Usuba
Borscht with Chinese Cabbage and Meat
Rich borscht with meat broth, fresh Napa cabbage, and aromatic sautéed beets and carrots. Served with sour cream and fresh herbs.
- Total
- 60 min
- Standard serving
- 714.9 g
Ingredients
Total 13
Instructions
- 1
Step 1
Boil meat broth from bone-in meat.
- 2
Step 2
Slice the potatoes and add to the ready broth. Salt and add a bay leaf.
- 3
Step 3
Sauté the sliced onions in vegetable oil until translucent.
- 4
Step 4
Add grated carrots and beets. Fry until soft.
- 5
Step 5
Add tomato paste and fry for 1 minute without liquid.
- 6
Step 6
Pour in a ladle of broth and simmer for another 5–7 minutes.
- 7
Step 7
When the potatoes are cooked through, add the fried mixture to the pot.
- 8
Step 8
Finely chop the Chinese cabbage.
- 9
Step 9
Add Napa cabbage and cook for no more than 2 minutes.
- 10
Step 10
Add the minced garlic, cover with a lid, and turn off the heat.
- 11
Step 11
Serve borscht with sour cream and fresh herbs.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
