Borscht with sauerkraut beef and beetroot

Do you want to diversify your daily menu? Then this recipe is for you! A new taste of the dish familiar to us.

Recipe Author

Borscht with sauerkraut beef and beetroot

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Composition / ingredients

Servings:

Beef

300

Potatoes

Onion

Beetroot

Carrots

Sauerkraut

300

Parsley (in narzanom form)

Beans

100

Vegetable oil

Tomato paste

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 18 % 4 g

Carbohydrates 55 % 12 g

108 kcal

GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 2 h 10 min

Step 1:
Ingredients
Step 2:
Pour cold water over the meat and bring to a boil
Step 3:
Remove the fat and add the beans. Cook for 1.5 hours. Then add the diced potatoes.
Step 4:
Meanwhile, peel and chop the onion, carrot and beetroot.
Step 5:
Preheat the frying pan and pour vegetable oil. Then add the onion and fry until transparent.
Step 6:
Add the carrot and fry for another 2 minutes.
Step 7:
Rinse the sauerkraut and add to the vegetables, pour a little water and simmer until soft.
Step 8:
Add tomato paste and stir.
Step 9:
Add the beetroot and simmer under the lid for another 5 minutes. She must get ready, but also not lose color. At the same time, add salt and spices to the boiling broth (I have hops-suneli)
Step 10:
When the potatoes are ready, add the stewed vegetables and parsley. Bring to a boil and turn off.
Step 11:
Borscht is ready:) Delicious to eat with sour cream, black bread and homemade bacon :)