Borscht with sauerkraut and beetroot
Description
There are many ways to prepare borscht, and it is usually made with fresh cabbage. However, during winter or early spring, we often cook a very tasty and healthy borscht using sauerkraut. We know that sauerkraut is rich in vitamins, and by preparing our favorite borscht with this cabbage, we can deliciously feed the whole family. The recipe for borscht with sauerkraut and beets is simple and easy to follow, and its preparation won't cause you any difficulties.
Instructions
- 1
Step 1
We need to boil the beef ribs. To do this, we cut them into smaller pieces, cover with water, and cook until done. This will take about 1.5 hours.
- 2
Step 2
Grate the beet for borscht on a coarse grater and simmer it in a frying pan, adding tomato sauce, brine, a little vegetable oil, and enough water to just cover the beet. Mix, cover with a lid, and simmer the beet until tender.
- 3
Step 3
Peel the onion and chop it—either into cubes or half-rings. Then transfer to a hot skillet with vegetable oil and fry until golden brown.
- 4
Step 4
Grate the carrot on a coarse grater and add it to the already sautéed onion. Mix and simmer, covered, until the carrot becomes tender.
- 5
Step 5
Next, add the sauerkraut and a little water. Simmer until the sauerkraut becomes tender, and if the sauerkraut releases little juice, add more water.
- 6
Step 6
Add the peeled and cubed potatoes to the broth and cook until done.
- 7
Step 7
Then add the beetroot, cabbage stewed with onion and carrot, salt, peppercorns, and bay leaf to the broth. Carefully mix everything and simmer for about 5-6 minutes over low heat.