Borscht is called the first dish using beets and white cabbage, but now its recipe has changed a lot. Now turnips, cauliflower and Brussels sprouts and even a little wine are added to borscht.
It is necessary
3 medium turnips, 1 carrot, 2 cups chopped cabbage (preferably savoy), 1 large onion, 2 slices of low-fat smoked bacon, 70 ml of dry white wine, 600 ml of low-fat chicken or vegetable broth, 1 tbsp. l. olive oil, 1 clove of garlic, 1 glass of water, half a glass of 10% sour cream (plus a little more for decoration), 2 tbsp. l. grated horseradish, dill, salt to taste
Instructions
Step 1
Chop the onion, cut the turnips into small cubes, carrots into thin slices. Heat olive oil in a thick-walled saucepan, add onion, crushed garlic and half a teaspoon. salt. Saute until transparent.
Step 2
Put the turnips in a saucepan, simmer for 3 minutes. Put carrots, cabbage and bacon, add half a tsp. salt and simmer all together for another 3 minutes.
Step 3
Pour in wine, increase heat, bring to a boil and pour in broth. Season with salt to taste and simmer for 15 minutes, until vegetables are soft enough. Remove bacon from soup and discard.
Step 4
Pour sour cream into the finished borscht, add finely chopped dill, mix. Arrange on plates, season each portion with horseradish, a teaspoon of sour cream, fresh dill and freshly ground black pepper.
