Soups

Beets and Sauerkraut Soup (Borsch – Eastern European traditional style)

January 8, 2019 by admin Recipe rating:

Bon Appetite From Sophia with Grace!

5 from 2 votes
Print

Beets and Sauerkraut Soup

Course lunch, Soup
Keyword Beets and Sauerkraut Soup, beets soup, borsch, european dish, european soup
Total Time 1 hour 30 minutes
Servings 10 portions

Ingredients

  • Half of an onion chopped
  • Half of a bell pepper chopped
  • 2 cups of chopped raw beets
  • 1 ½ cups of sweet potato chopped
  • ¾ cups of diced tomatoes
  • 2 tbsp of organic ketchup Paleo Chefbrand
  • 6 gloves of raw pressed garlic
  • Salt to taste
  • Black pepper to taste
  • 3 bay leaves
  • Fresh Minced Parsley / cilantro/dill to taste
  • 16 oz or 2 cups of Russian style sauerkraut preferably with no vinegar prepared

Instructions

  1. Place a medium size pot on the stove over high heat. Add sauerkraut and cover with water(or either meat or/chicken broth ) 3 inches lower than the edges of the pot. Bring water to a boil and lower heat. Cook approximately 45 min or until the sauerkraut is almost tender.

    While the sauerkraut is being cooked, place a medium size skillet on the stove over medium heat. Add extra virgin olive oil, onions and bell pepper. Stir occasionally. Sauté until slightly brown. Add beets and continue to sauté until beets are slightly brown. Add diced tomatoes, ketchup and garlic. Stir and sauté for 5 minutes. Turn off heat.

    Add sweet potatoes to the pot, transport the vegetables mixture from the skillet and add salt, black pepper and bay leaves.

    Continue to cook for 15 minutes. Add minced herbs and then turn off the heat in 5 minutes.

Recipe Notes

Serve this soup with a spoon of an organic sour cream or coconut kefir.

5 from 2 votes
Print

Beets and Sauerkraut Soup

Course lunch, Soup
Keyword Beets and Sauerkraut Soup, beets soup, borsch, european dish, european soup
Total Time 1 hour 30 minutes
Servings 10 portions

Ingredients

  • Half of an onion chopped
  • Half of a bell pepper chopped
  • 2 cups of chopped raw beets
  • 1 ½ cups of sweet potato chopped
  • ¾ cups of diced tomatoes
  • 2 tbsp of organic ketchup Paleo Chefbrand
  • 6 gloves of raw pressed garlic
  • Salt to taste
  • Black pepper to taste
  • 3 bay leaves
  • Fresh Minced Parsley / cilantro/dill to taste
  • 16 oz or 2 cups of Russian style sauerkraut preferably with no vinegar prepared

Instructions

  1. Place a medium size pot on the stove over high heat. Add sauerkraut and cover with water(or either meat or/chicken broth ) 3 inches lower than the edges of the pot. Bring water to a boil and lower heat. Cook approximately 45 min or until the sauerkraut is almost tender.

    While the sauerkraut is being cooked, place a medium size skillet on the stove over medium heat. Add extra virgin olive oil, onions and bell pepper. Stir occasionally. Sauté until slightly brown. Add beets and continue to sauté until beets are slightly brown. Add diced tomatoes, ketchup and garlic. Stir and sauté for 5 minutes. Turn off heat.

    Add sweet potatoes to the pot, transport the vegetables mixture from the skillet and add salt, black pepper and bay leaves.

    Continue to cook for 15 minutes. Add minced herbs and then turn off the heat in 5 minutes.

Recipe Notes

Serve this soup with a spoon of an organic sour cream or coconut kefir.

Share: