Many people prefer just this version of the most popular soup! Have you tried borsch with sauerkraut? Be careful, because it can be tastier than the usual favorite borscht.

Classic step by step recipe
how сварить домашний борщ с квашеной капустой
Ingredients amount
potatoes 2 pcs.
tomato paste 20 g
beef 550 g
vinegar 5 ml
sour cream 45 ml
beets 1 PC.
carrots 1 PC.
laurel 1 PC.
salt 5 g
sauerkraut 220 g
parsley 20 g
Luke 1 PC.
sunflower oil 60 ml
Time for preparing: 120 minutes Calories per 100 grams: 141 Kcal

How to cook soup with sauerkraut:

  1. Wash the beef, remove the fat and cut the meat into large pieces;
  2. Place the beef in a saucepan, add two liters of water and place on the fire;
  3. Let the water boil and boil the broth for an hour and a half;
  4. In the process of cooking, be sure to remove the foam from the surface using a skimmer;
  5. When meat is cooked, be sure to add salt;
  6. Peel the potatoes, cut into sticks and rinse starch in running water;
  7. Peel carrots, rinse them and chop them on a grater;
  8. Beet rid of peel, rub it on the grater;
  9. Remove the bulb from the husk, rinse it with running water and cut it finely;
  10. Heat the pan and pour the oil, let it heat up;
  11. Add root vegetables, including carrots, onions and beets;
  12. Cook for about five minutes, then pour the vinegar, mix;
  13. Remove the cabbage from the jar, squeeze out the liquid and, if necessary, rinse with running water;
  14. Pour more oil into another pan and put cabbage into it;
  15. Add tomato paste and about half a glass of beef broth;
  16. Simmer for about ten minutes, stirring occasionally;
  17. In the end, mix the cabbage with root vegetables in vinegar;
  18. Boil the broth and put the potatoes in it;
  19. Boil for about ten minutes again;
  20. Then add the rest of the finished components to it and cook for another twenty minutes, not more;
  21. Spread borscht on plates, sour cream and you can sit at the table.

Borsch with sauerkraut and beetroot

  • 1800 ml of broth on meat;
  • 250 g potatoes;
  • 180 g sauerkraut;
  • 1 leaf of laurel;
  • 1 carrot;
  • 1 sweet pepper;
  • 270 g of beets;
  • 35 ml of vegetable oil;
  • 1 onion;
  • 2 celery stalks.

Cooking time – 50 minutes.

Calories – 28.

How to cook:

  1. The first step is to cook the broth. And while he is boiling, you can do vegetables; bouillon
  2. Carrot clean, wash and grate it with a grater;
  3. Onions clean and rinse with running water, cut into small cube;
  4. Pour oil into a frying pan, heat it;
  5. Pour carrots with onions, simmer, stirring, until cooked; to pass
  6. While the roots are passaged, wash and peel the celery;
  7. Then it should be cut into rings;
  8. Press cabbage and, if necessary, rinse with running water; add капусту
  9. Add it with celery in a pan, combine the ingredients;
  10. While all the components are connected, peel, rinse and chop the beets;
  11. Potatoes are also peeled and diced;
  12. Optionally, you can wash the potatoes from the starch;
  13. Pepper wash, cut the pulp into cubes or straws;
  14. Take the meat from the finished broth and if it is a whole piece, chop and return to the soup. If the meat is already minced, you can not get it;
  15. Add beets and peppers to the pan, and place the potatoes in broth;
  16. When the potatoes in the broth are ready, add all the vegetables from the pan, which should already be ready by this time; add чеснок
  17. Add spices to taste to the soup, including a laurel leaf, and let it boil;
  18. At this point, turn off the heat under the soup, cover it with a lid and let it stand. borscht

Lean borsch with beans and sauerkraut

  • 1 carrot fruit;
  • 1 can of red beans;
  • 2 potatoes;
  • 1 tomato;
  • 4 slices of garlic;
  • 1 beet;
  • 50 grams of fat;
  • 45 g of tomato paste;
  • 5 g sugar;
  • 1 onion;
  • 130 g sauerkraut.

Cooking time – 2 hours.

Calories – 97.

How to cook:

  1. Add enough water to the pan, put it on the stove;
  2. While the water boils, clean, rinse under water and rub the carrot;
  3. Peel the beets, rinse them and chop them with a grater;
  4. Onions rid of husks, rinse and cut into small cube;
  5. Chop the bacon and heat the pan;
  6. Pour the lard, fry it to a crust from all sides, turning it over. It would be wise to cover the pan with lid, as the fat splashes heavily;
  7. Fry the fried fat and leave only the fat;
  8. Pour the carrot and onion into the pan, fry until golden;
  9. Add beets and simmer for about three minutes;
  10. When time passes, add the cabbage with its pickle, sugar;
  11. Mix components and cook for five minutes;
  12. After that add tomato paste, mix and cook for another five minutes, stirring;
  13. Peel potatoes, cut into cubes and rinse off starch;
  14. Add the potatoes to the broth, let it boil and cook for twenty minutes;
  15. Rinse the tomato and make cuts on its skin;
  16. Boil a small saucepan with water, place the tomato in boiling water;
  17. Do not touch at least a minute, then shift the vegetable into cold water;
  18. When the tomato has cooled, remove the rind and cut the tomato into cubes and put it in the broth;
  19. Beans open, drain and add to the soup, along with spices to taste;
  20. Cook for a quarter of an hour;
  21. Garlic slices to remove the husk and send it under a press and then put in the soup, mix and cook for another five minutes;
  22. After that, cover the container with the soup lid and let it brew..

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How to cook white soup made from sauerkraut and chicken

  • 1 onion;
  • 35 ml of vegetable oil;
  • 3 potatoes;
  • 2 chicken fillets;
  • 1 carrot;
  • 450 g sauerkraut;
  • 1 tomato.

Cooking time – 1 hour.

Calories – 80.

How to cook:

  1. Wash the chicken, put it in a saucepan and add water;
  2. Remove to the stove and let the future broth boil;
  3. When it boils, catch forty minutes so that the chicken can boil;
  4. After that, remove the meat, cut and return;
  5. Rinse the cabbage if there is a need (if very salty) and add it to the broth;
  6. Peel and rinse the bulb, cut into strips;
  7. Rid of carrots and rinse, chop it on a grater;
  8. Wash the tomato, make small incisions to remove the peel;
  9. Let the stew pan boil with water and put a tomato in it for no more than a minute;
  10. After putting it in cold water and let it cool;
  11. Remove and peel, cut the pulp into cubes;
  12. Pour the oil into the pan, heat it;
  13. Pour onions and carrots, add tomato and spices to taste;
  14. Stew for five minutes, then add all this to the broth;
  15. Peel potatoes, cut into cubes and rinse;
  16. Put it in a saucepan, add water and boil until cooked;
  17. When the potatoes are cooked, add it to the soup, remove from the heat and cover the dish with a lid;
  18. Soup can be served in about twenty minutes.

Recipe for borscht with sauerkraut in a slow cooker


  • 80 g onions;
  • 340 g of beets;
  • 20 grams of garlic;
  • 350 grams of meat;
  • 470 g of potatoes;
  • 75 ml of tomato paste;
  • 360 g sauerkraut;
  • 1 bunch of dill;
  • 90 g carrots;
  • 75 ml vegetable oil.

Cooking time – 1 hour and 45 minutes.

Calories – 102.

How to cook:

  1. Onions remove husks, rinse the head and cut into cubes;
  2. Rinse carrots under water, peel and chop grated fruit;
  3. Rinse the meat well, cut off the fat and cut into bars;
  4. Peel the beets, rinse and chop with a float;
  5. Potatoes are also peeled, cut into small cubes and rinse;
  6. Oil pour into the slow cooker, turn it on;
  7. Pour onions and carrots, stew for fifteen minutes;
  8. Put the meat on the roots, and put it on the beets;
  9. Spread the potatoes on the beets and simmer them all for twenty minutes;
  10. Peel the garlic, put it through a press, mix with cabbage and tomato paste;
  11. Put it all on potatoes, season with spices;
  12. Next, pour boiled water and cook for forty minutes under the lid in the fire mode;
  13. During this time, wash the dill, chop it with a sharp knife;
  14. When forty minutes have passed, transfer the dill, and transfer the multicooker mode to baking mode and cook the soup for another ten minutes.

Useful tips

If you add onions to the dish at the beginning of cooking, then by the end of cooking, it will almost completely dissolve and will cease to be noticeable, but will give its benefit.

To make the soup quite thick, you can add mashed potatoes to it, or boil the potatoes right in the soup, pull out and knead it with a mortar.

For a more spicy dressing, add spices, garlic or chili, you can use a variety of herbs and even spices..

Borsch with sauerkraut is a fairly simple dish that many refuse to cook, considering it incredibly complex. The truth is that it consists of several stages, but they are all light, and the soup is absolutely all, so do not be afraid to cook!