This recipe will appeal to all lovers of sauerkraut. Sour borscht is cooked on pork. Tomato paste is not needed, because cabbage gives all the necessary acid. But still I add a couple of tomatoes to the roast. It seems to me that it's tastier and more beautiful!
Ingredients
Step-by-step cooking recipe
Chop pork, rinse, pour cold water and cook for 10 minutes.
Change the water, add bay leaf, black pepper and cook for 1 hour over low heat.
Chop tomatoes, peeled onions, potatoes and beets. Grate the carrots on a coarse grater.
Heat oil in a frying pan, add onions and carrots and fry until golden brown.
Add beets, tomatoes and continue to fry for another 7-10 minutes.
Pour in 250 ml of hot broth, cover and simmer for 15 minutes.
Add potatoes, sauerkraut and roast to the pan with meat. Cook everything together for 10 minutes.
Add salt, squeeze garlic through a press, remove the finished borscht from the heat and cover with a lid for 20 minutes.
