Red cabbage soup
8 servings
160 minutes
Red borscht is a traditional Russian dish infused with the spirit of home comfort. Its history dates back centuries when tomato paste became available, giving classic borscht a rich reddish hue. Tender meat, aromatic spices, sweet carrots, and sour cabbage create a layered flavor with a pleasant tang. They take a long time to prepare, but the wait is worth it: each sip warms and satisfies. Borscht is often served with rye bread, sour cream, or herbs to enhance its taste. They are perfect for cold days, providing warmth and coziness. This recipe pays homage to Russian culinary tradition where food not only nourishes but also brings people together at the table.
1
Boil the beef on low heat with bay leaves until it completely separates from the bones.
- Bone-in beef: 1 kg
- Bay leaf: 3 pieces
2
Remove the meat, place it in a separate bowl, it will be needed later.
3
Shred the cabbage into very thin strips. It's better not to use the center, as it has thick leaves.
4
Drop the cabbage into boiling broth, cover with a lid, and cook.
- White cabbage: 1.5 kg
5
At this time, cut the potatoes into small cubes (you can add more or less potatoes).
6
Add cabbage to the broth, cook covered. Add allspice berries.
- Potato: 0.5 kg
- Allspice berries: 10 pieces
7
Grate the carrot on a coarse grater and chop the onion with a knife.
8
In a pan with vegetable oil, fry the onion with carrots and black pepper. At the end, add 3 heaping tablespoons of tomato paste.
- Onion: 4 pieces
- Carrot: 3 pieces
- Vegetable oil: 5 tablespoon
- Ground black pepper: to taste
- Tomato paste: 1 jar
9
If the potatoes are already cooked, gradually add the sauté to the boiling broth. Add the celery root. Drop in the cloves.
- Celeriac: 1 piece
- Cloves: 6 pieces
10
Cut the meat into small pieces, place it in the broth, and simmer covered on very low heat for 15 minutes. Turn off the heat and let it steep covered for another 20-30 minutes.
- Bone-in beef: 1 kg
