Borscht in a cauldron on a fire

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to cook borscht in a cauldron over a fire? Prepare all the products listed on the list. This time I took pork pulp and a soup set consisting of bones and meat. You can make borscht from beef or chicken, then the cooking time for the broth will change. If possible, use meat on the bone, then the finished broth will be rich.

2. STEP 2

   

   Peel the onions and carrots, rinse and dry. Cut the carrots into thin cubes, and the onion as desired (into cubes or quarter rings).

3. STEP 3

   

   Rinse the meat and dry it with paper towels to remove excess moisture. Cut the pork into medium-sized portions.

4. STEP 4

   

   Place the cauldron on the fire. Heat it and pour in refined vegetable oil. When the oil is hot, fry the onions and carrots. Cook, stirring constantly until the onion is browned. Remove the roast using a slotted spoon into a separate plate, leaving the oil in the cauldron.

5. STEP 5

   

   Place the pork in the cauldron. Fry for a couple of minutes, stirring.

6. STEP 6

   

   Pour in clean water. How much water should I take? It completely depends on how thick you want the borscht to be. I added about 5.5 - 6 liters. water. Please note that during the cooking process, the water will partially evaporate. After boiling, skim off any foam that has formed. Remove several logs from under the cauldron so that the flame is moderate and cook the broth for 1 hour. Do not close the lid of the cauldron completely, leave a small gap. Make sure that the broth does not boil intensely.

7. STEP 7

   

   At this time, peel the potatoes, beets and garlic. Rinse everything together with the tomatoes. Peel the tomatoes if desired; I usually don’t do this.

8. STEP 8

   

   Cut the potatoes into medium-sized pieces.

9. STEP 9

   

   Chop the tomatoes into cubes and chop the beets into thin strips.

10. STEP 10

    

    Remove outer leaves from cabbage. Rinse the head of cabbage and chop into thin strips.

11. STEP 11

    

    When the meat is ready, remove it from the broth with a slotted spoon into a separate container. Add some wood to bring the broth to a boil. Place the potatoes in the cauldron.

12. STEP 12

    

    Next add cabbage.

13. STEP 13

    

    Pour in tomato sauce and tomato paste. Salt everything to taste. Cover the cauldron with a lid and cook everything together for 15-25 minutes.

14. STEP 14

    

    Meanwhile, rinse the greens and chop finely. Pass the garlic through a press or finely chop it by hand. Rinse the bay leaf (if you are using it) in the same way.

15. STEP 15

    

    When the potatoes are ready, add the fried onions and carrots, tomatoes and beets to the cauldron. Mix everything and leave to simmer with the lid open for about 5-10 minutes.

16. STEP 16

    

    At the end of cooking, add the herbs, garlic and bay leaf to the cauldron. Leave for another 5 minutes. You can put pieces of meat in a cauldron; I serve boiled pork separately in a plate.

17. STEP 17

    

    The fragrant and most delicious borscht in a cauldron over a fire is ready! Offer everyone sour cream and ground black pepper when serving.

Comments on the recipe

Corason

11.10.2023

4.7

I really liked the borscht in a cauldron on the fire, such delicious photos) I also decided to cook some borscht, but only on the stove, since it’s no longer the season for outdoor excursions, unfortunately. I took a large five liter saucepan. Prepared all the necessary ingredients. The fried pork meat was already cooked, in the meantime I peeled and cut the vegetables. I grated the beets coarsely. I added vegetables to the rich broth one by one as described in the recipe. At the end I added a lot of herbs, garlic and bay leaves. The aroma was magical. Everyone really liked this borscht, they asked for more) I served hot borscht with a spoonful of sour cream, bread and lard. This is a delicious first course recipe! The borscht turned out to be rich and so flavorful. I made the soup of medium thickness, so that it was neither thick nor too runny. A large pan came out, which lasted us a long time. Amazingly delicious borscht with meat. I will cook borscht this way again and recommend it to everyone. Many thanks to the author!