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Borscht from young cabbage
Description
This is a very summer version of borscht. And, frankly, it is better to cook it with water or vegetable broth, and not with beef. A very important ingredient is baked (baked, not boiled!) Beets. It will give borscht the right flavor and richness. And don't overcook the cabbage! it should remain slightly crispy.
Cooking
Step 1
Shred the cabbage. Cut the onion into small strips, the beetroot into small cubes, the radish into thin (almost transparent) slices. Cut 3 garlic cloves in half.
Step 2
Sauté the onion and garlic in a heavy bottomed saucepan over medium heat with the vegetable oil, 3 minutes. Add cabbage and cook, stirring, 4-5 minutes more.
Step 3
Add beets and broth. Boil 15 min. Reduce the heat and cook for another 15-20 minutes until the beets are soft.
Step 4
Pound finely chopped parsley with salt and the remaining garlic in a mortar. Mix with sour cream.
Step 5
Divide the borscht into bowls, top with the sour cream dressing and, last but not least, the radishes. Serve right away.
Ingredients
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