Home-Made Borsch with Sauerkraut Recipe
Just homemade borscht, without claims to uniqueness. Our family recipe, warm, cozy, warming. And as for the perfect pair for borscht, everything is clear and so. It’s lard!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. First, prepare the broth. You can take any meat – pork, beef, duck, goose, chicken, turkey. The main condition is that it must be with a bone. I had a pork rib with bone and cartilage. Put 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 a minimum, add a pinch of salt and cook the broth for an hour and a half with barely noticeable bubbling. Then take out the meat, strain the broth, discard the vegetables. Vegetables for broth are not specified in the ingredients, you can not add them if you do not want. But do not overdo it with salt, it is better not to salt it.
  2. Cut the meat into pieces and set aside for now (in a container so that it is not ventilated)
  3. For borscht, I use sauerkraut without carrots, but you can also use carrots. Squeeze it well from the brine, cut it into strips if it is long. There is no need to wash it off.
  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.
  5. Meanwhile, prepare the dressing. Fry lightly grated carrots and beets in half the volume of oil (or even better lard). Maintain a strong fire, you should hear the aroma of roasted vegetables.
  6. As soon as they are fried (it will take 5-7 minutes), add tomato paste, mashed pepper, 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 a saucepan or add just boiling water. Pickle from sauerkraut has a sour taste, and the acidic environment helps the beetroot retain its color. Sugar is put in to balance the taste, but this is not necessary. If there is no bell pepper puree 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 filling is ready, remove it from the stove.
  8. In the pan where the cabbage is cooked, add the diced potatoes, turn up the heat a little, as soon as you realize that it starts 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 frying pan, fry the onion in oil or lard until a good golden color and season the borscht with it
  10. Remove the borscht from the stove, add the bay leaf and finely chopped dill (frozen or dried). Try to add salt, add salt if necessary. Given that the broth has been salted, the cabbage has been salted and brine has been added, salt is usually not required. But still. Let the borscht brew for at least 30-40 minutes. But on the second day it becomes tastier, like all borscht.
  11. I don’t add garlic to the pan, because its flavor disappears in hot soup. When serving, add garlic to each plate to make it fragrant. Sour cream – optional. I also prefer to add meat in portions to a plate, because in borscht it turns beetroot color.
  12. Bon appetit!
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