Borscht made from pickled beets
Description
Hearty and aromatic soup. Sauerkraut beet makes a very tasty borscht base. The beet brine, which is also added to the borscht, can be consumed raw. Preparation: To prepare fermented beets, take 5-6 beets. Wash the beets, peel them, and place into a glass jar or wooden container. Pour cold boiled water over the beets and let ferment for 2 weeks. After 2 weeks, drain the water and store the beets in the refrigerator. The beet brine will be very tasty. Finely shred the cabbage. Cut carrots and fermented beets into thin strips. Heat vegetable oil in a frying pan, add the vegetables, and sauté until cooked. Peel and dice the potatoes. Place potatoes into a large pot, add 1 liter of water, salt, and boil for 10 minutes. Add the sautéed vegetables and cabbage. Cook for 5-7 minutes. A few minutes before the soup is ready, add warmed beet brine (juice). Add bay leaf, black peppercorns, and cloves. Bring to a boil. Pour the borscht into bowls, garnish with chopped fresh herbs, and serve with sour cream. If desired, add boiled or canned beans to the borscht. Serve with fresh herbs and sour cream.