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Borscht with Sauerkraut and Beets

Borscht with sauerkraut and beets is a great first course! Borscht with sauerkraut and beets on a winter day — what could be better! Hot, warming, mouth-wateringly appetizing, with the tang of cabbage and the sweetness of beets! The whole house fills with the unmistakable aroma of borscht. Be sure to serve it with sour cream and fresh herbs.

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Borscht with sauerkraut and beetroot
Borscht with sauerkraut and beetroot Borscht with sauerkraut and beetroot
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 7 g
Fats 43 % 10 g
Carbohydrates 26 % 6 g
138 kcal
GI: 71 / 0 / 29
  • Borscht with sauerkraut and beets is a common first course among all the Slavic peoples. The name originally comes from the hogweed plant (borshchevik), which was later successfully replaced by beets. 1. Gather the ingredients you'll need. If the sauerkraut is too sour, rinse it well and cover it with hot water for a while — that draws the acidity out faster. Mine was normally sour, so I didn't have to do that. 2. Peel the potatoes, carrots, beets, and onion. 3. Rinse the chicken wings (or other chicken parts) well, cut them at the joints, cover them with water just to the level of the meat, and boil for 5 minutes (for store-bought chicken). Then drain that broth, rinse the wings and the pot well, cover with the amount of fresh water you need, and cook the broth as usual, adding the herb stems and roots. 4. Make the sauté: cook the onion and carrot in oil. You can add the beets here and keep cooking, or cook them separately with tomato paste and some of the borscht broth. 5. Once the broth with the wings comes to a boil, add the diced potatoes. 6. Cook until the potatoes are soft, then add the sauerkraut (not the other way around — potatoes won't soften in an acidic environment). 7. When the cabbage is done, stir in the prepared beet sauté. Bring to a boil, balance the acidity with sugar if needed, and add salt and a bay leaf. Keep it covered for about 10 minutes so the borscht can steep. 8. Serve with sour cream and fresh herbs.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Beets - 40  kcal/100g
  • Dried beets - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken wings - 186  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

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