Tangy Beef and Beet Borscht with Sauerkraut

Do you want to diversify your daily menu? Then this recipe is for you! A new taste for a familiar dish.
cook time: 2h 10 min
Hazel Farrow
Tangy Beef and Beet Borscht with Sauerkraut

Nutrition Facts (per serving)

108
Calories
4g
Fat
12g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Potato 4 pc
Tomato paste 1 tbsp
Parsley (in narzan form) 2 tbsp
Beef 300 g
Beet 1 pc
Carrot 1 pc
Vegetable oil 50 g
Dry spices to taste
Beans 100 g
Sauerkraut 300 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Pour cold water over the meat and bring to a boil

Step 3

Step 3
Skim the fat and add the beans. Cook for 1.5 hours. Then add the diced potatoes.

Step 4

Step 4
Meanwhile, peel and chop the onions, carrots and beets.

Step 5

Step 5
Heat a frying pan and pour in vegetable oil. Then add the onion and fry until transparent.

Step 6

Step 6
Add carrots and fry for another 2 minutes.

Step 7

Step 7
Wash the sauerkraut and add to the vegetables, add a little water and simmer until soft.

Step 8

Step 8
Add tomato paste and stir.

Step 9

Step 9
Add beets and simmer covered for another 5 minutes. It should be cooked but not lose color. At the same time, add salt and spices to the boiling broth (I used suneli hops)

Step 10

Step 10
When the potatoes are ready, add the stewed vegetables and parsley. Bring to a boil and turn off.

Step 11

Step 11
The borscht is ready :) It’s delicious to eat with sour cream, black bread and homemade lard :)

Additional rubrics

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