Cooking a delicious borscht for the winter with cabbage

Traditionally in Russia the main first dish, perhaps, is considered to be borsch. But, unfortunately, even his ardent fans can not always cook this dish because of the lack of time. But the way out of this situation is, because today many housewives began to harvest borscht for the winter with cabbage. Thanks to this, at any time you can not only please yourself and your loved ones with a delicious dish, but even competently use non-standard vegetables, which it is pitiful to throw out and use for other purposes is simply impossible.

Those who at least once tried to make this gas station, now not only cook it constantly, but also talk about the fact that it practically ousted all other preparations for the winter in their family . Recipes borscht today can be found different, but below will be presented two of the best of them. They received the greatest number of positive reviews from both those who made such preparations, and from those who tasted them.

The first recipe

This borsch with cabbage for the winter is prepared from the following ingredients:

• White cabbage - 3 kg;
• Red meaty bell pepper - 7 pcs .;
• Bay leaves - 5 pcs .;
• Tomato juice - 3 liters;
• Pepper peas - 8 pcs.

This borscht for the winter with cabbage and Bulgarian pepper is prepared very quickly, but it turns out delicious and rich. So, you need to chop cabbage and pepper in the usual way. It is worth paying attention to the fact that the weight of vegetables is indicated after the grinding, so after the cabbage and pepper are ready, they must be mixed and weighed in a bag. Then pour tomato juice into a thick-walled pot or large cauldron and, as soon as it boils, put vegetables into it. After 10 minutes add spices and boil for another 5 minutes. That's all, delicious and healthy borscht for the winter with cabbage ready!

Harvest with potatoes and beets

To prepare this dish you will need:

• Beets - 2 kg;
• Salt - 3 tablespoons;
• White cabbage - 2, 5 kg;
• Onions - 1 kg;
• Carrots - 1 kg;
• Tomatoes - 2 kg;
• Bulgarian pepper - 600 g;
• Sugar - to taste;
• Vinegar 6% -300 g;
• Odorless vegetable oil - 200 ml;
• Potatoes - 1 kg.

Cabbage, beets and carrots are finely shredded. Potatoes and onions are crumbled, and tomatoes are ground with a blender. In the pan you need to pour the vegetable oil, add the spices and put all the vegetables at the same time. Brew from the moment of rapid boiling on high heat for half an hour. After adding a bite, mix everything thoroughly and boil for another 5 minutes. If desired, you can put a finely chopped stalk of petioled celery, which will add spice to the ready-made dish. Expand on the banks and roll up.
This borscht for the winter, the harvesting of which takes a little longer than in the previous recipe, will become a real wand. Enough in the pot with boiling water or broth to add the contents of the can, boil for 5 minutes - and you can serve on the table with herbs and sour cream.

A big plus is the fact that you can cook borsch for the winter with cabbage and according to your own taste. Instead of part of the tomato, you can add green apples, and replace some of the Bulgarian pepper with spicy. In any case, such a procurement will not only save energy in the cold season, but also quickly, and most importantly, deliciously feed the whole family.