Borscht with Sauerkraut, Beef, and Beets

Want to shake up your everyday menu? Then this recipe is for you—a new take on a dish we all know.

Recipe author

Servings:

Beef

300

Potatoes

Onion

Beet

Carrots

Sauerkraut

300

Parsley (chopped)

Beans

100

Vegetable oil

Tomato paste

Salt

Dried spices

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 18 % 4 g

Carbohydrates 55 % 12 g

108 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

The ingredients.
Step 2:

Cover the meat with cold water and bring it to a boil.
Step 3:

Skim off the fat and add the beans. Cook for 1.5 hours. Then add the diced potatoes.
Step 4:

Meanwhile, peel and chop the onion, carrot, and beet.
Step 5:

Heat a skillet and pour in the vegetable oil. Add the onion and sauté until translucent.
Step 6:

Add the carrot and sauté for another 2 minutes.
Step 7:

Rinse the sauerkraut and add it to the vegetables, pour in a little water, and simmer until soft.
Step 8:

Add the tomato paste and stir.
Step 9:

Add the beet and simmer, covered, for another 5 minutes—it should cook through but keep its color. At the same time, add salt and spices to the boiling broth (I use khmeli-suneli).
Step 10:

Once the potatoes are done, add the stewed vegetables and the parsley. Bring to a boil and turn off the heat.
Step 11:

The borscht is ready :) It's delicious with sour cream, dark rye bread, and homemade salo (cured pork fat) :)