Borscht with sauerkraut is bright, hearty, aromatic, and tasty. Borscht is cooked with pork and bone, so it turns out to be very rich. Sauerkraut and a little cabbage brine add a slight sourness and their own unique taste. Prepare such borscht for lunch – and surely no one will go hungry!

Summary

Ingredients

• Meat (pork on the bone) – 400 g
• Sauerkraut – 300 g
• Beets – 250 g
• Potatoes – 400 g
• Bulgarian pepper (fresh or frozen) – 100 g
• Carrots – 120 g
• Onions – 150 g
• Tomato paste – 70 g
• Sauerkraut brine – 60-70 ml
• Sugar – 25 g
• Vegetable oil – 50 ml
• Bay leaf – 2 pcs.
• Fresh dill – 5-6 branches (25 g)
• Garlic – 2 cloves
• Cumin (seeds) – 1 teaspoon without a slide
• Ground pepper mixture – to taste
• Salt to taste
• Water – 2.2-2.3 l

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Instructions

1. Pour the meat on the bone in a saucepan with water and bring to a boil. After boiling, remove the foam, reduce the heat and cook the meat for at least 1.5 hours. During this time, the broth will become rich.

   

2. Take out the meat from the finished broth, separate it from the bone and cut it into pieces. Cover the sliced ​​meat with cling film or put it in a container (so as not to wind up). Strain the broth.
3. Put the sauerkraut in a saucepan with broth and cook at a low boil for 20 minutes.
4. Peel and rub the beets and carrots on a coarse grater. Cut the bell pepper (peeled from seeds) into strips.
5. Heat 30 ml of vegetable oil in a frying pan and put carrots, beets, and bell peppers there. Fry vegetables over high heat for about 5-7 minutes. Then add sugar and tomato paste.

   

6. And also pour in the cabbage brine. Then add about 100 ml of warm water. Cover the vegetables with a lid and simmer over low heat for 7-10 minutes, stirring occasionally.
7. Peel the potatoes and cut them into cubes. Add a bay leaf to the broth with cabbage. Then add potatoes and cook for 5-7 minutes.

   

8. Add vegetable frying and cook for another 10 minutes.
9. Peel the onion and cut it into cubes. Heat the remaining vegetable oil in a frying pan and fry the onion for 7-10 minutes, until golden brown. Add the fried onions to the pan.
10. Then add the chopped meat and salt to taste. Cook borsch with pork and sauerkraut for 5 minutes.
11. We clean the cloves of garlic and squeeze them through a press. Turn off the heat and add chopped garlic to the borscht. Then add lightly ground cumin and a mixture of ground peppers.
12. Cover the saucepan and leave the borsch to brew for 20-30 minutes. The borsch with pork and sauerkraut is ready. Finely chop the dill greens. We pour the borscht into plates, adding chopped dill to each portion.
    Bon Appetit!