Borscht with sauerkraut

We boil the broth from the available meat, it is not necessary that it be chicken broth, you can also cook this borscht in plain water.

When the broth boils, add chopped potatoes to it.

We pass the carrot through a grater, and cut the onion into cubes. Fry the vegetables a little in a pan with the addition of vegetable oil, then add to the pan to the potatoes.

We rub the mother-in-law on a grater, simmer in a pan for about 10 minutes and add to the pan. You can also stew vegetables (onions, carrots, beets) until cooked, and add them to the soup just before the end of cooking.

Now we start stewing sauerkraut, while adding a little granulated sugar. The stewing time depends on your preferences, if you want to be firmer, you can simmer for a short time.

When the potatoes are almost ready, add sauerkraut, tomato paste or chopped tomatoes, pepper, bay leaf and salt to the borscht.

Cook for about 5 minutes and turn off the heat.

Grind the herbs and garlic, then add to the soup.