Borscht with Fresh Cabbage and Adjika
Traditional Ukrainian borscht with bright adjika flavor and fresh cabbage, quick lunch option.
Ingredients
- Adjika medium spicy EMELYA 2 tbsp
- Fresh cabbage 400 g
- Beet 2 pcs
- Potato 300 g
- Vegetable oil 3 tbsp
- Water or meat broth 1.5 l
- Salt to taste
- Onion 1 pc
We add only what we sell. The rest is up to you.
Method
- Cut the beet into thin sticks and fry in hot oil for 3 minutes until softened.
- Slice the cabbage thinly, dice the onion, and add to the beet.
- Fry the vegetables together for another 5 minutes on medium heat, stirring often.
- Cut the potato into cubes and place in a pot with hot water or broth.
- Add the fried vegetables and cook for 10 minutes until the potato is done.
- Stir the adjika into a small amount of hot broth and add to the borscht.
- Season with salt to taste and cook for another 2-3 minutes.
- Divide into portions and serve with sour cream.
