Borscht with sauerkraut and carrots

6 servings

60 minutes

The recipe was shared by chef Vitaly Rossokha, grand cafe "Dr. Zhivago", Moscow.

Energy value per serving

• Calories: 64.2
• Proteins: 3.4g
• Fats: 0.5g
• Carbohydrates: 12.7g

Ingredients

• Beef broth: 1 l
• Beet: 2 pc
• Tomato paste: 1 tbsp
• Sugar: 1 tsp
• Lemon juice: 1 tbsp
• Water: 100 ml
• Onion: 1 pc
• Carrot: 1 pc
• White cabbage: 100 g
• Sauerkraut: 100 g
• Sunflower oil: 10 ml
• Salt: to taste
• Ground black pepper: to taste
• Ground coriander: to taste

Cooking steps

1. Prepare all the ingredients.

2. Prepare the base. Peel the beetroot and cut it into thin strips.

   Required ingredients:

   • Beet: 2 pieces

3. Slightly fry the beetroot in sunflower oil.

   Required ingredients:

   • Beet: 2 pieces
   • Sunflower oil: 10 ml

4. Add tomato paste, lemon juice, and sugar. Mix well.

   Required ingredients:

   • Tomato paste: 1 tablespoon
   • Lemon juice: 1 tablespoon
   • Sugar: 1 teaspoon

5. Add water, cover with a lid, and simmer for 20 minutes.

   Required ingredients:

   • Water: 100 ml

6. Peel the carrot and cut it into thin strips.

   Required ingredients:

   • Carrot: 1 piece

7. Chop the cabbage.

   Required ingredients:

   • White cabbage: 100 g
   • Sauerkraut: 100 g

8. Chop the onion into small cubes.

   Required ingredients:

   • Onion: 1 piece

9. Bring the broth to a boil, add the beet base, all vegetables except fresh cabbage, spices, and bring to a boil again.

   Required ingredients:

   • Beef broth: 1 l
   • Beet: 2 pieces
   • Carrot: 1 piece
   • Sauerkraut: 100 g
   • Onion: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Ground coriander:  to taste

10. Add cabbage to the boiling borscht and bring it back to a boil.

    Required ingredients:

    • White cabbage: 100 g

11. Reduce the heat to minimum and let the soup simmer for 10-15 minutes.

12. Pour into plates, season with sour cream and herbs.