Red cabbage is not very different from white cabbage in its composition. It can be used to prepare the same dishes. The borscht from red cabbage is unusual in appearance, it has a characteristic taste for this first course category, but a slightly different color — a little more purple. It can be cooked according to the same recipes as the traditional one, and you can add additional highlights to them, including overseas ingredients such as chickpeas. With the observance of the technology of cooking red cabbage soup will come out no less tasty and even more vivid and appetizing than the classic one.
Cooking Features
The principles of cooking red cabbage borsch differ little from the peculiarities of cooking it from white cabbage. But there are several subtleties that you need to know.
- If you want the red cabbage in the borsch to look especially bright and appetizing, you need to extinguish it beforehand, thereby reducing the cooking time in the broth.
- Red color is given to borscht not so much by tomato paste, as by beet. If it is boiled for a long time in water or broth, it will turn pale. In borscht it is put ready, pre-fry, stewed or cooked in the oven. Processing vegetable citric acid or vinegar also helps him to maintain a bright color.
- When cooking borscht, it is important to observe the correct ordering sequence of products. Potatoes are put first, followed by cabbage, followed by ready-made ingredients (boiled meat, beans, green peas, fried mushrooms, vegetables). If at the end of cooking fresh greens are added to the soup, then it must be boiled, but not for long, in just 2-3 minutes. Then the soup will not turn sour before its time, and the greens will not lose a pleasant look.
- Any borsch becomes tastier after it is drawn. If possible, eat it the next day only. If you can not postpone the use of food, hold it under the lid for at least half an hour.
Red cabbage borsch is served, as is traditional, with sour cream and greens, often with the addition of chopped garlic. Dumplings or garlic croutons will be the perfect complement to it.
Red cabbage borsch with meat
Composition:
- beef brisket - 0, 6 kg;
- water - 3, 5-4 l;
- potatoes - 0.5 kg;
- beets - 150 g;
- carrots - 150 g;
- onions - 100 g;
- red cabbage - 0, 4 kg;
- fresh tomatoes - 0, 2 kg;
- tomato paste - 40 ml;
- vegetable oil - as required;
- lemon juice - 10 ml;
- salt, pepper, fresh greens, garlic - to taste;
- sour cream - to serve.
Method of preparation:
- Wash the beef, put it in the pan. Fill it with water. Over medium heat bring to a boil. Cook for 10 minutes, removing the foam. Add salt, add spices. Turn down the heat, cover the pan with a lid. Boil for 1, 5-2 hours, not allowing the broth to boil strongly. The finished meat is easily punctured with a fork, separated from the bones.
- Wash cabbage. Remove the top leaves. Cut a piece of the desired size from the head. Nashinkuyte.
- Boil in tomatoes, peel, cut into cubes of medium size.
- Peel the potatoes, cut into cubes and a half centimeters.
- Clean the carrots and beets. Separately, grind on a grater with large holes.
- Remove the husks from the onion, cut it into small cubes.
- Heat a small amount of vegetable oil in a saucepan. Fry the cabbage in it for 5 minutes. Add tomatoes. After 5 minutes, pour in the soup ladle and stew the cabbage in it until soft.
- Heat another couple of tablespoons of butter in a pan. Put the beets in it, fry it for 5 minutes. Drizzle with lemon juice.
- After a couple of minutes, add onions and carrots. Pass them for 5 minutes with the beets.
- Add tomato paste. Pass it with vegetables for 3-4 minutes, then pour half the soup ladle and stew vegetables in it under the lid until soft.
- Remove the prepared meat from the broth, cool it, cut it into portions and return to the broth.
- Bring the broth to a boil, put the potatoes in it.
- After 10 minutes, add the stewed cabbage, 5 minutes after it, the browned vegetables. Continue cooking for 10 minutes.
- 2-3 minutes until the borsch is ready, add chopped greens and garlic to it.
Remove borscht from the stove, cover the pan with a lid. Insist half an hour. Arrange on plates, season with sour cream. Separately serve pampushki with garlic or croutons.
Red cabbage borsch with chickpeas
Composition:
- red cabbage - 0, 3 kg;
- chickpeas (chick peas) - 120 g;
- potatoes - 0, 45 kg;
- carrots - 100 g;
- onions - 100 g;
- canned tomatoes - 160 g;
- vegetable oil - 60 ml;
- sweet Bulgarian pepper - 150 g;
- beets - 150 g;
- garlic - 2 cloves;
- water - 3 l;
- salt, pepper - to taste.
Method of preparation:
- Rinse chickpeas, in the evening fill it with cool water. Before cooking, change the water, put to simmer for 40 minutes.
- Wash beets, wrap in foil. Put in the oven preheated to 200 degrees, bake for 40-45 minutes. Take it out and let the foil cool down a little. Expand the beets, cool. Peeled, grind on a coarse grater.
- Cabbage, washed and freed from the top leaves, finely chop.
- Potatoes, peeled, cut into cubes and a half centimeters.
- Pepper seeds are cleared, cut into pieces of an average size of arbitrary shape.
- Free the onions from the peel, cut into large cubes.
- Scrape, wash carrots. Cut it into semi-circles.
- Put the carrots, onions and peppers in the bowl of the blender, chop. For chopping vegetables, you can use a meat grinder.
- Heat a spoonful of butter in a small frying pan, fry the beets in it. Add to it finely chopped garlic and a couple of spoons of broth, in which chickpeas are boiled. Stew to the softness of the root.
- Heat the remaining oil in another pan. Put vegetable puree on it. Fry for 5 minutes.
- Add peeled and sliced tomatoes. Stew the vegetable paste 5 minutes with them.
- For 10-15 minutes until chickpea is ready, add potatoes to it, 5 minutes after it add the cabbage.
- 15 minutes after adding the potatoes, place the vegetable roasting of pepper, carrot and onion in the soup. After 6-7 minutes after it, add the beets.
- Continue cooking the soup for another 2-3 minutes, then remove the pan from the heat.
Let the borsch infuse for half an hour and serve. It will be tastier with sour cream, but you can do without it. This variant of borscht is suitable for a vegetarian table.
Spicy red cabbage soup with pepper
Composition:
- red cabbage - 0, 25 kg;
- potatoes - 0, 25 kg;
- sweet pepper - 0, 2 kg;
- bitter peppers - to taste;
- beets - 100 g;
- celery root - 100 g;
- carrots - 100 g;
- onions - 100 g;
- tomatoes - 0, 3 kg;
- vegetable or butter - as required;
- water or beef broth - 2-2, 5 l;
- salt, spices, garlic, herbs - to taste.
Method of preparation:
- Peel potatoes, cut into cubes of medium size.
- Chop the cabbage.
- Put the potatoes and cabbage in a saucepan, bring to a boil and cook for half an hour over low heat.
- During this time, prepare a fry of the remaining vegetables. To do this, cut the carrots, onions, beets and celery into small cubes and fry for 10 minutes in a sufficient amount of oil.
- Add peeled and medium-diced tomatoes. Pass 10 minutes.
- Pour half the soup ladle, stew until the vegetables are soft.
- Put the vegetable fry in the pan.
- After 5 minutes, add chopped garlic and pepper, chopped greens.
- After 2-3 minutes, remove from heat. Insist for half an hour.
The taste of borscht prepared according to this recipe will appeal to lovers of spicy dishes.
Red cabbage borsch is cooked in much the same way as traditional borsch, but it looks different from it. Such an unusual dish can be cooked even by an inexperienced hostess, surprising and delighting the household.
