Siberian borscht with sauerkraut – step-by-step recipe with photos

• Number of servings: 8 servings
• Cooking time: 1 hour(s) 55 minutes

Print recipe

Siberian borscht with sauerkraut

In Siberia, they prefer borscht to be rich, fragrant and very filling. Especially in winter, when you really want real homemade food, which literally beckons you from the doorway to the kitchen with its amazing aromas. To prepare just such a dinner, you will need enough time, because borscht does not cook 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, you don’t have to wait that long, but if freshly brewed borscht sits for at least an hour and a half before serving, you will benefit significantly in all respects.

Ingredients

• Meat broth – 2 l
• Potatoes – 3 pcs. (average)
• Carrots – 1 pc.
• Beets – 1 pc. (large)
• Onion – 1 pc.
• Tomato – 1 pc.
• Sauerkraut – 1 handful
• Garlic – 4-5 cloves
• Tomato paste – 1 tbsp.
• Sugar – 1 tbsp.
• Vegetable oil - for frying
• Peppercorns – 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. Place all ingredients on a work surface.

fotorecepty.org

Borscht with sauerkraut

A classic recipe for borscht with sauerkraut will delight you not only with the rich taste and aroma of this popular dish, but also with an abundance of vitamins in every spoon!

INGREDIENTS

• Beef on the bone 0.5 Kilograms
• Sauerkraut 300 grams
• Onion 1 piece
• Carrot 1 piece
• Beetroot 1 piece
• Potatoes 2-3 pieces
• Vegetable oil 3-4 tbsp. spoons
• Bay leaf 1-2 pieces
• Tomato paste 2-3 tbsp. spoons
• Salt To taste
• Allspice peas 3-4 pieces
• Garlic 2-3 cloves
• Sugar To taste

Step 1

Pour cold water over the beef and place over medium heat. Skim off the foam, reduce the heat to low, add salt and cook until the meat is completely cooked - it should easily separate from the bones.

Step 2

Heat a little vegetable oil in a frying pan and lightly fry the grated or chopped beets in it. Then add tomato paste, half a glass of cabbage brine and simmer covered over low heat until soft. If necessary, add a little water.

Step 3

Peel the onion and chop finely. Fry until golden brown.

Step 4

Add grated or chopped carrots. Simmer over medium heat for 5 minutes (if the carrots are not very juicy, you can cover with a lid).

Step 5

Squeeze the cabbage and add to the pan with the onions and carrots. Fry until the cabbage begins to stick. After this, add a little water and brine and simmer under the lid for several minutes.

Step 6

Place peeled and cut into small cubes potatoes into the pan with the meat.

Step 7

Add all the vegetables, bay leaf and peppercorns to the pan.

Step 8

Simmer the borscht over low heat for 10-15 minutes. taste - if too sour, add a little sugar. Just before the end of cooking, remove the bay leaf and season with chopped garlic. Serve hot, with sour cream.

povar.ru

Borscht with sauerkraut

Borscht with sauerkraut is not only rich in taste, but also an abundance of vitamins in every spoon! In winter, this hot dish is simply irreplaceable, because it helps saturate the body with a lot of useful substances that are so lacking in the cold season.

The taste of borscht is unusual, sourish-sweet. It is more interesting and rich than when using a fresh head of cabbage. In addition, there is no need to add vinegar or citric acid, because our cabbage gives the desired note. You can cook borscht with broth or without meat at all, for example, with mushrooms - it will turn out no less tasty and is suitable for lenten and vegetarian menus. So be sure to add a classic recipe for borscht with sauerkraut to your cookbook, with a photo for better clarity.

Ingredients

• pork or beef on the bone 400 g
• refined vegetable oil 2 tbsp. l.
• large onion 1 pc.
• medium carrots 1 pc.
• large beets 1 pc.
• water 2.5 l
• tomato paste 1 tbsp. l.
• tomatoes in their own juice 1 tbsp.
• salt and pepper to taste
• dill 10 g
• bay leaf 1 pc.
• sauerkraut 200 g

How to cook borscht with sauerkraut

It is advisable to let the borscht brew for at least an hour under the lid, after which you can pour it into plates. The dish is best served hot, with sour cream (non-acidic) and fresh dill.

On a note. If the sauerkraut is too sour, you can add a little sugar to the borscht.

webpudding.ru

Borscht with sauerkraut

As you know, good borscht is the key to family happiness. And everyone knows that every joke has a grain of humor in it, so it’s better, just in case, to be able to prepare this dish in such a way that it won’t “pull you away by the ears.”

Today we have a special recipe for borscht with sauerkraut, which has many of its own nuances. Here you will find proven tips on how to make borscht rich and delicious.

2. sauerkraut – 1 tbsp.

5. onion – 1 pc.

7. tomato – 2 pcs. (or tomato paste - 2 tbsp.)

8. garlic – 2-3 cloves

9. vegetable oil for frying

10. salt, red and black pepper to taste

How to cook borscht with sauerkraut, step by step recipe with photo:

We will clean and wash all the vegetables in advance.

Take the required amount of cabbage out of the jar and try it - if the taste is too sour, rinse the cabbage in water.

There is no need to rinse thoroughly, just add water and drain it, for example, through a colander.

Grate the carrots and beets on a coarse grater into different containers. Cut the onions and tomatoes into cubes. Potatoes can be cut into plastics, cubes or cubes - as you like. This will not affect the taste of our borscht.

Let's move on to cooking. We do everything almost simultaneously, which is why we completed all the cutting in advance.

We put the cabbage into the boiling broth, which should be cooked without other vegetables for at least 8-10 minutes, since it has a much more rigid structure than regular fresh cabbage. If the broth was not salty, then salt it properly.

When this time has passed, add potatoes to the cabbage.

Heat two frying pans on adjacent burners. On one, fry the onion in oil, and then the carrots. And in the second we make roasted beets. Control the amount of oil! If you don’t spare it, the borscht will end up with a double portion from two frying pans.

The carrot and onion dressing cooks quickly and can be set aside. But beets will take time, because beets are a strong vegetable. When it is thoroughly fried and reduced in volume, add tomatoes or tomato paste to it (as in the recipe for lean borscht). After frying them together, reduce the heat and add broth from our stewing pan.

The beets and tomatoes will simmer under the lid until almost done. Try it! And when this happens, you can transfer the carrots from a separate frying pan into the broth, and after a couple of minutes add the beetroot part to the general pan.

In the finale, we need to season our classic borscht with garlic and pepper and let it stand under a towel for at least half an hour.

Rich, appetizing borscht with cabbage, delicious meat bone (or pork borscht) and sour cream is the pride of every housewife.

recipe-cook.ru

Borscht with sauerkraut

How to cook: Borscht with sauerkraut – recipe with photo.

Do you like borscht with sauerkraut? Have you tried it? So let's cook with us.

• Beef - 500 g
• Beetroot - 1 pc.
• Pickled white cabbage - 200 g
• Potatoes - 2 pcs.
• Small bulbs - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 1 tbsp. spoon
• Chopped dill and parsley - 1 tbsp. spoon
• Sour cream - 2 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Vinegar - 1 teaspoon
• Bay leaf - 1 leaf
• Black pepper - 2 peas
• Salt - 1-2 teaspoons (to taste)

Step #1

Products for borscht with sauerkraut are in front of you.

Step #2

How to cook borscht with sauerkraut:

Step #3

Place the meat in a saucepan, add 1.5-2 liters of water, put on fire, bring to a boil and cook for 90 minutes over medium heat, skimming off any foam that forms. At the end of cooking, add salt.

Step #4

Peel the potatoes, wash them, cut them into strips.

Step #5

Peel the carrots, wash them, grate them on a coarse grater.

Step #6

Peel the beets, wash them, grate them on a coarse grater.

Step #7

Peel the onion, wash it, finely chop it.

Step #8

Heat a frying pan, pour in vegetable oil. Place vegetables in hot oil. Simmer beets, carrots and onions, stirring, in a frying pan with vegetable oil for 5–7 minutes (over medium heat), add vinegar at the end.

Step #9

Wash the sauerkraut and squeeze.

Step #10

Heat a frying pan, pour in vegetable oil. Place sauerkraut in hot oil.

Step #11

Add tomato paste and broth. Simmer sauerkraut in a frying pan, adding tomato paste and 50–70 ml of meat broth for 5 minutes.

Step #12

Then combine the cabbage with stewed vegetables.

Step #13

Place potatoes into boiling broth and cook for 7–10 minutes.

Step #14

Then add stewed vegetables, cabbage, spices to the pan, cook the borscht with sauerkraut until tender, about 15-20 minutes.

Step #15

Borscht with sauerkraut is ready!

Pour the borscht into bowls, season with sour cream and sprinkle with herbs.

In Siberia, they prefer borscht to be rich, fragrant and very filling. Especially in winter, when you really want real homemade food, which literally beckons you from the doorway to the kitchen with its amazing aromas. To prepare just such a dinner, you will need enough time, because borscht does not cook 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, you don’t have to wait that long, but if freshly brewed borscht sits for at least an hour and a half before serving, you will benefit significantly in all respects.

Ingredients

• Meat broth - 2 l
• Potatoes - 3 pcs. (average)
• Carrots - 1 pc.
• Beetroot - 1 pc. (large)
• Onion - 1 pc.
• Tomato - 1 pc.
• Sauerkraut - 1 handful
• Garlic - 4-5 cloves
• Tomato paste - 1 tbsp.
• Sugar - 1 tbsp.
• Vegetable oil - for frying
• Peppercorns - 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. Place all ingredients on a work surface.
2. We start preparing with vegetables that need to be washed and peeled.



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



Before you start 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 overcooked while the next ingredient is still being cut or grated.

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



5. Throw bay leaf and peppercorns into the broth, and add onions to the frying pan for the first frying.



6. As soon as the onion turns golden, carrots come to accompany it.



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



8. We also add a little salt to the roast and sprinkle with peppers; in oil, the pepper opens up better and is felt more strongly than in water.



9. As soon as the frying has become beautiful in appearance, but the vegetables are still half cooked, we remove it on a plate and add oil to the frying pan to prepare the beet frying.



10. To do this, we begin to overcook the beets, and it’s time to add cabbage to the pan.



11. The beets will very quickly decrease in volume and darken, which means you can combine them with tomatoes. To do this correctly, use a spatula to push the beets towards the sides, and drop some new oil onto the surface of the pan.



12. The oil heats up instantly, which means you can add a large spoonful of paste and sugar on top. Mixing the paste with sugar, fry them together for just 15 seconds.



13. Then we combine the contents of the frying pan, fry it together for a short time, for a minute, and add the diced tomatoes.



14. While the moisture is being fried from the tomatoes, we lower the first roast into the pan and the soup continues to cook at a very low simmer with barely noticeable bubbling. Nothing should be bubbling!



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



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



17. To complete the process, chop the garlic.



18. Add the roasted beets to the soup base, bring everything back to a minimum boil, and after 2 minutes, lower the garlic into the pan.



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

19. The borscht is quite thick, with a distinct strong flavor and the right vegetables, none of which are overcooked. Of course, before serving, you can add salt or sweetness to taste.



20. Traditional serving is accompanied with sour cream and dill. Bon appetit and Siberian health!

Borscht with sauerkraut

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

You will need:

• Meat with bones (pork ribs or beef brisket) - 700 g
• sauerkraut – 300 g
• potatoes – 4-5 pcs.
• carrots – 1 pc.
• onions – 1 pc.
• bell pepper – 1 piece
• beets – 1 piece
• tomato paste – 2 tablespoons
• spices: bay leaf, pepper mixture, parsley, basil
• vegetable oil for frying

How to cook Borscht with sauerkraut:

1. Let the meat broth simmer for about an hour. The broth must be brought to a boil and then reduced to a boil. Remove the foam. Lightly salt.
2. While the broth is cooking, peel the vegetables. Cut the potatoes into small cubes.
3. Carrots – into strips
4. Onion - half rings
5. Beets - into thin strips.
6. Let the sauerkraut simmer. To do this, heat a frying pan with a small amount of vegetable oil, put in the cabbage and pour in a little water or broth. Simmer, stirring occasionally, for about 20 minutes. Add liquid if necessary. At the end of the stewing, all the liquid should evaporate.
7. Remove the cooked meat from the broth. Strain the broth through cheesecloth into 2-3 layers. Place potatoes into strained broth. Turn on the stove to maximum temperature and bring to a boil, then reduce again so that the potatoes do not boil over from boiling. Boil potatoes for about 5-7 minutes. Then add the stewed cabbage. The rest of the time, the borscht should be cooked over low heat, without much boiling.
8. Sauté raw chopped beets in vegetable oil. Add a few drops of vinegar (don’t overdo it, we have sour cabbage in our soup), a pinch of salt and a pinch of sugar. With such additives, beets in borscht will not lose their color for a very long time.
9. On another burner, saute the onions and carrots.
10. Add bell pepper (I used frozen)
11. And then tomato paste. Mix the dressing well and simmer everything together a little so that the vegetables absorb each other’s aroma.
12. Add sautéed pickled beets to the soup and cook for about 5 minutes.
13. Add dressing to the borscht. Remove the meat from the cooled meat bones, cut it into small pieces and place in a saucepan.
14. Now we bring the borscht to taste. Add salt, pepper, add herbs. Turn off the burner, cover with a lid and leave to simmer on a warm stove for about 20 minutes.
15. Season the borscht with sour cream and sprinkle with fresh herbs. Read more: .

Bon appetit!

Red borscht with sauerkraut

Ingredients:

• beef on the bone (ribs) – 0.5 kg;
• water for broth - 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 onion – 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 – 20 g;
• ground black pepper - to taste;
• salt – 1 teaspoon (or to taste;
• sugar – 1 teaspoon;
• sour cream for serving - 1 tbsp. spoon per serving.

Make broth for borscht from beef ribs. Rinse them with cold water, place them in a saucepan, now fill it with water - also cold - and place it on medium heat. First, cook the “primary” broth, which then needs to be drained along with all the foam and dirt released by the meat. After draining, rinse the ribs again, add water, bring to a boil and cook for 1.5 hours over low heat.

If any residual foam rises during boiling, carefully remove it with a slotted spoon - you don't need unsightly gray shreds floating in the borscht at all. After about an hour, put a whole peeled onion, allspice peas and bay leaves into the broth - they will give the future borscht 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. Shred fresh cabbage into strips. Simmer the sauerkraut in a frying pan under a closed lid, adding a tablespoon of vegetable oil. The duration of stewing is 15-20 minutes.

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

You put one of them in the fryer, leave the other “for later” - it will be added to the raw borscht shortly before the end of cooking. You also add tomato paste to the frying, pour in a little boiled water - enough so that the mass acquires the thickness of sour cream, and simmer it under the lid for 5-6 minutes.

Remove the beef ribs from the broth you cooked. You can safely separate the meat from the bones and do with it as you please. If you want, cut it into small pieces and add it to the borscht. As for me, I prefer to use it for preparing other dishes - for example, salads.

First add shredded fresh cabbage to the boiling broth and cook 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 add sauerkraut, which, of course, by this time you have already stewed. And in the next five minutes it will be the turn of frying - it is added to the borscht after the sauerkraut.

You wait another couple of minutes (and the borscht continues to slowly cook under the lid) and put the raw beets into the pan, after which the reddened broth will take on an even more intense hue.

You enrich the taste of the borscht with seasonings: add salt, sugar, garlic cloves crushed in a hand press, and ground black pepper. Stir, simmer the borscht on low 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’s better if it sits longer – an hour or two.

When serving, add fresh chopped parsley and sour cream (or, if desired, mayonnaise) to a plate with aromatic borscht.

We will clean and wash all the vegetables in advance.

Take the required amount of cabbage out of the jar and try it - if the taste is too sour, rinse the cabbage in water.

There is no need to rinse thoroughly, just add water and drain it, for example, through a colander.

Grate the carrots and beets on a coarse grater into different containers. Cut the onions and tomatoes into cubes. Potatoes can be cut into plastics, cubes or cubes - as you like. This will not affect the taste of our borscht.

Let's move on to cooking. We do everything almost simultaneously, which is why we completed all the cutting in advance.

We put the cabbage into the boiling broth, which should be cooked without other vegetables for at least 8-10 minutes, since it has a much more rigid structure than regular fresh cabbage. If the broth was not salty, then salt it properly.

When this time has passed, add potatoes to the cabbage.

Heat two frying pans on adjacent burners. On one, fry the onion in oil, and then the carrots. And in the second we make roasted beets. Control the amount of oil! If you don’t spare it, the borscht will end up with a double portion from two frying pans.

The carrot and onion dressing cooks quickly and can be set aside. But beets will take time, because beets are a strong vegetable. When it is thoroughly fried and reduced in volume, add tomatoes or tomato paste to it (as in). After frying them together, reduce the heat and add broth from our stewing pan.

The beets and tomatoes will simmer under the lid until almost done. Try it! And when this happens, you can transfer the carrots from a separate frying pan into the broth, and after a couple of minutes add the beetroot part to the general pan.

In the finale, we need to season our classic borscht with garlic and pepper and let it stand under a towel for at least half an hour.

Rich, appetizing borscht with cabbage, delicious meat bone (or) and sour cream is the pride of every housewife.

Cook for fun!

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

Homemade borscht with beef and sauerkraut:

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

Ingredients for homemade borscht recipe:

• Beef – 300 – 400 g,
• Beets - 2 pieces,
• Carrots - 1 piece,
• Cabbage, fresh or salted,
• 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
• Ground black pepper - to taste
• Sugar - 1 tablespoon,
• Sour cream - to taste on a plate.

How to cook borscht with sauerkraut

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

Bring to a boil, periodically skimming.

2. After boiling, reduce heat, add bay leaf, root mixture (optional).

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

4. Pour boiling water over the tomatoes (I used frozen ones), remove the skins, chop finely, add to the vegetables and stew. Sprinkle everything with lemon juice, add sugar, mix. Simmer until the beets are ready.

5. Rinse the cabbage (if it’s sauerkraut, like mine) with cold water.

6. Peel the potatoes, cut into small cubes.

7. Peel the garlic and chop finely.

8. About 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 the vegetables for the borscht with sauerkraut into the broth; when everything boils, add spices. Cook until the potatoes are ready. After turning off, let the delicious homemade borscht with beef brew for 5 minutes. Sprinkle the soup with beets and sauerkraut with finely chopped dill and add garlic.