Borscht with Napa Cabbage
A simple, tasty, and filling dish for the whole family! Borscht with Napa cabbage is great for a vegetarian menu, but you can always add meat. Garlic bread goes perfectly with it.
Updated : 25 July, 2025
Easy
About 30 min.
Ingredients
4
Potato
200 grams
Chinese cabbage
1
Onion
1
Carrot
1
Beetroot
2
Tomato
0.5
Bell pepper
2 tablespoon
Tomato paste
1
Garlic
1
Laurel leaf
20 grams
Vegetable oil
2 liter
Water
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
We'll make the borscht with water, but you can use any broth instead. First, wash all vegetables under running water and peel them.
Step 2
Pour the needed amount of water into a pot and bring to a boil. Dice the peeled potatoes and add them to the boiling water. Cook for 15-20 minutes.
Step 3
Meanwhile, finely chop the onion and grate the carrot. Heat a skillet with a little vegetable oil and sauté the onion and carrot for 2-3 minutes until soft.
Step 4
Dice the bell pepper and tomatoes, add them to the skillet. Stir and sauté for another 2-3 minutes until the tomatoes soften and release juice.
Step 5
Grate the beetroot on a coarse grater.
Step 6
Add it to the skillet. Cook all the vegetables over low heat for another 5-7 minutes until the beet softens and shrinks in volume.
Step 7
Add tomato paste and stir.
Step 8
Shred the Napa cabbage and add it to the pot with the potatoes. Cook for 1-2 minutes.
Step 9
Now add the sautéed vegetables and some chopped garlic to the pot. Add a bay leaf, salt, and spices to taste. Stir everything, bring to a boil, and remove from heat. Do not boil vigorously to preserve the soup's color.
Step 10
Borscht with Napa cabbage is ready! Let it sit covered for 15-20 minutes. Enjoy!