Classic borscht with beef and pork

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook classic borscht with meat? Prepare the products according to the list. Wash the vegetables well and dry with napkins. Remove the top leaves from the cabbage. Instead of tomatoes, you can use tomato paste or puree, and replace lemon juice with 6-9% vinegar. Add sugar as desired - here it simply enhances other tastes. Trim all excess from beef and pork and rinse in running water.

2. STEP 2

   

   Place the washed meat in a saucepan of a suitable size, fill it with cold water, place on the stove and bring to a boil over high heat. Use a slotted spoon to remove the foam and reduce the heat. Cook the meat for 1.5 hours with the lid closed. Halfway through cooking, add peppercorns and bay leaves. I cook the meat as a whole piece, but you can cut it, thereby reducing the cooking time by 2-4 times.

3. STEP 3

   

   Peel the onion head and cut into strips. Peel the beets and carrots and cut into thin strips. You can also grate beets and carrots on a coarse grater.

4. STEP 4

   

   Chop the white cabbage into thin strips. It is better to use young ones, as they are juicier, but you can also use mature ones if you don’t have young ones on hand. Peel the potatoes, rinse, cut into medium-sized cubes (as usual for soup or borscht) and rinse well again to remove starch.

5. STEP 5

   

   Prepare the vegetable frying. To do this, heat a frying pan with vegetable oil. Place chopped beets, onions and carrots on it, stir and simmer everything for about 10-20 minutes, adding half a glass of broth and stirring occasionally. Cooking time depends on the size of the cut. Also focus on the features of your stove.

6. STEP 6

   

   Halfway through sautéing the vegetables, add peeled and chopped tomatoes, sugar and lemon juice to the pan. Fry until the vegetables are soft and fully cooked.

7. STEP 7

   

   Remove the finished meat from the broth, let it cool slightly and cut into portions. Strain the broth, pour it back into the pan and return the pieces of meat to it. Then put the shredded cabbage in the pan and cook until tender.

8. STEP 8

   

   Once the cabbage in the broth is soft, add the chopped potatoes to the pan.

9. STEP 9

   

   At the end of cooking, add fried vegetables and salt to taste. Remove the borscht from the heat, cover with a lid, and let it brew for a while. The dish is ready, serve hot with a spoonful of sour cream.

Comments on the recipe

Natalia M

28.09.2023

4.7

I was interested in the fact that this borscht recipe uses two types of meat. Of course, I wanted to test the taste of this combination. Moreover, borscht was planned for lunch. I took beef on the bone and a not at all lean piece of pork. She cooked the meat in pieces, and then cut it smaller and peeled the beef from the bones. The broth was rich, but not as dark as when cooking bone-in beef. This is a definite plus. According to the recipe, the frying includes onions, carrots, tomatoes and beets. I haven’t done this before, usually I stew only beets separately or fry onions and carrots, and put the beets raw. I liked this method; it greatly reduces the cooking time for borscht in general. And yet the color did not disappear, it remained the same red! I added cabbage and potatoes at the same time. The borscht turned out to be very tasty; lemon juice and sugar add a special piquant note. The borscht turned out so rich and satisfying! Thanks for the recipe!

Catherine

28.09.2023

4.7

The borscht turned out bright, rich in taste! I prepared a large pan for my loved ones))) Thanks for the recipe!

Jon Snow

28.09.2023

4.9

Well, where is the lard???

sveta7777

28.09.2023

4.7

Nothing compares to real red borscht. The recipe for this wonderful dish has been passed down to us from generation to generation. For myself, in this recipe I saw a new highlight of the dish - lemon juice, I will definitely try to cook according to this recipe)

Tit

28.09.2023

4.6

Tasty! Nothing else matters! Thank you!

Ella

28.09.2023

4.8

And yet, I can’t understand why add cabbage so early? I think it will be too soft. Of course, as they say, there are no friends for taste and color, but I still like to add cabbage 5 minutes before seasoning with tomato.

lisiychel

28.09.2023

4.9

Borscht is probably the most profitable option for a first course. Both adults and children love him. I cook borscht in a slow cooker.