Borscht with sauerkraut

For the borscht recipe you will need:

beef (oxtail) – 500g
carrots – 1 pc.
beets – 1 pc.
onion – 1 pc.
tomato paste – 2 tbsp.
sauerkraut – 300 ml
potatoes – 2 pcs.
bay leaf – 1 pc.
vegetable oil for frying
garlic – 2 cloves
fresh parsley, dill - to taste
salt, dark pepper - to taste
vinegar (reddish wine) – 1 tbsp.

Recipe for making borscht:

Half of the oxtail is enough for the broth. It needs to be washed well under running cool water, put in a pan, and filled with cool water. As the water begins to boil, reduce the heat to low and simmer, covered, for 40 minutes, skimming off any foam that forms with a slotted spoon.

Transfer the finished meat to a plate. Salt the broth.

Prepare vegetables for borscht. Cut the peeled potatoes into cubes or cubes. Finely chop the onion. Cut the peeled carrots and beets into strips.

Add potatoes to the pan with the broth, turn up the heat, and when the broth boils again, reduce the heat and simmer for 10 minutes.

While the potatoes are cooking, sauté the onions in vegetable oil. Add carrots to the onion and fry everything together, stirring constantly.

Add carrots and onions to the soup. Add squeezed sauerkraut. Cook the borscht over low heat with the lid on.

Saute the beets, cut into large strips, in vegetable oil for at least 10 minutes, without forgetting to stir. Add a few tablespoons of broth to the pan as needed. Add tomato paste, stir well. Then, when the beets are almost ready, pour them into wine vinegar. This will allow the beets and borscht to retain their rich ruby color.

Add beets to the pan. Trim all the meat from the boiled oxtail and add it to the soup. Additionally, season the borscht with salt, chopped garlic, and chopped fresh herbs. Stir and cook at a gentle simmer for another 3 minutes. Remove the pan of borscht from the stove, then turn off the heat and let it simmer under the lid for 10 minutes. Pour the finished borscht with sauerkraut into plates and serve immediately with sour cream.

Borscht with sauerkraut - traditional step-by-step recipe

Friends, hello everyone. Now I would like to share the recipe for the first course. After all, in the autumn, we cook a lot of vegetables, including I cook sauerkraut in jars.

Later, throughout the winter and spring, I cook the first dishes from it, dumplings and stews. You can serve it with vegetable oil and onions with potatoes. But not so long ago I came across the fact that not everyone knows how to cook borscht with sauerkraut. Therefore, I will provide you with a step-by-step recipe with photos.

Firstly, cabbage soup can be cooked in meat or vegetable broth. Cook with reddish beets or leave them out completely. Beans are a very good ingredient. Legumes make it rich. You can fry onions and vegetables with tomato paste or homemade tomatoes.

You see, there are many options. But they serve it with herbs and garlic. But serving with lard is no less tasty. You can take both salted and boiled. Almost everyone loves to eat it with adjika or chili pepper as a bite.

For the dish, take cabbage that is not sour, otherwise the first one will turn out very sour. You can also soak the cabbage in fresh water if it is too acidic.

Borscht with sauerkraut according to a traditional step-by-step recipe

I just cooked it with chicken broth, you can make it with pork broth. I usually cook it with beans, but this version is without it. I used sauerkraut that was not sour, so the dish turned out pleasant and very tasty.

It is very tasty and rich especially in meat broth, but lean broth also turns out quite well. This is a favorite dish on fasting days. Arrange the beans and it will become more filling due to the legumes.

Ingredients:

Water or meat broth 2-2.5 liters
300 grams of meat (or without it)
3-4 potatoes
1 onion
1 carrot
1 beet
300 g sauerkraut
2 tablespoons tomato paste
1 bay leaf
1 teaspoon salt (add salt to taste)
3-4 tablespoons of vegetable oil

Cook chicken or pork broth. The meat must be removed and the broth must be strained to avoid small bones getting into it. Also, let the meat cool slightly and separate from the bone, cut into pieces, and throw into the broth.

I made chicken broth from chicken legs. I washed them, filled them with cool water, salted the water, and boiled them over medium heat until the meat was cooked. Be sure to skim off the foam with a spoon during cooking.

I put it on the fire and spread the sour (sauerkraut) cabbage.

Next I place potato cubes. Peel the potatoes, wash them, and cut them into cubes or cubes. Wash thoroughly in water to remove remaining starch. And throw it in with the rest of the products.

Cook over medium heat, removing foam. Cook until the potatoes are done.

Next, we do the frying; to do this, put the frying pan on the stove and pour flavorless vegetable oil into it. Add diced onion and fry. Then grate the carrots and beets on a large grater.

Fry over medium heat, the vegetables should be fried and not flaming. Then I add a couple of tablespoons of tomato paste, I use 25%. You can replace the pasta with tomato juice. Stir and simmer for a couple of minutes. I don't add water.

Then I put the frying in the pan. You can see what a beautiful ruby color it is.

Stir, salt and pepper to taste. Add a bay leaf and maybe some peppercorns. Cook for another 15 minutes over low heat, skimming off the foam that appears during cooking.

Then I add the greens. Parsley and dill are perfect. The smell is simply incredible. You can enjoy the smells. I boil for a few minutes with the herbs, mixing everything with a spoon.

You can add a little chopped garlic. In our family, my mother crushed garlic with a hammer and old lard. I don’t understand who does this, who also cooked this way in their family, write. I'm quite curious. I do not do that.

Elena

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Explanations for the article: 3

I prefer borscht specifically with sauerkraut. This dish has an even more exciting taste.

My God, how yummy! I dream of such borscht and will definitely make it like sauerkraut.

I love soups like this, my own homemade borscht is something delicious, especially with lard in the bite. I also often add a spoonful of adjika to borscht to improve the taste. I like it too).