Russian Red Cabbage Soup Borscht
1.
All ingredients are prepared and washed.
2.
Shred carrots and dice bacon/bacon.
3.
Cut the cabbage into strips, not too thin. One cabbage is just right. There is so much left in the house this time, and the final product is much scarcer than usual. The cabbage should be well-grown, not long and loose; should be this kind of white and thick flesh, and not the kind that is greenish in color and the leaves are very thin.
4.
Cut the shallots into small pieces, pat the garlic and cut into garlic cloves.
5.
Cut the tomatoes into small pieces, don't need to chop them very finely.
6.
The potatoes are peeled and cut into large pieces. The small pieces are easy to scatter after they are cooked.
7.
Here is a collection photo.
8.
The broth I used this time was chicken broth. The chicken breasts were simmered in a pressure cooker with water. The jet started to be high and the heat was turned down and kept jetting for an hour. The chicken leg stew is more delicious. I have made pork bone soup, lamb leg soup, and beef soup. They have different tastes and they are all good. You can choose the broth as you like. Fish broth cannot be used. Pour the stock into the pot where the stew is prepared. If it is prepared in advance, boil the stock. Leave the meat in the soup if you want to eat meat, and fish out if you don't want to eat it.
9.
Turn the stove on high heat and put on the wok. When the pan is hot, change to medium heat, add vegetable oil, and then add chopped green onions and stir fry.
10.
Fry the chopped green onions until they turn slightly yellow. Add half of the garlic, and set aside the other half. Stir the garlic in the pot in time.
11.
Stir-fry the garlic to give the aroma, add bacon/diced bacon, and stir fry.
12.
Stir fry the bacon/bacon diced for a few times, and you will see that the fat part is a little transparent. Add carrot shreds and stir fry.
13.
Fry the carrot shreds until the color changes, then stir-fry for about a minute, add the tomato cubes, and stir-fry.
14.
After the tomatoes are put in the pot, change the heat to a high heat, and the tomatoes are cooked until they become puree.
15.
Add crushed tomatoes and stir fry.
16.
Stir the chopped tomatoes and add shredded red cabbage. The red cabbage head I bought was shredded and frozen for storage. After taking it out, there is a lot of vegetable juice, and it is not wasted at all, so I have to put it in. If you are using fresh beetroot, just shred it and stir-fry it.
17.
After the beetroot is put in the pot, there is a lot of soup, and it is stir-fried continuously over high heat, and the soup is basically fried, sticky but without water. If the hand is slow, use medium heat and stir fry in time.
18.
These fried dishes are added to the hot broth and simmered over the fire.
19.
After boiling, put the cabbage in, even if the cabbage is higher than the edge of the pot, it’s okay. Press it with a spoon, cover the lid and stew.
20.
Add potatoes after boiling, the cabbage will be soft when cooked, and there will be a place. Cover and stew.
21.
If I think there is too much, I use a spoon to scoop a part of it into other pots and stew at the same time.
22.
When cooking the potatoes, prepare bay leaves, leftover garlic, dried dill, and dried parsley.
23.
Dried parsley and dried shishiro were rubbed into powder by hand, and the stalks were discarded.
24.
After the potatoes are in the pot, boil them until the pot is boiling, and then continue to cook for seven or eight minutes. Turn off the heat and quickly sprinkle the ingredients just prepared in, and cover the lid.
25.
Treat the extra small pot.
26.
Don’t worry when you eat, remember to add two tablespoons of homemade yogurt (plain yogurt, only milk and sour taste, sugar-free and sugar-free must be sugar-free), add sour cream if possible, the taste is the best . If there is a Russian pickled cucumber, chop it and add it.
27.
Red cabbage soup with homemade toast and dried sausage, garlic cloves, a delicious dinner. If there is Ukrainian marinated fat, cut it into small strips and mix it with white vinegar and garlic. It is better with red cabbage soup than dried intestines. It's a pity that my family ran out, and this time there was less cabbage than usual.
Tips:
The prepared red cabbage soup is best placed in the refrigerator after cooling, and it tastes better after overnight. Every time you eat, you must scoop as much as you want. It must be boiled or heated in the microwave before eating. Cold and warm ones are not tasty.
