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Borscht with pickled beets and sauerkraut
Borscht with pickled beets and sauerkraut is great for its variety. We will prepare meat borscht with sauerkraut without beans, but using pickled beets. Unlike fresh beets, it does not have the beet taste, which not everyone likes, and additionally gives the finished borscht a pleasant natural sourness.
Ingredients
Show ingredients
Necessary products for making borscht with pickled beets and sauerkraut:
- 0.3 kg meat;
- 1 large onion;
- 1 medium carrot;
- 1 medium pickled beet;
- 4-5 medium potatoes;
- 300-400 grams of raw cabbage;
- 1 tablespoon of sauerkraut;
- a bunch of dill or parsley;
- 1 small sweet pepper;
- salt, ground black pepper, bay leaf to taste;
- 300 ml tomato juice;
- vegetable oil for frying;
- 1 clove of garlic.
Pickled beets need to be prepared in advance, at least a week before use, and it's very simple to ferment them:
- in a liter jar, place peeled and cut into large pieces of any shape beets;
- pour the beet pieces with cooled boiled water, cover the jar with a cloth or cheesecloth from dust and place it in a warm place for a week;
- during this time, remove the foam that forms as needed;
- after a week, move the jar of beets to the refrigerator and use it for cooking borscht.
Preparation
- The meat for borscht can be any, but to make the broth cook faster, cut the meat into small pieces right away.
- Fill a 3-liter pot with water halfway, add the meat and put it on the heat.
- When the water in the pot boils, if necessary, skim off the foam, add salt, black and allspice to taste and cook the broth over low heat for 30-40 minutes.
- Meanwhile, prepare the frying, how can we do without it. Clean the vegetables, finely chop the onion, julienne the carrot, pickled beet, and sweet pepper. If it’s winter now and you have sauerkraut, a small handful will enhance the flavor of the dish.
- Fry the chopped vegetables in heated vegetable oil over high heat for a few minutes, stirring constantly. We need the vegetables to fry but retain their firmness and be slightly crispy.
- Then pour all the tomato juice into the pan, let our frying come to a boil and immediately remove from heat.
- When the broth is cooked, add the potatoes, cut into strips, bay leaf and cook until the potatoes are almost done.
- Meanwhile, finely chop the cabbage, the smaller the cabbage is chopped, the easier it is to eat borscht.
- When the potatoes are almost ready, carefully pour the contents of the pan into the pot, add the chopped cabbage, and after the borscht boils again, cook it for another 3-5 minutes over low heat. Ideally, the cabbage should be slightly cooked but remain crisp. At this stage, if necessary, add more salt to the borscht, and also, if the broth has evaporated significantly, add boiling water.
- While the borscht is cooking, chop the washed herbs and finely chop the garlic clove by any method.
- Add the herbs and garlic to the pot, let the borscht come to a boil once more and remove from heat.
- Borscht with pickled beets and sauerkraut is ready. Enjoy your meal.
