Cooking a delicious borsch without cabbage

Who said that borsch without cabbage turns out to be unpleasant? Do not believe such words. The absence of this ingredient does not affect the taste of the dish. Do you want to see for yourself personally? Then start the cooking process! We offer you a small selection of recipes. Good luck in the culinary experiments!

Recipe # 1 - green borsch with sorrel and egg

Grocery list:

• 250 g of potatoes;
• 100 g of carrot;
• three eggs;
• Half a glass of sour cream;
• Medium bulb;
• 3-4 bundles of sorrel;
• 700 g of pork on bone;
• Parsley, dill and green onions - each with 1 bunch;
• spice.

How to cook a green borsch with sorrel and egg:

1. First you need to process the meat. We wash the pork with water from the tap, and then cut into small pieces. A pan of water is put on the stove. We put meat and salt in it. We are waiting for the moment when the water boils. Remove the foam. Cook the pork for about 1 hour.

2. Peel the potatoes and cut them into cubes. But the onion can simply crumble. As for carrots, it should be rubbed on a medium grater. We sorted out the vegetables.

3. Chicken eggs stir in a deep cup of water and boil it hard. When they cool, cut the yolks and squirrels into small cubes.

4. Add onions, carrots and potatoes in a saucepan with meat. Cook for 12-15 minutes.

5. I remind you that we are preparing borsch without cabbage. It perfectly replaces sorrel. The dish is light and delicious. So, take a few bunches of sorrel. Rinse them with water and cut into thin strips.

5. In a saucepan with broth, add sorrel, crushed greenery, eggs, laurel and favorite spices. We wait until the water boils again. Turn off the fire. Before serving, our borscht without cabbage should brew. 20-30 minutes will be enough.

Recipe No.2 - Moldovan borsch

Ingredients:

• 4-5 potatoes;
• Chicken carcass;
• Two medium carrots;
• 2 tbsp. L. Fatty sour cream;
• 3% vinegar;
• Root of parsley;
• Two onions;
• Chicken fat;
• flour;
• Different spices.

Cooking process:

1. Rinse the chicken carcass in the water, and then remove the inside of it. Take a deep saucepan. We put meat there and pour water. We put on the stove and cook for 1-1.5 hours. During this time the carcass should become extraordinarily soft. We take the chicken, remove the fillet from the bones and cut into small pieces. We do not need the rest of the meat. You need to strain the broth.

2. Grind the root of parsley. Onions and carrots are mine first, then cleaned and cut into strips. We put the frying pan on the stove, put the chicken fat and wait, when it starts to melt. Pour out parsley, carrots and onions. All this is lightly fried. We pour in 1 tbsp. L. Vinegar. We continue to fry these ingredients until we see that all the liquid is evaporated.

3. Peel the potatoes and cut them into cubes. We measure 1 tbsp. L. Flour. It needs to be fried in a frying pan, greased with butter. Dice the potatoes into a saucepan with broth. We cook for 10-15 minutes. After this time, add the dressing of flour, salt, fried vegetables and your favorite spices. We cook another 15-20 minutes. It only remains to pour Moldovan borsch on plates and decorate it with greens. Do not forget about chicken meat and sour cream.

Recipe № 3 - classic borsch recipe without cabbage

Required products:

• 5-7 small potatoes;
• 600-800 g of meat (chicken, beef or pork);
• Two medium carrots;
• Large beet;
• lemon;
• A bunch of greenery (cilantro, dill cockerel);
• Two onions;
• spice.

Practical part:

1. We need to cook a rich broth. To do this, place the meat in a pot of water. We are waiting for the moment of boiling. Now set the fire to an average value and cook the chicken (pork, beef) for about 1.5-2 hours. It is advisable that the lid be closed all the time. Make sure that the meat is cooked, very simple. It is necessary to pierce it with a fork or knife. If the juice is clear, then everything is in order. If there are blood extracts in it, then a little more meat should be cooked.

2. We make refueling for borscht. Carrots and beets are cleaned, and then cut into small cubes. Onions are simply chopped. These vegetables are laid out on a frying pan. First a bow, then everything else. Fry them using vegetable oil. Once the vegetables are soft, you can turn off the fire. We add a little bit of salt.

3. We will not take meat out of the broth. It should be soaked with vegetable dressing. In a saucepan fall asleep cubes of potatoes, spices, salt and spices. We record 7 minutes. Add to our soup vegetable fry and squeeze out the juice from the lemon. We cook for 5-7 minutes. At the end of the process we pour the shredded greens into the broth. Borsch without cabbage is served fresh. We pour it into plates, in each of which we add a spoonful of fatty sour cream. Bon Appetit!

Recommendations for cooking borsch

Every modern housewife has her secrets, allowing her to create culinary masterpieces. Have you not yet brewed borscht and are afraid for the result? Do not worry in vain. The following are the recommendations that will help you prepare a delicious dish:

- If the vegetables are cut into small cubes, they will turn out to be more juicy.

- As a dressing, you can use tomato puree, lemon juice and vinegar. Due to this, the soup acquires a piquant taste.

- The meat from which the broth was cooked can be divided into several parts. Put a few pieces into the borscht and leave the rest in the refrigerator.

Afterword

Now you know how to cook borscht without cabbage. After spending quite a bit of time, you can please your family with tasty and rich soup. Choose any recipe and implement it.