Borsch has always been considered the main hot dish of Slavic cuisine. Cabbage and beet are its main components, without which borsch will no longer be real. And the rest can be experimented: with a set of products, their processing and the way they prepare the dish. Today we will tell you how to cook a delicious borsch from sauerkraut.
Delicious borsch of sauerkraut with chicken
Ingredients:
- water - 2 l;
- chicken meat - 350 g;
- sauerkraut - 250 g;
- beets - 200 g;
- potatoes - 400 g;
- carrots - 175 g;
- onion - 120 g;
- tomatoes - 350 g;
- stalks of celery - 2 pcs .;
- sweet pepper - 75 g;
- garlic - 1 clove;
- vegetable oil - 55 ml;
- fragrant pepper peas - 2 pcs .;
- laurel leaf - 2 pcs .;
- salt - to taste;
- chopped greens - to taste.
Preparation
Washed, dried and chopped slices of chicken, put in a pot of water, bring to a boil and cook on low heat for one hour. At the beginning of cooking, we remove the foam several times. If necessary, the cooking time is increased or decreased, depending on which chicken is taken for the broth. For example, homemade broth chickens are cooked for about an hour and a half, and sometimes more, and chicken legs, bought in the store, will be ready in thirty minutes.
Now prepare the vegetables. Mine and peel potatoes, carrots, onions, beets, sweet peppers, and peel off the tomatoes. Then cut the potatoes and onions into cubes, beets, sweet peppers, carrots and celery stalks. You can grate carrots and onions on a grater, but the vegetables cut in straws look much more interesting in borsch.
In the next step, fry on vegetable oil, onions three minutes later carrots, then add beets, fry another five minutes. Now put roasted sauerkraut, celery, add the wiped tomatoes, cover with a lid and fry until cooked with beets and sauerkraut, adding water or broth, if necessary.
In broth with almost ready chicken meat we throw potatoes, sweet pepper, bay leaves, sweet pepper peas, salt and cook for fifteen minutes. Then spread sauerkraut with vegetables, add finely chopped garlic and greens, boil for two minutes and remove from heat.
We serve our fragrant borsch with sour cream and pampushkas with garlic.
If you hold fasting, refuse meat on moral beliefs or just want to diversify your menu, we suggest preparing a lean borsch, in which, together with beets and sauerkraut, we will use beans and mushrooms.
Lenten soup with sauerkraut, beans and mushrooms
Ingredients:
- water - 3 l;
- sauerkraut - 300 g;
- beans - 100 g;
- champignons - 200 g;
- potatoes - 400 g;
- beets - 200 g;
- carrots - 175 g;
- onion - 100 g;
- tomatoes - 400 g;
- Bulgarian pepper - 75 g;
- vegetable oil - 90 ml;
- garlic - 2 cloves;
- fragrant pepper peas - 2 pcs .;
- laurel leaf - 2 pcs .;
- salt - to taste;
- chopped greens - to taste.
Preparation
Beans are placed in cold water for several hours or overnight. Then boil until half cooked.
In the meantime, we prepare washed and dried vegetables. Peel potatoes and onions and cut into cubes. Beets, carrots and sweet peppers shred straw. Tomatoes are cleaned from the skins, pre-dipping for five seconds in boiling water. Then rub the tomatoes on a grater or turn into a puree with a blender. Rice mushrooms are cut into plates.
In a frying pan with vegetable oil, fry the onions first, after five minutes add carrots, beets and mushrooms, after another seven minutes tomatoes, cover with a lid and simmer for thirty minutes. To another pan, pour the vegetable oil,
In a saucepan with half-finished beans, we throw potatoes, salt, bay leaves and peas of sweet pepper and cook for fifteen minutes. Then add the sweet pepper, the contents of both pans, chopped finely garlic and chopped greens and leave on fire for two more minutes.
We let it brew for an hour.
Lenten, but thanks to the beans and mushrooms, also a hearty, fragrant and delicious borsch.