Borscht with Sauerkraut Brew

As authentic as it gets! This borscht recipe has been known for centuries, as Ukrainians are known for making their own fermented cabbage (a.k.a. sauerkraut) for winter. This is a perfect opportunity to make the same borscht that our forefathers were making for centuries.

Wash beef bones under running water and place in a pot. Cover with cold water and quickly bring to a boil. Remove any foam that might appear on the surface, turn the heat down to low and let the broth simmer for 4-5 hours. Add salt 30 minutes before the broth is done. Strain the broth to get rid of bone bits and pieces.

Cut bacon into medium cubes and heat on a skillet until it starts yielding fat. Cut one onion into cubes and cook with bacon until the onion becomes light golden in color.

Peen the second onion and place it on a skillet with heated butter. Cover with a lid and bake it until the onion develops a golden crust. Take it out and cut into small cubes.

Bring the broth back to a boil. Wring the juice (brew) from sauerkraut and add to boiling broth. Cut potatoes and beetroot into cubes, cut carrots into small circles. Add these vegetables into your borscht. Cook for 10 minutes, then add baked onion and simmer for another 10 minutes. Lastly, add bacon with fried onion and salt to taste.

When serving, sprinkle this borscht with chopped parsley and add sour cream.

You will need:

For broth:

• Water – 8 cups
• Beef bones – 18 oz
• Salt – 1 teaspoon

For borscht:

• Sauerkraut brew – 2 cups
• Beetroot – 12 oz
• 4 medium potatoes
• 1 medium carrot
• 2 yellow onions
• Butter – 2 tablespoons
• Bacon – 2 oz
• Salt – to taste

To serve:

• Sour cream
• Chopped parsley OR chopped dill

How to make sauerkraut

Finely chop fresh green cabbage and shred a carrot. Transfer into a big bowl, add bayleaf and peppercorns, mix well.

Mix water, sugar and salt until dissolved.

Take a glass jar or deep clay pot and pack the cabbage mix in hard, add water with salt and sugar.

Cover with a lid and leave in a warm place for 5-6 days.

Then transfer your sauerkraut into the fridge and leave for 2-3 days. The cabbage is ready. Keep refrigerated. Use sauerkraut brew as needed.

You will need:

• Fresh green cabbage – 4 pounds
• 1 carrot
• 3 bay leaves
• 6 peppercorns
• Water – 4 cups
• Sugar – 2 tablespoons
• Salt – 2 tablespoons