Borscht with Beans and Sauerkraut

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

1. Fill the beans with water for 2-3 hours.
2. We put a pot of water (3 liters) on the fire. Throw meat and beans into boiling water. Cook for 30-40 minutes.
3. 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).
4. 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!