Homemade borsch with sauerkraut: the best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Homemade borsch with sauerkraut is not in vain very popular. Surely every housewife has her own recipe for this simple dish. Today's article will present the most interesting options.

Pork recipe

It should be noted that this variant of cooking borscht involves the use of simple products that are 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 borscht with sauerkraut, the recipe of which is discussed in this publication, you need to check in advance whether you have it on hand:

• Two hundred grams of pork.
• A couple tablespoons of tomato sauce.
• Two medium beets and potatoes each.
• Onion head.
• Teaspoon of sugar.

S alt, any vegetable oil and ground pepper will be used as auxiliary components.

Process Description

Pre-washed meat is placed in a suitablesaucepan, pour lightly s alted cold water, send to the stove and bring 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 with a lid and boiled for half an hour.

After about thirty minutes, the washed, peeled and chopped potatoes are placed in the pan. All together cook for about a quarter of an hour. In a separate frying pan, generously greased with any vegetable oil, chopped onion is fried a little and added to the meat. Almost immediately after that, tomato sauce is sent to the future borscht with sauerkraut and continues to boil.

The beets are carefully removed from the pan, cut into thin strips and returned back. The almost ready dish is seasoned with sugar, ground pepper and chopped garlic. After a couple of minutes, turn off the fire and let the borscht brew a little. Served with sour cream and fresh herbs.

Beef recipe

This incredibly tasty and fragrant white borscht with sour cabbage differs from the previous version in the absence of beets. Before approaching the stove, be sure to check that you have all the required products. In this case, your home should have:

• Seven hundred grams of beef.
• Five or six medium potato tubers.
• Three hundred grams of sauerkraut.
• Pair of medium carrots.
• Two hundred grams of onions.

To cook fragrant borscht, you additionally needstock up on a little s alt and pepper. You will also need vegetable oil, laurel and parsley root.

Sequence of actions

Pour drinking water into a four-liter pot, send it to the stove and bring to a boil. After the first bubbles appear on the surface of the liquid, washed beef is placed in the dishes 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.

The prepared potatoes are carefully lowered into the boiling liquid. After seven minutes, cabbage is laid out there, and after a quarter of an hour - onion-carrot frying. Following the vegetables, put bay leaves and parsley root in the broth. After that, almost ready-made borscht with sour cabbage is s alted, peppered 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 borsch is cooked 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 waste precious minutes searching for missing ingredients, check in advance if you have in the kitchen:

• Two hundred grams of sauerkraut.
• Two liters of ready-made meat broth.
• One large beetroot.
• A small carrot and an onion each.
• Three hundred grams of potatoes.
• A couple of stalks of celery.

Tocook hearty borscht with sauerkraut (recipe with photo can be seen in this article), in addition you will need s alt, 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 the vegetables. They are washed in cool water, peeled and crushed. Onions and carrots prepared in this way are sent to a frying pan greased with vegetable oil and fried a little. After a few minutes, chopped celery and pre-washed and squeezed sauerkraut are added there. All mix well and simmer over low heat. A little later, peeled and grated beets are put into the pan.

Dice potatoes are sent to the boiling broth. After it becomes soft, vegetable frying, s alt and spices are added to the pan. So that homemade borscht with sauerkraut and beets does not lose its rich shade, it is brought to a boil and removed from the stove. Served with garlic, sour cream and fresh herbs.