Borscht with Sauerkraut and Beans
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
7
Description
Borscht with Sauerkraut and Beans
Ingredients
- Yellow Beets - 1 piece
- Carrot - 1 piece
- Potato - 2 pieces
- Onion - 1 head
- Passata Tomato Sauce - 3 tablespoons
- Potato - 1 piece
- Sauerkraut - 3.5 oz
- Canned Baby Beets - 1 can
- Sugar - 1 teaspoon
- Pork fat - 1.8 oz
- Pork chop with bone - 17.6 oz
- Garlic - 4 cloves
- Salt - to taste
Step by Step guide
Step 1
Cook the beef broth for about an hour.
Step 2
Meanwhile, while the broth is cooking, grate the carrot and beet on a coarse grater and finely chop the onion. Try to use smaller-sized vegetables, otherwise, the borscht will be thick.
Step 3
In a frying pan, place the chopped pork fat (if you have heartburn from fat, you can use vegetable oil) and fry, turning occasionally, until both sides are browned. Don’t forget to cover with a lid — splashes will fly everywhere.
Step 4
Remove the pieces of fat and discard them. In the frying pan, add the onion and carrot, sauté until the onion is slightly golden, then add the beet and fry for about 3 minutes.
Step 5
Add the sauerkraut and its juice to the frying pan, sprinkle with sugar, mix, and fry for 5 minutes.
Step 6
Add the tomato paste, mix everything again, and fry for about 10 minutes, stirring.
Step 7
Cut the potatoes into cubes, remove the beef and place it on a cutting board, then add the potatoes to the broth.
Step 8
Transfer the contents of the frying pan to the pot with the potatoes and broth, and cook for 20 minutes.
Step 9
Pour boiling water over the tomato, peel it, cut it into cubes, and add it to the pot.
Step 10
Cut the cooled meat into small pieces and also add it to the pot.
Step 11
Add salt and the beans.
Step 12
Cook for 15 minutes, pressing in the garlic cloves. If the potatoes are cooked, then our borscht is ready!
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