How to cook sauerkraut borsch step by step. Borscht with sauerkraut

Characteristic sourness. This first course has a rich taste and pleasant aroma, from which the appetite is instantly played out. Borscht with sauerkraut is especially popular in the late autumn season or cold winter However, even in summer, sometimes you really want to cook this nutritious first course.

For the broth, choose juicy beef / pork on the bone or cook more easy option- without meat.

Ingredients per 2.5 liters of water or broth:

• sauerkraut - 150 g;
• potatoes - 2-3 pcs.;
• beets - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 1-2 tbsp. spoons;
• vegetable oil (refined) - 2-4 tbsp. spoons;
• garlic - 2-4 teeth;
• greens - ½ bunch;
• salt, pepper, bay leaf.

Red borscht with sauerkraut recipe with photo

1. You can cook borscht with sauerkraut both with meat and in a lean version. In the first case, for a start, cook the meat broth: pour pieces of meat (about 300 g) with water and boil over low heat until tender (1-1.5 hours), adding a laurel leaf and a few peppercorns for flavor. For the lighter, lean version we use plain drinking water. As a result, we measure out 2.5 liters of liquid, bring to a boil. Peel the potato tubers, divide into equal cubes and load into a saucepan.
   

   How to make vegetable frying for borscht with sauerkraut

2. Heat refined oil in a frying pan, fry finely chopped onion for 2-3 minutes.
   
3. Next, lay in the carrot shavings. While stirring, we continue to simmer the contents of the pan for a couple of minutes.
   
4. Next, add sauerkraut to the sautéing process, simmer everything together for about 5 minutes so that the tough cabbage fibers soften. There is another way to prepare the dish: many people prefer to put sauerkraut in the broth at the same time as potatoes, without mixing them with vegetables in a pan. But this is already a matter of taste!
   
5. Rub the peeled beets with coarse shavings and add to the vegetable platter. After a few minutes, put in the tomato paste (if you wish, you can also throw in a spoonful of sugar). Pour in 1-2 ladles of broth from the pan and, covering with a lid, simmer the vegetable dressing for about 15 minutes.
   
6. After the indicated time, we shift the bright vegetable mass into the broth. Bring the broth to a boil over low heat. Remove the sample by adding salt / spices to taste. Load finely chopped garlic cloves and herbs, and then turn off the heat.
   
7. Before serving, we insist borscht with sauerkraut for several minutes.
   

A warming first course with a rich taste and spicy sourness is completely ready! Enjoy your meal!

Borscht with sauerkraut

Borscht is perhaps the most common soup of Russian housewives. I am sure that every housewife has her own secret in cooking borscht with sauerkraut... And for beginners in the kitchen, I offer my own recipe for borscht.

You will need:

• Meat on the bones ( rack of pork ribs or beef brisket) - 700 g
• sauerkraut - 300 g
• potatoes - 4-5 pieces
• carrots - 1 pc
• onions - 1 pc
• bell pepper- 1 PC
• beets - 1 piece
• tomato paste - 2 tablespoons
• spices: bay leaf, pepper mix, parsley, basil
• vegetable oil for frying

How to cook Borsch with sauerkraut:

1. We set the broth to cook for about an hour. Bring the broth to a boil and then lower the boiling point. Remove the foam. Salt lightly.
2. While the broth is cooking, clean the vegetables. Cut the potatoes into small pieces.
3. Carrots - straws
4. Bow - half rings
5. Beets - in thin strips.
6. Put the sauerkraut to simmer. To do this, heat a frying pan with a small amount of vegetable oil, add cabbage and pour in a little water or broth. Simmer, stirring occasionally, for about 20 minutes. Add liquid as needed. At the end of the quenching, all the liquid must evaporate.
7. Remove the cooked meat from the broth. Strain the broth through cheesecloth in 2-3 layers. Put potatoes in strained broth. Turn the stove on to the maximum temperature and bring to a boil, then reduce it again so that the potatoes do not boil from boiling. Cook the potatoes for about 5-7 minutes. Then put stewed cabbage... The rest of the time, the borscht should be simmered, without much bubbling.
8. Sauté the raw chopped beets in vegetable oil. Add a few drops of vinegar (do not overdo it, we have sour cabbage in our soup), a pinch of salt and a pinch of sugar. From such additives, beets in borsch will not lose their color for a very long time.
9. Saute the onions and carrots on the other burner.
10. Add bell pepper (I have ice cream)
11. And then tomato paste. Stir the dressing well and stew everything together a little so that the vegetables will nourish each other with the aroma.
12. Put sautéed pickled beets in the soup and cook for about 5 minutes.
13. We put the dressing in the borscht. Remove the meat from the cooled meat bones, cut it into small pieces and put in a saucepan.
14. Now we bring the borsch to taste. Add some salt, pepper, add herbs. Turn off the hotplate, cover and leave to simmer on a warm stove for about 20 minutes.
15. Season borsch with sour cream and sprinkle with fresh herbs. Read more:.

Bon Appetit!

Red borsch with sauerkraut

Ingredients:

• beef on the bone (ribs) - 0.5 kg;
• broth water - 2.5 l;
• fresh cabbage - 200 g;
• sauerkraut - 200 g;
• medium-sized beets - 1 pc. (you can take 2 small ones instead);
• potatoes - 0.5 kg;
• medium-sized carrots - 1 pc.;
• medium-sized onions - 2 pcs.;
• tomato paste - 2 tbsp spoons;
• vegetable oil - 2-3 tbsp. spoons;
• allspice peas - 2-3 pcs.;
• bay leaf - 1 pc .;
• garlic - 2 cloves;
• parsley greens - 20 g;
• ground black pepper - to taste;
• salt - 1 tsp (or to taste;
• sugar - 1 tsp;
• sour cream for serving - 1 tbsp. spoon per serving.

Cook the broth for borsch from the beef ribs. Rinse them cold water, put in a saucepan, now fill it with water - also cold and put on medium heat. First, cook the "primary" broth, which must then be drained along with all the foam and dirt produced by the meat. After draining, rinse the ribs again, fill with water, bring to a boil and cook for 1.5 hours over low heat.

If any residual foam rises when boiling, carefully remove it with a slotted spoon - unsightly gray shreds floating in the borscht are completely useless for you. After about an hour, dip a whole peeled onion, allspice peas and bay leaves into the broth - they will give the future borsch an inimitable aroma.

Next, you deal with vegetables. Finely chop the onion with a knife, grate the carrots and beets on a coarse grater. Of course, all of the above must be cleaned before grinding. Chop fresh cabbage into strips. Stew the sauerkraut in a skillet under a closed lid, adding a tablespoon of vegetable oil. Duration of extinguishing is 15-20 minutes.

The taste of borscht is 70% dependent on how you grill it. Heat the oil in a separate frying pan, lightly sauté the onions in it, then add the carrots and continue to brown until golden brown. Divide the grated beets into two equal parts.

You put one of them in the frying, the other you leave "for later" - it will be put into the raw borscht shortly before the end of cooking. Add tomato paste to the frying, pour in a little boiled water - so much that the mass acquires the thickness of sour cream, and simmer it under the lid for 5-6 minutes.

Extract from the broth that you boiled beef ribs... The meat can be safely separated from the bones and treated as you please. If you want, cut it into small pieces and put it in the borscht. As for me, I prefer to use it for preparing other dishes - for example, salads.

First, put chopped fresh cabbage into the boiling broth and boil it over very low heat for 7-8 minutes. Add potatoes, previously peeled and cut into slices.

Another 5 minutes of cooking - and you can put sauerkraut, which, of course, by this time you have already stewed it. And in the next five minutes, the turn of frying will come - it is put into the borscht after sauerkraut.

Wait another couple of minutes (and the borscht continues to slowly cook under the lid) and dip raw beets into the pan, after which the reddened broth will acquire an even more intense shade.

You enrich the taste of borscht with seasonings: add salt, sugar, cloves of garlic crushed on a hand press, and black pepper. Stir, simmer the borscht on minimum heat for 5-10 minutes, and then simply turn off the heat on the stove and let it brew for half an hour. But it is better if he stands longer - an hour or two.

When serving, put fresh chopped parsley and sour cream (or, if desired, mayonnaise) in a plate with fragrant borscht.

Borscht is the perfect soup for every day. One has only to slightly change its composition or method of preparation - and the soup will acquire a completely new one, unique taste... No wonder they say: a hundred housewives - a hundred borscht. I propose the simplest option - on the water. This is how my grandmother cooked borscht, so I guarantee the result! Just follow the instructions and you will definitely get an insanely tasty, rich, aromatic lean borscht with sauerkraut. The recipe is step by step, with a photo and detailed description each stage of preparation. Even beginners will not have any difficulties.

This recipe can be considered basic, and if desired, replace the water with broth (meat, chicken, mushroom, vegetable), adjust the vegetable composition of the soup at your discretion, add beans or mushrooms. In general, create your own masterpiece!

Ingredients:

• sauerkraut - 300 g,
• potatoes - 200 g,
• carrots - 70 g,
• beets - 100 g
• onions - 70 g,
• garlic - 1 clove
• tomato paste or tomato puree - 1 tbsp. l.,
• vegetable oil - 2 tbsp. l.,
• salt and ground black pepper - to taste,
• dill and parsley greens - 20 g,
• water (broth) - 2.5 l.

How to cook borscht with sauerkraut

Let's start with potatoes. We clean it, cut it into cubes or cubes - as you are used to, this is not fundamental. Bring water (or broth) to a boil and put potatoes in it. After the water and potatoes boil again, be sure to add a little salt to it. The main thing is not to overdo it, because sauerkraut will also go to borscht. Cover the pan with a lid and cook the potatoes until tender. On average, it takes 10-20 minutes, depending on the size of the potato cubes.

At the same time, while the potatoes are being prepared, we fry the borscht. Cut the peeled onion into cubes. Grate the carrots with a medium section. Beets can be cut into small cubes or grated too.

Heat the oil in a frying pan and first put onions and carrots in it. We fry them, stirring, for 5 minutes, after which we send the beets there.

Add tomato paste (puree) to the vegetables. If desired, you can also add a fresh tomato, cut into small cubes, to the frying.

Salt the frying, season with ground pepper (spices - optional and at the discretion of the cook), pass the garlic through a press. Cover the pan with a lid and simmer for about 7-10 minutes.

Now is the time to add sauerkraut to the frying. Usually cabbage does not require any preliminary processing - it can be added to vegetables without even squeezing it out of the brine. Only if the cabbage is too sour can you rinse it with cool water.

Simmer vegetables with cabbage for another 5 minutes.

By this time, the potatoes should be ready. Add frying to it, add salt if necessary and bring the contents of the pan to a boil. Boil the borscht for a maximum of a couple of minutes, season with finely chopped herbs and remove from the stove.

Borscht with sauerkraut is ready! Pour into bowls and serve with a crust of fresh bread, generously grated with garlic.

Enjoy your meal!

This time Olga's recipe is not for, but if you wish, you can make it in her.

Homemade borsch with beef and sauerkraut:

my whole family loves this soup in this way. From classic recipe borscht, which has taken root in Russian cuisine, differs in that I cook it with meat and potatoes. And this time there was no fresh cabbage - I replaced it with sauerkraut. It turned out very tasty.

Ingredients for a homemade borscht recipe:

• Beef - 300 - 400 g,
• Beets - 2 pieces,
• Carrots - 1 piece,
• Fresh or salted cabbage,
• White onion - 1 pc.,
• Potatoes - 4 pcs.,
• Tomatoes - 2 pieces,
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves
• Dill - to taste
• Water - 3 liters
• Parsley root to taste
• Parsnip root to taste
• Bay leaf to taste
• Salt to taste
• Black pepper, ground - to taste,
• Sugar - 1 tablespoon
• Sour cream - to taste on the plate.

How to cook borscht with sauerkraut

1. Cut the meat into pieces, put in a saucepan, fill with water.

Bring to a boil, periodically removing scale.

2. After boiling, reduce the heat, add bay leaf, mixture of roots (optional).

3. Peel beets, carrots, grate. Peel the onion and chop finely. Put the vegetables for homemade borscht to simmer under the lid on low heat.

4. Pour the tomatoes (I have frozen) in boiling water, remove the skin, chop finely, add to the vegetables, stew. Sprinkle everything lemon juice, add sugar, mix. Simmer until the beets are cooked.

5. Rinse the cabbage (if like mine sauerkraut) with cold water.

6. Peel the potatoes, cut into small cubes.

7. Peel the garlic and chop finely.

8. Approximately 1.5 hours after boiling, try to see if the meat is cooked. When the meat is ready, remove the bay leaf from the broth.

9. Put all vegetables for borsch with sauerkraut in broth, when everything boils - add spices. Cook until potatoes are tender. After turning off, let it brew delicious homemade borscht with beef for 5 minutes. Sprinkle beetroot and sauerkraut soup with finely chopped dill, add garlic.

07.12.2015

In Siberia, borscht is preferred rich, fragrant and very satisfying. Especially in winter, when you really want real homemade food, which literally beckons you from the doorway to the kitchen with its stunning aromas. To prepare just such a dinner, it will take enough time, because borscht is not cooked in half an hour. But they also produce the right effect, especially on men.

Borscht is a "second day" dish, that is, one that becomes even tastier the next day. Of course, it is not necessary to wait that long, but if the freshly brewed borschik stands at least an hour and a half before serving, it will greatly benefit in all respects.

Ingredients

• Meat broth- 2 l
• Potatoes - 3 pcs. (medium)
• Carrots - 1 pc.
• Beets - 1 pc. (large)
• Onions - 1 pc.
• Tomato - 1 pc.
• Sauerkraut - 1 handful
• Garlic - 4-5 cloves
• Tomato paste- 1 tbsp.
• Sugar - 1 tablespoon
• Vegetable oil- for frying
• Pepper peas - 3-4 pcs.
• Bay leaf - 2 pcs.
• Ground pepper - red and black
• Sour cream and herbs - for serving

Step by step cooking process at home

1. We spread all the ingredients on the work surface.
2. We start the preparation with vegetables that need to be washed and peeled.



3. We continue to prepare the vegetables: cut the potatoes into cubes, rub the beets and carrots on a coarse grater, rinse the cabbage if necessary with cold water, but only if it is very sour.



Before cooking, the vegetables should be exactly in this form, because if you try to do everything in parallel, then most likely something will burn, and something will already be digested until next ingredient is just being cut or rubbed.

4. At the same time, put the broth on the stove to boil and heat a large frying pan with oil. While the stove starts to work, we quickly cut the onion, here you can definitely catch up without fuss.



5. Throw laurel and peppercorns into the broth, and add the onion to the frying pan for the first frying.



6. As soon as the onion is golden, carrots go to his company.



7. During this time, the broth boils in a nearby saucepan, you can add potatoes. If the meat was not salted during cooking, salt everything well now.



8. We also add a little salt to the frying and sprinkle with peppers; in oil, pepper opens better and feels stronger than in water.



9. As soon as the frying has become beautiful in appearance, but is still halfway through the vegetables, put it on a plate, and add oil to the pan to prepare the beetroot frying.



10. To do this, start overcooking the beets, and it's time to add cabbage to the pan.



11. Beets will very quickly decrease in volume and darken, which means you can combine them with tomatoes. To do this correctly, spread the beets with a spatula to the sides, and drip new oil onto the surface of the pan.



12. The oil heats up instantly, which means you can add a large spoonful of pasta, and sugar on top. Stirring the pasta with sugar, fry them only together, literally 15 seconds.



13. Then we combine the contents of the pan, fry together also briefly, for a minute, and add the diced tomatoes.



14. While the moisture is boiling out of the tomatoes, we lower the first frying into the pan and the soup continues to boil over a very slow boil with a barely noticeable bubbling. Burlet should not be anything!



15. Now we stew the beetroot roast. We take the broth from the saucepan with a ladle, pour it into the frying and reduce the heat to the minimum (I have 2 of 9 levels).



16. This is how borscht is slowly cooked - the beetroot component is under its lid, the base is under its own. It will take about 10 minutes, you need to focus on the readiness of the beets. Trying, trying!



17. To complete the process, chop the garlic.



18. Add the beetroot frying to the soup base, bring everything back to a minimum boil, and after 2 minutes put the garlic into the pan.



Now you can turn off the heat, wrap the saucepan in a thick towel and leave the borscht to infuse for that very hour and a half. But you can get by with five minutes if your family is already demanding to eat.

19. The borscht turns out to be quite thick, with a pronounced strong taste and the right vegetables, none of which has been digested. Of course, you can add salt or sweetness to taste before serving.



20. We accompany the traditional serving with sour cream and dill. Bon appetit and Siberian health!