The original way to diversify the classic Ukrainian borscht is to replace ordinary cabbage with sauerkraut. This time I propose a partial replacement. It turns out even more interesting and your household will definitely like it!
Ingredients
- Beef - 400 g
- Sauerkraut - 150 g
- Cabbage - 200 g
- Beetroot - 2 pieces
- Carrots - 2 pieces
- Onion - 1 piece
- Tomato paste - 2 art.l.
Step-by-step cooking recipe
Boil the beef until tender for about an hour.
Thinly chop the ordinary cabbage and send it to the broth. Cook for 15 minutes.
Grate carrots and beets, chop onions.
Fry the onion and carrot until soft, add a little broth and simmer for 7 minutes. Add the sauerkraut and stir.
Separately simmer the beetroot for 10 minutes, also adding broth. Add the tomato and stir.
Send both roasts to borscht and cook for another 5-7 minutes. Season to taste.
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