Homemade borsch with sour cabbage is not in vain very popular. Surely every housewife has her own recipe for cooking this simple dish. In today's article, the most interesting options will be presented.
Pork recipe
It should be noted that this option for cooking borsch involves the use of simple products, always available in almost every home. The process itself does not take too much time, so it is possible that in the future you will often cook this dish. To cook borsch with sauerkraut, the recipe of which is discussed in this publication, you need to check in advance whether you have at hand:
- Two hundred grams of pork.
- A pair of tablespoons of tomato sauce.
- Two medium beets and potatoes.
- Onion head.
- A teaspoon of sugar.
As auxiliary components salt, any vegetable oil and ground pepper will be used.
Process description
Pre-washed meat is placed in a suitable pan, poured with slightly salted cold water, sent to the stove and brought to a boil. After the first bubbles appear on the surface of the liquid, the fire is reduced and cabbage and whole peeled beets are added there. All this is covered and cooked for half an hour.
After about thirty minutes, washed, peeled and chopped potatoes are placed in the pan. All together boil for about a quarter of an hour. In a separate pan, abundantly greased with any vegetable oil, chop the chopped onion a little and add it to the meat. Almost immediately after that, tomato sauce is sent to the future borsch with sour cabbage and continues to boil.
Beets are carefully removed from the pan, cut into thin strips, and returned. Almost prepared dish is seasoned with sugar, ground pepper and minced garlic. After a couple of minutes, turn off the fire and let the borscht brew a little. Serve it with sour cream and fresh herbs.
Beef Recipe
This incredibly tasty and fragrant white borsch with sour cabbage differs from the previous version by the absence of beets. Before you approach the stove, be sure to check if you have all the required products. In this case, your home should contain:
- Seven hundred grams of beef.
- Five or six medium potato tubers.
- Three hundred grams of sour cabbage.
- A pair of medium carrots.
- Two hundred grams of onion.
To cook aromatic borsch, you also need to stock up on a small amount of salt and pepper. You will also need vegetable oil, parsley and parsley root.
Sequencing
Drinking water is poured into a four-liter pan, sent to the stove and brought to a boil. After the first bubbles appear on the surface of the liquid, the washed beef is placed in the dish and boiled for one and a half hours, not forgetting to periodically remove the emerging foam. The finished meat is removed from the broth, cut into medium pieces and returned to the pan.
Prepared potatoes are carefully lowered into the boiling liquid. After seven minutes, cabbage is spread there, and after a quarter of an hour - onion-carrot frying. Following the vegetables, bay leaf and parsley root are placed in the broth. After that, practically finished borsch with sour cabbage is salted, pepper and boiled until the potatoes are soft. After that, it is removed from the stove and poured into plates.
Celery Recipe
It should be noted that this soup is prepared much faster than the two previous options. Therefore, it will become a real find for busy housewives who do not have a large supply of free time. In order not to spend precious minutes searching for the missing ingredients, check in advance whether you have in the kitchen:
- Two hundred grams of sour cabbage.
- Two liters of finished meat broth.
- One large beetroot.
- On a small carrot and onion.
- Three hundred grams of potatoes.
- A pair of celery stalks.
To cook a hearty borsch with sour cabbage (a recipe with a photo can be seen in this article), you will additionally need salt, any vegetable oil and pepper.
Cooking technology
First of all, you need to send the broth to the stove. While it boils, you can do vegetables. They are washed in cool water, peeled and crushed. Onions and carrots prepared in this way are sent to a pan greased with vegetable oil and fried a little. After a few minutes, chopped celery and pre-washed and squeezed sour cabbage are added there. All mix well and simmer over minimal heat. A little later, peeled and grated beets are spread in the pan.
Diced potatoes are sent to the boiling broth. After it becomes soft, add vegetable roasting, salt and spices to the pan. So that homemade borsch with sour cabbage and beets do not lose their saturated color, it is brought to a boil and removed from the stove. Serve a dish with garlic, sour cream and fresh herbs.