Source: bb.lvClassic borscht is undeniably good in every way, but sometimes you want a little variety. That's why we suggest making borscht with sauerkraut this time. We've collected the best step-by-step recipes especially for you!
1. GOST Standard Borscht with Sauerkraut
Source: Lyubov SazonovaA delicious and hearty recipe with beef.
You will need: 700 g beef, 4 liters of water, 250 g sauerkraut, 300 g potatoes, 600 g beets, 200 g carrots, 150 g onions, 120 g tomato paste, 30 g sugar, 3 bay leaves, spices.
Preparation:
1. Cut the meat into pieces, cover with water, and cook until tender, skimming off any foam.
Source: krossmillion.ru2. Bake the beets in foil at 200 degrees Celsius for 30-40 minutes. Cool and cut into strips.
Source: sushi-tai.ru3. Place the sauerkraut in a frying pan and stew for 15-20 minutes, stirring occasionally. Chop the onion and carrot, and sauté them separately with tomato paste and sugar.
Source: sushi-tai.ru4. Remove the meat from the pot, cut the potatoes into strips, add them to the broth, and cook for 10-15 minutes.
Source: sushi-tai.ru5. Add the beets, stewed cabbage, sautéed vegetables, bay leaf, and spices to taste, and boil the borscht for another 5 minutes. Cut the meat, return it to the pot. Remove from heat and let the borscht steep for half an hour under the lid.
Source: shashlichnii-dvorik.ru2. Borscht with Sauerkraut and Beans
Source: proprikol.ruThis recipe uses two types of beans – regular and green beans.
You will need: 300 g beets, 200 g carrots, 400 g potatoes, 200 g green beans, 300 g canned beans, 1 glass tomato juice, 300 g sauerkraut, 700 g meat, spices, herbs.
Preparation: Boil the beef until tender, skimming off any foam. In the meantime, make a sauté from chopped onion, grated carrots, and beets. At the very end, add the green beans, heat for another couple of minutes, and stir.
Stew the sauerkraut with a small amount of water for 20 minutes under a lid. Add potatoes to the boiling broth, and after 10 minutes – the sauté, cabbage, and tomato juice. After another 7 minutes, add canned beans, herbs, and spices, cook for a little while, and let the borscht steep.
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3. Borscht with Tomatoes and Sauerkraut
Source: xrym.ruInstead of tomato paste and juice, you can use fresh, fleshy tomatoes.
You will need: 500 g meat, 1 glass sauerkraut, 1 beet, 1 carrot, 1 onion, 4 potatoes, 2 tomatoes, 3 cloves garlic, spices.
Preparation: Boil the meat until tender, and in the meantime, rinse the sauerkraut, cut the potatoes, grate the beets and carrots, finely chop the onion, peel and finely chop the tomatoes.
First, add the cabbage to the boiling broth, and after 10 minutes – the potatoes. In separate pans, sauté the onion with carrots and the beets with tomatoes, and when the potatoes are cooked – add both sautés to the borscht. Add spices and crushed garlic, cook for a couple of minutes, and leave for half an hour under the lid.
4. Borscht with Sauerkraut on Mushroom Broth
Source: allets.ruDried porcini mushrooms give the borscht a wonderful aroma and taste.
You will need: 1.5 liters of water, 10 mushrooms, 200 g sauerkraut, 2 tbsp tomato paste, 5 potatoes, 1 beet, 1 carrot, 0.5 parsley root, 1 onion, spices, 2 tbsp vinegar.
Preparation: Rinse the mushrooms, boil them in salted water and then chop them, and strain the broth. Stew the sauerkraut with water until soft, and thinly slice and sauté the onion, carrot, and parsley root. Add tomato paste to the sauté and mix well.
Separately stew grated beets with vinegar and a small amount of water until soft. Put the potatoes to boil in the mushroom broth, and when it boils – add the remaining ingredients and cook for another 5 minutes. At the very end, return the mushrooms to the borscht and season.
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5. Borscht with Sauerkraut and Mushrooms
Source: krossmillion.ruA more familiar borscht recipe with mushrooms.
You will need: 1 liter broth or water, 1 onion, 2 potatoes, 100 g mushrooms, 1 carrot, 1 beet, 1 tbsp tomato paste, 150 g sauerkraut, 0.5 bell pepper, spices.
Preparation: Add sauerkraut to the boiling broth, and after 10 minutes – potatoes and mushrooms. Finely chop the carrots, bell pepper, onion, and beets, sauté everything together for about 10 minutes, and add a ladle of broth.
Stew the vegetables for another 5-7 minutes, add tomato paste and mix. Add the sauté to the borscht, season, heat for a couple of minutes, remove from heat, and let it steep.
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6. Borscht with Chicken and Sauerkraut
Source: instagram.comA lighter version with dietary chicken meat.
You will need: 700 g chicken, 500 g potatoes, 250 g sauerkraut, 1 onion, 1 carrot, 1 beet, 2 tbsp tomato paste, herbs, spices.
Preparation: Cut the chicken, cover with water, and cook for 30-40 minutes. In the meantime, prepare a sauté from chopped onion, grated carrots, and beets. Add tomato paste and a little water to the vegetables, mix, and leave to stew.
Add potatoes and sauerkraut to the broth. After 10 minutes, add the sauté, and after another 7 – herbs and spices. After boiling for a minute, turn off the stove.
7. Borscht with Stewed Meat and Sauerkraut
Source: pronedra.ruA rich and delicious borscht that can even be made from homemade preserves.
You will need: 200 g stewed meat, 150 g sauerkraut, 1 beet, 1 carrot, 1 onion, 2 potatoes, spices, herbs.
Preparation: Cut the potatoes into medium cubes and cook for 15 minutes, and simultaneously put the sauerkraut to stew. Finely chop the onion, grate the carrots and beets, and sauté them until soft. Optionally, add a tomato or a spoon of tomato paste.
Add the sauté to the potatoes and cook for another 5 minutes. After that, add the vegetables and cabbage, pieces of stewed meat, mix, and remove from heat after a couple of minutes.
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8. Borscht with Sauerkraut in a Multicooker
Source: attuale.ruThe recipe calls for ribs, but you can use any cut of meat.
You will need: 300 g pork ribs, 500 g sauerkraut, 2 beets, 3 potatoes, 1 carrot, 1 onion, 2 tbsp tomato paste, spices, herbs.
Preparation: Thinly slice the onion, grate the carrots on a coarse grater, and sauté them using the appropriate mode. Add the grated beets, sauté for another couple of minutes, and mix everything with tomato paste.
Add the sauerkraut and spices, rinsed and chopped ribs, and potato strips to the vegetables, cover with water, and leave in soup mode for an hour. At the end, add herbs and let the borscht steep for at least 15 minutes.