Borsch with sauerkraut is a worthy culinary product, combining the practicality of winter preparations and the original, rich taste. Cabbage will add its sourness and taste, will allow to move away from the use of vinegar in the usual amounts. In addition, the characteristic sourness will be perfectly combined with the meat used for cooking.
Cooking borscht with sauerkraut
The sauerkraut version doesn’t differ much from the classic version; however, they play the key role.
The main difference, of course, is sauerkraut. In this format, it can be stored for quite a long time, used as an independent salad, or as a substitute for a fresh version.
Kvashenku can use any. Stored in banks, in pads or keg. But it is the latter method of storage that will allow cabbage to acquire all its richness of taste and aroma. And if you have the opportunity to get such a cabbage, then take it without hesitation.
Preparing sauerkraut uncomplicated. Before using it, it is necessary to squeeze, in order to avoid an excessive amount of sour-salty brine in the dish. Squeezed cabbage chop the usual straw and boldly send it to the boiler!
There may be a question about how much sauerkraut should be boiled and whether it is necessary to simmer it before putting it into borsch. Such cabbage is much softer than fresh, respectively, it takes less time.
Cooked sauerkraut and a half times less than usual, respectively, and the time should be divided into two. But it works if you have not extinguished the cabbage. The stew is fully laid a quarter of an hour before the end of cooking. Squeezed cabbage pickle do not merge, it will go into action when preparing beets. Their combination will allow the beets to give the maximum of their color in the soup and keep it.
In other aspects, such borsch is prepared similarly to the classic version, from broth to zazharki.
It should be noted that in all recipes the weight of cabbage is specified in the pressed form.
Recipe for borscht with sauerkraut and beetroot
Sour borscht, with a rich broth, with sour cream and garlic croutons ... Wow, eat!
Ingredients:
- Beef bones - 0.45 kg
- Beets - 250 gr
- Carrot - 150 gr
- Onion pth - 70 gr
- Cabbage - 100 gr
- Tomatpast - 3 large spoons
- Garlic - three teeth
- Vegetable oil - 30 ml
- Spices with salt
- Sour cream - art. spoon / portion
Dip beef bones into cool water and boil for a half to two hours. After half an hour, add a little salt, it will pull out a maximum of flavors from the meat. At the end of cooking remove the bones as unnecessary.
While the stock is boiling, prepare the vegetables. Carrots and beets cut to the state of straw. If there is a Korean grater, then use it. Onions cut with a feather or half rings, potatoes according to the classics - with an average cube.
On a thick-walled, heated pan, fry the onions with carrots until softened and golden. Next, put them beetroot and fry for 3-4 minutes.
Reduce heat and add sauerkraut along with sugar and a small amount of its juice. Simmer the mixture for about five minutes.
Over time, enter the tomato paste, stir it and heat the entire contents for another ten minutes. In a ready, easy boiling broth, lay the potatoes, a mixture of vegetables, mix everything and cook for twenty to twenty-five minutes. Do not allow rapid turbulence.
Immediately before cooking, lay the finely chopped garlic.
When the soup is cooked, give it a rest and stand on a warm stove. Serve steadily with sour cream.
A classic recipe for borscht with sauerkraut and meat
Borscht on meat consomm is good, undoubtedly. But when in the soup there is also meat itself, in addition to taste, the soup becomes a head taller.
Ingredients:
- Beef ribs - 0.5 kg
- Cabbage square-140 gr
- Beets - 200 gr
- Carrots - 150 gr
- Onion - 100 gr
- Tomato paste - 40 ml
- Tomatoes - 50 gr
- Vegetable oil - two large spoons
- Garlic - 2 teeth
- Spices with salt - at discretion
Split the ribs in equal parts and strip the bone on each side. This will allow better to fill the broth with meat and bone juices. Send the ribs to a saucepan with cold water and set them on a flame, an hour and a half. The broth should not boil much, watch this.
Let's not waste time and prepare vegetables for the soup. Fry the carrots and onions, add the paste to them and pass over 6-7 minutes. Combine them with beets, pour in cabbage pickle and stew for a bit.
Put the sauerkraut straw and vegetable frying into the ready broth. Stir, salt and add spices. After some time, add slices of blanched tomato.
Due to the absence of potatoes and other long-lived components, a fully assembled borscht cooks rather quickly, about 20 minutes. Another ten minutes will go to the infusion of borscht. After removing from heat, add finely chopped garlic. Serve with a rib for each serving and sour cream.
How to cook borsch with sauerkraut without meat
Presenting soup, without using any meat, will be difficult for many. But still such a dish has a place to be in culinary nature.
Ingredients:
- Cabbage square - 150 gr
- Potatoes - 0.3 kg
- Carrots - 150 gr
- Onion bulb - 70 gr
- Beet - 150 gr
- Tomato paste - two large spoons
- Celery root - 50 g
- Garlic - 3 cloves
- Spices with salt at discretion
Cutting vegetables in this soup is straightforward and no different from other soups. Potatoes with medium cubes, the rest straws. Celery and garlic bring to the state of crumbs. It remains only to add everything in sequence.
Fry the onions and carrots in a hot frying pan, reduce the heat and put in the beets. When the beets soften slightly, enter the paste, mix and simmer the mixture for 10-13 minutes.
In a saucepan, mix potatoes and cabbage. Fill all with water and hoist on the hob. Passing 7-8 minutes to the pan, send fried and celery. Boil for a quiet boil for twenty minutes. As time passes, add spices and garlic to the soup.
Lean borsch with sauerkraut and mushrooms
Good mushrooms can replace meat in soups. Yes, they will not give meat taste, but they have their own.
Ingredients:
- Dried porcini mushrooms - 100 gr
- Cabbage square-150 gr
- Onion - 60 gr
- Carrots - 150 gr
- Parsley (root) - 30 gr
- Flour - a couple h. Spoons
- Beets - 250 gr
- Potatoes - 0.3 kg
- Tomato paste - 70 gr
- Fasting oil - 40 ml
- Spices, sugar and cooking salt at discretion
Soak mushrooms in warm water, rinse them and boil them in salted water. Remove the mushrooms from the resulting broth and fry, pre-cut into strips.
In a skillet, mix cabbage, a little oil and three tablespoons of water. Knead the resulting case about 6-7 minutes.
Fry the onions, carrots and parsley in a skillet. Send pasta to them, some flour. Pass through well.
In a skillet or saucepan, combine the beet straw, vinegar, tomato paste and a few quarter glasses of water. Simmer the vegetable mixture until full burgundy root.
In mushroom broth, mix chopped potatoes, zazharku, stewed cabbage and beets. Boil for 15-17 minutes, then enter the sliced mushrooms and spices.
Borsch from sauerkraut and beans
Beans lately less and less found in any dishes. But do not underestimate her. The beans contain a lot of vitamins, it is rich in proteins and carbohydrates, and the shell contains fiber. A bean borscht turns nourishing and rich.
Ingredients:
- Beets - 150 gr
- Carrot - 100 gr
- Onion turnip - 50 gr
- Tomato paste - three big spoons
- Beef on the bone - 0.45 kg
- Cabbage square-120 gr
- Red beans - 100 gr
- Granulated sugar - Art. spoon
- Salt / spices at discretion
Put beef bones in water, add pepper-peas, laurel and place on a flame. Boil broth mixture for an hour and a half.
In parallel, boil the beans until tender. Do not allow the opening of shells. Make a roast of onion and carrot, sprinkle it with tomato paste and pierce. Then send the beets into the pan with the addition of a couple of tablespoons of cabbage pickle. Stew the mixture of vegetables for 6-7 minutes.
In the ready broth, free from the bones, put the contents of the pan, straw, cabbage and beans. Stir, season and cook for half an hour.
Borsch with sauerkraut without beets
Borscht without beets, in essence, is a very close relative to the soup. There is also green borsch, which is cooked without beets, but this is a cold soup, so it's not about him.
Ingredients:
- Sour cabbage - 200 gr
- Carrots - 150 gr
- Onion - 100 gr
- Tomatpast - 3 large spoons
- Potatoes - 0.4 kg
- Beef - 0.6 kg
- Parsley (root) - 40 g
- Sunflower oil - 30 ml
- Spices
Send the meat in large chunks into cold water, season with peppercorns and a pinch of salt. Put on medium flame and cook for about an hour and a half.
Sliced onions and carrots, pass through with tomato paste. To them, mix beets and sauerkraut juice. Stew five to six minutes.
Remove the meat from the prepared broth and cut it in portions.
Into the broth, add potato cubes, vegetable collection from the pan, chopped parsley root and cook for half an hour, not allowing to boil violently.
Ten minutes before the end of the preparation, put pieces of boiled beef into the soup so that they can be warmed up and soaked with the taste of all the ingredients.
Borsch with sauerkraut and chicken
Chicken meat is not as rich in tastes as beef or pork, but it is perfect in situations where there is no other meat. In cases where you want to diversify the bouillon base, the chicken will also serve great. Ingredients:
- Chicken thigh on bone - 200 gr
- Chicken fillet - 200 gr
- Beets - 250 gr
- Carrots - 130 gr
- Onions - 60 g
- Cabbage square-150 gr
- Potatoes - 250 gr
- Tomato paste - three large spoons
- Vegetable oil - 40 ml
- Garlic - a pair of cloves
- Salt, spices for your taste
Throw chicken fillet and thigh in a saucepan and put on a strong flame. Boil chicken is not longer than half an hour.
Heat the pan, fry the sliced onions, carrots and beets. Fry until soft. In the future, pour in tomato paste and pass a little.
Remove the broth from the meat and put into it potatoes, cut into small cubes and shredded cabbage. Boil for 20 minutes and mix with a fry.
Divide the cooked chicken into small portions and return them to the pan. Boil this thing for about five minutes, remove from the flame and set to stew for a quarter of an hour.
Add borscht with crumbled greens and minced garlic.
Borsch with sauerkraut for the winter
Harvested borscht perfectly help any housewife at the most unexpected moment. And this option will be very useful in the winter, when it may be impossible to get fresh vegetables.
Ingredients:
- Water - 250 ml
- Tomatoes - 0.5 kg
- Beets - 0.5 kg
- Onion turnip - 0.45 kg
- Carrot - 0.45 kg
- Pickled Cabbage - 0.4 kg
- Garlic - 2 heads
- Vegetable oil - 45-50 ml
- Vinegar ordinary 9% - 80 ml
- Sugar - 2 large spoons
Fry the carrots and onions and combine with them a cabbage straw. Fry this thing until the cabbage is podzolotitsya. In a separate skillet, fry the grated beets until they are fully conditioned.
On a separate frying pan fry the tomatoes, cut into cubes. It is necessary to do this in the amount of garlic.
Combine roasted cabbage, onions and carrots and tomatoes and garlic. Season, pour with clean water and simmer for 9-10 minutes, pour vinegar with sugar in the middle.
Put the vegetable mixture in sterile jars, roll them up and, after cooling down, keep them cool.
If necessary, combine the contents of the jar with broth and add the meat. And the soup will be ready!
Recipe for borscht with fresh and sauerkraut
The combination of different cabbage quite enhances the taste. And this mixture looks great in the soup.
Ingredients:
- Beef on the bone - 0.5 kg
- Potatoes - 0.3 kg
- Beet - 150 gr
- Carrots - 100 gr
- Onions - 50 gr
- Fresh cabbage - 200 gr
- Pickled cabbage - 100 gr
- Tomato paste - 50 ml
- Sunflower oil - 30 ml
- Dill / parsley - in a small bunch
- Spices and spices, salt to taste.
Place the beef on the bones in a saucepan, season with allspice and bay leaf, pour in water and send to boil for an hour and a half.
When cooking, put the potatoes in the broth and cook until almost ready. At this point, toss fresh cabbage and root-vegetables roasted in butter. Boil a little and send straws of sauerkraut to the pan.
Prepare a bow fry. Do not forget to add tomato paste.
Combine the onions with the contents of the pan, mix, add spices and cook for about forty minutes.
Serve with sour cream, croutons or pampushkas. In general, what your heart desires!
Cooking borsch with sauerkraut in a slow cooker
Using the slow cooker, you will be able to cook excellent borsch with small losses, while using a minimum of additional dishes and equipment.
Ingredients:
- Beef Ribs - 0.3 kg
- Beets - 200 gr
- Carrots - 130 gr
- Onion pth - 50 gr
- Tomato paste - 50 ml
- Cabbage square-200 gr
- Potatoes - 300 gr
- Oil pH - 25 ml
- Sugar, spices and salt to your taste.
In baking mode, fry the onion in a multishef bowl. Combine it with tomato paste and extinguish a few minutes. Along the way, put in the ground beetroot and again, put it out.
In the mixture, mix the chopped cabbage with sugar. As soon as the cabbage softens, put in the bowl ribs and potato cubes. Pour water into the bowl, spice it with spices and in cooking mode, leave to prepare for one hour.
Be sure to let the soup stand for a few minutes.
