Hearty, rich, aromatic … borscht with pork. Let's take a look at how to cook it properly so that the soup tastes great.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pork borscht is a recipe that deservedly enjoys immense popularity. Usually it is red borscht. Its recipe is simple, and all available products are used. A variety of parts of a pork carcass are suitable for him: brisket, loin, fillet, meat on the bone, etc. In this recipe, I use a necklace: due to this, the broth will be rich and very with a pronounced taste. In addition, the soup is very satisfying, so the family will be perfectly satisfied after a working day.
There are so many options for cooking borscht today that it is difficult to count everything - there may be hundreds, and thousands! Each chef eventually finds for himself the way he stops and cooks most often. However, over time, even the most beloved taste of borscht becomes pretty boring. Therefore, many housewives are thinking about what changes can be made to the classic recipe so that the food has acquired new flavor notes. If you are looking for something new, then I suggest using this proven recipe. By the way, if you do not eat pork, then you can follow the recipe for the dish, and use absolutely any meat: beef, chicken, veal.
- Caloric content per 100 g - 41 kcal.
- Servings - 6
- Cooking time - 1 hour 15 minutes
Ingredients:
- Pork (neck) - 500 g
- White cabbage - 250 g
- Potatoes - 2 pcs.
- Beets - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 2 cloves
- Table vinegar - 1 tablespoon
- Salt - 1 tsp or to taste
- Ground pepper - a pinch
- Bay leaf - 3 pcs.
- Peppercorns - 4 pcs.
Step-by-step pork borscht recipe
1. Cut the pork into medium-sized pieces. Pre-clean it from the film and veins. You can also cut off excess fat if you want a less high-calorie soup.
2. Place the meat in a cooking pot, add the peeled onion, bay leaf, peppercorns.
3. Pour the pork with water and place on the stove to boil.
4. When the broth comes to a boil, skim off the foam, simmer and continue simmering for 50 minutes. Watch the boil, if necessary, remove the resulting foam.
5. By this time, peel and grate the beets.
6. Peel and grate the carrots in the same way.
7. Put the frying pan on the stove, add a little oil and put the beets, pour in the vinegar and stir. It is necessary for the beets to retain their bright flavor. After 5 minutes, add carrots to it. Add the broth and simmer the vegetables, covered, for 15 minutes.
8. When the broth is cooked, remove the onion, bay leaf and peppercorns from it. Throw out these products and dip the potatoes in the saucepan.
9. After 10 minutes, send the beetroot stew with carrots.
10. Boil food for 10 minutes and add finely chopped cabbage.
11. Boil vegetables, reduce temperature to low and cook until all foods are soft. Then add finely chopped herbs, salt and pepper.
12. Season the borscht with the garlic passed through a press and boil it for another 5 minutes.
13. Insist the finished soup under a closed lid for 10 minutes, then pour into plates and serve with lard, black bread and a clove of garlic.
See also a video recipe on how to cook pork borscht.
