Borscht is one of those first courses that, once infused, only tastes better. Therefore, you can safely cook it in a large saucepan, and enjoy an amazing taste for 2-3 days.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Borsch is an old traditional Ukrainian dish. This name covers many completely different flavors. Therefore, it will never work to meet two plates of equally cooked borscht. But if you are a gourmet, and your search for an "interesting new taste" never stops, then I suggest you try borscht with sauerkraut. But few people know that earlier borscht was cooked exclusively with sauerkraut, because she gave the dish the necessary slightly sour taste. However, over time, it was replaced by pale substitutes: tomato paste, tomatoes, citric acid and vinegar.
You can prepare sauerkraut as follows. Wash the beets, remove the skin, cut (or leave whole), place in a glass jar, pour cold boiled water, seal with a lid and leave to ferment for 2 weeks in a cool place. After this time, the beets can be used along with the juice. Continue to store it in the refrigerator.
It is customary to serve Ukrainian borscht with round yeast buns doused with garlic sauce, which are called garlic donuts. Black bread, cloves of garlic, lard, fresh or smoked bacon are also excellently combined with them. It is customary to season the finished dish with sour cream before serving.
- Caloric content per 100 g - 106 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Pork - 500 g (can be replaced with another type of meat)
- White cabbage - 300 g
- Sauerkraut - 200 g
- Potatoes - 2-3 pcs.
- Onion - 1 pc.
- Garlic - 3-5 cloves
- Dill - bunch
- Salt - 1 tsp or to taste
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Ground black pepper - 1/3 tsp or to taste
Cooking borscht with sauerkraut
1. Wash the meat under running water, cut off the veins and film. If you want the borsch to turn out less fat, then also cut off the fat. Then cut the pork into medium-sized pieces and dip in the saucepan. Add the peeled onion, bay leaf and sweet peas to the meat. Pour the food with drinking water and put it on the stove to cook. When the water boils, remove all foam from its surface, reduce the temperature to the minimum and cook the broth.
2. Meanwhile, peel and chop the potatoes.
3. Remove the top leaves from the cabbage. they are most often dirty. After that, wash the head of cabbage and chop finely.
4. Cut the sauerkraut beets into thin strips or grate. If you don't have pickled beets, then use fresh ones. Peel it, grate and simmer in a pan with the addition of vinegar so that the root vegetable does not fade.
5. After 20 minutes of boiling the broth, put potatoes in a saucepan, and after another 10 minutes - cabbage.
6. Following the cabbage, send the beets to the pan.
7. Pour the beetroot brine into the broth.
8. Boil the borscht over high heat, then reduce the temperature and cook until all products are cooked. 5 minutes before the end of cooking, remove the onion from the pan, because it is already sufficiently cooked and has given off its taste and aroma to the dish. Season the borsch with salt and pepper. Also add finely chopped dill and garlic pressed through a press.
9. Boil all the products together, turn off the stove and leave the borscht under a closed lid for half an hour. After that, you can serve it to the table.
See also the video recipe on how to cook borscht (the program “Everything will be fine.” Issue No. 27 of 2014-26-01).
