Sauerkraut and Red Beet Borscht

Total Time
35mins
Prep 15 mins
Cook 20 mins

Yum, yum. I can't get enough of this soup this winter. A very tasty way to use fresh beets. This is a deviation from a recipe I read that also tosses in beef cubes in the end. We aren't huge red meat fans here so I took out the meat and made a few adjustments. The sauerkraut really gives the borscht an extraordinary flavor.

Ingredients Nutrition

Directions

  1. Wash, peel, and chop beets into bite sized pieces.
  2. In a large heavy skillet melt 2 tablespoons butter and add beets, sugar, tomato paste. Brown for a minute and add lemon juice. Saute a few minutes more and cover and let the beets simmer in juices until cooked through.
  3. Peel and chop onion and saute in two tablespoons of butter in a stock pot on low heat until glassy.
  4. Add sauerkraut and chicken stock and cook until the sauerkraut is tender. Add red beet mixture and stir until blended. If beets are still not done all the way bring soup to a low boil until cooked.
  5. Remove soup from stove and can add sour cream to make it a lighter rose color or wait and garnish with a dollop of sour cream after ladeling soup into bowls. Sprinkle parsley over the top and serve with slices of dark chewy bread.
Most Helpful

4 5

LOVE beets and LOVE saurkraut, so just had to try. I am sitting eating my third bowl. It's a bit too sweet for me so would either eliminate or just add the sugar later. Plus, I really did not see the point of having two pots going, one with the saurkraut mixture and the other with the beet mixture (which I really had to watch, you know how tomato based recipes can burn) I ended up just throwing the two together. Really good, thanks for the recipe!