Borsch with sauerkraut, beets and chicken

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to cook borscht with sauerkraut, beets and chicken? Prepare the necessary products. For the broth, you can use any part of the chicken. I have a chicken soup kit from the freezer. Defrost the chicken (if necessary), wash it, place it in a saucepan, add cold water (a little more than 2 liters), skim off the foam after boiling, lightly salt it and cook until tender. There is no need to add a lot of salt, since sauerkraut will be added to the borscht and you can over-salt it.

2. STEP 2

   

   While the broth is cooking, prepare everything else. Wash potatoes, beets and carrots under running water with a brush and peel them. Peel the onion. Rinse the greens, bay leaf and peeled garlic cloves.

3. STEP 3

   

   Grate the carrots and beets on a coarse grater, cut the onion into small cubes.

4. STEP 4

   

   Cut the potatoes as desired as you like. I like it when the potatoes in borscht are chopped coarsely, and leave very small tubers whole.

5. STEP 5

   

   When the chicken is ready, remove it from the broth and return the pan to high heat. If necessary, add water and bring the broth to the required volume.

6. STEP 6

   

   Place the potatoes in the broth and, after boiling, cook over medium heat until tender (about 20-25 minutes). Meanwhile, prepare the roast and cabbage.

7. STEP 7

   

   Heat vegetable oil in a frying pan. Place grated beets and carrots in a frying pan, add onions to them, fry the vegetables over maximum heat (about 2-3 minutes). Don’t forget to stir the frying so that nothing burns.

8. STEP 8

   

   Wash the tomatoes, dry them, cut off their stems. Dice the tomatoes, add them to the pan, stir and cook for a few more seconds. This time I had store-bought tomatoes that were almost tasteless, so I added a pinch of sugar to balance the taste.

9. STEP 9

   

   Pour in the tomato sauce, reduce the heat to moderate and simmer the vegetables under the lid closed for about a minute. You can also use tomato paste.

10. STEP 10

    

    Prepare sauerkraut. Cabbage can be different: very sour and not quite sour, soft or crispy, coarse or small, etc. If you are using very sour cabbage, rinse it in cold water, cut it into small pieces if it is long or large.

11. STEP 11

    

    Fry the cabbage and stir.

12. STEP 12

    

    Pour two to three ladles of hot broth from the pan with potatoes into the frying pan, stir and simmer everything together under a closed lid over low heat for about 7-10 minutes. I had soft sauerkraut, so 7 minutes in the pan was quite enough. If you have tough, crunchy cabbage, then simmer it for at least 10 minutes.

13. STEP 13

    

    Chop the greens into small pieces, pass the garlic (if you are using it) through a press, or cut it with a knife.

14. STEP 14

    

    When the potatoes are ready, increase the heat, add the cabbage and bay leaf to the pan, mix everything and cook for about five more minutes.

15. STEP 15

    

    At the end of cooking, taste for salt and add more salt if necessary. Add herbs and garlic to the borscht, after boiling for a minute, remove the pan from the heat and let the dish sit for 10 minutes with the lid closed. The longer the borscht sits, the tastier and richer it will become!

16. STEP 16

    

    The delicious first course is ready! Serve hot with fresh sour cream. When serving, you can sprinkle with ground pepper if desired. In each plate you can put pieces of meat from which the broth was cooked.

Comments on the recipe

Alexa

28.09.2023

4.8

I’ve never tried borscht with sauerkraut. I cook this version more often.

Alyona

28.09.2023

5

Pearl, please accept with gratitude from our family a photo report for a wonderful borscht recipe! Special thanks from my husband, you can see in the photo where his portion is. The recipe came in very handy; all the ingredients were in the right place at the right time. Everything in the recipe is perfectly balanced, neither subtracting nor adding! Soulful borscht, and with sour cream, with smoked lard, and with black bread, mmmmm!!!, And my husband also has a glass...

Natalia M

28.09.2023

4.7

It seems to me that borscht is generally the most delicious first course) There are many ways to prepare it and every time you get something new, but always tasty. I rarely cook borscht with chicken; my family doesn’t like this option. But I found a solution, now I cook it in broth and take the chicken out for other dishes. This way everyone is happy with everything) And also this borscht with sauerkraut, I just love this combination. In general, I love a variety of dishes with sauerkraut. The recipe itself attracted my attention with the set of ingredients, it was immediately obvious that it would turn out delicious) I made the frying as written in the recipe. I had store-bought sauerkraut, not sour, but hard. I also stewed it along with other vegetables and tomatoes. I added frozen tomatoes to the borscht; I had them cut into slices. I also added sugar, it perfectly complements the sour-salty taste of borscht. At the end I added more brine from the cabbage. I didn’t add any garlic; in my opinion, there were already enough flavors in one pan) The borscht turned out to be very rich, rich in many flavors. Thanks for the recipe!

Garik

28.09.2023

5

Where did the meat go??