Borsch with fresh cabbage, beets and meat

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook borscht with fresh cabbage, beets and meat? Prepare the necessary ingredients for this. Take fresh cabbage. Wash the vegetables thoroughly to remove dirt and peel them.

2. STEP 2

   

   Any part of pork can be used. But if you cook pork on the bone, the broth will be richer. Place the pork in cold water, bring to a boil and cook for 1-1.5 hours. When boiling, skim off any foam that appears. Strain the finished broth. Cut the meat into pieces and return to the pan.

3. STEP 3

   

   Shred the cabbage and cut the potatoes into pieces.

4. STEP 4

   

   Place the cabbage and potatoes in a saucepan with boiling broth and leave to simmer for 15 minutes.

5. STEP 5

   

   At this time, finely chop the onion and grate the carrots.

6. STEP 6

   

   Fry the onions and carrots for 4-5 minutes over low heat. Then add chopped tomatoes to the frying. Fry everything together for another 3-4 minutes. During this time, the tomatoes will release juice and become soft.

7. STEP 7

   

   Place the finished roast in a saucepan.

8. STEP 8

   

   Separately, fry the grated beets. Add some tomato paste to it. It will add a slight sourness and rich color to the borscht. It will take another 5-7 minutes to fry the beets. During frying it will shrink slightly in size.

9. STEP 9

   

   Place the roasted beets in a saucepan. Add bay leaf. Add a little salt and spices to taste. Stir, bring to a boil and remove from heat. There is no need to boil borscht with beets. This will cause it to lose color. Cover the finished borscht with a lid and leave to stand for 15-20 minutes so that it infuses a little.

10. STEP 10

    

    Serve the finished borscht garnished with herbs and add a spoonful of sour cream. Bon appetit!

Comments on the recipe

Yura

10.10.2023

4.5

Appetizing, correct borscht, thanks for the recipe. I don’t always cook with meat; I like the lean version too!

Natalia M

10.10.2023

5

I love cooking borscht; it seems to me that this soup is like an artist’s canvas. It has so many bright colors and flavors, such a variety of ingredients! I also cooked this borscht with pork, but I just cut it into portions. I didn’t keep track of the broth and it boiled, the foam curdled. To correct this mistake, I cooked the meat until cooked, then took it out, strained the broth and poured it into another pan. Then she boiled the broth with meat again. Next I added vegetables according to the recipe. The broth, by the way, became transparent, without impurities, just as I like) Lately I’ve liked making rich frying. And according to this recipe, you can eat it as a second course, it’s so tasty) I took large beets so that the color was rich. I also added a teaspoon of sugar and a large spoon of adjika. Borscht is very tasty! And it’s also beautiful, satisfying, and rich! I also like borscht better on the second day, it becomes richer. I served it with pumpkin bread and adjika.

Eleno4ka

10.10.2023

4.7

For lunch I chose a recipe for borscht with fresh cabbage, beets and meat. For the broth I used beef entrecote, and I had homemade tomato. Otherwise I cooked according to the author’s recipe. The borscht turned out very appetizing, bright and tasty! When serving, I added some greens and sour cream. Thanks for the recipe, Julia M!

Tata

10.10.2023

4.8

After the New Year's feast I wanted homemade borscht. Every housewife has her own proven recipe, I also cook it according to my grandmother’s recipe. But then I wanted to change something, add some zest, so I came to the site for a recipe. I liked the recipe for Borscht with fresh cabbage, beets and meat the most. Previously, I fried vegetables all together: onions, carrots and beets. This time I strictly followed the author’s recommendations. Separately fried beets with tomato paste gave the borscht a richer color. The borscht was a great success.

Katerina

10.10.2023

4.7

Lately I’ve been cooking borscht in approximately the same way, only I fry boiled beets separately with tomato paste, sugar and salt. I fry carrots and onions separately with one fresh tomato. I add this frying to potatoes and cabbage and cook everything together until they are ready, and I add crushed beets to garlic, stir and turn it off. I cook my borscht in a slow cooker. It’s burgundy in color and delicious.

Natalia

10.10.2023

5

Julia, thanks for the recipe! The borscht turned out to be very tasty!!! You always have proven and delicious recipes - for any occasion!!!