This is not just a variant of borscht, but old naval borscht. In the old days, sailors cooked the first dish from corned beef, that is, from meat that is stored for a long time. It can also be smoked bacon. According to this recipe, borscht is prepared not from fresh, but from sauerkraut. Beets are not stewed separately, but together with other vegetables. Otherwise, everything is as usual.
We prepare the necessary products. I did not add tomato paste, as there was enough acid in the cabbage. If the sauerkraut is too sour, squeeze it out of the brine.
Peel the potatoes and cut them into small cubes. Pour potatoes in a saucepan with water and cook for 10 minutes.
Cut the bacon into cubes. Heat the pan, add vegetable oil. Fry the bacon in a frying pan until golden brown. Then put it on a plate.
Spread sauerkraut with potatoes and cook for 15 minutes.
Peel the onions and cut them into small cubes. Peel the carrots and beets and cut them into strips. It seems to me that it is both prettier and tastier. But you can grate vegetables on a coarse grater, which will additionally save time for cooking borscht.
Fry onions with carrots in a pan with the remaining fat from the bacon for about 7 minutes, until light golden brown. Add the beets to the pan with onions and carrots. We continue to fry for another 5-7 minutes.
Add bacon to a pot with potatoes and cabbage. Add the fried vegetables along with the bacon. Salt, taking into account the salinity of cabbage and bacon. Cook naval borsch with sauerkraut and bacon for another 10 minutes over low heat.
At the very end of cooking, add ground pepper (mixture). We remove from heat and let the borscht stand for a while, 10-15 minutes.
Rinse the parsley and green onions and chop finely. Add greens to each portion of the borscht and serve. Enjoy your meal!
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