Borsch is a traditional Slavic food that has been prepared for centuries in every home. The hostesses have their own signature recipes, family secrets, little tricks that make this dish unique.

There is a classic that everyone knows about, and there are variations on a theme known to inquisitive culinary experimenters. Today we will consider one of such interesting options.

 

This recipe is a variation of the famous hot main course. If in the traditional “reading” fresh cabbage is used, then in this it is replaced with sauerkraut. Borsch turns out to be somewhat unusual, rich, with some slightly pungent and spicy flavor.

It is interesting: green borscht recipe with sorrel and egg

Timeless classic

The presence of borsch on the table implies a hearty dinner - after all, the dish is prepared on meat broth. It is especially relevant in the cold season, as it perfectly warms and gives strength.

Ingredients:

  • meat on the bone (preferably pork ribs, but not very fatty) - ½ kg .;
  • sauerkraut - 300 gr.;
  • water - 3-3.5 liters;
  • potatoes - 300 gr. (4-5 large tubers);
  • carrots - 150 gr. (1 large root crop);
  • white onion - 50-75 gr. (1 onion);
  • tomato paste - 2-3 tablespoons;
  • vegetable oil for frying vegetables;
  • salt, pepper, bay leaf, spices - to taste.

In season, instead of tomato paste, you can use fresh tomato fruits. If the harvest contains tomatoes in its own juice - this option is also suitable.

Cooking step by step:

  1. Cut the meat into portioned pieces, rinse and fill with water in a pan of a suitable volume. It is better to take a tank with a double bottom. We put on the fire and cook until the appearance of "foam".
  2. We reduce the power of the fire and carefully remove all the pop-up “clouds” with a slotted spoon. Next, add lavrushka, peppercorns and continue to cook the broth on very low heat for at least half an hour.
  3. At this time, prepare the vegetables. We clean them all and start cutting. Potatoes - medium cubes or plates (optional), chop the carrots thinly or grate coarsely, onions - in a small cube or coarsely on a grater.
  4. After the time allotted for the cooking broth, we throw potatoes into the pan.
  5. Pour a small amount of vegetable oil into the pan and heat. Throw the prepared vegetables and simmer until half ready. Add tomato paste, stir and simmer again.
  6. While boiling in a saucepan, stewed in a frying pan, take up the cabbage. We spread it in a colander and rinse under running water, let it drain excess fluid.
  7. As soon as the potatoes in the broth are boiled until half ready, we lay cabbage to it. We wait for boiling and add the stewed vegetables.
  8. The contents of the pan should boil. After that, season with salt, spices, add sugar if desired. All this is done to taste. Reduce the heat to a minimum and cook until cooked under a closed lid.

Serve with fresh herbs and sour cream.

Sauerkraut borsch on this principle can be cooked and vegetarian. To do this, boil it in plain water and do not give sour cream when serving.

Sauerkraut with beetroot

This dish turns out more saturated in color, slightly different in taste from the classic version. And if you also add beans, then this is generally a delight for the gourmet.

Ingredients:

  • meat broth - 3-3.5 liters. For its preparation, you can use pork, beef or any bird you like;
  • sauerkraut - 300 gr.;
  • potatoes - 4-5 pcs. large;
  • beets - 1 pc. medium size;
  • carrots - 1 medium root vegetable;
  • white onion - 1 pc.;
  • tomato paste - 2 tbsp. or sauce - 3-4 tbsp .;
  • white beans - 1 cup;
  • vegetable oil - for stewing vegetables;
  • salt, spices, bay leaf, herbs (you can dried or frozen) - to taste.

Stages of preparation:

  1. Soak the beans in cold water in the evening. It is advisable to change the fluid several times.
  2. Prepare the broth according to a well-known recipe and immediately after boiling the meat and removing the foam, add the beans to the pan. Let it cook for at least half an hour.
  3. Peel the vegetables, chop the potatoes with a medium-sized cube, chop the beets, carrots and onions with a coarse grater.
  4. As soon as the time allotted for the beans passes, toss the potatoes into the broth.
  5. Stew chopped vegetables with tomato ingredient in a skillet.
  6. Rinse the cabbage and drain the excess liquid. After boiling the potatoes, add it to the pan and continue the cooking process for about a quarter of an hour.
  7. Add stewed vegetables, salt, season with sugar and spices to taste. Cook until cooked with the lid on a very low heat. Before pouring into plates, let it brew for at least a quarter of an hour.

Serve with sour cream, herbs and garlic pampushkami.

Sauerkraut with chicken

 

This version of borscht is lighter, but no less satisfying than with pork or beef.

Ingredients:

  • chicken legs - 2 pcs.;
  • water - 3.5-4 liters;
  • sauerkraut - 200 gr.;
  • potatoes - 3-4 large tubers;
  • carrots - 1 middle root;
  • tomato paste - 2 tbsp;
  • millet - ½ cup;
  • bay leaf, salt, spices - to taste.

The pasta can be replaced with sauce or fresh tomatoes, but these ingredients need more. Sauce - about 5 tablespoons, tomato - 3-4 large vegetables.

Cooking:

  1. Rinse the legs under running water. Pour the necessary amount of liquid into the pan with a thick bottom, lower the chicken there and begin the cooking process. As soon as it boils, drain the first water, rinse the meat and pour cold water again.
  2. Bring to a boil, remove the foam, if there is such a need, and cook over low heat until the meat is completely ready - it should lag behind the bone.
  3. Meanwhile, cook the vegetables according to the well-known "scenario." Potatoes - diced, carrots and onions - on a fine grater.
  4. Rinse the cabbage and discard in a colander.Once it drains, skip through the meat grinder.
  5. Remove chicken legs from broth. Carefully remove the meat from the bone and cut into portions. Send back to liquid.
  6. Throw potatoes and washed millet into the pan. Simmer for 20 minutes.
  7. Meanwhile, stew vegetables with tomato paste (or whatever was chosen for cooking) on ​​a small amount of vegetable oil.
  8. Put everything together, season with salt, sugar and spices to taste, cook until tender.

Serve with sour cream and croutons with garlic.

Useful cooking tips and tricks

Borsch with sauerkraut - a simple dish. But for cooking tasty and aromatic, there are little tricks that will help bring this dish to perfection.

  1. Potatoes need to be cooked until half cooked before adding acidic ingredients. Otherwise, it will remain solid, no matter how much it is cooked.
  2. So that sauerkraut does not “oversalt” borsch, it must be washed under running water before laying. And season with salt and spices after it is boiled for some time in the broth.
  3. Tomato paste or sauce must be stewed with vegetables, so they will reveal their aroma and give the dish a special aftertaste.
  4. If you cook borsch with tomatoes, then the process is as follows. You need to take a ripe tomato and make a cross cut of the skin on top. Then immerse the vegetable in boiling water for just a couple of seconds, remove and pour over cold water. The peel will literally “get off” itself. After that, you can grate it or grind it in a blender, and then send it to the skillet to the vegetables for stewing.
  5. In the summer, for the aroma, you can add bell pepper at the very end of cooking. If you really love this vegetable and dishes with it, it is very easy to prepare it for the winter. Just peel the seeds, cut into strips and send to the freezer. Before laying in borsch or another dish, you do not need to defrost it - just chop off a piece of the right size and send it to the pan.
  6. For a milder taste, you can combine sauerkraut with fresh.

Borsch is a wonderful hearty, healthy and tasty dish. Do not stop experimenting and delight your household with delicious food. Indeed, for a cozy family meal a lot is not needed - love and a little ... sauerkraut.

Similar:More from the author: