Characteristic acidity. This first dish has a rich taste and pleasant aroma, from which the appetite is instantly played out. Borscht with sauerkraut is especially popular in the season of late autumn or cold winter, however, even in summer, sometimes you really want to cook this nutritious first course.

For the broth, choose juicy beef / pork on the bone, or prepare a lighter option - without meat.

Ingredients per 2.5 liters of water or meat broth:

• sauerkraut - 150 g;
• potatoes - 2-3 pieces;
• beets - 1 pc.;
• bulb - 1 pc.;
• carrots - 1 pc.;
• tomato paste - 1-2 tbsp. spoons;
• vegetable oil (refined) - 2-4 tbsp. spoons;
• garlic - 2-4 teeth;
• greens - ½ bunch;
• salt, pepper, bay leaf.

Red borscht with sauerkraut recipe with photo

1. You can cook borsch with sauerkraut both with meat and in a lean version. In the first case, to begin with, we cook the meat broth: pour the pieces of meat (about 300 g) with water and boil over low heat until cooked (1-1.5 hours), adding a bay leaf and a few peppercorns for flavor. For a lighter, leaner version, use plain drinking water. As a result, we measure 2.5 liters of liquid, bring to a boil. We clean the potato tubers, divide them into equal cubes and load them into the pan.
   

   How to make vegetable stir fry for borscht with sauerkraut

2. We heat refined oil in a pan, fry finely chopped onion for 2-3 minutes.
   
3. Next, lay the carrot shavings. While stirring, continue to simmer the contents of the pan for a couple more minutes.
   
4. Next, add sauerkraut to the saute, simmer everything together for about 5 minutes, so that the tough cabbage fibers soften. There is another way to cook the dish: many people prefer to put sauerkraut in the broth at the same time as potatoes, without mixing it with vegetables in a pan. But this is a matter of taste!
   
5. We rub the peeled beets with large chips and add to the vegetable "assortment". After a few minutes, lay the tomato paste (if desired, you can still throw a spoonful of sugar). Pour 1-2 ladles of broth from the pan and, covering with a lid, simmer the vegetable dressing for about 15 minutes.
   
6. After the specified time, we shift the bright vegetable mass into the broth. Bring the broth to a boil over low heat. We take a sample, adding salt / spices to taste. We load finely chopped garlic cloves and herbs, and then turn off the fire.
   
7. Before serving, insist borscht with sauerkraut for several minutes.
   

A warming first course with a rich taste and piquant sourness is completely ready! Enjoy your meal!

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

Homemade borscht with beef and sauerkraut:

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

Homemade borscht recipe ingredients:

• Beef - 300 - 400 g,
• Beets - 2 pieces,
• Carrot - 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
• Black pepper, ground - to taste
• Sugar - 1 tablespoon
• Sour cream - to taste in a plate.

How to cook borscht with sauerkraut

1. Cut the meat into pieces, put in a saucepan, pour water.

Bring to a boil, skimming occasionally.

2. After boiling, reduce the fire, add bay leaf, a mixture of roots (optional).

3. Peel beets, carrots, rub on a grater. Peel the onion and chop finely. Put vegetables for homemade borscht and simmer under a lid over low heat.

4. Tomatoes (I have frozen) pour over boiling water, remove the skin, chop finely, add to the vegetables and stew. Sprinkle everything with lemon juice, add sugar, mix. Simmer until the beets are done.

5. Cabbage (if I have sauerkraut) rinse with cold water.

6. Peel potatoes, cut into small cubes.

7. Peel the garlic and finely chop.

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

Borscht with sauerkraut differs from classic borscht in its sour taste and pleasant aroma of sauerkraut. Fresh cabbage is not added to borsch at all, only sauerkraut is used here, although you can use a 1:1 ratio if your sauerkraut is too sour.

What is borscht without meat? Beef, pork, chicken - the choice is yours, but I want to say that this borsch with beef ribs is just a fairy tale. Great winter dish!

So, to prepare borsch with sauerkraut, prepare meat (I have beef ribs), potatoes, beets, sauerkraut, water, salt, sunflower oil, carrots, onions, tomatoes or tomato paste, bay leaf, garlic, ground pepper. Cut beef ribs, rinse. Peel the beets, cut into thin strips and rinse in water several times.

Put the ribs in a saucepan, fill them with water and cook for 15 minutes, removing the foam with a slotted spoon before boiling. Then put the beets into the broth and cook for another 15 minutes. Next, add the diced potatoes to the pot. Let the broth boil, salt it. After boiling, cook borscht until both meat and potatoes are fully cooked.

While the ribs, beets and potatoes are cooking, make the roast. To do this, fry the onion (small cubes) and carrots (large grater) in sunflower oil, add the peeled tomatoes (dices) and fry everything for 5 minutes, stirring occasionally. Instead of tomatoes, you can use tomato paste or take part of the paste, part of the tomatoes.

When the potatoes and meat are cooked, transfer the sauerkraut to the pan and cook the borscht for about 8 minutes over low heat after boiling. Sauerkraut in borscht needs to be boiled longer than fresh cabbage to make it soft.

Only after that, transfer the frying to the borscht and cook the borscht for another 5 minutes. If you confuse the sequence of steps and first put the frying into the borscht, and only then the sauerkraut, then it will not become soft even in half an hour :) Therefore, first - cabbage, then - frying. By the way, this also applies to borscht with fresh cabbage.

At the end, add chopped garlic, ground pepper and bay leaf to the borscht. Last boil and turn off the fire.

When borscht with sauerkraut is infused (this is a must!), Serve it to the table. Sour cream, lard, herbs, mustard, garlic or onion as desired.

Enjoy your meal!!!

Step-by-step recipes for cooking borscht with sauerkraut, vegetables, eggs and mushrooms

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

5 gr.

carbohydrates

101 kcal.

Option 1: Classic Sauerkraut Borscht Recipe

Indispensable ingredients in borscht with sauerkraut are beets and sauerkraut. Other vegetables can be changed and taken to your liking. Seasonal fresh or quick-frozen vegetables are great. Borscht is cooked lean or in broth - meat, chicken, mushroom. You can take any meat for the recipe - pork, beef, veal: a whole piece or minced meat. This first dish is seasoned with sour cream and finely chopped fresh herbs.

Ingredients:

• 300 g of meat;
• 2-3 potato tubers;
• half a medium carrot;
• onion head;
• half a tomato;
• one beet;
• 200 g sauerkraut without brine;
• a pinch of sugar;
• 20-30 ml vegetable oil;
• 1-2 pcs. bay leaf;
• a couple of peas of black or allspice;
• a bunch of fresh young greens;
• salt to taste;
• sour cream to taste.

Step by step recipe for borscht with sauerkraut

Rinse the meat and pour cold water into a saucepan. Let's cook. Add bay leaves and peppercorns for flavor. A little later, remove the foam and cook the piece until soft.

In the meantime, we are preparing other products. Peel the potatoes and cut into cubes, leave in a bowl of cold water. Grind onions and carrots after cleaning and washing - with a knife into thin strips. If desired, use any grater for carrots. Wash the tomato and finely chop. We sort out sauerkraut, if there are thick pieces, chop them smaller. Rinse the young greens and cut for serving. We specialize in beets. If possible, put on clean rubber gloves. Rinse the root crop, then peel and cut into thin strips.

Then we take out the boiled meat from the pan and remove it for now. And we filter the broth and start cooking borscht on it.

Put cabbage and potatoes into a slowly boiling broth.

In a frying pan with vegetable oil, pass the onion, carrot and tomato. Transfer to a saucepan.

And in the same pan lay out the beets and sauté until half cooked. You can add a little cabbage brine to it. We introduce beets after 20-25 minutes of slow boiling of borscht with passivation. Now we cut the boiled meat and send it to the broth. Salt and sweeten. If the broth has boiled away, add hot boiled water to the pan.

After a quarter of an hour, we turn off the fire. We serve a plate of borscht with sour cream and young greens.

The gentle sweetish-sour taste of borscht according to the classic recipe is provided by the use of sugar. It needs quite a bit.

Option 2: A quick recipe for borscht with sauerkraut

Cooking lean borscht with sauerkraut is quick and easy. Prepare all the vegetables and throw into the pot to boil. After 40 minutes, your borscht is ready to eat.

Ingredients:

• 2.5 liters of water;
• a handful of sauerkraut;
• one small beet;
• 1 st. a spoonful of tomato paste;
• 1 st. a spoonful of lemon juice;
• clove of garlic;
• half a carrot;
• head of root celery;
• a couple of st. l. vegetable oil;
• to taste salt;
• to serve cream.

How to quickly cook borscht with sauerkraut

We prepare all the vegetables for borscht. Drain the brine from the cabbage and chop finely. Press the garlic through a press. Cut carrots and celery into thin strips. We rub the beetroot on a grater and leave it on a separate plate.

Pour water into a saucepan. We send cabbage there. Let's cook.

Pour oil into the pan and put the carrots and garlic. Passing for a couple of minutes. Add beets, lemon juice and tomato paste. We continue to pass through for about 10-15 minutes on low heat. Then we introduce into the broth.

When we pour borscht into a plate, add a little cream.

Feel free to add your favorite spices to the list of recipe ingredients - coriander, paprika, parsley and others.

Option 3: Unusual borscht with sauerkraut

What makes this recipe unusual is that the beets are boiled separately from the rest of the borscht products, and even in the skin! Such borscht, even without lemon juice or vinegar, will be a rich, bright burgundy color.

Ingredients:

• 200 g pork on the bone (ribs can be);
• 200 g sauerkraut;
• a couple of potatoes;
• one beet;
• 50 ml of tomato juice;
• 20 ml vegetable oil;
• onion head;
• one carrot;
• salt and spices to taste.

How to cook

In cold water, put the washed meat to boil. Without salt. Now, in another pan, we put the beets to boil (we don’t clean it, just rinse it) - it’s better in a double boiler.

We cook all the vegetables. We free the cabbage from the brine. Peel and wash potatoes, cut. Onions and carrots after cleaning, cut for passivation.

Next we pass the onions and carrots. Mix with tomato juice and add to boiling meat broth. Immediately add cabbage and chopped potatoes - if desired, they can be washed beforehand to remove excess starch.

After boiling the borscht again, remove the foam and reduce the fire a little. Cover the saucepan with a lid.

After an hour of boiling the beets, we shift it under a stream of ice water and keep it there until it cools. Then we clean and rub the root crop on a grater. Add borscht to the pot at the end of cooking. Mix and salt. We introduce the selected seasonings.

Washing chopped potatoes before putting them in a pot with borscht, cabbage soup or any soup can significantly reduce its calorie content.

Option 4: Borscht with sauerkraut and egg

Eggs are added to the borsch in boiled and chopped form already at the time of serving. Such a trick can refresh borscht, give it new colors and increase the nutritional value of lean broth.

Ingredients:

one beet;

2-3 tbsp. l. vegetable oil;

50 g round rice;

100 g sauerkraut;

a handful of frozen green peas;

50 g carrots;

a bunch of green onion feathers;

1 tsp table vinegar 6%;

two chicken eggs;

salt to taste.

Step by step recipe

Put the sauerkraut in a saucepan to boil. Immediately boil the eggs in another saucepan until hard boiled.

We are engaged in vegetables, wash them and clean them. Three carrots on a grater or cut into thin strips. Finely chop the green onion.

We rinse the beetroot and clean it with a housekeeper. We rub the root crop on a grater and pass it in a saucepan with vinegar in oil.

Wash the rice and add to the broth. We also send carrots and peas there. We fill with salt.

After a quarter of an hour of cooking at a moderate boil, we shift the half-finished beets and cook further.

When all the products in the borscht are cooked, sprinkle with green onions, mix and turn off the fire.

Eggs are peeled and finely chopped.

Pour a portion of the cooked dish into a separate plate. Place a tablespoon of chopped eggs in the center.

Serving such borscht with sauerkraut turns out to be a lively white-yellow egg. To supplement, if desired, you can serve sour cream or dilute borscht with boiled milk.

Option 5: Borsch with sauerkraut, chicken and mushrooms

Any mushrooms are suitable for this borsch - fresh, canned, frozen or dry, porcini, champignons or mushrooms. Recipes will differ only in the primary processing of mushrooms - boil the fresh ones, drain the brine from the canned ones, thaw the frozen ones, and soak the dry ones and cut them.

Ingredients:

• a couple of chicken wings;
• one medium beet;
• 150 g sauerkraut;
• 150 g of champignons;
• one carrot;
• 100 g of sun-dried tomatoes;
• onion head;
• 2-3 tbsp. l. vegetable oil;
• salt.

How to cook

We wash the wings and cut into joints. We put to boil in two liters of cold water.

We clean the beets and finely chop. We pass in a saucepan with butter, sauerkraut. At the end, add chopped sun-dried tomatoes.

Separately, we pass finely pre-finely chopped onions and carrots.

We clean and wash the mushrooms. Cut into thin slices and throw into the broth.

After boiling the broth, we shift the beets with cabbage and vegetable passivation into it. Salt. Cook borscht until fully cooked.

From chicken wings, a rich aromatic broth is obtained, but if desired, they can be replaced with chicken pulp, drumstick, leg. The same recipe is suitable for turkey. If you don’t have expensive sun-dried tomatoes on hand, take affordable ketchup. It needs a couple of tablespoons. Bon appetit!

Traditional Russian dish - borscht with sauerkraut. It would seem, what could be easier than this recipe? However, even here there are many options for every taste. Thanks to them, you can significantly diversify your menu.

Each recipe is based on a classic set of products, but the additions make them unusual and different. Try to cook this dish in a new way, and perhaps borscht with sauerkraut will become your favorite soup on your dinner table.

Hearty, tasty and spicy

To begin with, a recipe for a spicy and very tasty dish. You need to cook borsch with sauerkraut in such a way as to surprise your family and make them fall in love with this dish, which is simple at first glance. So, first you need to prepare the ingredients.

Take 500 grams of meat (any of your choice), two small beets, one onion, 300 g of sauerkraut, a couple of cloves of garlic, two small spoons of tomato paste, greens (dill, parsley), citric acid, three small spoons of sugar, leaf laurel, pepper and dried basil. The composition of the dish is simple and very economical, but the result will be simply delicious.

Cooking with pleasure

First, fill the cabbage with warm water and leave for 10 minutes. Now we are preparing the base. We wash the meat and put it in water (cold). We put on fire and cook with the addition of salt, pepper and bay leaf. Meanwhile, prepare the rest of the ingredients. We clean and grind the beets using a coarse grater. We spread it in a pan with a small amount of vegetable oil, add tomato paste and a little citric acid. If you get a thick mixture, then you can pour in a little broth and simmer everything until soft.

Drain the water from the cabbage and squeeze it lightly. We cut it, if necessary, into smaller fragments. We cut the onion into cubes, and coarsely rub the carrots or cut into strips and fry these two components in a separate pan. Put the cabbage into the prepared broth and cook for about half an hour. After that, we introduce stewed beets, onions and carrots and keep the pan on fire for another 20 minutes. Sauerkraut borscht is almost ready. Five minutes before the end of cooking, add chopped garlic, dried basil and herbs to it. This dish must be served with sour cream. Delicious, hearty, fragrant and slightly spicy sauerkraut borscht will not leave anyone indifferent.

Perfect combination

This recipe is for those who like to change the dish a little, without deviating much from the classics. We cook borscht with sauerkraut and fresh. This is a wonderful combination that will appeal to many housewives. For cooking, you will need 400 grams of beets, one medium carrot, 350 grams of fresh and sauerkraut, half a parsley root, two tablespoons of vegetable oil, tomato paste and vinegar, two small spoons of sugar, one and a half liters of water and spices (salt, pepper). Borscht is prepared without the use of meat, so it can be called a lean dish. We start by preparing the base for borscht.

We clean the beets and cut them into strips, then stew them in a pan with the addition of oil, tomato paste and vinegar. If necessary, you can add a little water. Separately, we pass the onion with carrots and parsley root. We cut fresh cabbage into strips, and stew sauerkraut with carrots and onions or separately. We put the pan on the fire and put all the stewed vegetables and sauerkraut into it. We cook for about 10 minutes. Then add fresh cabbage and cook until tender. Before removing from heat, put spices and sugar. If desired, you can cook borsch from sauerkraut with beans. Boiled beans are added 10 minutes before readiness. Garlic mashed with salt will also be useful here. Serve on the table, garnished with chopped greens.

White borscht with sauerkraut

For those who do not like the presence of tomato paste in their dishes, we suggest cooking this borscht with sauerkraut. The recipe is interesting and easy. The composition of the dish is as follows: 600 grams of pork ham, 4 glasses of water, a glass of cabbage, 4 large spoons of cabbage juice, 100 g of celery root, 3 stalks of celery, dried marjoram, salt, peppercorns, bay leaf, two carrots and one onion. You can also add some fresh white cabbage. As usual, we start by preparing the broth.

Put the pork in the pan in one piece or, for speed, cut into pieces. Add spices to the water to make the broth fragrant. Cook for about 1.5-2 hours. Then we take out the meat and, if necessary, filter the liquid. Now add sauerkraut to the pan and cook for about 20 minutes. During this time, cut the celery, finely chop the carrots and put these ingredients in the sauerkraut borscht. After 10 minutes, add fresh cabbage and chopped onion. After 20 minutes, we send the meat cut into pieces into the pan and pour in the cabbage juice. Sprinkle salt and pepper to taste.

Borscht with mushrooms

Mushrooms will give this dish a more refined taste. So, we cook borscht with sauerkraut in a new way. The recipe contains the following ingredients: a kilogram of beets, 50 grams of dried mushrooms, 600 grams of sauerkraut, 500 grams of potatoes, two medium carrots, one large onion, one turnip, two tablespoons of tomato paste, a little green onion, a small spoonful of sugar with a slide, 100 grams vegetable oil, a spoonful of vinegar (large), bay leaf, peppercorns and spices. The list is quite impressive, but all the vegetables will saturate our dish with taste and aroma. We start by soaking the mushrooms. This must be done 2 hours in advance. Then we boil them and chop them, but not very finely. Strain the broth and leave. We cut the beets into strips and, lightly sprinkled with vinegar, fry. Then add water and let it simmer. The remaining vegetables are cut into strips and fried in vegetable oil in a separate pan. We put the mushroom broth on the fire and put the cabbage into it when it boils. After 30 minutes, put the fried vegetables, tomato paste into the borscht, and after another 5 minutes, chopped potatoes and mushrooms. After 3-4 minutes, put the stewed beets, spices and cook until fully cooked. Before turning off, add sugar and pour in vinegar for a slight sourness.

Unusual recipe

Sauerkraut borscht can be prepared for the future. Stewed vegetables (beets, carrots, onions, celery root and parsley, garlic and sauerkraut) with tomato paste and spices are placed hot in prepared jars. Then the jar is filled with boiling filling (50 grams of salt, 80 grams of sugar per 0.8 liters of water). Banks are closed with lids and cleaned in a cool place. Bon appetit.