This borscht will appeal to all lovers of original interpretations of classic recipes. In addition to the traditional beetroot, I suggest adding radish, sauerkraut and more spices to it! Choose spices to your taste, and I will tell you about the rest further.
Ingredients
- Pork ribs - 400 g
- Beetroot - 2 pieces
- Radish - 1 piece
- Sauerkraut - 300 g
- Potatoes - 4 pieces
- Carrots - 1 piece
- Tomato paste - 2 art.l.
- Spices and seasonings - 1 art.l.
- Vegetable oil - 1 tbsp.l.
- Onion - 1 piece
Step-by-step cooking recipe
Grate beets, carrots and radishes. Chop the onion and potatoes, rinse and squeeze the cabbage.
In the frying mode, fry the onion in oil right in the slow cooker for about 5 minutes.
Add carrots, beetroot, radish and tomato paste. Fry for a couple more minutes.
Add the cabbage and spices, and fry for another 5 minutes.
Add chopped ribs and potatoes, season, pour borscht with water and cook in the "Soup" or "Stewing" mode for an hour and a half.
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