Photo: depositphotos.com
“Borshchik with sauerkraut is distinguished by its delicate sourness and requires almost no vinegar,” noted in the recipe description.
Ingredients:
- 700 g pork;
- two carrots;
- two onions;
- 100 g smoked sausage or ham;
- green;
- six potatoes;
- 250 g sauerkraut;
- three medium beets;
- 2–3 tbsp. l. ketchup with sweet paprika;
- salt;
- allspice, bay leaf;
- bouillon cube;
- garlic.
Preparation
- Cook the beets until done. We clean, grate on a large grater, and set aside.
- We wash the pork and cut it into 1.5 cm cubes. Add it to a pan with water and put it on the fire. Cook until foam forms, skim off the foam.
- Salt, add bay leaf, allspice and herbs.
- While the meat is cooking, fry it. Cut the onion into cubes and grate the carrots onto a large grater. Cut the smoked meat into strips. Fry everything together, salt and pepper. Add to the pan to the already boiled meat. Add bouillon cube.
- Peel the potatoes and cut into strips. Add to the broth and cook until fully cooked. Add cabbage. Let the cabbage boil for a few minutes. Add grated beets. Let the borscht cook for another 10 minutes.
- Add 3 tbsp. l. ketchup with sweet paprika or lecho and one or two tablespoons of vinegar. Add four cloves of garlic, passed through a press, and herbs.
