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.
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.
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.