Classic borscht with pork

Step-by-step preparation

Cooking time: 1 hr 50 mins

1. STEP 1

   

   How to cook classic borscht with pork? Prepare the products according to the list. The amount of ingredients indicated is based on a three-liter pan. Instead of pork, you can use any other meat. Also choose any spices to suit your taste.

2. STEP 2

   

   Rinse the pork well, cover with cold water and cook along with the bay leaf and spices on the stove until cooked (about an hour), periodically skim off any foam that has formed from the broth.

3. STEP 3

   

   Peel the onion and bell pepper, rinse and chop into small pieces with a knife.

4. STEP 4

   

   Wash the carrots and beets well too, then peel and cut into thin strips.

5. STEP 5

   

   Make the frying by first frying the beets in vegetable oil, and then adding carrots, onions and bell peppers one by one.

6. STEP 6

   

   Lightly dilute the tomato paste with water and add to the frying mixture, simmer all together until the vegetables are ready.

7. STEP 7

   

   Remove the finished meat from the pan and separate into fibers.

8. STEP 8

   

   Peel the washed potatoes and cut into medium cubes.

9. STEP 9

   

   Place the chopped potatoes in the pan with the broth and simmer until soft, about 15-20 minutes.

10. STEP 10

    

    Place the roast and prepared meat into the pan.

11. STEP 11

    

    Chop the cabbage, peel the garlic and chop it. Throw the cabbage and garlic into the pan with the borscht and simmer for 5-10 minutes.

12. STEP 12

    

    Add salt and sugar to the borscht, boil and turn off the heat. Pour the prepared borscht into bowls and serve hot with sour cream, sprinkled with chopped dill. Bon appetit!

Comments on the recipe

Moderator Ksenia

05.09.2023

5

I made classic borscht with pork for lunch. In principle, I usually cook it as described in the recipe. The only thing that was new to me was the addition of coriander and hot red pepper. Instead of ground pepper, I put pickled pepper in the broth. After 10 minutes I took it out so that the soup would not be too spicy. But the pepper managed to add a little piquancy to the broth. The taste of coriander turned out to be very appropriate for borscht. The broth was cooked using bones cut from pork loins. Strain the finished broth through a clean cotton cloth. The meat was separated from the bones and cut into small pieces. I added ready-made dressing, frozen since the beginning of autumn. The borscht turned out with a rich taste, aromatic, bright and beautiful. Both my son and daughter ate two servings each, and for me this is the most pleasant thing. Thank you very much for the recipe!

Corason

05.09.2023

4.7

I made classic borscht with pork for lunch using this recipe. First, I put a piece of meat on to cook and started on the vegetables. She cleaned, washed and cut. Then the potatoes were boiled with cabbage and meat. Meanwhile, I cooked stewed vegetables with tomato paste in a frying pan. The only thing I didn’t put in was bell pepper due to lack of it. Then I added the vegetables to the pan. The borsch immediately acquired a very beautiful color and a magical aroma. Cooked classic borscht until done. It's very simple and not difficult at all. The aromatic and rich borscht was served with sour cream, black bread, lard with garlic and green onions. A very tasty first course. The pork is tender, the vegetables are soft, the cabbage is not crunchy. The amazing taste came from roasting vegetables with the addition of tomatoes, garlic and tomato paste. The borscht according to this recipe turned out excellent. The whole family ate. It is bright, satisfying, appetizing and aromatic. Great recipe! Thanks to the author 😊

Nata

05.09.2023

4.6

Great recipe! Thank you very much! Classic borscht with pork is very simple, although it doesn’t take 10 minutes, but still, the result is worth the time spent.