Borshch with Sauerkraut

Borshch with Sauerkraut

800 g (1 Ib 12 oz) beetroot, 500 g (1 Ib 2 oz) sauerkraut, 350 g (12 oz) potatoes, 1 carrot, 1 on/on, 2 tbsp. tomato paste, vegetable oil, salt, sugar, parsley root, fresh or dried herbs.

Cut beetroot into thin strips or grind it on a coarse grater and stew adding tomato paste and vegetable oil. Stew sauerkraut with vegetable oil and sugar. Drop sliced potatoes into boiling water and cook for 7 to 10 minutes, then add the sauerkraut, the beetroot (boil for 7 minutes) as well as carrot and parsley root shredded on a coarse grater and slightly browned in butter.

Season with green dill, parsley or celery, salt and sugar, remove from heat and let stand for 15 to 20 minutes. Serve borshch with rye bread, herbs, green onions or a bulb of onion.