Borscht with sauerkraut

4 servings

60 minutes

Borscht with sauerkraut is a dish that combines the richness of flavors from traditional Russian cuisine. Its origins trace back to the history of Slavic peoples, where borscht was not just food but a symbol of home comfort and hospitality. Sauerkraut adds a special tanginess that harmonizes with the sweetness of beets and the rich aroma of meat. Beans add texture while tomato paste enhances the flavor, making it deeper and richer. This borscht is especially good on cold days when you want to warm up and enjoy a hearty, rich soup. It is served hot with fresh herbs and sour cream that adds tenderness and softness. This is the perfect dish for family lunches filled with warmth and traditions.

Energy value per serving

• Calories: 362.1
• Proteins: 31.4g
• Fats: 9.9g
• Carbohydrates: 40.4g

Ingredients

• Pork: 500 g
• Potato: 5 pc
• Onion: 1 pc
• Sauerkraut: 300 g
• Carrot: 1 pc
• Sweet pepper: 1 pc
• Beet: 1 pc
• Lecho: 50 g
• Tomato paste: 2 tbsp
• Bay leaf: to taste
• Parsley: to taste
• Basil: to taste
• Vegetable oil: to taste
• Mix of peppers: to taste
• Beans: 0.5 glass

Cooking steps

1. First, soak the beans overnight.

   Required ingredients:

   • Beans: 0.5 glass

2. We boil the meat broth for about an hour, cooking the beans with it. Bring the broth to a boil, then reduce the boiling temperature. Skim off the foam. Slightly salt. After 1.5 hours, remove the meat and cut it into strips. Add pickled cabbage to the broth for 30 minutes.

   Required ingredients:

   • Pork: 500 g
   • Beans: 0.5 glass
   • Sauerkraut: 300 g

3. While the broth is boiling, we clean the vegetables. We cut the potatoes into small sticks.

   Required ingredients:

   • Potato: 5 piece

4. Grate the carrot and beetroot on a coarse grater. Chop the onion finely.

   Required ingredients:

   • Carrot: 1 piece
   • Beet: 1 piece
   • Onion: 1 piece

5. Add potatoes to the broth. Turn the stove to maximum heat and bring to a boil, then reduce the heat to prevent the potatoes from overcooking. Boil the potatoes for about 10-15 minutes.

   Required ingredients:

   • Potato: 5 piece

6. We sauté raw beetroot in vegetable oil, then add onion, carrot, and bell pepper. We add tomato paste and lecho to the sauté.

   Required ingredients:

   • Beet: 1 piece
   • Onion: 1 piece
   • Carrot: 1 piece
   • Sweet pepper: 1 piece
   • Tomato paste: 2 tablespoons
   • Lecho: 50 g
   • Vegetable oil:  to taste

7. We add seasoning to the borscht. Now we adjust the taste of the borscht. We add salt, pepper, and herbs.

   Required ingredients:

   • Bay leaf:  to taste
   • Parsley:  to taste
   • Basil:  to taste
   • Mix of peppers:  to taste

8. Turn off the burner, cover with a lid, and let it simmer on the warm stove for about 20 minutes.