A very interesting way of cooking borscht is with the addition of sauerkraut and tomato juice. Cabbage gives borscht an interesting sourness. And the juice replaces tomatoes and tomato paste, gives a bright red color, even if you cook without beets.
Ingredients
- Beef - 400 g
- Potatoes - 5 pieces
- Onion - 1 piece
- Carrots - 2 pieces
- Sauerkraut - 300 g
- Tomato juice - 250 ml
- Spices and seasonings - 1 art.l.
- Greenery - 0.5 beam
Step-by-step cooking recipe
Fill the beef with water and cook over low heat until tender.
Add the sliced potatoes and cook for 10-15 minutes.
During this time, chop the onion and carrot, fry until soft.
Rinse and squeeze the cabbage, add to the roast and fry for another 5 minutes.
Pour in the tomato juice and simmer the vegetables for 10 minutes under the lid. Put it in a saucepan.
Boil the borscht for another 5 minutes and add spices with chopped herbs. Remove from the heat.
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