First, go through your fermented cabbage or sauerkraut and cut the big pieces into small ones. If sauerkraut is too sour, soak it in water and then squeeze really well.
Bring the water in a deep pot to a boil. Cube the potatoes and add them to boiling water. Cook for 15-20 minutes. In the meantime, shred the beets, carrots, zucchini and pumpkin. Cube the onion. Place all the vegetables and sauerkraut in the pot and cook for another 5 minutes. Add black pepper and salt. Let cook for 2 more minutes and turn the heat off.
When serving borscht, add sour cream or mayonnaise into the bowls and sprinkle with chopped green onion.
You will need:
- Water – 6 cups
- Beets – 7 oz
- Sauerkraut OR fermented cabbage – 7 oz
- 2-3 medium potatoes
- 1 carrot
- ½ yellow onion
- Zucchini – 7 oz
- Pumpkin OR butternut squash – 7 oz
- Salt – to taste
- Sour cream
- OR mayonnaise
- Chopped green onion – 4 tablespoons