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.
Ingredients
- Beans – 1/2 cup
- Meat – 200-250 g
- Potatoes – 3-4 pcs.
- Sauerkraut – 200 g
- Bulb onions – 1 pc.
- Beets – 1 pc.
- Tomatoes (tomato) – to taste
- Salt, pepper, bay leaf
Directions
- 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!
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