Borscht with sauerkraut
Description
A hearty first course. In winter, borscht with sauerkraut is simply indispensable. Crisp sauerkraut contains far more beneficial substances for the body than wilted heads of so-called fresh cabbage—one vitamin C content alone is worth it! Plus, the taste of this borscht is very interesting—tangy, slightly sweet, and rich. Anyway, if you don't know, ladle into bowls and serve.
Instructions
- 1
Step 1
Pour cold water over the beef and place over medium heat. Skim off the foam, reduce the heat to a minimum, add salt, and cook until the meat is completely tender—it should easily separate from the bones.
- 2
Step 2
Heat a little vegetable oil in a skillet and lightly sauté the beet, grated on a coarse grater or cut into thin strips. Then add tomato paste, half a cup of cabbage brine, and simmer covered over low heat until tender. Add a little water if necessary.
- 3
Step 3
Peel the onion and finely chop. Fry until golden brown.
- 4
Step 4
Add grated or julienned carrots. Simmer over medium heat for about 5 minutes (if the carrots are not very juicy, you can cover them with a lid).
- 5
Step 5
Squeeze the cabbage and add it to the pan with the onion and carrots. Fry until the cabbage begins to brown. Then add a little water and brine, and simmer covered for several minutes.
- 6
Step 6
Place the peeled and cut into small cubes potatoes into the pot with the meat.
- 7
Step 7
Add all the vegetables, bay leaf, and peppercorns to the pot.
- 8
Step 8
Simmer the borscht over the lowest heat for 10–15 minutes. Taste it—if it's too sour, add a little sugar. Just before finishing, remove the bay leaf and season with minced garlic. Serve hot with sour cream.