Borscht with Sauerkraut and Carrots
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
The recipe was shared by chef John Smith from the café 'The American Bistro', New York.
Ingredients
- Campbell's Beef Broth - 1 qt
- Yellow Beets - 2 pieces
- Passata Tomato Sauce - 1 tablespoon
- Sugar - 1 teaspoon
- Meyer Lemon Juice - 1 tablespoon
- Water - 3 fl oz
- Onion - 1 piece
- Carrot - 1 piece
- White Cabbage - 3.5 oz
- Sauerkraut - 3.5 oz
- Safflower Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Ground coriander - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Add the cabbage to the boiling borscht and bring to a boil once more.
Step 11
Reduce the heat to low and let the soup simmer for 10–15 minutes.
Step 12
Serve in bowls, garnished with sour cream and herbs.
Step 2
Make the base. Peel the beets and cut them into thin strips.
Step 3
Slightly sauté the beets in sunflower oil.
Step 4
Add the tomato paste, lemon juice, and sugar. Mix well.
Step 5
Add water, cover with a lid, and simmer on low heat for 20 minutes.
Step 6
Peel the carrot and cut it into thin strips.
Step 7
Shred the cabbage.
Step 8
Dice the onion.
Step 9
Bring the broth to a boil, add the beet base, all the vegetables except the fresh cabbage, and the spices, then bring to a boil again.
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