Sauerkraut And Red Beet Borscht

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Yum, yum. i can't get enough of this soup this winter. a very tasty way to use fresh beets. This is a deviation from a recipe i read that also tosses in beef cubes in the end. we aren't huge red meat fans here so i took out the meat and made a few adjustments. The sauerkraut really gives the borscht an extraordinary flavor.

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Steps

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Wash , peel , and chop beets into bite sized pieces.

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In a large heavy skillet melt 2 tablespoons butter and add beets , sugar , tomato paste.

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Brown for a minute and add lemon juice.

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Saute a few minutes more and cover and let the beets simmer in juices until cooked through.

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Peel and chop onion and saute in two tablespoons of butter in a stock pot on low heat until glassy.

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Add sauerkraut and chicken stock and cook until the sauerkraut is tender.

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Add red beet mixture and stir until blended.

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If beets are still not done all the way bring soup to a low boil until cooked.

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Remove soup from stove and can add sour cream to make it a lighter rose color or wait and garnish with a dollop of sour cream after ladeling soup into bowls.

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Sprinkle parsley over the top and serve with slices of dark chewy bread.

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Ingredients

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chicken stock, beets, butter, sugar, tomato paste, lemon, juice of, onion, sauerkraut, salt and pepper, sour cream, parsley