Classic borscht is unconditionally good for everyone, but sometimes you want a little variety. Therefore, we propose to cook borsch with sauerkraut this time. We have collected the best step-by-step recipes especially for you!
1. Borsch with sauerkraut in accordance with GOST
Delicious and hearty beef recipe.
You will need: 700 g of beef, 4 l of water, 250 g of sauerkraut, 300 g of potatoes, 600 g of beets, 200 g of carrots, 150 g of onions, 120 g of tomato paste, 30 g of sugar, 3 bay leaves, spices.
Preparation:
1. Cut the meat into pieces, cover with water and cook until tender, skimming off the foam.
2. Bake beets in foil at 200 degrees for 30-40 minutes. Cool and cut into cubes.
3. Put the sauerkraut in a skillet and the carcasses for 15-20 minutes, stirring occasionally. Chop the onions and carrots and fry them separately with tomato paste and sugar.
4. Remove the meat from the pan, cut the potatoes into cubes, add to the broth and cook for 10-15 minutes.
5. Add beets, stewed cabbage, sautéed sauce, bay leaves and spices to taste, and boil the borscht for another 5 minutes. Chop the meat, return it to the pot. Remove from heat and let the borscht brew under the lid for half an hour.
2. Borsch with sauerkraut and beans
Two types of beans are used here at once - common and green beans.
You will need: 300 g of beets, 200 g of carrots, 400 g of potatoes, 200 g of green beans, 300 g of canned beans, 1 glass of tomato juice, 300 g of sauerkraut, 700 g of meat, spices, herbs.
Preparation: Boil the beef until tender, skimming off the foam. During this time, make a fry from chopped onions, grated carrots and beets. At the very end, add the green beans there, heat for a couple more minutes and stir.
Stew the sauerkraut with a little water, covered for 20 minutes. Add potatoes to the boiling broth, and after 10 minutes - fry, cabbage and tomato juice. After another 7 minutes, add canned beans, herbs and spices, boil a little, and let the borscht brew.
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3. Borsch with tomatoes and sauerkraut
Instead of tomato paste and juice, it is quite possible to take fresh meaty tomatoes.
You will need: 500 g of meat, 1 glass of sauerkraut, 1 beet, 1 carrot, 1 onion, 4 potatoes, 2 tomatoes, 3 cloves of garlic, spices.
Preparation: Boil the meat until tender, and during this time rinse the sauerkraut, chop the potatoes, grate the beets and carrots on a coarse grater, chop the onion, peel and finely chop the tomatoes.
First, send the cabbage to the boiling broth, and after 10 minutes - the potatoes. Fry onions with carrots and beets with tomatoes in different pans, and when the potatoes are ready, send both frying to the borscht. Add spices and crushed garlic, boil for a couple of minutes and leave for half an hour under the lid.
4. Borscht with sauerkraut in mushroom broth
Dried porcini mushrooms give the borsch a great aroma and taste.
You will need: 1.5 l of water, 10 mushrooms, 200 g of sauerkraut, 2 tbsp. tomato paste, 5 potatoes, 1 beet, 1 carrot, 0.5 parsley root, 1 onion, spices, 2 tbsp. vinegar.
Preparation: Rinse the mushrooms, boil in salted water and then cut, and strain the broth. Stew sauerkraut with water until soft, and finely chop the onion, carrot and parsley root and fry. Add tomato paste to the frying and mix well.
Stew separately the grated beetroot with vinegar and a little water until soft. Put the potatoes to boil in the mushroom broth, and when they boil, add the rest of the ingredients and cook for another 5 minutes. At the very end, return the mushrooms and season to the borscht.
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5. Borsch with sauerkraut and mushrooms
A more familiar recipe for borscht with mushrooms.
You will need: 1 liter of broth or water, 1 onion, 2 potatoes, 100 g of mushrooms, 1 carrot, 1 beet, 1 tbsp. tomato paste, 150 g sauerkraut, 0.5 pepper, spices.
Preparation: Add sauerkraut to the boiling broth, and after 10 minutes add potatoes and mushrooms. Finely chop carrots, peppers, onions and beets, fry them all together for about 10 minutes, and add a ladle of broth.
Stew the vegetables for another 5-7 minutes, add the tomato paste and stir. Put the frying in the borscht, season, warm up for a couple of minutes, remove from heat and let it brew.
6. Borsch with chicken and sauerkraut
A lighter version with dietary chicken.
You will need: 700 g chicken, 500 g potatoes, 250 g sauerkraut, 1 onion, 1 carrot, 1 beetroot, 2 tbsp. tomato paste, herbs, spices.
Preparation: Cut the chicken, cover with water and boil for 30-40 minutes. During this time, prepare a frying of chopped onions, grated carrots and beets. Add tomato paste and a little water to the vegetables, stir and leave to simmer.
Place the potatoes and sauerkraut in the broth. After 10 minutes, send the frying there, and after another 7 minutes, send the herbs and spices. After boiling, turn off the stove after a minute.
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7. Borsch with stewed meat and sauerkraut
Rich and tasty borscht, which can be prepared even from homemade preparations.
You will need: 200 g of stew, 150 g of sauerkraut, 1 beet, 1 carrot, 1 onion, 2 potatoes, spices, herbs.
Preparation: Cut the potatoes into medium cubes and cook for 15 minutes, and in parallel put the sauerkraut to simmer. Chop the onion, grate the carrots and beets, and fry them until soft. Add tomato or a spoonful of tomato paste if desired.
Put the frying on the potatoes and boil for another 5 minutes. After that, add vegetables and cabbage, pieces of stew, stir and remove from heat after a couple of minutes.
8. Borscht with sauerkraut in a slow cooker
The recipe includes ribs, but you can use any piece of meat.
You will need: 300 g pork ribs, 500 g sauerkraut, 2 beets, 3 potatoes, 1 carrot, 1 onion, 2 tbsp. tomato paste, spices, herbs.
Preparation: Thinly chop the onion, grate the carrots on a coarse grater and fry under the appropriate mode. Add grated beets there, fry for a couple of minutes, and mix everything with tomato paste.
Put sauerkraut and spices, rinsed and chopped ribs and potato sticks with vegetables, add water and leave in the soup mode for an hour. At the end, add greens and let the borscht brew for at least 15 minutes.