Sauerkraut borscht

Borsch is considered by many as a Ukrainian dish, in fact many Slavic peoples cook it. Borscht from sauerkraut is considered the heritage of Siberian cuisine. It can be made on meat or chicken broth, options and lean soup from sauerkraut and beet are common. The dish has a peculiar taste with typical notes of traditional borsch, but with a thin sourness, which turns it into a unique dish. Knowing the recipes and technology of cooking borscht, even an inexperienced hostess can make this culinary masterpiece in her kitchen.

Cooking Features

The basic principles of making borscht from sauerkraut are identical to the rules for cooking the same fresh vegetable soup. The goal is to get a rich, hearty meal that has a delicious red color. Knowing a few secrets will solve the problem, even if the culinary experience you have is minimal.

The most nourishing and rich is borscht made from sauerkraut, cooked in meat broth. If you decide to stay on the lean version of the dish, include in its composition beans or mushrooms, which are also suppliers of proteins in the human body.
The most important and most difficult thing when cooking borscht is to prevent the beets from losing their bright color. She helps to keep the saturated color of roasting in a large amount of oil, treatment with vinegar or lemon juice. If you put the beets in the soup too early, the juice will boil out of it, it will turn pale, despite all the efforts - you should not lay the beet roast in the soup before 10 minutes before it is ready.
Culinary experts advise cooking borsch from beet salad varieties, which have a more saturated flavor. Such vegetables usually have a small size, weigh an average of 100 g.
Sauerkraut must be washed before adding to borsch, otherwise there is a risk that the soup will turn out too sour.
Many cooks prefer to fry and stew sauerkraut until soft, and only then put it in the soup. In this case, it is introduced together with vegetable roasting or a little earlier. Untreated sauerkraut is laid in the soup 10 minutes after adding potatoes to it.
Keeping the correct order of the food in the soup is an important condition for making a tasty soup, in which all the vegetables are boiled to the extent they should.
Borscht from sauerkraut is often thickened by adding separately boiled potatoes, beans, and kneading them. In this case, the soup acquires a consistency unusual for borscht, but comes out tender and tasty.
If you want the borscht to be transparent, it is important to cook the broth for it correctly. If you do not remove the foam when cooking broth or cook it on high heat, it will come out cloudy. Do not allow the liquid to boil intensively; be sure to remove the foam formed on the surface during boiling with a skimmer.
Broth made from meat to bone is made more rich and fragrant.

It is recommended to serve borscht from sauerkraut with garlic croutons, seasoned with chopped greens and sour cream.

Sauerkraut borscht with beef

Composition:

beef - 0, 6 kg;
beets - 150 g;
onions - 100 g;
carrots - 100 g;
sauerkraut - 0, 25 kg;
potatoes - 0, 3 kg;
vegetable oil - 60 ml;
table vinegar (9 percent) - 5 ml;
water - 2, 5 l;
tomato paste - 20 ml;
salt, spices - to taste;
sour cream, fresh greens, croutons with garlic - for serving.

Method of preparation:

Wash the beef, put it in a saucepan, cover with cold water. Heat over medium heat until the liquid begins to boil. Cook 5 minutes, removing skimmer foam. Turn down the heat. Cover the pot with a lid. Boil 1, 5 hours.
Peel the potatoes, cut into bars, slightly larger than for cooking french fries. Wash to remove excess starch.
Remove the husks from the onion, cut it into small cubes.
Peel the beets. Cut into thin short straws or chop on a grater with large holes.
Scrape carrots. Crush it in the same way as beets.
Wash the sauerkraut, squeeze.
Heat half the oil indicated in the recipe in a frying pan. Put onions in it, in 2-3 minutes add carrots. Fry vegetables until golden brown.
Add the beets by sprinkling them with vinegar. Fry it until soft with the rest of the vegetables. Add tomato paste. Continue cooking for 5 minutes. Remove from heat.
Pour the remaining oil in another pan, put the cabbage. Cook for 5 minutes. Add the ladle liquid from the pan where the meat is cooked. Stew until the cabbage is soft.
Half an hour after the beginning of boiling broth, remove the meat from it, condemn, cut into small cubes or strips. Strain the broth. Return the beef and broth to the pan. Boil.
When the broth boils, put the potatoes in it. After 15 minutes, add the cabbage.
After 5 minutes after the introduction of cabbage, place the vegetable fry. Salt, pepper soup to taste. Put the spices in it: bay leaf, peppercorns. Continue cooking for 10 minutes.

Let the sauerkraut soup cook under a lid for 20-30 minutes to make it even tastier. It remains to pour it on plates, fill with sour cream, sprinkle with finely chopped garlic and greens. Serve the garlic croutons separately.

Sauerkraut borscht with chicken

Composition:

chicken leg - 0, 35 kg;
sauerkraut - 0, 25 kg;
beets - 0, 2 kg;
onions - 120 g;
carrots - 180 g;
potatoes - 0, 4 kg;
sweet pepper - 100 g;
celery stalks - 100 g;
fresh tomatoes - 0, 5 kg;
vegetable oil - 60 ml;
pickle from under the cabbage - 20 ml;
water - 2, 5 l;
salt, pepper, spices - to taste.

Method of preparation:

Wash the chicken leg. Pour in water, bring to a boil. Cook over medium heat for 5 minutes, removing the foam. Reduce heat, simmer for 40 minutes. 10-15 minutes until tender, add spices, lightly salted.
Remove the finished chicken from the pan. Strain the broth.
Remove the skin from the chicken, separate the meat from the bones. Crush it with a knife, throw in the broth.
Peel the potatoes, cut into cubes and a half centimeters. Put it in the soup when the broth begins to boil.
Peel the beets, chop them on a coarse grater.
Peel the carrots. Coarsely rub.
Remove sweet pepper from seeds, wash celery stalks. Cut vegetables into small straws.
Free the onions from the husk, chop it with a knife.
Rinse and squeeze sauerkraut.
Pour oil into the saucepan and heat it.
Put onions, carrots. Fry until golden brown.
Add pepper and celery. Cook for 2-3 minutes.
Mix the beets with a spoon of pickle, put in a saucepan. Fry until soft.
Tomatoes boil over boiling water. Remove the skin from them. Pulp chop grated.
Put the tomato paste and cabbage on the rest of the food in the saucepan. Cover it with a lid. Simmer the vegetables for 10 minutes.
Transfer the vegetables from the skillet to the saucepan with the broth and potatoes. It should be quite soft by this time.
Cook the soup for 10 minutes, remove from the heat. Insist cover 15-20 minutes.

When serving, borscht does not hurt to fill with sour cream, sprinkle with chopped greens. The dish according to the above recipe turns out fragrant, appetizing looks. As befits borsch, soup from beets, chicken and sauerkraut comes out thick and nourishing.

Lean borscht from sauerkraut with beans and mushrooms

Composition:

sauerkraut - 0, 3 kg;
fresh champignons - 0, 2 kg;
beans - 100 g;
beets - 0, 2 kg;
potatoes - 0, 4 kg;
carrots - 150 g;
onions - 100 g;
sweet pepper - 100 g;
tomatoes - 0, 4 kg;
garlic - 2 cloves;
water - 3 l;
vegetable oil - 80 ml;
salt, spices, herbs - to taste.

Method of preparation:

Soak the beans in cool water for 6 hours, rinse, refresh, boil until soft. Can be replaced with a can of canned beans to simplify and speed up the process.
Rinse the cabbage.
Peel the vegetables.
Cut potatoes into cubes of one and a half centimeters.
Onion cut into small pieces.
Chop grated carrots and beets.
Pepper seeds are cleared, cut into strips.
Cut the garlic into small pieces, chop fresh greens.
Boil the tomatoes. Remove the skin from them. Pulp break in a blender.
Mushrooms, having washed and blotted with a napkin, cut into strips or plates.
Pour 2 spoons of butter into the pan, fry the onions and carrots in it.
Add the beets, fry them until half cooked.
Pour tomato puree, simmer for 10 minutes.
Fry the champignons in the remaining butter.
Boil the water, put the potatoes in it. After 10 minutes, add the cabbage.
After 10 minutes, put the mushrooms and beans in the soup.
After 5 minutes, salt and pepper the soup to taste, enter the vegetable fry. Boil for 7-8 minutes.
Add garlic and herbs to borsch, boil for a couple of minutes. Remove pan from heat.

Lenten soup borsch is not seasoned with sour cream, it can be replaced with mayonnaise or serve the soup without dressing - it will still be tasty, satisfying, fragrant.

Borsch from sauerkraut can be cooked with meat, chicken, mushrooms. The presence of a large number of recipes allows you to choose the option for almost every taste.