Borscht with sauerkraut and beans
7 servings
120 minutes
Borscht with sauerkraut and beans is a true embodiment of Ukrainian cuisine, rich in traditions and flavors. This hearty, aromatic soup with the slight tang of sauerkraut and the soft texture of beans warms the soul and fills you with energy. Thick and filling, it is perfect for a family dinner, especially in cold weather. The origins of borscht trace back to the deep history of Slavic peoples, where it symbolized home comfort and hospitality. A special role in this recipe is played by the combination of beets, tomatoes, and garlic that give the dish a rich color and flavor. Sweet and sour notes intertwine harmoniously in it, making each spoonful of borscht unique. Ukrainian housewives have perfected its recipe for centuries, and it remains one of the most beloved dishes in Eastern European cuisine.
1
We boil beef broth for about an hour.
- Bone-in beef: 500 g
2
Meanwhile, while the broth is boiling, grate the carrot and beet on a coarse grater, and finely chop the onion. Use small-sized vegetables if possible, otherwise the borscht will be thick.
- Carrot: 1 piece
- Beetroot: 1 piece
- Onion: 1 head
3
Place diced fat in the pan (if you have heartburn from fat, you can use vegetable oil) and fry, turning occasionally, until both sides are crispy. Don't forget to cover with a lid — splashes fly everywhere.
- Salo (cured pork fat): 50 g
4
We take out pieces of fat and throw them away. In the pan, we add onion and carrot, fry until the onion becomes slightly golden, then add beetroot and fry for 3 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Beetroot: 1 piece
5
Add sauerkraut and its juice to the pan, top with sugar, mix, and fry for 5 minutes.
- Sauerkraut: 100 g
- Sugar: 1 teaspoon
6
Add tomato paste, mix everything again, and fry for about 10 minutes, stirring.
- Tomato paste: 3 tablespoons
7
We cut the potatoes into cubes, take out the beef and place it on the cutting board, then add the potatoes to the broth.
- Potato: 2 pieces
8
Transfer the contents of the pan to a pot with potatoes and broth, and cook for 20 minutes.
- Carrot: 1 piece
- Beetroot: 1 piece
- Onion: 1 head
9
Pour boiling water over the tomato, peel it, chop it into cubes, and add it to the pot.
- Tomatoes: 1 piece
10
Cut the cooled meat into small pieces and also put it in the pot.
- Bone-in beef: 500 g
11
Add salt and throw in the beans.
- Salt: to taste
- Canned red kidney beans: 1 jar
12
Boil for 15 minutes, squeeze in the garlic. If the potatoes are cooked, then our borscht is ready!
- Garlic: 4 pieces
