One of the most popular dishes on our menu is borscht. Today I propose a recipe for its preparation with Chinese cabbage. Unusual, new and tasty too.
Peking cabbage has appeared on our shelves in the last 20-30 years, which you will agree, relatively recently. And it has found its application in many salads, soups, cabbage rolls. The borsch with it also turns out to be quite tasty. As for the recipe, I also want to add, you shouldn't replace tomato juice with tomato paste. It is much tastier with fresh tomatoes and fruit drink. The recipe for my borscht can be said to be dietary, since I prefer low-fat broth and stew vegetables to a minimum, over a gentle low heat. Bon appetit and new, interesting recipes!
Purpose: For lunch
Main ingredient: Vegetables / Cabbage / Beets / Peking cabbage
Dish: Soups / Borsch
- Meat broth - 1.5 L
- Beetroot - 100 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Peking cabbage - 300 grams
- Tomato juice - 150 Milliliters
- Sunflower oil - 20 Milliliters
- Garlic - 2 Cloves
- Salt - To taste
Number of Servings: 5-6
How to cook "Borscht with Peking Cabbage"
Prepare the ingredients for making borscht. Peel the potatoes, wash and cut into cubes, put in a saucepan. Pour any meat broth over the potatoes. I have chicken. Place the pot on the stove. Peel and wash carrots and onions. Grate the carrots and finely chop the onion. Place in a skillet. Peel the beets, wash and grate. Add to the onions and carrots in the skillet. Pour in refined sunflower oil and simmer the vegetables covered for 10-15 minutes, stirring occasionally. Place the carrots, onions and beets in a pot with potatoes and stock. Cut the Chinese cabbage into strips.