Beautiful Beet Borsht with Sauerkraut

Deep magenta and full of earthy depth, this borscht gets its tang from sauerkraut instead of the usual vinegar — a small twist that adds a probiotic boost along with the flavor. Blended smooth and finished with a dollop of sour cream, it's a beautiful, nourishing bowl whether served hot or cold.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 4 people
Course: Soup
Cuisine: Eastern European
Ingredients Equipment

Ingredients
  

  • 2 medium beets grated
  • 2 medium carrots grated
  • 1 medium potato grated
  • 1 large onion grated
  • 5 cloves garlic
  • 1 tablespoon tomato purée
  • 3 tablespoons sauerkraut plus more to serve
  • 3 cups vegetable stock or water
  • 1½ teaspoons dried parsley
  • 2–3 bay leaves
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • Salt, to taste
  • Sour cream to top (optional)

Equipment

  • Large soup pot
  • Chef's knife
  • Cutting board
  • Box grater
  • Blender or immersion blender
  • Wooden spoon

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