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Borscht with sauerkraut and quail
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Borscht with sauerkraut and quail

60 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. I suggest making a delicious and very hearty borscht with sauerkraut. This time I decided to prepare it with quail, resulting in an extraordinary taste. Another advantage is that this borscht can be made quickly (quail takes no more than 30 minutes to cook). It's best to use pork fat and homemade berry juice, then you'll be able to recreate exactly the flavor of borscht I once tasted in an old Ukrainian village. Serve in bowls and enjoy.

Instructions

  1. 1

    Step 1

    Step 1

    1. I decided to make this borscht using quail. I had home-raised birds, so I used just one carcass—they are quite fatty, after all (although it's not that kind of fat; it doesn't solidify in the refrigerator). Quail is considered a dietary meat, so don't worry about the broth turning out greasy. Bring the broth to a boil, skim off all the foam, add spices and bay leaf, then simmer over low heat until the meat is cooked through.

  2. 2

    Step 2

    Step 2

    2. When the meat is ready, remove it from the broth.

  3. 3

    Step 3

    Step 3

    3. Cut the potatoes into cubes and boil them in the broth. Meanwhile, prepare our sauté.

  4. 4

    Step 4

    Step 4

    4. Fry the onion in vegetable oil (I used pork fat, as borscht really "loves" it).

  5. 5

    Step 5

    Step 5

    5. Add the carrots and beets, fry until golden brown.

  6. 6

    Step 6

    Step 6

    6. Add kissel or crushed tomatoes. If neither is available, you can use regular tomato paste. Simmer for about 5 minutes, then add to the broth.

  7. 7

    Step 7

    Step 7

    7. Disassemble the quail and add it to the broth as well.

  8. 8

    Step 8

    Step 8

    8. Add the sauerkraut last (about 200 grams of sauerkraut for a 2-liter pot). Adjust the thickness to your personal taste. Bring to a boil and cook until done.

  9. 9

    Step 9

    Step 9

    9. Adjust the tenderness of the cabbage to your liking.

  10. 10

    Step 10

    Step 10

    10. From the greens, I had green onion, parsley, and dill. Chop everything finely and add to the borscht.

  11. 11

    Step 11

    Step 11

    11. Simmer for another 5-7 minutes over low heat, then turn off the heat.

  12. 12

    Step 12

    Step 12

    12. Serve the borscht with sauerkraut hot, optionally with garlic pampushky.