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Automatically translated version. May contain inaccuracies compared to the original.
Borscht with sauerkraut is a classic for late autumn and winter. It differs from the traditional version with fresh cabbage by its pronounced, rich sourness, deeper aroma, and especially a more substantial broth.
The main secret of a successful dish lies in the order of adding ingredients. Since the acidity of sauerkraut makes potatoes become “glassy” and firm, the cabbage must be stewed separately until soft and added to the pot only after the potatoes are fully cooked. And the final finishing with old lard with garlic gives the same authentic aroma of a village stove.
How to make borscht with sauerkraut?
Time: 1 hours
Servings: 6
Ingredients:
broth and meat base:
– 3 liters of water;
– 600 grams of pork ribs or bone-in beef;
– 1 bay leaf;
– 3 allspice peas; vegetables:
– 400 grams of sauerkraut;
– 4 medium potatoes;
– 2 medium beets;
– 1 carrot;
– 1 onion;
– 2 tablespoons tomato paste;
– 1 teaspoon sugar;
– 2 tablespoons lard or vegetable oil;
seasoning and serving:
– 50 grams salted fat (lard);
– 3 cloves garlic;
– 1 bunch fresh greens (dill and parsley);
– salt and ground black pepper to taste.
Preparation:
Rinse the meat thoroughly, place in a pot, cover with 3 liters of cold water, and set over medium heat.
Before boiling, skim off all foam, add bay leaf and allspice, reduce heat to a minimum and simmer a rich broth for about 60 – 80 minutes until the meat is fully tender.
While the meat is cooking, deal with the cabbage. Taste the sauerkraut: if it is too sour or salty, rinse it in cold water and wring it out by hand.
Cut the long cabbage strips with a knife into shorter pieces of length 3 – 4 centimeters so it is convenient to eat with a spoon.
Place the prepared cabbage in a saucepan, add 1 ladleful of hot meat broth, cover with a lid and simmer over low heat for 30 – 40 minutes until soft.
Peel the beets and cut into thin matchsticks.
Reheat in a pan 1 tablespoon of lard or oil, add beets, add tomato paste, sugar, and another 1 ladleful of broth.
The sugar and acidity of the tomato fix the ruby color of the root crop.
Simmer the beets over low heat for about 15 minutes until halfway cooked.
In another pan, fry in 1 tablespoon of fat finely chopped onion until translucent, then add grated carrot and fry together 5 – 7 minutes until golden.
Remove the bay leaf from the finished broth.
Cut potatoes into medium cubes, drop into boiling broth and cook exactly 12 – 15 minutes until absolutely tender.
When the potatoes are fully soft, add the braised beets with their juice, the carrot-onion sauté, and the braised sauerkraut to the pot.
Stir, bring the dish to a gentle boil and simmer 7 – 10 minutes. Taste for salt and pepper, adjust to taste.
Prepare the traditional dressing: chop the salted fat into small pieces, peel the garlic, place in a mortar and pound together with a pinch of coarse salt until a uniform white paste forms.
Add the crushed garlic-fat and finely chopped greens to the borscht, stir, bring to the first bubbles of boiling and immediately remove from the heat.
Cover the pot tightly and allow the borscht to rest for at least 25 – 30 minutes before serving.
Serve with thick fresh sour cream, rye bread, and green onion feathers.
Document: PDF proof of the original version of the news item "Борщ, який наступного дня ще смачніший: старовинний рецепт на реберцях із квашениною". It records the publication content at the moment of the first scan, the preservation date and the source: Channel 24.
