Borscht with Sauerkraut
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Serve with sour cream.
Ingredients
- Pork Blood - 17.6 oz
- Salad Potatoes - 5 pieces
- Onion - 1 piece
- Sauerkraut - 10.6 oz
- Carrot - 1 piece
- Orange Bell Peppers - 1 piece
- Beetroot - 1 piece
- Lecho - 1.8 oz
- Passata Tomato Sauce - 2 tablespoons
- Bay leaf - to taste
- Parsley - to taste
- Basil - to taste
- Vegetable Oil - to taste
- Lemon-Pepper Mix - to taste
- Beans - ½ cup
Step by Step guide
Step 1
First, soak the beans overnight.
Step 2
Start boiling the meat broth for about an hour, cooking the beans with it. Bring the broth to a boil, then reduce the heat. Skim off the foam. Lightly salt. After about 1.5 hours, remove the meat, cut it into strips. Add the sauerkraut to the broth and cook for 30 minutes.
Step 3
While the broth is cooking, peel the vegetables. Cut the potatoes into small strips.
Step 4
Grate the carrot and beetroot on a coarse grater. Finely chop the onion.
Step 5
Add the potatoes to the broth. Turn the heat to maximum and bring to a boil, then reduce the heat again to prevent the potatoes from overcooking. Cook the potatoes for about 10–15 minutes.
Step 6
Sauté the raw beetroot in vegetable oil, then add the onion, carrot, and bell pepper. Add the tomato paste and lecho to the sauté.
Step 7
Add the sauté to the borscht. Now season the borscht to taste. Adjust the salt, pepper, and add herbs.
Step 8
Turn off the heat, cover with a lid, and let it simmer on the warm stove for about 20 minutes.
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