Sauerkraut Borsch - A Recipe With A Photo Step By Step. How To Cook Borscht With Sauerkraut

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

An excellent recipe for borscht with sauerkraut (sour) cabbage, beetroot and beef ribs. Recommend!

Ingredients

Beef ribs - 400 g

Potatoes - 360 g

Beets - 0.5 pcs.

Sauerkraut - 200 g

Water - 1.7 l

Salt to taste

Sunflower oil - 60 ml

Carrots - 0.5 pcs.

Onions - 1 pc.

Tomatoes - 3 pcs.

Bay leaf - 1 pc.

Garlic - 2 cloves

Ground black pepper - to taste

• 60 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step by step recipe with photo

Borscht with sauerkraut differs from the classic borscht in its sour taste and pleasant sauerkraut aroma. Fresh cabbage is not added to the borscht at all, here only sauerkraut, although you can use a 1: 1 ratio if your sauerkraut is too sour.

What is borscht without meat? Beef, pork, chicken - the choice is yours, but I want to say that with beef ribs this borscht is just a fairy tale. A wonderful winter meal!

So, for cooking borscht with sauerkraut, prepare meat (I have beef ribs), potatoes, beets, sauerkraut, water, salt, sunflower oil, carrots, onions, tomatoes or tomato paste, bay leaves, garlic, ground pepper. Cut the beef ribs, rinse. Peel the beets, cut into thin strips and rinse in water several times.

Transfer the ribs to a saucepan, cover them with water and cook for 15 minutes, removing the foam with a slotted spoon before boiling. Then transfer the beets to the broth and cook for another 15 minutes. Next, transfer the diced potatoes to a saucepan. Let the broth boil, season with salt. After boiling, cook the borscht until both meat and potatoes are fully cooked.

While the ribs, beets, and potatoes are cooking, fry. To do this, fry the onions (small cubes) and carrots (coarse grater) in sunflower oil, add the peeled tomatoes (cubes) and fry all for 5 minutes, stirring occasionally. Instead of tomatoes, you can use tomato paste or take part of the paste, part of the tomatoes.

When the potatoes and meat are cooked, transfer the sauerkraut to a saucepan and simmer the borscht over low heat for about 8 minutes after boiling. Sauerkraut in borscht needs to be boiled longer than fresh, so that it becomes soft.

Only after that, transfer the frying to the borscht and cook the borscht for another 5 minutes. If you confuse the sequence of steps and first put the frying into the borscht, and only then the sauerkraut, then it will not become soft even in half an hour:) Therefore, first - cabbage, then - frying. By the way, this also applies to borscht with fresh cabbage.

At the end, add chopped garlic, ground pepper and bay leaf to the borscht. Last boil and turn off the heat.

When the borscht with sauerkraut is infused (this is a must!), Serve it to the table. Sour cream, bacon, herbs, mustard, garlic or onion if desired.

Enjoy your meal!!!

Other borscht recipes

Borscht with sauerkraut in a slow cooker

• Borscht with meatballs
• Classic borsch with meat
• Borsch with beetroot and fresh cabbage