Ingredients
1 medium-sized beet
1 onion
3-4 potatoes
½ Paprika
½ Carrot
2 tbsp tomato puree
200 g sauerkraut with juice
1-2 tbsp honey
1 tbsp sunflower oil
Salt and pepper to taste
Prepare the broth
Prepare the broth with the beet. Peel the beet, cut it in half, cover it with water and boil it for 40 minutes until it is cooked. Add half the onion to the stock and continue cooking.
Add potatoes
Cut 3-4 potatoes into small cubes and add them to the beet stock.
Add carrots
Cut half the carrot into strips and add to the stock. Let everything continue to boil.
Preparing the roast
Prepare the roasting. Cut half the bell pepper and the other half of the onion into cubes and fry in 1 tbsp sunflower oil for 3-5 minutes. Add 2 tbsp tomato puree and fry for a further 2-3 minutes.
Cutting beet
Take the beet out of the stock, leave it to cool slightly and cut it into whatever pieces you like. Be careful, it is very hot! Return the chopped beet to the stock and add the roast.
Add sauerkraut
When all the vegetables are cooked, add 200 g sauerkraut with juice to the borscht. Cook everything for 3 minutes and taste. Now it’s time to round off the taste with salt, pepper and honey to your taste.
Let the borscht steep
Leave the finished borscht to infuse for 20 minutes so that it absorbs the flavors. Alternatively, you can leave it in the oven for 15-20 minutes at 180 degrees. Serve hot.
