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Borscht from young cabbage
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.
How to cook Borscht from young cabbage
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.
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