Many housewives are interested in the question of whether it is possible to cook borscht from red cabbage. The answer is simple - of course, yes. The taste of borscht made from red cabbage is exactly the same as from white cabbage, the only difference is the color of the cabbage. During heat treatment, red cabbage acquires a rich purple color. Today there are as many recipes for borscht made from red cabbage as there are for red borscht made from white cabbage.
Red cabbage borscht with beans and canned corn is one of the delicious recipes for its preparation. Borscht prepared according to this recipe is not only tasty, but also has a bright and festive look - purple strips of cabbage look very beautiful against the background of red broth and yellow corn kernels. You can cook it either with meat broth or with vegetable broth, for example, during fasting. As for the broth, it can be cooked using different types of meat. Suitable chicken, pork, beef, duck, goose and so on.
Ingredients for red borscht for a 2.5 liter saucepan:
- Meat - 300 gr.,
- Red cabbage - 200 gr.,
- Tomato paste - 2 tbsp. spoons,
- Potatoes - 4-5 pcs.,
- Beetroot - 1 pc.,
- Fresh beans - 100 gr.,
- Canned corn - 100 gr.,
- Carrots - 1 pc.,
- Onions - 1 pc.,
- Bay leaf - 2 pcs.,
- Salt and spices - to taste,
- Vegetable oil,
- Fresh greens.
Red cabbage borscht with beans – recipe
Before you start cooking borscht, you need to boil the beans in advance. Before boiling, it is recommended to soak hard beans in cold water and let them stand for about 4 to 12 hours. The longer it stays in the water, the faster it will cook. The average duration of cooking beans is from 20 minutes to one hour, depending on the degree of hardness of the beans. After cooking, the beans should be drained in a colander and rinsed under cold water.
Wash the meat for the broth. Place it in a saucepan. Fill with cold water. Add salt, spices, bay leaf. After the broth boils, skim off any foam that results from the boiling process. Turn down the heat. While the borscht broth is cooking, prepare the vegetables. Peel onions, carrots, beets and potatoes. To prepare red borscht from red cabbage with beans, the vegetables are chopped in the same way as for other types of borscht. Potatoes are cut into slices, beets and carrots are grated.
Moreover, the grater for carrots should be finer than for beets. In turn, the onion is cut into classic cubes. Place potatoes, onions and carrots into the prepared meat broth. While the potatoes, onions and carrots are cooking, chop the red cabbage. Pour some sunflower oil into the frying pan. Add half a glass of water. Add grated beets. Stirring, simmer the beets for 15 minutes.
Add shredded red cabbage, canned corn and tomato paste to the red borscht. After 5 minutes, add the last ingredient - stewed beets. Taste the borscht and add salt if necessary. Boil red cabbage borscht with beans 5 more minutes. Enjoy your meal. Like traditional borscht, serve red borscht with sour cream, sprinkled with herbs. I will be glad if you liked this recipe.
Red cabbage borscht with beans. Photo
Borscht is the favorite dish not only of Ukrainians, but also of all Eastern Slavs. There are thousands of recipes: with or without beets, with meat or vegetable broth, with spices or lard. There are no boundaries in this dish and there is always room for experimentation. One such option is dark borscht made from purple (red) cabbage
Ingredients:
- Meat (pork or chicken) - 500 g
- Red cabbage - 1/2 pcs.
- Potatoes - 5 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Beetroot - 1 pc.
- Tomato - optional
- Salt - to taste
Step by step photos of the recipe:
Prepare borscht in meat broth or water as a vegetarian option. Cook the meat for 35 minutes and get broth. You can take both pork and chicken for a more dietary dish.
Finely chop half a medium head of purple cabbage.
Fry onions and carrots in a frying pan to make them soft. Also sauté the beets in oil. If desired, you can add a couple of tablespoons of tomato paste to it during blanching.
Then place the vegetables in the pan one at a time. Lay out the potatoes. After it boils, add the carrot and onion frying. Place the beets last.
Add salt to taste and cook over low heat for 7-9 minutes.
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Rinse the beef, fill it with cool water and place on the stove. Bring to a boil, reduce heat to low and skim off any foam from the surface. Add salt and cook until tender for 2 hours. The cooked beef should be easily pierced with a fork. After this, remove the meat, remove it from the bones and send it back to the broth.
Peel the beets, wash them, grate them on a coarse grater and fry them in vegetable oil. Peel and grate the carrots. Peel the onion and cut into cubes. Add the carrots and onions to the beets and fry for a few more minutes, stirring continuously. Add peeled tomatoes and lemon juice, pureed through a sieve, to the frying mixture. Simmer everything together for no more than 5 minutes. Pour the prepared roast into the prepared broth with meat. Salt and pepper it.
Peel the potatoes and cut into cubes or cubes. Place in a saucepan, bring to a boil and cook until the potatoes are half cooked.
Shred the cabbage. Wash and chop a bunch of greens. Add the prepared ingredients to the borscht and cook until fully cooked. Let it brew for 1 hour and serve immediately, preferably with homemade sour cream, because it is richer than store-bought.
A hearty and very flavorful dish for a complete lunch is ready. Enjoy borscht with some red cabbage!
I was going to write a post about meat nests today. I ate them at my godmother's along with other holiday dishes. But while I was getting ready, I cooked red cabbage borscht for lunch for the family. And it turned out so tasty and aromatic that I couldn’t resist and decided: borscht is more important! That's why red cabbage borscht is on the agenda today!
I’ll say right away - this is not traditional Ukrainian borscht, no need to throw stones at me. This is simply VERY TASTY borscht! Another warning: lovers of golden-orange borscht will shout that this is not borscht at all. Not true. The range of products is traditional. The only difference is the cabbage. Cabbage is not white, but red, red-headed.
Products
one medium sized beet
one carrot
one onion
2 potatoes
bell pepper - optional (today I have borscht without it)
tomato paste or tomato sauce
dill, parsley, garlic
and of course broth - 2-2.5 liters (this time I had borscht with chicken legs)
if there is meat in the broth - a huge plus!
Cooking borscht
I peel and wash the vegetables, chop the beets into thin strips, and grate the carrots on a coarse grater. You should also chop the carrots, but it takes a long time; it’s easier with a grater. I also tried grated beets - not bad, but chopped beets are much nicer. Therefore, I use a compromise option - I cut the beets and grind the carrots.
I cut the onion into small cubes. If you make it with bell peppers, cut it into thin strips.
I put the vegetables in a frying pan and fry with the addition of vegetable oil. When lightly fried, add 2 tablespoons of tomato sauce (I use Krasnodar). You can use not sauce, but tomato paste; you need to add less of it. Sometimes I use ketchup instead of sauce. Just remember that not all ketchups are made from tomatoes. Many are mainly made from starch with dyes; they have no taste or benefit! Please do not put them in borscht!
So, I added the tomato, poured the broth over the vegetables (right in the frying pan where they were fried) and let them simmer under the lid until almost done. To save money, you can fill it not with broth, but with plain water, although broth, of course, tastes better.
At this time, I take the broth, put potatoes and red cabbage in it and cook. The broth begins to turn blue almost immediately. Then it turns bright purple! Don’t be alarmed, it’s the cabbage that gives up its juices to the future borscht.
All vegetables will be ready almost at the same time.
The only thing left to do is connect everything together.
I put the contents of the frying pan into a pan with broth (by this time there is almost no liquid left in the frying pan).
I also put chopped herbs here, finely chopped or put through a press, and garlic. I bring it to a boil. I'm not boiling! I love the burgundy-raspberry color of borscht. I adjust the taste - add salt, pepper, if necessary, sugar or vinegar (some people like borscht with sourness, and some like it sweeter).
The photo shows that nothing remains of the blue color of the broth; the borscht has a pleasant burgundy color.
Ideally, the borscht should sit for at least 10 minutes so that all the vegetables exchange flavor. Or better yet, half an hour.
I was going to write a post about meat nests today. I ate them at my godmother’s place along with others. But while I was getting ready, I cooked red cabbage borscht for lunch for the family. And it turned out so tasty and aromatic that I couldn’t resist and decided: borscht is more important! That's why red cabbage borscht is on the agenda today!
I’ll say right away - this is not traditional Ukrainian borscht, no need to throw stones at me. This is simply VERY TASTY borscht! Another warning: lovers of golden-orange borscht will shout that this is not borscht at all. Not true. The range of products is traditional. The only difference is the cabbage. Cabbage is not white, but red, red-headed.
Products
one medium sized beet
one carrot
one onion
2 potatoes
bell pepper - optional (today I have borscht without it)
tomato paste or tomato sauce
dill, parsley, garlic
and of course broth - 2-2.5 liters (this time I had borscht with chicken legs)
if there is meat in the broth - a huge plus!
Cooking borscht
I peel and wash the vegetables, chop the beets into thin strips, and grate the carrots on a coarse grater. You should also chop the carrots, but it takes a long time; it’s easier with a grater. I also tried grated beets - not bad, but chopped beets are much nicer. Therefore, I use a compromise option - I cut the beets and grind the carrots.
I cut the onion into small cubes. If you make it with bell peppers, cut it into thin strips.
I put the vegetables in a frying pan and fry with the addition of vegetable oil. When lightly fried, add 2 tablespoons of tomato sauce (I use Krasnodar). You can use not sauce, but tomato paste; you need to add less of it. Sometimes I use ketchup instead of sauce. Just remember that not all ketchups are made from tomatoes. Many are mainly made from starch with dyes; they have no taste or benefit! Please do not put them in borscht!
So, I added the tomato, poured the broth over the vegetables (right in the frying pan where they were fried) and let them simmer under the lid until almost done. To save money, you can fill it not with broth, but with plain water, although broth, of course, tastes better.
At this time, I take the broth, put potatoes and red cabbage in it and cook. The broth begins to turn blue almost immediately. Then it turns bright purple! Don’t be alarmed, it’s the cabbage that gives up its juices to the future borscht.
All vegetables will be ready almost at the same time.
The only thing left to do is connect everything together.
I put the contents of the frying pan into a pan with broth (by this time there is almost no liquid left in the frying pan).
I also put chopped herbs here, finely chopped or put through a press, and garlic. I bring it to a boil. I'm not boiling! I love the burgundy-raspberry color of borscht. I adjust the taste - add salt, pepper, if necessary, sugar or vinegar (some people like borscht with sourness, and some like it sweeter).
The photo shows that nothing remains of the blue color of the broth; the borscht has a pleasant burgundy color.
Ideally, the borscht should sit for at least 10 minutes so that all the vegetables exchange flavor. Or better yet, half an hour.
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