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.
