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Borscht with pickled beets and sauerkraut
Borscht with pickled beets and sauerkraut is good for its diversity. We will prepare meat borscht with sauerkraut without beans, but using pickled beets. Unlike fresh beets, it does not have the beet taste that not everyone likes, and in addition, it gives the finished borscht a pleasant natural sourness.
Caloric content: 60 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Necessary products to prepare borscht with pickled beets and sauerkraut:
- 0.3 kg of 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 pepper, bay leaf to taste;
- 300 ml of tomato juice;
- vegetable oil for frying;
- 1 clove of garlic.
The pickled beets need to be prepared in advance, at least a week before use, and they are very easy to ferment:
- in a liter jar, place cleaned and cut into large pieces of any shape beets;
- pour the beet pieces with cooled boiled water, cover the jar with a napkin or gauze 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 with the beets to the refrigerator and use it for making borscht.
Preparation
- The meat for borscht can be any, but to cook the broth faster, cut the meat immediately into small pieces.
- Fill a 3-liter pot halfway with water, add the meat, and put it on the fire.
- When the water in the pot boils, if necessary, remove the scum, add salt, black and allspice to taste, and cook the broth on low heat for 30-40 minutes.
- Meanwhile, prepare the frying, how can we do without it. Clean the vegetables, finely chop the onion, cut the carrot, pickled beet, and sweet pepper into strips. If it is winter now, and you have sauerkraut, just a small handful will improve the taste 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 keep their density and be slightly crunchy.
- Then pour all the tomato juice into the pan, let our frying come to a boil, and immediately remove it from the heat.
- When the broth is ready, add the potatoes cut into strips, bay leaf, and cook until the potatoes are almost done.
- Meanwhile, finely chop the cabbage; the finer the cabbage is chopped, the easier it is to eat the 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 comes to a boil again, cook it for another 3-5 minutes over low heat. Ideally, the cabbage should be slightly boiled but remain crunchy. At this stage, if necessary, add salt to the borscht, and if the broth has significantly evaporated, add boiling water.
- While the borscht is cooking, chop the washed greens and minced garlic any way you like.
- Add the greens and garlic to the pot, let the borscht come to a boil again, and remove it from the heat.
- Borscht with pickled beets and sauerkraut is ready. Enjoy your meal.
