Borsch with sauerkraut

10.01.2019 Country kitchen

In many families, borsch is the main first dish on the table and housewives often cook it every week so that they can tasty and satisfying feed the whole family. If the family is large, then at least 3 liters of pan are used for this dish. This amount is enough for borscht to be on the table every day and many men cannot live without it. Often the male half chooses the wife of the hostess who knows how to cook this very soup.

There are a lot of recipes for cooking borsch and one of them is in front of you. Today we will prepare a delicious and unusual soup with sauerkraut, and step-by-step photos will show the cooking process.

For the broth, use any meat - chicken, pork or beef. Chicken is cooked fastest, and today we will use it. The broth will turn out no less tasty than on pork or beef.

Why is sauerkraut used for borsch? It just so happened that our ancestors did not always know how to store fresh vegetables, plus winter was fierce and frosty. In such conditions, the easiest way was to ferment the cabbage in barrels and store it in this form until spring. Such sauerkraut was served to baked potatoes, to any porridge, and was also used for cooking borsch.

The recipes have been preserved to this day, so we continue to cook borsch with sauerkraut - it is both tasty and healthy.

Ingredients for 2-2.5 liters of water:

chicken meat - 300 grams;
potatoes - 250 grams;
sauerkraut - 250 grams;
onions, carrots and beets - 1 pc.;
vegetable oil - 3 tables. l .;
tomato juice or fruit drink - 150 g;
salt, pepper - to taste.

How to cook borsch with sauerkraut

Boil the chicken stock, add a little salt. On average, chicken stock is boiled for 20-30 minutes. If the chicken is homemade, then it may take 40 minutes before the meat becomes soft. If the chicken is on the bone, after boiling, separate the bones, and return the meat to the broth. Peel the potatoes and cut them into small cubes. Prepared potatoes are sent to the pot with meat broth. Cook the potatoes in the broth for 10 minutes.

Lightly chop sauerkraut (can be with a knife or cooking scissors) and add to the borsch. Cabbage should boil for 10 minutes to make it softer.

Meanwhile, chop the vegetables: chop the onion into cubes, and grate the carrots with beets on a coarse grater. Fry vegetables in vegetable oil.

Pour tomato juice (fruit drink) and simmer vegetable dressing for 5-7 minutes over low heat.

Add vegetable dressing to borsch, mix and let boil for another 5 minutes. To taste, if all is enough. Borsch with sauerkraut should be with a pleasant acidity.