17 May 2014 Maria Home page » First courses, soups Views: 16585
Today I’m talking about borscht with sauerkraut, because the remnants of it really bothered me in the refrigerator, and their fate now ended in borscht.
Then, apparently, there will be a lot of recipes for beets - don’t be offended, but you need to somehow build on the previous harvest before the new one ripens.
I cook a wide variety of borschts - with mushrooms, with beans, with pickled apples, lean and not so lean, quick and thorough. This recipe with sauerkraut is quick, because I cooked it not with meat broth, but with vegetable broth, with the addition of meat cracklings.
Borscht with sauerkraut - step-by-step recipe
Ingredients:
- beef pulp - 0.5 kg;
- sauerkraut - 0.2 kg;
- onions, carrots, beets - 1 pc.;
- potatoes - 2 pcs.;
- tomato paste, chopped parsley and dill - 1 table each. spoon;
- sour cream and vegetable oil - 2 tablespoons each. spoons;
- vinegar (optional) - 1 tsp;
- black peppercorns - 2 pcs.;
- salt - to taste;
- water - 1.5–2 liters.
Preparation
Cook for 1.5 hours, periodically removing the foam. At the end of cooking, add salt to the broth.
How to cook borscht from sauerkraut correctly
In this recipe, I will tell you the main secrets of preparing classic borscht from sauerkraut. We will cook it using ready-made meat or poultry broth. The use of sour vegetables in soups allows us to hide the feeling of fat, so this dish will not seem too fatty to us even if we prepare it from pork or duck.
- Broth – 3 l.
- Beets – 1 pc. (average)
- Sauerkraut – 300 gr.
- Onions – 1 pc.
- Potatoes – 3-4 pcs. (average)
- Carrots – 1 pc.
- Tomato paste – 2 tbsp. l.
- Garlic – 3-4 cloves
- Sugar – 1 tbsp. l.
- Refined vegetable oil
- Spices, bay leaf, salt
First of all, let's deal with sauerkraut. I use my own cabbage. You can see my recipes for fermenting it on this page. But if you buy this product at the market or in a store, be sure to ensure that it is prepared without using vinegar.
I note that pickled vegetables contain a large amount of lactic acid, which makes them quite crispy and tough.
It takes more time to soften sauerkraut than to boil potatoes. In addition, if we first add sauerkraut to the broth and then potatoes, our soup will turn out tasteless.
It is important to know that potatoes do not boil in an acidic environment; they remain hard and taste unpleasant.
To give sauerkraut the necessary softness, it needs to be boiled or stewed. I prefer to use the second option. Many people recommend rinsing it in running water before cooking, but this should only be done if it is very acidic.
So, we pour a small amount of vegetable oil into a heated frying pan, and as soon as it warms up, lay out the cabbage. First, fry it until golden brown, because in this case it acquires a pleasant aroma, and only then add water or broth, cover with a lid and simmer until soft.
Borscht with sauerkraut recipe in a slow cooker
Ingredients:
- beef ribs - 300 g;
- sauerkraut - 200 g;
- beets - 200 g;
- potatoes - 300 g;
- carrots - 130 g;
- onion - 50 g;
- tomato paste - 50 ml;
- vegetable oil - 25 ml;
- sugar, salt, spices - to taste.
Preparation
What is the benefit of such borscht?
Using sauerkraut in the preparation of this dish not only improves its taste, but also makes it more healthy. Sauerkraut is a storehouse of vitamin C, which allows you to give borscht a richer taste with a sweet and sour tint. It would not be amiss to mention a rather unique feature of this dish - a day after cooking it becomes much tastier. Many recipes recommend serving this soup only after it has been steeped for one day.
Below is one of the recipes for borscht with sauerkraut and a photo for examples.
Useful tips for cooking borscht
If you want to make borscht with sauerkraut without beets, do not include this vegetable in your recipe. The taste of the finished dish will change little. But the color will become yellowish rather than rich red.
You can diversify the sauerkraut borscht recipe and make it richer. To do this, just replace the beef with pork. And at the end of cooking, add 100 g of lard, pureed with 50 grams of garlic, into the broth.
Another variation of the recipe is borscht with salted cabbage and beans. In this case, 1 can of canned red beans is added 15 minutes before the end of cooking. You can also use raw beans. Then it is better to soak it until it becomes soft (about 2 hours) and boil it separately. It is better to put beans in cold water for cooking. If you throw it into boiling water, it will not boil well. There are times when beans take a long time to cook, but are still raw. The situation will be corrected by adding baking soda to the boiling bean broth on the tip of a knife.
There is also borscht with beets and sauerkraut, a lean recipe with mushrooms. To do this, take dried white mushrooms and soak them. Afterwards they need to be washed and boiled in salted water. Then cut into strips and fry in vegetable oil. In the resulting mushroom broth the following are mixed: cabbage, potatoes, fried carrots, onions, fried mushrooms and beets. All products are cooked for about 20 minutes.
How to cook borscht with sauerkraut is, of course, up to you. The main thing is that the dish turns out truly tasty. Well, we will show you ways to achieve such useful culinary skills. And may all your culinary masterpieces be a success.
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Video on how to cook borscht from sauerkraut with pork
And the last recipe for borscht made from sauerkraut, which I wanted to share with you, I found on Valery Botsula’s channel - Healthy eating in the tradition of Tibetan Medicine.
- Water – 2 liters
- Pork meat – 500 gr.
- Sauerkraut – 200 gr.
- Beets – 1 pc. (average)
- Potatoes – 3 pcs.
- Bell pepper – 1 pc.
- Onions – 2 pcs.
- Carrots – 1 pc.
- Garlic – 3 cloves
- Tomato paste – 50 gr.
- Lard – 50 gr.
- Refined vegetable oil
- Spices, bay leaf, salt
That's all the recipes I wanted to share with you today. Try cooking. I think you will like at least one of these recipes. Bon appetit!
With this I say goodbye to you, until we meet again on the pages of my website.
If you liked the article, share this information with your friends. Please click on the social media buttons below. I will be very grateful to you. Alyonushka
How to cook borscht from sauerkraut and beets in a slow cooker - step-by-step recipe
In the evening, when you come home tired from work, you don’t always have the strength to endure another shift of work, but already at the stove. So today, when I came home and saw an empty soup pot, I realized that rest would have to wait. And although my family tried to convince me that tomorrow they would have a quiet lunch with sandwiches or buy hamburgers somewhere (oh the horror!), I found a simple solution. I'll prepare sauerkraut borscht with chicken in a slow cooker. It’s healthier and doesn’t even taste bad, and most importantly it’s fast.
- Water – 2 liters
- Chicken meat – 500 gr.
- Sauerkraut – 200 gr.
- Beets – 1 pc. (large)
- Potatoes – 2-3 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Tomato paste – 1 tbsp. l.
- Sugar – 1 tbsp. l.
- Sauerkraut brine (optional)
- Refined vegetable oil
- Spices (black pepper and allspice), bay leaf, salt
I washed and peeled the vegetables. I took the sauerkraut out of the refrigerator. I didn’t have any carrots at home, but I wasn’t upset. There is quite a lot of it in sauerkraut.
I forgot to say that first of all, I took the chicken thighs out of the freezer and put them in the microwave to defrost. I understand that it is not correct to defrost meat this way. But it's fast.
As soon as the poultry meat was defrosted, I washed it well, removed the skin and poured the required amount of water into the multicooker bowl. Next, I washed the cabbage well, removing excess acid. I cut up a potato and half an onion.
And I put all this into the slow cooker along with the meat. Chicken meat is good because it cooks quickly. And since I washed the cabbage well, it should not have affected the quality of cooking the potatoes.
Added salt and spices, closed the lid and set the “Soup” program. Now you can start preparing the dressing.
I cut the remaining half of the onion, grated the beets on a coarse grater and put it all in a heated frying pan, after pouring in a little vegetable oil.
Vegetables were salted and fried in vegetable oil. When they were sufficiently fried, I added tomato paste and sugar and continued to fry for about 5 more minutes.
While I was preparing the dressing, the soup was cooked. I turned off the multicooker program mode and opened the lid. The broth was not very transparent, but that's okay. The main thing is that the thighs and vegetables are cooked. The potatoes turned out soft. The broth turned out to be completely lacking in sourness, but this can be corrected by adding cabbage brine.
And now comes the final moment. We turn on the “Soup” program again, add the dressing, bay leaf and continue cooking for another 5 minutes without covering the multicooker with a lid.
That's all. My borscht is ready. It turned out very aromatic and tasty. By the way, if after work you have even less free time and energy, then you don’t have to cook the fry. In this case, we place all the products in the multi-cooker at the same time. It won't be as flavorful, but still very tasty.
