Russian classic dish-red cabbage soup

Overview

Generally speaking, red cabbage soup comes from Ukraine, and is also called borscht. My husband often ate it when he was abroad and said it was very delicious. He always said he would take me to a Russian restaurant in Zhongzhong to eat there. But I never had the chance. This time I made it at home. My son felt good and ate 2 big bowls. My son said this dish is a thick dish. Next time I plan to make it more detailed.

Tags

• soups
• home cooking
• beetroot
• cabbage
• chicken essence
• onions
• potatoes
• red sausage
• sugar
• cracked pepper
• fragrant leaves
• salt
• tomatoes

Ingredients

Steps

1. 1 Put water in the casserole (it would be better if there is beef broth), cut the red sausage into slices and put it in the casserole. (While eating, I found that it would be better if the red sausage was cut into dice pieces).

   

2. 2 Peel the potatoes, cut into cubes and place in a casserole. Potatoes are added to make the soup thicker

   

3. 3 Peel the beetroot, cut into cubes, and place in a casserole. If you don't have red cabbage, you can use purple cabbage instead.

   

4. 4 Wash the cabbage, cut into cubes and put in a casserole.

   

5. 5 Wash the tomatoes, cut into cubes and put them in a casserole.

   

6. 6 Peel the onion, cut into wide strips and add to the casserole.

   

7. 7 Bring the main ingredients to a boil, then add salt, chicken essence, bay leaves, crushed pepper and sugar and cook until the soup becomes thick. This dish is the best partner with Dalieba and pickled cucumbers.