Borscht with fresh cabbage
4 servings
60 minutes
Borscht with fresh cabbage is one of the main dishes of Ukrainian cuisine that embodies its richness and colorfulness. Its history goes back centuries, connecting folk traditions and culinary features of the region. This borscht has a rich taste due to the combination of meat broth, sweet beets, and fresh cabbage. The dressing made from tomatoes, onions, and carrots adds special depth to the dish, while lemon juice balances its richness. Borscht is usually served with garlic, sour cream, and black bread, making it even more aromatic and hearty. It is perfect for cozy home lunches as well as festive tables, warming the soul and reminding of the warmth of native traditions.
1
Boil meat broth, add salt. In the boiling broth, add chopped cabbage, grated beetroot, and cook until ready, then season.
- Meat on the bone: 400 g
- Cabbage: 0.5 piece
- Beet: 2 pieces
2
For the dressing, finely chop the onion, and grate the carrot. Peel the tomatoes by placing them in boiling water. Place the onion, carrot, tomatoes, and a tablespoon of flour in a hot pan with sunflower oil and sauté.
- Onion: 1 piece
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Wheat flour: 1 tablespoon
3
Put the seasoning in the pot where the cabbage and beet are already cooked, let it simmer until the onion and tomatoes soften. Mix everything.
4
Mix lemon acid separately in a cup or pot with water and boil, then add to the borscht after seasoning.
- Citric acid: 10 g
- Spices: to taste
5
If the beetroot is not sweet, you can add sugar to taste.
- Beet: 2 pieces