Moms Sauerkraut Borscht Recipes

Steps:

• Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.

Steps:

• Wash, peel, and chop beets into bite sized pieces.
• In a large heavy skillet melt 2 tablespoons butter and add beets, sugar, tomato paste. Brown for a minute and add lemon juice. Saute a few minutes more and cover and let the beets simmer in juices until cooked through.
• Peel and chop onion and saute in two tablespoons of butter in a stock pot on low heat until glassy.
• Add sauerkraut and chicken stock and cook until the sauerkraut is tender. Add red beet mixture and stir until blended. If beets are still not done all the way bring soup to a low boil until cooked.
• 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. Sprinkle parsley over the top and serve with slices of dark chewy bread.

Steps:

• Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
• Cover and cook on low for 5-6 hours or until vegetables are tender.
• **High Altitude -- cook 6-8 hours.
• Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
• Can double recipe and freeze extra in a Zip-Loc for a quick future meal.

Steps:

• Drain and rinse sauerkraut, to taste. It depends on how tart you like it. I usually just like a bit of tartness. Make sure you taste it.
• Place in slow cooker.
• Pour broth over just to cover. You may or may not not use the whole can! Just pour it slow. Most times I end up using the whole can.
• Add a few shakes of caraway seed and the tablespoon of brown sugar. Give it a stir.
• Cook on low for about 8 hours.
• After it's been cooking for a nice long while, saute the chopped onion over medium heat in the crisco until the onion is lightly brown.
• Sprinkle the flour over the onions and cook for about 2 minute. (Note from my Mama: Don't add all of the flour at once, you want it to be kind of pasty but you still want to see it bubbling. And let the flour get brown, not just the onions. Watch carefully.).
• Add the onion mixture to the sauerkraut and cook it for about 1 more hour.