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Borscht with sauerkraut is prepared according to the same principle as classic red borscht, only sauerkraut is added to the soup for its preparation. This product gives the soup a certain sourness and a sweet and sour aroma of sauerkraut. This borscht is very popular in winter, when the cellar is full of preserves and pickles.

Step 1

To prepare the sauté, grate the carrots on a coarse grater and cut the onion into half rings. Fry the vegetables together in a frying pan.

Step 2

Add grated beetroot, garlic and tomato paste to the frying. Mix everything well and simmer over low heat for another 5 minutes.

Step 3

Boil the chicken broth.

Step 4

Add fresh and sauerkraut, beetroot sauté and shredded chicken to the chicken broth.

Step 5

Mix everything well and leave the borscht to cook for 7-15 minutes. Cook the borscht on low heat, covering it with a lid. Before serving, add chopped garlic to the soup.