Borscht with sauerkraut

Name: Borscht with sauerkraut
Total time: 1 h
Yield: 4
Cuisine: Russian
Ingredients: Carrots - 200 g; Onions - 80 g; Beetroot - 520 g; Sauerkraut - 200 g; Chicken thigh - 200 g; Tomato paste - 60 g; White cabbage - 180 g; Garlic - 40 g; Vegetable oil - 30 g; Sour cream - 80 g

Cookinero 11 Oct 2025

1810

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.

How to cook Borscht with sauerkraut

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.

Borscht with sauerkraut - FAQ About Ingredients, Baking Time and Storage

What can I use instead of chicken broth if I want a vegetarian version?

You can substitute the chicken broth with vegetable broth for a vegetarian borscht. Use the same amount to maintain the soup's consistency and flavor.

Can I make this borscht ahead of time and how should I store it?

Yes, borscht tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stove over medium heat until hot.

Can I freeze this borscht?

Absolutely! Borscht freezes well. Cool it completely, then transfer to freezer-safe containers, leaving some space for expansion. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

I don't have sauerkraut, what can I use?

While sauerkraut gives a unique tangy flavor, you can substitute it with a tablespoon of lemon juice or white vinegar added at the end of cooking. Start with a little and adjust to taste to avoid making the soup too acidic.

How can I make this soup heartier or add more protein?

For extra protein, add diced, cooked sausage (like kielbasa), more shredded chicken, or even some cooked beans like kidney beans or white beans. Add them when you add the other ingredients to heat through.

My soup is too thick, how can I fix it?

Borscht can thicken as it cooks. Simply add more broth (chicken or vegetable) or even a bit of water until it reaches your desired consistency. Reheat it gently after adding.

Can I make this in a slow cooker or Instant Pot?

Yes! For a slow cooker, follow the steps until combining, then cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for the initial steps, then add the remaining ingredients, pressure cook on high for 15 minutes, then do a quick release.

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Borscht with sauerkraut

How to cook Borscht with sauerkraut

Step 1

Step 2

Step 3

Step 4

Step 5

Borscht with sauerkraut - FAQ About Ingredients, Baking Time and Storage

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