Borsch is perhaps the most famous and most popular dish in Russia. Each hostess will definitely have their own recipe for cooking this dish, as well as their own tricks to make it excellent. One of these special recipes is borsch with sauerkraut.
What is the use of such a borsch?
The use of sauerkraut in the preparation of this dish allows not only to improve its taste, but also makes it more useful. Sauerkraut is a storehouse of vitamin C, which allows you to give borscht a richer taste with a sweet and sour hue. It will not be out of place to mention a rather unique feature of this dish - a day after cooking it becomes much tastier. In many recipes, such a soup is recommended to be served only after it has been infused for one day.
Next will be one of the recipes for borsch with sauerkraut and photos for examples.
What is required for cooking?
- T-bone meat (it will be better to use beef for borscht) - 500 g.
- Beets - 1 piece.
- Carrot fruit - 1 piece.
- Onion head - 1 piece.
- Potato fruits - 2-3 pieces.
- White sauerkraut - 200 grams.
- Spicy tomato sauce - 30 ml.
- 50 ml of vegetable oil.
- 1 teaspoon of salt.
- Black pepper peas - 6 pieces.
- Garlic (quantity optional).
- 1 piece of dry bay leaf.
- Sour cream (preferably homemade) - 50 ml.
Important! When cooking borsch with sauerkraut, it is worth paying special attention to the cabbage itself. The best option would be to use homemade sauerkraut. In the event that this is not possible, you can use the product and the store. In such a situation, you should pay attention to the quality of cabbage: it should not be slippery or have an unpleasant odor. Before buying, it is recommended to try the product.
Step number 1. Broth preparation
Cooking borsch with sauerkraut is practically no different from cooking other soups, and therefore, in the first place, the broth is prepared. To do this, wash the meat, remove all the fat from it and, cutting into large pieces, place in a pan with two liters of cold water. As soon as it boils, turn down the heat and continue cooking meat for one and a half hours.
Attention! While the broth is boiling, it is necessary to regularly remove the emerging foam from its surface. This is done with a slotted spoon or spoon.
While preparing the broth, it is worth preparing the rest of the ingredients.
Step number 2. Vegetable preparation and dressing
Sauerkraut must be squeezed. If necessary, it can be washed with water.
The potato must be washed, then peeled and washed again, washing off the remnants of dirt and starch. Next, the fruits need to be cut into small cubes.
The bulb must be peeled by removing the husk, and then washed thoroughly. The washed onion must be cut into small neat cubes.
Peel the washed carrots and beets and grate.
Next, you need to pour the beets with cold water in a deep frying pan (the water should slightly cover the beets). Add tomato sauce, a little vegetable oil and simmer until the beets are soft.
Now you need to mix onions and grated carrots in a pan. Stew the mixture in a covered pan until the carrots are soft. After that add squeezed sauerkraut to the mixture and pour a small amount of water. Stir the resulting mixture and simmer until the cabbage is softer.
Attention! While the mixture with cabbage is stewed, you need to add a little water and vegetable oil (if necessary).
Step number 3. Mixing Finished Ingredients
Now, according to the recipe for borsch with sauerkraut, the prepared dressing must be combined.
As soon as the broth is ready, it must be salt and then boil and add the chopped potatoes. Next, the broth must be boiled until the potatoes are ready.
After the specified time, add the previously prepared ingredients for borsch with sauerkraut. After this, the soup must be mixed, add spices and bay leaf. If desired, cooked beets grated on a fine grater can be added to the borsch. This will give the dish a special color.
Now you need to leave the borsch on low heat and let it boil. It usually takes about 7 minutes. Then you need to turn off the fire under it, pull out the bay leaf and leave to brew with a covered lid. It is worth recalling that in some cases borsch is left to be infused for a day (if there is an opportunity and a desire to wait).
Once the dish is infused, it can be served on the table, adding sour cream and spices to each serving (to taste). You can also add crushed garlic, which will give the taste of the dish more piquancy. Thus, if you follow the step-by-step recipe for borsch with sauerkraut, you will get a great first course that everyone will like. Enjoy your meal!