Borscht with young cabbage and sausages

5 (1 rate)

6-7

Portions

1 hours

Cooking time

About recipe

Borscht was and remains the leading first dish on our dinner table, both in the heat and during the frosts! We offer a recipe for light summer borscht with young cabbage and sausages. Fragrant, light and delicious borscht will fit on the dining table both in the winter cold and in the summer heat. I use fresh vegetables, I use only onions and carrots, I don't fry much. Everything else is a classic! If you want to cook a more saturated soup, supplement it, for example, with sausages or boiled chicken. Be sure to serve borscht with sour cream!

Purpose: Soup recipes

Recipes by ingredients: # Vegetables

Required ingredients::
Broth

1.5 liters (chicken)
Carrots

1 pc
Beetroot

1 pc
Onions

1 pc
Tomatoes

3 pcs
Potatoes

3 pcs
Cabbage

300 grams (white)
Garlic

2 cloves
Sunflower oil

30 ml
Salt

2 teaspoons
Dill

10 grams
Bay leaf

1 pc
Sausages

100 grams

How to make
1. Peel the potatoes, wash them, cut into cubes and put them in a saucepan. Fill with broth.
2. Peel the beets, wash and grate, put in a saucepan with potatoes.
3. Peel and wash onions and carrots. Finely chop the onion, grate the carrots. Fry onions and carrots in refined oil for 7-8 minutes. Then put in borscht.
4. When the potatoes, beets, carrots and onions are almost ready, add young, finely chopped cabbage to the pan.
5. Wash the tomatoes, pass through a meat grinder and put in borscht. Also add bay leaf and salt to taste.
6. Cook borscht until all vegetables are completely cooked. Then chop the sausages and add them to the soup. Boil for 5 minutes, remove the borscht from the heat.
7. Finely chop the dill, chop the garlic. Put in prepared borscht.
8. Borscht with young cabbage and sausages to prepare. Delicious!

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Source: povar.ru