Usuba
Borscht with Fresh and Sauerkraut
Rich borscht with beef broth, fresh and sauerkraut, carrots and beets. The beets are fried with tomato paste and lemon juice, then simmered with vegetables and spices until tender. Served with sour cream and fresh herbs.
- Total
- 60 min
- Standard serving
- 355.7 g
Ingredients
Total 14- Beef broth
170 ml≈ 2/3 cup - Beet
82.5 g≈ 1/3 pcs - Tomato paste
2.805 g≈ 1/2 tsp - Sugar
0.68 g - Lemon juice
2.55 ml≈ 1/2 tsp - Water
16.67 ml≈ 1 tbsp - Onion
25.5 g≈ 5 clove - Carrot
17 g - White cabbage
16.67 g≈ 1/3 slice - Sauerkraut
16.67 g≈ 1 tbsp - Sunflower oil
1.67 ml≈ 1/3 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Ground coriander
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Clean the beets and cut them into thin strips.
- 3
Step 3
Lightly fry the beets in sunflower oil.
- 4
Step 4
Add tomato paste, lemon juice and sugar. Mix well.
- 5
Step 5
Add water, cover with a lid and simmer for 20 minutes.
- 6
Step 6
Peel the carrots and cut them into thin strips.
- 7
Step 7
Shred the cabbage.
- 8
Step 8
Chop the onion into small cubes.
- 9
Step 9
Bring the broth to a boil, add the beet base, carrots, onions, sauerkraut, and spices. Bring to a boil again.
- 10
Step 10
Add fresh cabbage and bring to a boil again.
- 11
Step 11
Reduce the heat to minimum and let the soup simmer for 10–15 minutes.
- 12
Step 12
Pour into plates, season with sour cream and herbs.
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