Borscht with cabbage and pork

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to cook borscht with cabbage and pork? Prepare all the products that are listed. To make the broth more rich, it is better to use pork on the bone. Instead of pork, you can use any other meat.

2. STEP 2

   

   Place the meat in a saucepan and cover with cold water. Bring to a boil over high heat, skim off any foam that has formed, add lightly salt, reduce heat to low and cook the pork until tender. Open the lid slightly to allow steam to escape. I cooked the meat for about one hour.

3. STEP 3

   

   At this time, work on the rest of the products. Peel potatoes, carrots, onions, beets and garlic. Cut the bell pepper into two parts and remove the core and seeds. Rinse everything in clean water.

4. STEP 4

   

   Grate the carrots and beets on a grater with large teeth. Cut the bell pepper into thin semicircles or small cubes. Heat a third of the vegetable oil in a frying pan. Place the carrots, beets and peppers in a frying pan and fry everything for about five minutes.

5. STEP 5

   

   Add tomato paste and sugar to the vegetables. Stir and leave for another couple of minutes.

6. STEP 6

   

   Next comes the turn of sauerkraut. Add it to the pan and mix everything again.

7. STEP 7

   

   Pour in a small amount of cabbage brine or water (about 70-100 ml will be enough). Mix everything thoroughly, reduce the stove flame to low, cover the pan with a lid and simmer everything together for about 30-35 minutes.

8. STEP 8

   

   Rinse fresh white cabbage and chop into thin strips.

9. STEP 9

   

   Chop the potatoes in any way convenient for you (cubes or cubes). Finely chop the onion.

10. STEP 10

    

    When the pork is done, remove it from the pan. Add the potatoes to the broth. After boiling over high heat, reduce the flame and simmer for about 10-15 minutes.

11. STEP 11

    

    Cut the slightly cooled pork into randomly small pieces and cover with cling film or a flat plate so that the meat does not dry out.

12. STEP 12

    

    Heat the remaining vegetable oil in a frying pan and fry the onion until golden brown.

13. STEP 13

    

    Place the tomato-vegetable frying with sauerkraut into the pan. Stir and leave on the stove for 10-15 minutes.

14. STEP 14

    

    Next, add fresh cabbage to the borscht.

15. STEP 15

    

    Next, add the fried onion and chopped garlic to the pan.

16. STEP 16

    

    If desired, you can add ground black pepper, ground paprika, bay leaf and your favorite spices. Add salt to taste.

17. STEP 17

    

    Bring to a boil over high heat, then reduce the flame to medium and keep the borscht on the stove for about five more minutes. At the very end, sprinkle with fresh herbs, chopped finely.

18. STEP 18

    

    When serving, offer pieces of meat on each person's plate. You can also serve the pork pieces in a separate plate or add them to the pan while cooking the borscht (step 16).

Comments on the recipe

Natalia M

26.09.2023

4.9

Everyone in our family loves borscht, so I cook it often. For a change, I prepared borscht with cabbage and pork according to this recipe. What especially caught my attention was the fact that two types of cabbage are used: fresh and pickled. I cooked the broth from pork on the bones. I drained the first broth and washed the meat to remove flakes of coagulated protein. Then I filled it with fresh filtered water, added a whole onion and cooked for about an hour. The broth turned out rich and transparent. For vegetables, I used frozen beets and carrots, which reduced the time for preparing vegetables. I cut the potatoes into small cubes, my daughter likes it that way. I had sauerkraut from winter supplies. We don’t really like bell pepper in soups, so I didn’t add it. When stewing the roast, I added a spoonful of lemon juice so that the beets retained their color. I simmered it for a little less time until the vegetables were ready. I really like the sweetish taste of borscht, so I also added sugar to the soup. We all liked the result! Borscht is pleasantly rich in different flavors. It's sweet and sour and a little spicy. The aroma is amazing, freshly ground pepper, garlic and bay leaf create a whole bouquet of smells. I recommend trying to cook borscht this way, you won’t regret it! Many thanks to the author!