cabbage are cooked, add the stewed vegetables, bay leaf, salt, and a little pepper. Bring the summer borscht with cauliflower to a boil and remove from heat. Add herbs and chopped garlic. Let it steep for about 5 minutes.
- Olive oil: 50 ml
- Bay leaf: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Green: 1 bunch
- Finely chopped garlic: 3 cloves