Homemade borscht with sauerkraut is not without reason very popular. Surely every housewife has her own version of this simple dish. Today's article will present the most interesting options.

Pork recipe

It should be noted that this option for preparing borscht involves the use of simple products that are always available in almost every home. The process itself does not take too much time, so it is possible that in the future you will often cook this dish. To prepare borscht with sauerkraut, the recipe for which is discussed in this publication, you need to check in advance whether you have on hand:

• Two hundred grams of pork.
• A couple of tablespoons of tomato sauce.
• Two medium beets and two potatoes each.
• Onion head.
• A teaspoon of sugar.

Salt, any vegetable oil and ground pepper will be used as auxiliary components.

Process description

Place the pre-washed meat in a suitable pan, add lightly salted cold water, place on the stove and bring to a boil. After the first bubbles appear on the surface of the liquid, reduce the heat and add cabbage and whole peeled beets. Cover the whole thing with a lid and cook for half an hour.

After about thirty minutes, the washed, peeled and chopped potatoes are placed in the pan. Cook everything together for about a quarter of an hour. In a separate frying pan, generously greased with any vegetable oil, lightly fry the chopped onion and add it to the meat. Almost immediately after this, tomato sauce is added to the future borscht with sauerkraut and continues to boil.

Carefully remove the beets from the pan, cut them into thin strips and return them back. The almost finished dish is seasoned with sugar, ground pepper and chopped garlic. After a couple of minutes, turn off the heat and let the borscht brew for a while. It is served with sour cream and fresh herbs.

Beef recipe

This incredibly tasty and aromatic sauerkraut dish differs from the previous version in the absence of beets. Before approaching the stove, be sure to check that you have all the required products. In this case, your home should have:

• Seven hundred grams of beef.
• Five or six medium potatoes.
• Three hundred grams of sauerkraut.
• A couple of medium carrots.
• Two hundred grams of onions.

To prepare aromatic borscht, you additionally need to stock up on a small amount of salt and pepper. You will also need vegetable oil, bay leaf and parsley root.

Sequence of actions

Drinking water is poured into a four-liter saucepan, placed on the stove and brought to a boil. After the first bubbles appear on the surface of the liquid, place the washed beef in the dish and cook it for an hour and a half, remembering to periodically remove the foam that appears. The finished meat is removed from the broth, cut into medium pieces and returned to the pan.

Carefully lower the prepared potatoes into the boiling liquid. After seven minutes, cabbage is placed there, and after a quarter of an hour, onion and carrot frying is added. Following the vegetables, bay leaf and parsley root are added to the broth. After this, the almost finished borscht with sauerkraut is salted, peppered and boiled until the potatoes are soft. After this, it is removed from the stove and poured into plates.

Recipe with celery

It should be noted that this borscht cooks much faster than the two previous options. Therefore, it will be a real boon for busy housewives who do not have much free time. To avoid wasting precious minutes searching for missing ingredients, check in advance if you have in your kitchen:

• Two hundred grams of sauerkraut.
• Two liters of ready-made meat broth.
• One large beet.
• A small carrot and an onion each.
• Three hundred grams of potatoes.
• A couple of celery stalks.

To cook hearty borscht with sauerkraut (the recipe with photos can be seen in this article), you will additionally need salt, any vegetable oil and pepper.

Cooking technology

First of all, you need to put the broth on the stove. While it is boiling, you can do the vegetables. They are washed in cool water, peeled and crushed. The onions and carrots prepared in this way are sent to a frying pan greased with vegetable oil and lightly fried. After a few minutes, chopped celery and pre-washed and squeezed sauerkraut are added. Mix everything well and simmer over low heat. A little later, peeled and grated beets are placed in the frying pan.

Diced potatoes are added to the boiling broth. After it becomes soft, add roasted vegetables, salt and spices to the pan. To prevent homemade borscht with sauerkraut and beets from losing its rich color, bring it to a boil and remove from the stove. The dish is served with garlic, sour cream and fresh herbs.

Borscht is considered by many to be a Ukrainian dish; in fact, many Slavic peoples cook it. Borscht made from sauerkraut is considered the heritage of Siberian cuisine. It can be made with meat or chicken broth; variants of lean soup made from sauerkraut and beets are also common. The dish has a unique taste with notes characteristic of traditional borscht, but with a subtle sourness that turns it into a unique dish. Knowing the recipes and technology for cooking borscht, even an inexperienced housewife can make this culinary masterpiece in her kitchen.

Cooking features

The basic principles for preparing borscht from sauerkraut are identical to the rules for preparing a similar soup from fresh vegetables. The goal is to get a rich, satisfying dish with an appetizing red color. Knowing a few secrets will help you solve the problem, even if your culinary experience is minimal.

• The most satisfying and filling is borscht made from sauerkraut, cooked in meat broth. If you decide to stick to a lean version of the dish, include beans or mushrooms in its composition, which are also suppliers of proteins to the human body.
• The most important and most difficult thing when cooking borscht is to prevent the beets from losing their bright color. Frying it in a large amount of oil and treating it with vinegar or lemon juice helps it maintain its rich hue. If you put beets in the soup too early, the juice will boil out of them and they will turn pale, despite all efforts - you should not add roasted beets to the borscht earlier than 10 minutes before it is ready.
• Culinary experts advise cooking borscht from salad varieties of beets, which have a more saturated color. Such vegetables are usually small in size, weighing on average 100 g.
• Sauerkraut must be washed before adding to borscht, otherwise there is a risk that the soup will turn out too sour.
• Many cooks prefer to fry and simmer sauerkraut until soft and only then add it to the soup. In this case, it is introduced along with the fried vegetables or a little earlier. Sauerkraut that has not been subjected to heat treatment is added to the soup 10 minutes after adding potatoes to it.
• Maintaining the correct order of adding ingredients to the soup is an important condition for preparing a delicious soup in which all the vegetables are boiled exactly to the extent they should be.
• Sauerkraut borscht is often thickened by adding separately cooked potatoes and beans, after mashing them first. In this case, the soup acquires a consistency unusual for borscht, but it turns out tender and tasty.
• If you want the borscht to be transparent, it is important to cook the broth for it correctly. If you do not remove the foam when cooking the broth or cook it over high heat, it will turn out cloudy. Do not let the liquid boil intensely; be sure to remove the foam that forms on the surface during boiling with a slotted spoon.
• The broth made from meat on the bone is more rich and aromatic.

Borscht from sauerkraut with beef

• beef – 0.6 kg;
• beets – 150 g;
• onions – 100 g;
• carrots – 100 g;
• sauerkraut – 0.25 kg;
• potatoes – 0.3 kg;
• vegetable oil – 60 ml;
• table vinegar (9 percent) – 5 ml;
• water – 2.5 l;
• tomato paste – 20 ml;
• salt, spices - to taste;
• sour cream, fresh herbs, croutons with garlic - for serving.

Cooking method:

• Wash the beef, place in a saucepan, cover with cold water. Heat over medium heat until the liquid begins to simmer. Cook for 5 minutes, skimming off the foam with a slotted spoon. Turn down the heat. Cover the pan with a lid. Cook for 1.5 hours.
• Peel the potatoes, cut into bars, slightly larger than for making French fries. Rinse to remove excess starch.
• Remove the skin from the onion and cut it into small cubes.
• Peel the beets. Cut into thin short strips or grate on a grater with large holes.
• Scrape the carrots. Grind it in the same way as the beets.
• Rinse the sauerkraut and squeeze.
• Heat half the oil specified in the recipe in a frying pan. Put the onion in it, after 2-3 minutes add the carrots. Fry the vegetables until golden brown.
• Add the beets, sprinkling them with vinegar. Fry it until soft with the rest of the vegetables. Add tomato paste. Continue cooking for 5 minutes. Remove from heat.
• Pour the remaining oil into another frying pan and add the cabbage. Fry for 5 minutes. Add a ladle of liquid from the pan where the meat is cooked. Simmer until the cabbage is soft.
• Half an hour after you start cooking the broth, remove the meat from it, drain it, and cut it into small cubes or strips. Strain the broth. Return the beef and broth to the pan. Boil it.
• When the broth boils, add potatoes to it. After 15 minutes, add the cabbage.
• 5 minutes after introducing the cabbage, add the fried vegetables. Salt and pepper the soup to taste. Put spices in it: bay leaf, peppercorns. Continue cooking for 10 minutes.

Let the sauerkraut borscht steep under the lid for 20–30 minutes to make it even tastier. All that remains is to pour it into plates, season with sour cream, sprinkle with finely chopped garlic and herbs. Serve garlic croutons separately.

Sauerkraut borscht with chicken

• chicken leg – 0.35 kg;
• sauerkraut – 0.25 kg;
• beets – 0.2 kg;
• onion – 120 g;
• carrots – 180 g;
• potatoes – 0.4 kg;
• sweet pepper – 100 g;
• celery stalks – 100 g;
• fresh tomatoes – 0.5 kg;
• vegetable oil – 60 ml;
• cabbage brine – 20 ml;
• water – 2.5 l;
• salt, pepper, spices - to taste.

Cooking method:

• Wash the chicken leg. Pour in water and bring to a boil. Cook over medium heat for 5 minutes, skimming off any foam. Reduce heat, simmer for 40 minutes. 10–15 minutes before readiness, add spices and lightly salt.
• Remove cooked chicken from pan. Strain the broth.
• Remove the skin from the chicken and separate the meat from the bones. Chop it with a knife and throw it into the broth.
• Peel the potatoes, cut into one and a half centimeter cubes. Add it to the soup when the broth starts to boil.
• Peel the beets and chop on a coarse grater.
• Peel the carrots. Grate coarsely.
• Remove the seeds from the sweet peppers and rinse the celery stalks. Cut the vegetables into small strips.
• Remove the peel from the onion and chop it with a knife.
• Rinse and squeeze the sauerkraut.
• Pour oil into a saucepan and heat it.
• Add onions and carrots. Fry until golden brown.
• Add pepper and celery. Fry for 2-3 minutes.
• Mix the beets with a spoonful of brine and place in a saucepan. Fry until it becomes soft.
• Pour boiling water over the tomatoes. Remove the skin from them. Grind the pulp on a grater.
• Add the tomato mixture and cabbage to the rest of the ingredients in the saucepan. Cover it with a lid. Simmer vegetables for 10 minutes.
• Transfer the vegetables from the saucepan to the pan with the broth and potatoes. By this time it should be quite soft.
• Cook the borscht for 10 minutes, remove from heat. Leave covered for 15–20 minutes.

When serving the borscht, it doesn’t hurt to season it with sour cream and sprinkle with chopped herbs. The dish according to the given recipe turns out aromatic and looks appetizing. As befits borscht, the soup made from beets, chicken and sauerkraut turns out thick and satisfying.

Lenten borscht made from sauerkraut with beans and mushrooms

• sauerkraut – 0.3 kg;
• fresh champignons – 0.2 kg;
• beans – 100 g;
• beets – 0.2 kg;
• potatoes – 0.4 kg;
• carrots – 150 g;
• onion – 100 g;
• sweet pepper – 100 g;
• tomatoes – 0.4 kg;
• garlic – 2 cloves;
• water – 3 l;
• vegetable oil – 80 ml;
• salt, spices, herbs - to taste.

Cooking method:

• Soak the beans in cool water for 6 hours, rinse, replace the water, and boil until soft. You can substitute a can of canned beans to make the process easier and faster.
• Wash the cabbage.
• Peel the vegetables.
• Cut the potatoes into one and a half centimeter cubes.
• Cut the onion into small pieces.
• Grind the carrots and beets on a grater.
• Peel the pepper from seeds and cut into strips.
• Cut the garlic into small pieces, chop fresh herbs.
• Pour boiling water over the tomatoes. Remove the skin from them. Beat the pulp in a blender.
• After washing and blotting with a napkin, cut the mushrooms into strips or slices.
• Pour 2 tablespoons of oil into a frying pan and fry the onions and carrots in it.
• Add beets, fry them until half cooked.
• Pour in tomato puree and simmer for 10 minutes.
• Fry the champignons in the remaining oil.
• Boil water, put potatoes in it. After 10 minutes, add cabbage.
• After 10 minutes, add mushrooms and beans to the soup.
• After 5 minutes, add salt and pepper to the soup to taste, add the roasted vegetables. Cook for 7–8 minutes.
• Add garlic and herbs to the borscht and boil for a couple of minutes. Remove the pan from the heat.

Lenten borscht is not seasoned with sour cream; it can be replaced with lean mayonnaise or the soup can be served without dressing - it will still turn out to be tasty, satisfying, and aromatic.

Sauerkraut borscht can be cooked with meat, chicken, and mushrooms. The presence of a large number of recipes allows you to choose an option for almost every taste.

Cooking master class: step-by-step recipe with photos on how to prepare delicious borscht with sauerkraut.

Red borscht with sauerkraut is prepared in both meat and lean broth. In any case, the dish differs from the classic version in its bright, wine-spicy, “sobering” and at the same time whetting the appetite sourness, deep, rich taste. A plate of invigorating food is especially useful for a dull autumn-winter diet; in addition, it fully copes with a hangover - we advise you to take note!

Ingredients:

• cabbage (sauerkraut) - 150 g;
• carrots, onions, beets - 1 pc.;
• potatoes - 4 pcs.;
• tomato paste, vegetable oil - 1-2 tbsp. l.;
• garlic - 3-4 cloves;
• greens - 1/2 bunch;
• salt, pepper, bay leaf.

Step-by-step recipe with photos

1. As in any borscht recipe, the dressing is sautéed separately in a frying pan, and peeled and diced/cut potatoes are boiled in a boiling pre-boiled broth based on pork, beef, poultry or just boiling water. Immediately throw in the spicy bay leaf. Cook over moderate heat with the lid set on one side. At this stage we add salt.

2. Heat sunflower or corn oil (refined), fry the onion chopped into small cubes for a minute. Next, add carrot shavings, mix and continue to simmer for another couple of minutes.

3. Add store-bought or home-made sauerkraut to the onion-carrot sauté. Simmer for about 5 minutes, softening and filling the fibers of the rather tough vegetable with oil. Sometimes sauerkraut is tossed in with the potatoes and not first mixed in the pan with the vegetables for dressing. A matter of taste!

4. Clean the pre-baked and cooled beets, divide into short strips and mix with the “tired” mixture.

5. After 1-2 minutes, add thick tomato paste, salt, pepper, and also add a spoonful of granulated sugar to enhance the contrasting taste. Pour in 1-2 ladles of hot broth from the pan and, covering, simmer for 10-15 minutes.

6. Transfer the thick vegetable mass into the broth, bring to a vigorous boil, taste, add salt and pepper if necessary. Turning off the heat, add a large portion of finely chopped fresh herbs and chopped garlic, which is required for red borscht.

7. Let it sit for a few minutes and pour the aromatic borscht with sauerkraut into plates.

This time Olga’s recipe is not for, but if you wish, you can make it in it.

Homemade borscht with beef and sauerkraut:

This is exactly how my whole family loves this soup. It differs from the classic recipe for borscht, which has taken root in Russian cuisine, in that I cook it with meat and potatoes. And this time there was no fresh cabbage - replaced it with sauerkraut. It turned out very tasty.

Ingredients for homemade borscht recipe:

• Beef – 300 – 400 g,
• Beets - 2 pieces,
• Carrots - 1 piece,
• Cabbage, fresh or salted,
• Onion - 1 pc.,
• Potatoes - 4 pcs.,
• Tomatoes - 2 pieces,
• Lemon juice - 1 tablespoon,
• Garlic - 2 cloves,
• Dill - to taste
• Water - 3 liters,
• Parsley root - to taste
• Parsnip root - to taste
• Bay leaf - to taste,
• Salt - to taste
• Ground black pepper - to taste
• Sugar - 1 tablespoon,
• Sour cream - to taste on a plate.

How to cook borscht with sauerkraut

1. Cut the meat into pieces, put it in a pan, fill it with water.

Bring to a boil, periodically skimming.

2. After boiling, reduce heat, add bay leaf, root mixture (optional).

3. Peel the beets and carrots and grate them. Peel the onion and chop finely. Put the vegetables for homemade borscht to simmer under the lid on low heat.

4. Pour boiling water over the tomatoes (I used frozen ones), remove the skin, chop finely, add to the vegetables and stew. Sprinkle everything with lemon juice, add sugar, mix. Simmer until the beets are ready.

5. Rinse the cabbage (if it’s sauerkraut, like mine) with cold water.

6. Peel the potatoes, cut into small cubes.

7. Peel the garlic and chop finely.

8. About 1.5 hours after boiling, try to see if the meat is cooked. When the meat is ready, remove the bay leaf from the broth.

9. Put all the vegetables for the borscht with sauerkraut into the broth; when everything boils, add spices. Cook until the potatoes are done. After turning off, let the delicious homemade borscht with beef brew for 5 minutes. Sprinkle the soup with beets and sauerkraut with finely chopped dill and add garlic.

Borscht, or red beet soup, is the most famous Russian and Ukrainian first course. The traditional borscht recipe uses fresh cabbage. But there are some recipes of Russian cuisine in which delicious borscht with sauerkraut is prepared

And this recipe is one of them. Sauerkraut gives the finished soup an unusual sourness and aroma. If you like spicy foods, you can add chili pepper.

You can use any type of meat for cooking or not use meat products at all.

Taste Info Borscht and cabbage soup

Ingredients

• Water - 4 l;
• Potatoes – 4 pcs.;
• Beetroot – 1 pc.;
• Carrots – 1-2 pcs.;
• Onion – 1 pc.;
• Garlic - 3 cloves;
• Tomato paste - 3 tbsp;
• Vegetable oil - 30 g;
• Fresh cabbage - 200 g;
• Sauerkraut - 350 g;
• Bell pepper – 1-2 pcs.;
• Salt - 1.5 tbsp;
• Gentle curry – 0.5 tsp;
• Bay leaf - 2 pcs.;
• Greens - several branches.

How to cook classic borscht with sauerkraut and beets

We will need baked beets. Rinse and dry with paper towel. Cut the tail and wrap it in foil. Bake in the oven at 180 degrees for 40-60 minutes. Baking time depends on the size of the vegetables.

Let's continue. Peel the potatoes, wash and cut into cubes. Place in boiling water. Bring to a boil and simmer for about five minutes.

Peel the onion, cut into small pieces and place in a frying pan with heated oil. Fry until soft for 3-5 minutes. We wash the carrots, peel them, cut them into thin strips and add them to the onion. Stir and fry until the carrot pieces become softer.

Cool the baked beets, peel them, and cut them into cubes. Serve with fried vegetables. Add tomato paste and a little vegetable broth from the pan and simmer for 10-15 minutes.

Finely shred fresh cabbage, remove seeds from bell peppers and cut into strips. Add both ingredients to the potatoes and boil.

Add sauerkraut and cook until all vegetables become soft.

Add fried vegetables in tomato to the pan. Stir and cook for 10-15 minutes over moderate heat.

Finely chop the washed greens, dill, parsley or celery. Peel the garlic and cut into small cubes. Season the borscht with herbs and garlic. Add salt, ground pepper, bay leaf. Bring to a boil and cook for 5-7 minutes. Turn off the heat and let it brew for 10-20 minutes without a lid.

Borscht with sauerkraut and beets is ready. Pour into dinner plates and serve with sour cream, fresh bread, aromatic herbs and vegetables. Bon appetit!

Cooking tips

• Instead of tomato paste, you can take tomatoes, pour boiling water over them, remove the skin and chop them with a knife. If you have a jar of winter preparations, then add canned tomatoes, you can pour a little brine into the broth.
• While frying the beets, sprinkle them with a little sugar, this will enhance the taste of the vegetable.
• To diversify the borscht, add canned red beans, any mushrooms, etc.
• It is better not to use seasonings other than salt, pepper, curry and bay leaf, as they will only spoil the natural taste of the dish, which is already excellent.
• Try not to subject beets to long-term heat treatment so that they do not lose their taste and aesthetic properties.
• Sour cabbage gives the soup a special taste, but if you don’t have it, you can chop regular fresh cabbage.