- potatoes - 3 pieces
- beet - 1 piece
- carrot - 1 piece
- bulb - 1 piece
- leaves of cabbage - 2-3 pieces
- juice of a sauerkraut - 1 Glass
- laurel leaves - 1-2 pieces
- peas of black pepper - 5-7 pieces
- carnations - 1-2 pieces
- salt - To taste
From the sauerkraut it turns out a very tasty dressing for borsch. Beet brine, which is also added to borsch, can be eaten raw. Preparation: To cook sauerkraut, take 5-6 pieces of beetroot. Wash the beets, peel and place the beets in a glass jar or wooden container. Pour the beets with cold boiled water and allow to ferment for 2 weeks. After 2 weeks, pour out the water and put the beets in the refrigerator. Beet brine is very tasty. Finely chop the cabbage. Slice the carrots and sauerkraut. Heat the vegetable oil in a frying pan, add the vegetables and fry until done. Peel and cut into cubes of potatoes. Put the potatoes in a large saucepan, add 1 liter of water, add salt and cook for 10 minutes. Add the fried vegetables and cabbage. Cook for 5-7 minutes. A few minutes before the readiness to add the warmed juice of the sauerkraut. Add the bay leaves, black pepper and peas. Boil. Sprinkle borsch on plates, decorate with chopped herbs and serve with sour cream. If desired, can be added to the borscht boiled or canned beans.
Servings: 4