Borscht with sauerkraut
Description
Hearty and aromatic soup. To make borscht, prepare a meat broth, then add potatoes, sauerkraut, and sautéed vegetables with tomato. Don't forget bay leaf, herbs, and spices. Let the finished borscht steep for about 30 minutes, then serve with sour cream. Garnish with fresh herbs and serve with sour cream.
Instructions
- 1
Step 1
Prepare the ingredients for borscht. I've already cut the beets into strips and peeled everything. If you want to cook borscht with beef or pork, prepare the broth in advance. I'm making it with chicken.
- 2
Step 2
Place a piece of meat or a meat bone in cold water and boil for 20 minutes from the moment it starts boiling; this is sufficient for chicken.
- 3
Step 3
Finely chop the onion and carrot. This way of cutting the carrot helps it absorb less fat during frying.
- 4
Step 4
In a pan with vegetable oil or fat, sauté the beetroot, bell pepper, carrots, and onion cut into strips until half-cooked.
- 5
Step 5
Add tomato paste, bay leaf, ground black pepper to the partially cooked vegetables, and pour in a glass of water. Simmer until the vegetables are fully cooked.
- 6
Step 6
Add the chopped potatoes to the chicken broth. Simmer for 10 minutes.
- 7
Step 7
Add sauerkraut to the borscht. If the sauerkraut is too sour, rinse it under cold running water. Simmer for 20 minutes.
- 8
Step 8
Add the stewed vegetables with tomato paste and herbs to the borscht, along with bay leaf; adjust the seasoning with salt. Simmer for 2-3 minutes and turn off. Enjoy!