Summer soups and borscht. Step-by-step recipe with photos and videos

Summer borscht

In the summer, when all vegetables are inexpensive and easily available, light soups are usually prepared, but there is a soup that many people love regardless of the time of year. I often hear from children on the beach: “Mom, I want borscht!” “, but an all inclusive table does not include such food. Agree, borscht entered not only our stomach, but also our soul. Today we will offer one of the many options for this dish.

You can, of course, cook borscht with beef or pork. Probably many good housewives do this. But we use the summer economical option. We'll cook it with chicken. Moreover, we will divide the whole chicken into parts: wings and drumsticks for barbecue, thighs for frying in a frying pan, breast fillets for schnitzels or for a wonderful stew (but more on that another time), but the back part can be used for summer soup.

The easiest way is to boil the backbone of a chicken with one potato, carrots, onion, diced, and small vermicelli or noodles (spaghetti-type pasta, broken into 4 parts) - you get chicken broth with noodles.

But we are cooking borscht! Therefore, knowing that the backbone of the chicken cooks very quickly, and excessive frying of the oil is not very healthy, we will throw the chopped vegetables directly into the pan without frying. Well, let someone say at this point that this is not borscht (or something even worse, it doesn’t matter to us - we’re relaxing).

So, we need about 3 liters of soup:

RECIPE FOR SUMMER BORSCH

NECESSARY:

Chicken backbone
2 liters of water
1 large or 2-3 small potatoes
1 carrot
1 onion
Quarter fork of white cabbage
1 tomato
1 large or 2 small beets
2-4 cloves of garlic
Salt pepper
3-4 bay leaves

HOW TO COOK:

1. Place the chicken backbone in a pan of cold water and set it to boil on the stove. We wash all the vegetables and start cutting them.

2. After boiling (here you can drain the first water and boil the chicken a second time - for adherents of a healthy diet), add finely chopped potatoes into the pan.

3. Next, after 10 minutes (just the time to chop), put the carrots, cut into small strips, into the pan.

4. After another 5 minutes - finely chopped onion.

5. Shred and throw white cabbage into the pan.

6. Scald the tomato with boiling water (from a kettle, or you can keep it in a ladle directly in the boiling soup) and remove the skin, cut into cubes and add to the soup.

7. Three beets are grated, 15 minutes after the cabbage we throw the beets into the pan (if you are in doubt about the time, you can check: try the vegetables - they should already be soft and cooked). If you prefer grated carrots, then add them together with the beets and skip point 3.

8. Finely chop the garlic and add bay leaf, salt and pepper. 5 minutes and the borscht is ready! When serving, it is advisable to sprinkle with finely chopped herbs: onion, dill, parsley.

Of course, you can cook borscht with fried beans (beans) and even bacon, but it’s better to talk about this closer to winter.

Borscht with bell pepper

If you like bell peppers, add it to borscht. The dish will only benefit from this.

Ingredients

• water 3 l
• meat on the bone 900 g
• cabbage 300 g
• carrots 2 pcs.
• onion 2 pcs.
• potatoes 3 pcs.
• bell pepper 1-2 pcs.
• canned tomatoes, chopped 400 ml

• boiled or baked beets 300 g
• garlic 4 cloves
• lemon juice
• Bay leaf
• black peppercorns
• sugar
• greenery

180 min 8 servings

1. Pour water over the meat and cook for 1.5-2 hours. To make the broth tastier, you can add a quarter of celery root, onions, carrots, 2-3 bay leaves and peppercorns.

2. Add potatoes, cut into small cubes, salt the broth.

3. Fry the onions with carrots and bell peppers, add tomatoes and 1-2 tbsp. Sahara.

5. 20 minutes after adding the potatoes, add fried vegetables and finely shredded cabbage.

6. After 10-12 minutes, add beets, cook for another 5-7 minutes.

7. Turn off the heat, add herbs and let it brew.

Summer borscht with boiled egg

An unusual recipe for Ukrainian borscht with the addition of pork, mashed potatoes, herbs and boiled eggs.

Ingredients

• pork 400 g
• 1/2 head cabbage
• potatoes 4 pcs.
• carrots 2 pcs.
• tomatoes 4 pcs.

• boiled eggs 2-3 pcs.
• bay leaf 2 pcs.
• small bunch of greens
• salt, ground pepper
• vegetable oil

180 min 6 servings

1. Wash and cut the meat, peel one carrot. Place in a saucepan, add 3 liters of cold water and add bay leaf. Cook over low heat until the meat is cooked, skimming off the foam. Boil 2 peeled potatoes in the broth, then remove and mash into a puree. Discard the boiled carrots and bay leaves.

2. Peel the remaining carrots and grate them. Fry in vegetable oil, add peeled and diced tomatoes. Simmer until the liquid evaporates.

3. Peel the potatoes, cut into small cubes and add to the broth. Cook for 10 minutes, then add shredded cabbage, fried vegetables, mashed potatoes and boiled chopped eggs. Cook until the vegetables are ready.

4. At the end, add chopped herbs, salt and pepper, heat through.

5. Serve borscht along with sour cream, garnishing with half a boiled egg if desired.

Cold borscht with cucumbers

In the summer you don’t always want to eat hot borscht. Prepare a cold version, with fresh cucumbers and boiled eggs.

Ingredients

• large beets 2 pcs.
• large carrots 2 pcs.
• garlic 2 cloves
• potatoes 3-4 pcs.
• fresh cucumbers 3-4 pcs.
• green onions 3-4 stalks

• eggs 4-6 pcs.
• lemon juice
• salt, ground pepper
• olive or vegetable oil 1-2 tbsp.
• dill greens
• sour cream

90 min 12 servings

1. Boil potatoes in their skins. Cool, peel and cut.

2. Boil the eggs, cool and peel. Cut into cubes.

3. Wash the cucumbers, peel them if desired and cut into cubes. Chop green onions.

4. Peel the beets and cut into thin cubes, cubes or grate on a coarse grater.

5. Peel the carrots and cut into strips or cubes. Finely chop the peeled garlic.

6. Heat olive oil in a large saucepan. Add beets and carrots. Cook for 5 minutes, stirring. Add garlic and cook for another 1 minute.

7. Add seasonings and add water. Boil. Reduce heat and cook for about 20-30 minutes.

8. Add lemon juice to taste. Cool completely. Taste and add a little more seasoning if necessary.

9. Before serving, put potatoes, green onions, cucumbers in each plate, pour in beetroot broth, add egg slices, dill and sour cream.

Green borscht

Ingredients

• fresh sorrel 200 g
• pork ribs (smoked) 200 g
• potatoes 3-4 pcs.
• onion 1 pc.

• chicken egg 2-3 pcs.
• dill, parsley to taste
• salt, pepper to taste

45 min 4-6 servings

1. First, set the broth to boil. To do this, place the meat in cold water, add a bay leaf and a couple of allspice peas. Cook the meat over low heat until fully cooked.
2. After this, strain the broth through a sieve or cheesecloth. And put the strained finished broth on the fire again.
3. Peel the potatoes and cut into cubes. Place them in the strained broth. And cook it for another 15 minutes.
4. At the same time, finely chop the onion and also add it to the broth.
5. Cut the pork ribs into small pieces. Add it to the broth when the potatoes are ready. Bring to a boil and reduce heat.
6. Next, rinse the sorrel well. Cut off the stems and chop the leaves quite finely. Place the sorrel in the broth.
7. Cool hard-boiled eggs, remove shells and finely chop. Add them to borscht.
8. All that remains is to salt and pepper the borscht to taste and add herbs to the broth.

There are hundreds of recipes for making borscht. One such interesting option is green borscht. It is usually prepared with sorrel. It is very healthy and gives dishes, thanks to its sourness, a special taste. 2 pcs.

• tomatoes 3 pcs.
• bay leaf 2 pcs.
• garlic 2 cloves
• greens to taste
• salt, pepper to taste
• vegetable oil 2 tbsp.

60 min 8 servings

1. Prepare meat broth.

2. Peel and cut the potatoes into cubes, add to the broth. Peel the onion and carrots and chop finely.

3. While the potatoes are cooking, chop the cabbage and simmer it until soft in vegetable oil. Add onions and carrots, cook for a few more minutes.

4. Meanwhile, grind the tomatoes and bell peppers in a blender or meat grinder. Add this mixture to the cabbage. Salt, pepper and cook for 10-15 minutes.

5. Add the vegetable mixture to the pan along with the bay leaf and cook for another 5 minutes. At the end, add chopped herbs and crushed garlic.

6. Serve the finished borscht with sour cream.

Watch the video on how to cook borscht with meatballs:

COMPOUND

new potatoes (I got 2 huge potatoes)
half a medium carrot
1 medium onion
1 small beetroot
half a bell pepper
piece of fresh young cabbage
1 small tomato
a piece of hot fresh pepper
1 large clove of young garlic
favorite greens (parsley, dill)
vegetable oil
2 bouillon cubes (optional)
salt (to taste)
sugar (2-2.5 teaspoons)
some ketchup

Wash the vegetables, cut them, grate them.
Now you can get down to business, or rather, frying the borscht.
This is a very responsible matter, because the taste of the entire borscht will depend on the taste of the frying.
Let me make a reservation, we are cooking borscht, not porridge, which means the vegetables must be fresh, crispy, and retain their natural colors. That's why we work on high heat. Don't be distracted so that nothing gets burned.
Heat vegetable oil in a frying pan.
We send our beautiful beetroot, quickly lightly fry, stirring constantly in the pan.
Now add the grated carrots and onions to the frying pan and continue frying.

Now add bell pepper and tomato.
All that remains is to pour in sugar, ketchup, instead of bitter pepper, I poured adjika from fresh vegetables, which will add spiciness.
Now, to get the frying, the sugar has dissolved, add about 2/3 cup of water, stir everything and bring to a boil.
The roast has boiled a little and remove from the heat.

Everything else is like a song: put the pan on the fire, fill it with water to 3/5 of the pan’s volume.
I add 2 mushroom stock cubes. And you are welcome. If you don't like it, don't.
Then just wait for the water to boil and add salt.
As soon as the water boils, add the potatoes to the broth.
We sat down next to the pan and waited for our potatoes to be completely cooked, i.e. will be cooked.
As soon as this happens, we put all the frying into the pan.

Now is a very important moment.
As soon as the broth and frying boil, you immediately need to add cabbage to the pan.
We chop it beautifully, thinly, so there are nuances here too.
My grandmother says that boiled cabbage in borscht is a disgrace to the housewife.
Yes, I myself can’t stand soft boiled cabbage in borscht.
Therefore, as soon as the borscht boils, we immediately remove it from the heat.
Believe me, the cabbage will cook very quickly in boiling water, because it is young and finely shredded. But it will retain all its beneficial properties and will be very tasty.
Phew! There are small and pleasant moments left.
Our saucepan has already been removed from the heat, remember?
Squeeze a large clove of fresh garlic through a press.
The garlic also stays fresh and tasty, with a wonderful fresh smell.
Now we fill in our greens.

And there is no need to wait for anything else.
And they suffered so much, they salivated while everything was being prepared!
Where's the plate? Let's pour it in! Drizzle a little light mayonnaise.
Perhaps we’ll also treat ourselves to some croutons for the borscht :)

Bon Appetit everyone!
To be honest, the borscht turned out excellent!

There are so many borscht recipes for as many women as there are. Every housewife knows how to cook borscht with beets so that it is not just edible, but amazingly tasty.

In many families, the secret of preparing this amazing dish is passed down from generation to generation, from grandmothers and mothers. But even experienced housewives will not mind learning something new, adding a twist so that the borscht sparkles with new flavors, is distinguished by its piquancy and aroma.

It's difficult to say who invented borscht. Many countries attribute it to their national cuisine. Slavic peoples have traditionally eaten it since ancient times and consider it the main first course.

In northern Russia, soup with cabbage was called shchi. The further south you went, the more heat-loving vegetables grew that could be added to first courses. It is possible that borscht was first prepared in Kievan Rus, since it was Ukrainian borscht that became most widespread and is famous throughout the world.

In Russia, the first mentions of borscht appeared in the 16th and 17th centuries; Catherine II loved it very much, but Potemkin preferred sour daily cabbage soup. In the rules and advice of Domostroi (a book of teachings and instructions from the 16th century), you can find recommendations for preparing summer stew from hogweed and beets - it became the prototype of the modern dish.

Each locality has its own rules and recipes for preparing borscht, but it can be divided into two main types: red (now popular among Slavic peoples) and cold (reminiscent of summer okroshka).

Red borscht is a hot first course, without which we cannot even imagine a traditional lunch. Every Slavic family in Russia, Ukraine, and Belarus knows how to cook borscht with beets, and they love it very much.

And the cold one was prepared in spring and summer - it is a light soup of greens and boiled beets, with the addition of boiled chopped eggs and fermented milk products for dressing. It was eaten cold and often boiled potatoes were used instead of bread.

To properly prepare borscht with beets, use the secrets of experienced chefs.

1. Bouillon. The richness of borscht depends on the broth. It can be anything: meat, vegetable, fish. For classic borscht, it is best to use pork or beef on the bone. Borscht based on poultry will turn out delicious: chicken, duck or any other. For lean borscht, cook saturated vegetable broth in advance.
2. Beet. This is what gives it the bright red color. It can be cut into strips or grated, but never add it raw to the liquid, otherwise it will boil out and the borscht will become faded in color. Pour in a little vegetable oil and sauté the beets until soft, after sprinkling them with vinegar and adding a spoonful of sugar, this way they will not lighten during the cooking process and will keep the color of the borscht bright. It’s even better to bake the beets in foil, then they will retain their natural properties.
3. Roasting. Borscht without frying is not borscht, but a soup made from boiled vegetables. Diced onions are sauteed in oil until transparent, add grated carrots and after a couple of minutes add a little flour. It can also be fried separately in butter or vegetable oil. Flour will provide additional thickness and velvety.
4. Tomatoes. Never skimp on tomato paste or sauce; the borscht will be sour and rich. You can use factory-made, homemade or chopped fresh tomatoes.
5. Sour cream. Many experienced housewives add sour cream during the cooking process, mixing it with tomato dressing and thus acidifying the broth. Try it, perhaps this method will be a revelation for you. Or add it directly to the plate.
6. Cabbage. Finely chopped, young or mature, white cabbage or Beijing, but it is added at the very end, almost before turning off the fire. Don't overcook it! Bring to a boil and let stand for 5-7 minutes.
7. Additional ingredients. Mushrooms, beans, and prunes add piquancy and originality to the borscht. By alternating additives, you can achieve new flavors each time.
8. Intuition. Few people strictly follow the recipe and measure out the required amount of ingredients. Borscht is cooked by eye; ingredients are added in quantities that your feelings tell you.
9. Saturation. The borscht must be steeped and soaked in aromas. Let it sit for a while before serving. And the next day it will taste even better.
10. Serving. Borscht will look very colorful if served in thick-walled ceramic painted plates. Be sure to sprinkle finely chopped herbs on top and add a spoonful of sour cream. Place chopped lard, garlic and black bread on the table. Don't forget about the garlic donuts!

Every cook praises his borscht

There are a huge number of variations on how to cook borscht with beets, sauerkraut, beans, sorrel and other ingredients. Each recipe has its own cooking secrets. Delight your loved ones with borscht prepared according to one of the recipes below.

Let's prepare real Ukrainian borscht, respecting the national flavor and taste preferences! Just don’t wait for the exact weight of the food to be laid out - borscht should be prepared solely by intuition. So, let's begin!

The best borscht meat is beef on the bone; it takes a long time to cook, but the broth turns out delicious. Pour in cold water and bring to a boil. Skim off the foam, add salt, place on low heat and simmer for 2-3 hours until the meat is cooked. Don't forget to add the whole onion and carrot for flavor, a bay leaf, and a few black peppercorns.

A little secret: cook several peeled large potatoes along with the meat.

While the meat is cooking, let's start frying. Cut the lard into small pieces and fry it until it becomes crackling (translucent), add finely chopped onion and fry until transparent. We cut the beets into strips, the carrots can be finely chopped or grated on a coarse grater, and we simmer the vegetables along with the cracklings.

Add sugar to the fry and sprinkle with vinegar to add brightness. Once the beets have become soft, ten minutes of stewing is enough, dust them with flour and stir. Now add tomato sauce or grated fresh tomatoes and simmer for a few more minutes.

The broth is ready. We take out the contents from it. We select the bones and separate the meat into fibers or cut into pieces. The onions and carrots have served their purpose - throw them away. Mash whole boiled potatoes into a puree - this gives the broth thickness and a velvety taste.

Add diced potatoes and cook for 20 minutes. Add frying. Taste it, add salt and pepper if necessary.

Shred the cabbage and place it in the pan. Bring to a boil and leave on low heat for no more than 10 minutes. Let's brew. Ukrainian borscht with lard is ready.

Serve with donuts and greens.

Soup with sauerkraut

A very fortified dish, because sauerkraut is a storehouse of useful elements. The taste is sweet and sour, original.

• Prepare meat broth from pork, beef or chicken. Use the meat for main courses or chop it and send it back to the borscht.
• Add the potatoes into cubes and cook until done.
• Fry the vegetables for frying in the following sequence: onions, beets, carrots. Simmer until soft and season with tomato paste.
• Add sauerkraut and frying to the borscht, cook until done.
• Serve with sour cream and finely chopped green onions.

Borscht with sorrel

This borscht is also called “green”, and it is perfectly refreshing in the summer and no less tasty in the winter. True, in winter you have to use canned sorrel, which experienced housewives prepare in the summer especially for these purposes.

There is nothing complicated in preparation; green borscht is based on the classic borscht recipe, only sorrel is used instead of cabbage.

Cook the meat broth and prepare other ingredients. Potatoes and onions are cut into cubes, carrots are grated, beets are cut into strips, a bunch of sorrel is crumbled with a knife. Finely chop a few hard-boiled eggs, or you can cut them larger: into quarters or halves.

While the broth is cooking, prepare the roast. In any oil, bring the onion to a translucent state, add beets and carrots, simmer until soft. Add tomatoes.

Cut the cooked meat into pieces. Add potatoes and cook for 20-30 minutes. Now fry – add and cook for a few more minutes. Finally the turn came to put in the sorrel and eggs; as soon as it boils, turn it off immediately. We insist and serve.

Vegetarian (lenten) borscht with beans or mushrooms

Hearty borscht can be prepared not only with meat broth, but also with beans. It is especially relevant for vegetarians or fasting people.

• Soak dry beans in cold water for several hours, or overnight.
• Cook it until soft in salted water.
• Add potatoes and fried vegetables: onions, beets, carrots, tomatoes.
• Lastly, add finely shredded cabbage and boil for no more than 10 minutes. Turn off the heat and let it brew.

Bean borscht is filling, especially if white sugar beans were used, because legumes are rich in proteins and in many cases can replace meat. Canned beans do not add richness to the broth; they are best used for making salads.

Instead of beans, you can take mushrooms, pre-fried in oil. Better yet, combine them.

Navy borscht

It takes a long time to prepare, but it's so worth it - you'll lick your fingers! Its main difference from the classic recipe is the addition of smoked brisket or any other smoked meats.

1. Cook broth from meat cut into small pieces with the addition of a whole onion. When it boils, remove the foam with a slotted spoon and reduce the heat to low. After an hour, add salt, and after another 30-40 minutes, check the readiness of the meat - it should be soft and pierce with a fork. We take out and throw away the onion.
2. Add pieces of smoked brisket and cook while the roast is being prepared.
3. Cut the beets into strips, sprinkle with vinegar and fry in sunflower oil until soft. Pour the broth into it and simmer for half an hour.
4. Separately, fry the onions and grated carrots.
5. Chop the tomatoes or grate them on a coarse grater. Add to the beets, simmer everything together for a few minutes. Cut the potatoes into cubes or strips, as you like. Place in a saucepan and cook until done.
6. We don’t chop the cabbage as we are used to, but cut it into squares and throw it into the borscht.
7. Next comes the frying.
8. After boiling, cook for 7 minutes.
9. The borscht is ready, serve.

Lunch is ready! It's time for the table!

Now you know how to cook borscht with beets in meat or vegetable broth with the addition of mushrooms, beans, smoked meats or sorrel. Every time the borscht turns out new, original, and most importantly - tasty. Cook with pleasure!

In summer, it’s usually hot, and you don’t really want to eat a hot first course. But it’s unlikely that anyone will voluntarily refuse borscht or rich cabbage soup. Moreover, summer vegetable soups are different from winter ones. What is the difference and how to cook summer borscht or green cabbage soup, read on.

Borsch or cabbage soup

In Russia and Ukraine, borscht is such a popular dish that it is no longer even clear to which cuisine we owe it to. And it doesn’t matter, borscht is a delicious heritage of the Slavic people. So is cabbage soup.

And without thick vegetable soups, the table and stomach are empty at any time of the year. Summer cabbage soup and borscht differ from winter ones in that they have young, fresh vegetables and an abundance of greens.

Only in summer you can add green sorrel leaves, beet tops, new potatoes, cabbage and carrots to borscht or cabbage soup. All young vegetables cook very quickly, within a few minutes, and in the soup they simply melt.

A wonderful combination of freshness, softness and taste. It’s worth spending a few minutes in the summer and preparing delicious summer borscht or cabbage soup.

This article, especially for readers of What to Cook, contains the best recipes for summer borscht and cabbage soup. Write it down!

Summer soup recipes / Summer borscht and green cabbage soup

Summer cabbage soup with beet tops

Ingredients:

• 300 gr. young cabbage
• 1 chicken leg
• 3 liters of water
• 1 p. beet top leaves
• 2 young carrots
• 1 p. green onion
• 0.5 p. dill
• 2 medium new potatoes
• ground pepper
• Bay leaf

Cooking method:

1. Pour water over the chicken leg and boil until tender. Then remove, cut into portions, the bone can be removed.
2. Strain the broth and bring to a boil.
3. Chop the cabbage, chop the beet leaves coarsely, chop the carrots into slices, and the new potatoes into cubes.
4. Place the prepared vegetables in a saucepan, cover with a lid and simmer for about 30 minutes. Check the potatoes for readiness; if they fall apart in the pan, add chopped green onions and bay leaves.
5. Add salt and pepper to taste. Season the cabbage soup with dill, add meat and boil. Remove from heat and let sit for 10-15 minutes. Then serve with sour cream and fresh herbs.

Summer cabbage soup with sorrel and green beans

Ingredients:

• 300 gr. pork, better on the bone
• 500 gr. young cabbage
• 200 gr. sorrel
• 200 gr. fresh green beans
• green onions
• dill and parsley
• pepper

Cooking method:

1. Boil the pork and prepare a rich broth.
2. Chop the cabbage finely, coarsely chop the sorrel, and cut the beans into several pieces.
3. Place vegetables in boiling broth and simmer until soft.
4. At the end of cooking, add chopped herbs, salt and pepper. Serve the finished cabbage soup with sour cream or mayonnaise.

Combined summer borscht

Ingredients:

• 300 gr. pork
• 3 liters of water
• 1 p. beet tops leaves
• 1 p. lettuce
• 1 p. green onion
• 1 p. parsley
• 3-4 celery stalks
• 200 gr. cabbage
• 2 medium new potatoes
• 1 red beet
• 2 tbsp. l. adzhiki
• 1 tbsp. tomato paste
• vegetable oil
• ground pepper

Cooking method:

1. Pour water over the pork and prepare the broth.
2. Add shredded cabbage, diced potatoes and celery strips. Cook over medium heat for 15 minutes. Then add chopped lettuce, beet tops and green onions.
3. Wash the beets and grate them on the finest grater. Fry half the beets in vegetable oil with adjika and tomato paste. Place the roast in the borscht, bring to a boil, add salt and pepper.
4. Add the other half of the grated beets and parsley. Remove from heat and leave. To taste, at the end of cooking you can add 2-3 cloves of garlic without chopping. Serve with sour cream.

Summer borscht with tomatoes

Borscht with tomatoes is rather vegetarian, because... You won’t find meat in it, but it’s no worse than the usual meat. I prepare it simply and quickly, using all ingredients by eye.

Pour 2-3 tbsp into a saucepan with a thick bottom. l. vegetable oil, add shredded young cabbage and fry. Then add fresh tomatoes in pieces, finely grated beets and carrots.

Fry everything for a few minutes. Place a couple of new potatoes into cubes and cover with hot water. Cover the pan with a lid, place over medium heat and simmer for 15 minutes. As soon as the potatoes are cooked, add salt and pepper and season with chopped herbs.

I add mayonnaise or sour cream, a couple of cloves of young garlic directly into the pan and let it brew for 10 minutes. Amazing lazy summer borscht! Try it yourself!

Summer is not at all a reason to switch to salads and sandwiches. Prepare summer borscht or cabbage soup; they are as healthy as salads, but more filling and appetizing. This simple summer vegetable soup is sure to please everyone.

Prepare summer soups more often, our summer is short and the season of local vegetables ends quickly. Don't miss the moment, cook borscht and green cabbage soup! Good luck to you!