The hostess does not always have meat in stock. But the absence of this product will not hurt to please your household with delicious and aromatic borscht. The original recipe for the dish under discussion will help with this.
It is necessary
- - 300 grams of fresh cabbage;
- - 3 beets;
- - 2 tomatoes;
- - 1 carrot;
- - 1 onion;
- - 3 tablespoons of tomato paste;
- - 3-4 cloves of garlic;
- - 0.5 teaspoon of vinegar;
- - 1 teaspoon of sugar;
- - nutmeg;
- - ground black pepper;
- - fresh herbs;
- - salt to taste.
Instructions
Step 1
The first step is to boil the beets until soft. It is better to use unpeeled vegetables so that they do not give their color to the water. When the beets are cooked, grate them on a coarse grater and place them in a deep frying pan with thick walls. Best of all - in cast iron.
Step 2
In a pan with beets, you need to add raw carrots, chopped onions and garlic grated on a coarse grater. The latter is best cut into small pieces with a sharp knife. Next, the vegetables must be fried in sunflower oil until half cooked.
Step 3
While the vegetable mixture is being prepared, the cabbage must be finely chopped and cooked in the container in which the borscht will be prepared in the future. In semi-finished vegetables, add tomato paste, a little boiled water, vinegar, sugar and seasonings to taste. Then they should be stewed under a closed lid for 10-15 minutes.
Step 4
When the cabbage has softened, add the vegetable mass to the pan. After that, the soup should be cooked for another 12-15 minutes. This borscht turns out to be quite thick. And thanks to tomato paste, a mixture of spices and other additives, it is also very tasty and aromatic.
Step 5
The dish should be served with high-fat sour cream, after sprinkling each portion with chopped fresh herbs. If possible, it is better to use homemade sour cream or cream.
