It is better to take Adyghe or paneer cheese for such borscht, but you can replace it with any other of your choice. The borscht turns out to be hearty, rich and very tasty. Suitable for everyday menus for both children and adults. You can cook soup in water or in meat broth, choose any option you like.
Purpose: For lunch
Main Ingredient: Meat / Vegetables / Dairy / Cheese
Dish: Soups / Borsch
- Cheese - 200 Grams
- Tomato paste - 1.5 tbsp. spoons
- Cabbage - 250 Grams
- Potatoes - 3 Pieces
- Onion - 1 Piece
- Carrots - 1 Piece
- Beets - 1 Piece
- Vegetable oil - 3 Tbsp. spoons
- Garlic - 2-3 Cloves
- Greens - To taste
- Salt - To taste
- Spices - To taste
- Bay Leaf - To taste
How to cook "Borsch with cheese"
Prepare all ingredients.
Pour strained stock or water into a saucepan. The amount of liquid depends on the desired thickness of the future soup. Add bay leaves, salt and spices to taste. Place on the stove and bring to a boil.
After boiling, add finely chopped cabbage.
While the cabbage is boiling, cut the potatoes into cubes and as the cabbage floats, add the potatoes to the water.
While all this is cooking, fry it. Preheat a skillet with oil, add grated carrots and diced onions.
Fry vegetables until soft, add grated beets and tomato paste.
Fry everything together until cooked through.
Add the contents of the skillet to the pan and cook until all ingredients are cooked through.
Finally add the diced cheese.
Add chopped garlic and herbs. Boil it all together for a couple of minutes. Borscht with cheese is ready.
Enjoy your meal!