/ Recipe Borsch with sauerkraut

Recipe Borsch with sauerkraut

Another version of a delicious borsch Presence in a borschSauerkraut and brine from it significantly increases the amount of vitamins in this dish. Despite the fact that with the preparation of this borscht to tinker, the result is worth it. Prepare a borscht, usually on a broth of beef ribs, but you can use the ribs of other animals (pork, sheep). In the post this dish is prepared on the water without adding meat ingredients.

Ingredients:
  • Beets 1 pc.
  • Potatoes 2 pcs.
  • Carrot 1 pc.
  • Onions 1 pc.
  • Cabbage white sour 200 g
  • Beef on the bone 500g
  • Sunflower refined sunflower oil 3 tbsp. L.
  • Garlic 1 denticle
  • Bay leaf 1 pc.
  • Pepper black with peas 7 pcs.
  • Salt 1 tsp.
  • Sauce tomato spicy 2 tbsp. L.
  • Pickled brine 100 ml
Instructions
  • Step 1 To prepare the borsch you need to take beef ribs, beets, sauerkraut, onions, carrots, potatoes, tomato puree, cabbage brine, vegetable oil, spices.
  • Step 2 Cut the ribs into pieces.
  • Step 3 Pour the fins with cold water and boil until cooked. Meat should be soft.
  • Step 4 Clean the beet and rub it on a coarse grater.
  • Step 5 Put the beets in a deep frying pan, add the tomato sauce, a little vegetable oil and cabbage brine.
  • Step 6 Pour the beets with cold water so that it only slightly covers it. Fry the frying pan and simmer until soft.
  • Step 7 Peel the onion and finely chop.
  • Step 8 Put the onion in a frying pan with preheated vegetable oil and fry until golden.
  • Step 9 Wipe the carrots and rub on a coarse grater.
  • Step 10 Carrots put onions.
  • Step 11 Cover the frying pan with a lid and extinguish until carrots are soft.
  • Step 12 Add the well-pressed sauerkraut and a little water to the vegetables.
  • Step 13 Stew the vegetables to the softness of the cabbage, periodically pouring water and vegetable oil.
  • Step 14 Peel the potatoes and cut into small slices.
  • Step 15 In the boiling broth, lay the potatoes and boil it until soft.
  • Step 16 In the broth with potatoes put the stewed cabbage and cabbage with onions and carrots, add salt to taste, add pepper and bay leaf.
  • Step 17 Boil the borscht on a very low heat inFor 5-7 minutes. Remove the bay leaves from the ready borsch. When serving, add crushed garlic and sour cream. If necessary, tinted with boiled beetroot rubbed on a fine grater.
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