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Home-Made Borsch with Sauerkraut Recipe
Just homemade borsch, without claims to uniqueness. Our family recipe, warm, cozy, warming. And about the perfect couple to borscht everything is clear and so. It's lard!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To begin, cook the broth. Meat can take any-pork, beef, duck, goose, chicken, Turkey. The main condition - it should be with a bone.I had a rib of pork, with bone and cartilage. Place the meat in a saucepan, add water, onion in the husk, peeled carrots and bring to a boil. Remove the foam, reduce the heat to low, add a pinch of salt and cook the broth for an hour and a half with barely noticeable bubbling. Then remove the meat, strain the broth, discard the vegetables.Vegetables for broth in the ingredients are not specified, you can not add them if you do not want. But do not overdo it with salt, it is better not to salt.
    To begin, cook the broth. Meat can take any-pork, beef, duck, goose, chicken, Turkey. The main condition - it should be with a bone.I had a rib of pork, with bone and cartilage. Place the meat in a saucepan, add water, onion in the husk, peeled carrots and bring to a boil. Remove the foam, reduce the heat to low, add a pinch of salt and cook the broth for an hour and a half with barely noticeable bubbling. Then remove the meat, strain the broth, discard the vegetables.Vegetables for broth in the ingredients are not specified, you can not add them if you do not want. But do not overdo it with salt, it is better not to salt.
  2. Meat cut into pieces and while remove to the side (in a container, so as not air)
    Meat cut into pieces and while remove to the side (in a container, so as not air)
  3. For borscht I use sauerkraut without carrots, but you can also with carrots. Squeeze it well from the brine, cut it if it is in long strips. No need to rinse.
    For borscht I use sauerkraut without carrots, but you can also with carrots. Squeeze it well from the brine, cut it if it is in long strips. No need to rinse.
  4. Put the cabbage in the broth, bring to a boil, reduce the heat and cook at a low boil for about 20-25 minutes.
    Put the cabbage in the broth, bring to a boil, reduce the heat and cook at a low boil for about 20-25 minutes.
  5. Meanwhile, prepare the dressing. In half the oil (or even better pork lard), fry the lightly grated carrots and beets. Keep the fire strong, you should hear the aroma of toasted vegetables.
    Meanwhile, prepare the dressing. In half the oil (or even better pork lard), fry the lightly grated carrots and beets. Keep the fire strong, you should hear the aroma of toasted vegetables.
  6. As soon as they are fried (it is 5-7 minutes), add tomato paste, mashed peppers, pour in the brine and add sugar. Turn down the heat, cover and simmer for about 15 minutes. If the liquid seems small, pour a ladle of broth from the pan, or add just boiling water. The pickle from sauerkraut has a sour taste, and the acidic environment helps the beets retain their color. Sugar is put to balance the taste, but it is optional.If there is no puree of bell pepper at hand, add one finely chopped sweet pepper (preferably red). At worst, a couple of teaspoons of dried paprika. The taste of pepper in borscht should be present at least in some form
    As soon as they are fried (it is 5-7 minutes), add tomato paste, mashed peppers, pour in the brine and add sugar. Turn down the heat, cover and simmer for about 15 minutes. If the liquid seems small, pour a ladle of broth from the pan, or add just boiling water.
The pickle from sauerkraut has a sour taste, and the acidic environment helps the beets retain their color. Sugar is put to balance the taste, but it is optional.If there is no puree of bell pepper at hand, add one finely chopped sweet pepper (preferably red). At worst, a couple of teaspoons of dried paprika. The taste of pepper in borscht should be present at least in some form
  7. The dressing is ready, remove it from the stove.
    The dressing is ready, remove it from the stove.
  8. In the pan, where the cabbage is cooked, add the potatoes cut into cubes, add a little fire, as soon as you understand that it begins to boil, reduce the heat and cook the potatoes for about 10 minutes, then add the beet dressing and simmer for another 5-10 minutes
    In the pan, where the cabbage is cooked, add the potatoes cut into cubes, add a little fire, as soon as you understand that it begins to boil, reduce the heat and cook the potatoes for about 10 minutes, then add the beet dressing and simmer for another 5-10 minutes
  9. In a separate pan in oil or lard fry until a good Golden color onions, and season them with borscht
    In a separate pan in oil or lard fry until a good Golden color onions, and season them with borscht
  10. Remove the borscht from the stove, add the Bay leaf and chopped dill (you can frozen or dried). Try the salt, if necessary, dosolite. Given that the broth was salted, the cabbage was salted and brine was added, as a rule no salt is required. But still.Let the borscht brew for at least 30-40 minutes. But it tastes better on the second day, like all borscht.
    Remove the borscht from the stove, add the Bay leaf and chopped dill (you can frozen or dried). Try the salt, if necessary, dosolite. Given that the broth was salted, the cabbage was salted and brine was added, as a rule no salt is required. But still.Let the borscht brew for at least 30-40 minutes. But it tastes better on the second day, like all borscht.
  11. Garlic in the pan I do not add, as in the hot soup, its flavor disappears. Add garlic to each plate when serving, so fragrant. Sour cream-optional.Meat I also prefer to add portions to the plate, because in borsch it is colored in the color of beets.
    Garlic in the pan I do not add, as in the hot soup, its flavor disappears. Add garlic to each plate when serving, so fragrant. Sour cream-optional.Meat I also prefer to add portions to the plate, because in borsch it is colored in the color of beets.
  12. Bon appetit!
    
Bon appetit!

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