Borscht with sauerkraut and beans
Description
Perfect for lunch. It's hard to imagine anyone refusing a hot, delicious borscht for lunch, prepared with beans according to all the rules of culinary art, even without meat ingredients. You can complement this dish with boiled meat, sausage, roast pork, etc., not forgetting sauces. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the potatoes, rinse them in water, and cut into medium cubes. Place in a saucepan, cover with warm water, and boil for 15 minutes.
- 3
Step 3
Peel the beets and carrots, rinse them, and grate on a grater with small or large holes.
- 4
Step 4
Peel the onion, rinse it in water, and chop it finely. Sauté the chopped onion in heated vegetable oil in a frying pan for about 1-2 minutes until golden brown.
- 5
Step 5
Add the carrot and beet mixture, sauté for another 1-2 minutes.
- 6
Step 6
Add the sautéed mixture to the pot with potatoes and mix well. Salt to taste, add sugar and bay leaves. Boil for about 5-6 minutes.
- 7
Step 7
Add boiled or canned beans without marinade.
- 8
Step 8
Add the washed sauerkraut to the pot last. Cook the borscht for about 2 minutes, then taste the dish. If the sauerkraut is not sour enough, add a few drops of vinegar or a pinch of citric acid.
- 9
Step 9
Pour the dish into deep plates and serve hot. If desired, sprinkle with chopped herbs and serve with sour cream or mayonnaise.