Usuba
Borscht with Sauerkraut and Beets
Rich borscht with beef broth, fresh and fermented cabbage. Beets are sautéed with tomato paste and lemon juice, then stewed with carrots, onions, and two types of cabbage. Served with dill.
- Total
- 60 min
- Standard serving
- 356.7 g
Ingredients
Total 15- 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 - Red cabbage
16.67 g - Sauerkraut
16.67 g≈ 1 tbsp - Vegetable oil
1.67 ml≈ 1/3 tsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs - Ground coriander
to taste≈ 1/4 tsp - Dill
to taste≈ 2/3 stalk
Instructions
- 1
Step 1
Peel the beets and cut them into thin julienne strips.
- 2
Step 2
Lightly fry the beets in vegetable oil, add tomato paste, lemon juice and sugar. Stir.
- 3
Step 3
Add water, cover with a lid and simmer on low heat for 20 minutes.
- 4
Step 4
Peel the carrots and cut them into thin strips.
- 5
Step 5
Shred the red cabbage.
- 6
Step 6
Chop the onion into small cubes.
- 7
Step 7
Bring the beef broth to a boil. Add beets with tomato paste, carrots, onions, sauerkraut and spices.
- 8
Step 8
After boiling, add fresh red cabbage. Bring to a boil again.
- 9
Step 9
Cook on the lowest heat for 10–15 minutes.
- 10
Step 10
Serve borscht with chopped dill.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
