Borscht with beets and pork

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook borscht with beets and pork? Prepare the necessary ingredients for this. To prepare borscht, you can use any part of pork. I use pork on the bone, which makes the broth rich and flavorful. Peel all vegetables in advance and rinse in running water to remove dirt.

2. STEP 2

   

   Pour water over the pork, put it on the fire and bring to a boil. When boiling, foam will appear - it must be skimmed off. Cook the meat for 1-1.5 hours until soft. Then remove the meat from the bone, cut into pieces and return to the strained broth.

3. STEP 3

   

   Cut the peeled potatoes into small pieces and place in the pan with the meat.

4. STEP 4

   

   Chop the cabbage thinly and place it in the pan after the potatoes. Leave to cook for 15-20 minutes.

5. STEP 5

   

   Finely chop the onion and grate the carrots. Pour a little vegetable oil into a hot frying pan and add carrots and onions. Fry everything together for 2-3 minutes. You can immediately add grated red beets and fry everything together. Or you can do it separately.

6. STEP 6

   

   Place the roast into the pan.

7. STEP 7

   

   Place the grated beets in the same frying pan. Fry it for 5-7 minutes over low heat.

8. STEP 8

   

   The beets will shrink slightly in size. Add sugar to it. Stir.

9. STEP 9

   

   Next add tomato paste. Warm the beets with tomato paste for 2-3 minutes and place everything in a saucepan. Add salt and spices to taste. Add a couple of cloves of garlic, passed through a press. You can add bay leaf for flavor.

10. STEP 10

    

    Bring the borscht to a boil and remove from heat. No need to boil! Otherwise, the borscht will lose its color. Let the borscht stand under the lid for at least 15-20 minutes to let it steep. Bon appetit!

Comments on the recipe

lasi

19.08.2023

4.9

My appetite worked up while I was reading: It would be delicious with beef too!

Alyona

19.08.2023

4.7

Very tasty borscht! Rich, appetizing, satisfying. I cooked the broth for about an hour, with the roots, then took out the meat and disassembled it into small pieces. All steps follow the recipe. The description is detailed and accessible. Add finely chopped garlic under the lid. Let it brew. The aroma is, of course, incomparable! With sour cream and black bread it is a delight. During the cold season this is an irreplaceable recipe. Especially with such a colorful and accessible description. Cook with pleasure.

tatyanochka2022

19.08.2023

4.8

For the first course I prepared borscht with beets and pork. It came out bright and very tasty! I cooked borscht without cabbage, lately I’ve been cooking it this way, adding more carrots, beets, and potatoes to make the borscht thick and rich. I used tomatoes instead of tomato paste. I cooked the meat (I had pork) for 1.5 hours. Then I added chopped potatoes to the pan and left them to cook for 20 minutes. I put the onions and carrots in the pan. While they were frying, I grated the beets on a coarse grater and put them in the frying pan as well. Added chopped tomatoes and sugar. I kept the vegetables in the pan for 10 minutes, then poured in a little broth and closed the lid, simmering for 10 minutes. I placed the finished roast along with bay leaf and salt in a saucepan with broth, brought it to a boil and removed from the heat. For the sourness that I love borscht for, I added a little vinegar. The borscht turned out great! Fragrant, thick and very tasty! Thank you very much for the recipe!