In winter and spring, when fresh vegetables and fruits are not so much, sauerkraut is simply an indispensable source of vitamin C. It can be used as a snack, with onions and butter, and you can cook from it delicious borsch. Approve, by the way, that traditional Russian borsch must be with a sauerkraut.
You will need:
400 g meat;
2 liters of water;
100 g onions;
200 g of carrots;
250 g beets;
250 g of potatoes;
200 g sauerkraut;
2-3 tbsp. tomato paste;
2 garlicity;
1 tbsp. Sahara;
2 tsp salts;
Ground pepper - to taste;
Easy pepper - 6-8 peas.
Bay leaf
1
Cook the broth - put a saucepan on the fire, fill with water and bring to a boil. Put meat - washed, one piece. The best broths come out of a piece of meat on the bone. Borsch on veal or beef more dietary, on pork - more welded, but the smell of boiled pork is an amateur. You can use meat in your choice. Heat the meat 5-10 minutes and the first broth drain. Re-fill with water with water, add spices for fragrance. Cook beef - 1.5 hours, veal and pork - hour. Deliver a piece of meat and put cool. Then cut it either on portion pieces and send back to the pan.
2
Clean vegetables - onions, carrots, potatoes, beets. When the meat is welded, put chopped potatoes into the pan. Onions, beets and carrots. Mainly cut into a knife.
3
Loke, beets and carrots to put into a deep frying pan, add tomato paste, sugar, salt. Pour a bit of broth, or water or cabbage brine. Simmer over very low heat until soft beet.
4
Thoroughly rinse the sauerkraut in cold water, gently squeeze and load into the boiling broth. Use only high-quality cabbage, without foreign smell. Best of all, if it is cabbage cooked it by fermentation, without the use of vinegar.
5
Ready broth with meat, cabbage and potatoes cook for 15 minutes. Then add stewed vegetables in tomato and immediately turn off the fire. Beets should not boil, otherwise the rich red or burgundy color will lose, and the borsch will become brown.
6
In finished borsch, you can squeeze a couple of cloves of garlic, put shuttle, greens. After that, it is necessary to give it to breed and you can spill on plates.
Serve satisfying, thick and welded borscht with sour cream or mayonnaise, garlic crints can be prepared as a snack. On the second day, borsch with sauerkraut becomes even tastier, so you can cook it immediately.
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