What should be the first course? Delicious and satisfying. Cook borscht on pork - after all, this is exactly such a dish! You can feed the whole family with delicious and rich borscht!
Recipe content:
- Ingredients
- Step by step cooking with photo
- Video recipes
Each housewife has her own signature borscht recipe - after all, this is one of the most common first courses. Someone necessarily cooks a rich broth on the bone, someone puts roots and spices in the broth, someone cooks it on several types of meat, adds smoked meats. Whatever “special” ingredients you put in the pot: beans, eggplants, smoked pears or prunes, this does not guarantee an excellent taste of the final product. Borscht has a golden rule: to make it exceptional, there must be a tasty, transparent broth and a bright, rich roast. I want to share a recipe that my family loves very much: even children are not capricious, but eat everything down to the last spoonful. The color of the borscht turns out to be juicy, bright red-orange. After a plate of such deliciousness, you don't feel like eating for a long time! I'll tell you how I cook it.
- Calorie content per 100 g - 40 kcal.
- Servings - 10 Plates
- Cooking time - 2 hours 30 minutes
Ingredients:
- Pork meat - 300-400 g
- Potatoes - 4-6 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Beets - 1 pc.
- Parsley or dill greens - 1 bunch
- Cabbage - half a fork
- Tomato juice with pulp - 200 ml
- Salt, pepper - to taste
- Bay leaf, black peppercorns - optional
- Vegetable oil for frying
- Water - 3 liters.
Step-by-step cooking pork borscht with photo
1. Let's start by making the broth. Rinse the pork, cut it into small pieces and put it in cold water: this way the meat will give the broth all its taste and aroma. When the water starts to boil, be sure to remove the foam that forms on the surface with a slotted spoon; do not let it overboil so that the broth is not cloudy. Put the potatoes cut into small cubes to the boiled meat. We also remove the starchy foam from the potatoes. Salt and pepper the broth, tighten the fire.
2. Peel the onions, carrots and beets. Cut the onion and carrots into small cubes, and cut the beets into strips. You can also grate root vegetables.
3. Prepare the frying: first, fry the onion in vegetable oil over high heat, then add the carrots and beets. When the color of the vegetables becomes saturated, cover the pan with a lid and simmer them for 10 minutes.
4. Pour the frying into the broth with pieces of meat and ready-made potatoes. Let it boil for a few minutes.
5. Shred cabbage as thin as possible and put in a saucepan.
6. Immediately pour in tomato juice with pulp. Let the borscht boil for 5-7 minutes. This will prevent the cabbage from boiling and will remain a little crispy. You can replace tomato paste: dilute 3-4 tablespoons in 100 ml of water.
7. Taste the borscht for readiness: it is important that the potatoes are boiled, and the cabbage is not overcooked. We bring to taste with salt and pepper. Throw in finely chopped greens and after 1-2 minutes turn off the heat.
8. Delicious and rich in aromas pork borscht is ready! Serve it with sour cream, and for spicy lovers - with a clove of garlic or peppercorns. Bon appetite to the family!
See also video recipes
1) Secrets of cooking red borscht:
2) How to cook classic red borscht:
