Borscht with sauerkraut and carrots
6 servings
60 minutes
The recipe was shared by chef Vitaly Rossokha, grand cafe "Dr. Zhivago", Moscow.
Calories64.2kcal
Proteins3.4grams
Fats0.5grams
Carbohydrates12.7grams
Beef stock
1
l
Beetroot
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
1
Prepare all the ingredients.
2
Prepare the base. Peel the beetroot and cut it into thin strips.
- Beetroot: 2 pieces
3
Slightly fry the beetroot in sunflower oil.
- Beetroot: 2 pieces
- Sunflower oil: 10 ml
4
Add tomato paste, lemon juice, and sugar. Mix well.
- Tomato paste: 1 tablespoon
- Lemon juice: 1 tablespoon
- Sugar: 1 teaspoon
5
Add water, cover with a lid, and simmer for 20 minutes.
- Water: 100 ml
6
Peel the carrot and cut it into thin strips.
- Carrot: 1 piece
7
Chop the cabbage.
- White cabbage: 100 g
- Sauerkraut: 100 g
8
Chop the onion into small cubes.
- 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.
- Beef stock: 1 l
- Beetroot: 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.
- 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.
