Many products, having lain or cooked, lose some of their properties. This rule does not apply to sauerkraut, there are no less vitamins in it (and some say it is even more) than fresh ones. Many housewives are happy to cook from her first and second courses. Borsch with sauerkraut has a characteristic taste for this type of soups, but with additional notes that make the dish unique. Even an aspiring cook will be able to cook this unusual, but at the same time typical dish for Slavic kitchens. It is only important to adhere to the correct technology of its preparation.
Cooking Features
Borsch with sauerkraut is cooked by the same rules as the traditional. Some differences relate only to the preparation and cooking time of cabbage.
- Before adding sauerkraut to borscht, it is necessary to squeeze, and if it is sour or brackish, then before that also wash it. Stew sauerkraut before laying in the soup, depending on the selected recipe.
- Sour cabbage is cooked faster fresh. If fresh is added in 25-30 minutes until the soup is ready, then it is sufficient to boil fermented 15-20 minutes. If it is put out before it, then it’s enough to lay it in borsch 10-15 minutes before its readiness.
- Borscht from sauerkraut can be vegetarian or with meat. The taste of the latter depends on the quality of the broth. To make it transparent, when boiling it is necessary to remove the foam, then cook over low heat, not allowing a strong boil.
- An important task when cooking borscht is to prevent the beets from turning pale, because the color of the soup itself depends on it. When cooked for a long time, the beets become discolored, but it takes a long time to bring it to softness. The problem is solved simply: the beets must be brought to readiness before the introduction into the soup and add to it already fried, stewed or baked for no more than 10 minutes before the readiness of the dish.
- Lettuce beet varieties have roots of a more saturated color, it is advisable to choose exactly them on borscht.
- Acid contributes to color retention. Usually, vinegar or lemon juice is added to the beets. When boiling borscht from sauerkraut, you can replace them with cabbage pickle.
- Borsch with sauerkraut is especially tasty after standing for several hours. Before serving, he must be given time to infuse.
Serve borscht from sauerkraut with sour cream and greens. It will be delicious even without refueling. To this first dish instead of bread you can offer croutons with garlic.
Borsch with sour and fresh cabbage
Composition:
- beef on the bone - 0.5 kg;
- beets - 150 g;
- carrots - 100 g;
- potatoes - 0, 4 kg;
- fresh cabbage - 0, 2 kg;
- sauerkraut - 100 g;
- onions - 75 g;
- vegetable oil - 40 ml;
- tomato paste - 60 ml;
- fresh greens - 100 g;
- water - 2, 5 l;
- salt, spices - to taste.
Preparation Method:
- Wash the meat, put it in the pan. Over medium heat bring to a boil. Cook for 10 minutes, removing the foam, reduce the heat. Add spices. Boil an hour and a half, covering the pot with a lid. Half an hour before salting ready.
- Take the meat out of the broth. Strain the broth, let the meat cool. Separate the meat from the bone. Cut into portions, put in broth.
- Peel the potatoes. Cut it into cubes and a half centimeters.
- Wash fresh cabbage by removing the top leaves. Finely shred.
- Rinse sauerkraut, squeeze. If necessary, finely chop with a knife.
- Free onion from the husk, cut into small cubes.
- Peel the carrots, chop them on a coarse grater or chop them into small strips.
- Peel and chop the same as carrots, beets.
- Pour 2 spoons of butter into a saucepan, put beetroot and carrot in it. Fry the vegetables for 5 minutes. Add a spoonful of pickle from under the cabbage, mix. After 2-3 minutes, put the sauerkraut itself. Pour in the soup ladle and stew the vegetables under the lid until soft.
- Fry onions in the remaining oil in another pan. Add tomato paste to it. Pass for 5 minutes.
- Boil the broth in a saucepan, put the potatoes in it. After 5 minutes, add fresh cabbage.
- After 15 minutes, add steamed vegetables and onions with tomato paste.
- After 5 minutes, taste the soup; adjust it by adding salt or sugar.
- Pour into the pan finely chopped greens with a knife. Let the soup boil for a couple of minutes. Remove from heat and insist 20-30 minutes under the lid.
Spread borsch on plates, put in each piece of meat and a spoon of sour cream. Garlic dumplings or croutons will be the perfect complement to this soup.
Borsch with sauerkraut and chicken
Composition:
- chicken - 0, 5 kg;
- beets - 0, 25 kg;
- carrots - 150 g;
- potatoes - 0, 25 kg;
- sauerkraut - 150 g;
- onions - 75 g;
- garlic - 2 cloves;
- vegetable oil - 40 ml;
- tomato paste - 60 ml;
- water - 2, 5 l;
- salt, spices - to taste.
Preparation Method:
- Cut the medium-sized chicken carcass in half, rinse one half of the chicken in water, and place in a saucepan. Fill the container with water and set on medium heat. When boiling water, remove the foam, add spices, reduce the intensity of the flame. Boil for an hour.
- Take the chicken out of the broth, strain the broth. When the chicken has cooled, remove the skin, separate the meat from the bones, cut into small pieces.
- Wash and clean the vegetables.
- Cut onion into thin half rings.
- Cut the carrots and beets into thin strips or chop them in a grater designed for cooking Korean salads.
- Cut potatoes into 1, 2-1, 5 cm cubes.
- Rinse the cabbage if necessary. If it is fermented in large chunks, chop it into strips.
- Pass the garlic through the press.
- Pour oil into a deep frying pan, heat it.
- Put onions in the butter. When it gets a golden hue, add carrots. Cook the vegetables on low heat for 5 minutes.
- Add beets to vegetables, pass it with them for 5 minutes.
- Pour a beetle with a tablespoon of lemon juice or cabbage pickle, add tomato paste. Stew vegetables until soft.
- Return the pot of broth to the stove, bring it to a boil.
- Dip the potato cubes into the broth. Boil them for 10 minutes. Add sauerkraut.
- 10 minutes after the cabbage, enter the vegetable fry.
- Add chicken and garlic after 5 minutes. Salt and season the soup to taste. Boil it for 3-5 minutes.
- Remove the saucepan from the fire, cover with a lid and leave for 20-30 minutes.
When serving, it is recommended to pour a handful of fresh greens, finely chopped with a knife, into each plate. Sour cream, too, will not be superfluous.
Borsch with sauerkraut for the winter
Composition (2 liters):
- sauerkraut - 0, 4 kg;
- tomatoes - 0.5 kg;
- onions - 0, 4 kg;
- carrots - 0, 4 kg;
- beets - 0, 5 kg;
- garlic - 10 cloves;
- sugar - 20 g;
- salt - 10 g;
- vegetable oil - 100 ml;
- table vinegar (9 percent) - 80 ml;
- water - 250 ml.
Preparation Method:
- Wash and sterilize two liter jars.
- Wash tomatoes, beets, onions, and carrots. Clean them up.
- Coarsely chop beets and carrots separately.
- Cut the onion into small cubes.
- Cabbage, if there is a need for this, additionally chop.
- Cut the garlic into small pieces.
- Tomatoes boil, peel. Cut the tomato flesh into small cubes.
- Pour two tablespoons of oil into the pan. Fry in it until golden brown onions and carrots. Add the cabbage. When she is slightly browned, put the vegetables in the pan.
- Pour 2 more spoons of oil into the frying pan, heat it.
- Put beets in the pan, pour vinegar in a tablespoon. Pass for 10 minutes.
- Transfer the beets to the rest of the vegetables.
- Pour the remaining oil into the pan. Fry the garlic tomatoes in it. Tomatoes should be roasted until they turn orange.
- Transfer the tomato mass to the rest of the vegetables.
- Add a glass of water, salt, sugar, bring to a boil and simmer for 12 minutes over low heat.
- Add the remaining vinegar, continue cooking for 2-3 minutes.
- Spread out on prepared banks, cork them tightly. After cooling, remove the pantry.
It is easy to make a delicious borscht from such a billet: you need to dilute it with boiled water or broth to the desired thickness, bring to a boil and cook for 10 minutes. You can add ready-made meat, slices of potatoes, beans.
Borsch with sauerkraut has an unusual taste, but it contains notes characteristic of traditional borsch. It can be cooked in water, chicken or meat broth. Preparation for soup can be closed for the winter, then you can cook it in the winter for 10 minutes.
