Borsch is the dish that each hostess cooks differently. However, this rich soup can not leave anyone indifferent. Today we will talk about how to cook several options of borsch with fresh cabbage, as well as reveal some secrets for the perfect taste..

How to cook borsch with beets and fresh cabbage
how правильно варить борщ со свежей капустой
Ingredients amount
pork on the bone 400 grams
water 2 l
bow 2 pieces
carrot 1 for broth and one for fry
beet 4 medium
tomato paste 2 tablespoons
cabbage 400 grams
vinegar or lemon juice 1 tablespoon
potatoes 3 average tuber
Bay leaf 3 pieces
Time for preparing: 150 minutes Calories per 100 grams: 160 Kcal

This is a classic borscht recipe with fresh cabbage. It can be prepared both on meat broth, and on vegetable. We will cook it from meat on the bone.

So, we will start with cooking broth. We wash the meat well, pour it with ice water and put it on the stove. As soon as the contents boil, remove the foam and reduce the power of the burner. Broth should simmer over low heat.

slice мясо

If you have a slow cooker, you can cook it in the device. Put the whole onion and a small carrot for flavor and color. Optionally, you can put parsley root.

For cooking zazharki we heat up vegetable oil. Chop the onion finely enough..

slice лук

Grind carrots on a coarse grater. Fry vegetables until slightly golden.

to rub морковь

Beets cleaned and cut into cubes.

Put it to the onions and carrots and cover with a lid. Sprinkle with half a teaspoon of sugar, add tomato paste and leave to stew for another 20 minutes. As soon as the beets are ready, add vinegar or lemon juice to the fry. Cover with a lid and set aside..

to rub свеклу

The broth is ready. We take the meat and cut it. Add it to the finished soup. Onion and carrot can be thrown out. Season with salt and spices. Getting shred cabbage. It’s best to do it quite subtly..

slice капусту

As for whether it is completely to refill it, this is a matter of taste. Some people like the cabbage to crunch slightly. If the vegetable is shred thin, then the potatoes can be added along with the cabbage.

slice картофель

If not, add potato cubes in ten minutes. As soon as all the vegetables are ready, add a fry to the soup. Turn off the fire, put the bay leaf and crushed garlic.


We give the soup insist. Serve it with sour cream and donuts.


How to cook a dish according to the Ukrainian recipe

There is a huge amount of recipes for Ukrainian borscht. On beef broth, on pork, on lean, with mushrooms, with beans … You can continue indefinitely. Today we will cook Ukrainian soup with beans and bacon! Such a dish will turn out to be somewhat more caloric than the variant above, but no less tasty..

  • beef on the bone – 400 grams;
  • water – 2 l;
  • white beans – 1 cup;
  • lard – 100 grams;
  • potatoes – 3 pieces;
  • onions – 2 onions;
  • carrots – 2 small;
  • tomato paste – 2 l.
  • vinegar – 10 ml;
  • cabbage – 400 grams;
  • beets – 3 pieces;
  • pepper, bay leaf, salt, garlic – to taste.

The cooking time without cooking beans is about 2 hours. Energy value – 200 kcal per 100 grams.

We start with the preparation of beans. It is better to soak it in advance in cold water. For example, at night. Then boil it until done. In this variant of borsch, we also cook beets in advance. To do this, root my brush, pour icy water and cook until soft.

Cook meat broth. All actions are similar to cooking in the first recipe. Shred cabbage and a bit of it with salt.

Fat cut into thin strips. In a heated frying pan, heat the grease and fry the pieces until golden brown. We clean on a separate saucer cracklings. On the remaining fat browned onions and carrots. As soon as the vegetables are soft, add tomato paste. Cover with lid and stew for 20 minutes..

Grate the beets. Pour vinegar over it and mix thoroughly..

Meanwhile, put cabbage into ready broth and cook until half cooked. Potatoes clean and cut into cubes. Add to soup. Put the beans, roast, beets. We give the soup then 5 minutes later and turn off the fire. Crushed garlic and laurel leaves will give borsch a stunning flavor. As a final chord lay out plates of bacon and sour cream.

Cooking chicken soup with fresh cabbage

borscht с курицей

Cabbage borscht is no less tasty. A great option for those who do not eat meat, as well as for those who are limited in money, because poultry is cheaper than meat.

  • chicken leg – 1 piece;
  • chicken soup set – 300 grams for a more rich broth;
  • cabbage – 300 grams;
  • water – 2 l;
  • beets – 2 pieces;
  • carrots – 2 pieces;
  • onions – 2 onions;
  • tomato paste or tomatoes in their juice – half a glass;
  • vinegar – 1 tsp;
  • potatoes – 2 tubers;
  • parsley root, garlic, salt and black pepper.

Preparation time – 1 h. 30 minutes. Energy value – 180 kcal per 100 grams.

We start with boiling broth. Leg and soup set thoroughly washed. Fill with ice water, bring to a boil. We remove the foam and reduce the power of the burner. Chicken broth is boiled for about 1 hour. Make sure that he was languishing. Do not forget to also put parsley root, onions and carrots (whole).

Onion cut into half rings. Grind carrots on a coarse grater. Beets cut into small pieces. In a large amount of oil stew vegetables with the addition of tomato paste. As soon as the mixture has cooled slightly, add vinegar.

Put the chopped cabbage and potatoes into the ready broth. As soon as the vegetables are cooked, put the frying. Seasoning soup with the necessary spices and serve! to cook a simple and delicious salad “Chicken Ryaba”, read our article..

A classic step-by-step recipe for Sacher cake – try cooking it with our tips..

Incredibly tasty dish – white mushrooms stewed with pork in sour cream sauce. Recipe here.

Tips from experienced chefs

To borsch with fresh cabbage turned out to be especially tasty, you need to know a few subtleties:

  1. To prevent the beets from losing color during stewing, it is necessary to do this in large amounts of fat, and also to put some sugar.
  2. Choose tomato paste without chemical additives and thickeners. In season, you can use tomatoes. Scald them with boiling water and remove the skin..
  3. Borsch can also be cooked in duck broth. This dish is quite bold..
  4. As a dressing for borscht is best to use sour cream, herbs and garlic.
  5. If you do not know how or do not want to bake the donuts, you can do it easier – buy ready-made buns. Cooking dressing – mix 2 tablespoons of sunflower oil with crushed garlic and dill. Pour mixture of buns and put them in a hot oven for 20 minutes..

We hope that our recipes will help you to cook the most delicious borscht. Enjoy your meal!