Borscht with Beans and Sauerkraut

by Editorial Staff

Borsch is not just a soup with beets, as Wikipedia explains. And not only a national dish of Slavic cuisine. Borscht is a whole philosophy, a key to a man’s heart, and an attribute of home comfort.

Summary

Prep Time	3 hrs
Cook Time	40 mins
Course	Soup
Cuisine	Eastern European

Ingredients

Instructions

Fill the beans with water for 2-3 hours.
We put a pot of water (3 liters) on the fire. Throw meat and beans into boiling water. Cook for 30-40 minutes.
At this time, we clean and cut vegetables – potatoes, onions, beets. Add potatoes to the pot. We cook. Then – cabbage. Put spices and herbs (bay leaf, pepper).
While the borscht is boiling, fry the onions and beets in lard or vegetable oil. Add tomato pulp (or tomato) to the pan. Stir, put in a saucepan with borscht. Let it boil for a couple of minutes and turn it off (do not forget to take out the bay leaf). The next day the borscht will be tastier.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.