If you love borscht as much as my family, try making it according to my recipe. It always turns out excellent, and I cook it almost always without frying, which makes this legendary dish as healthy as possible, even though it contains pork.
Ingredients:
Pork - 300 g
Potatoes - 5 pcs.
Cabbage - 300 g
Bulb onions -1 pc.
Carrots - 1 pc.
Tomato - 1 pc.
Beets - 1 pc.
Parsley - 5 branches
Dill - 3 branches
Salt to taste
Ch.m. pepper - taste
Bay leaf (optional) - 1 pc.
Red vinegar - 2 tablespoons
Tomato sauce - 2 tablespoons
Preparation:
1. To cook pork borscht, prepare all the necessary foods according to the list. Peel potatoes, onions, carrots, beets, wash under running water, dry. Also rinse the cabbage, tomato and greens.
2. Boil water in a saucepan, put pork chopped into small cubes. When the meat gets into boiling water, the protein immediately curls up and there will be practically no foam at all; you will not have to stand at the stove for a long time and do not have to collect it. Cook pork over low heat for 25-30 minutes.
3. As soon as the pork meat in a saucepan boils, add chopped onions to it and cook them together all the time. The onion will give off its taste and aroma, and by the end of cooking the borscht it will be completely boiled down.
4. After a while, add potatoes cut into large cubes to the pan.
5. When the water boils, remove the foam after the potatoes and add the carrots grated on a coarse grater. Onions and carrots are cooked in the same way in time, so collect the foam again and cook over low heat for 10-12 minutes.
6. We are not lazy - we cut the beets into a thin block, add to the rest of the ingredients. Together with her, I always pour in 2-3 tablespoons of a high-quality red bite - it will not only preserve the color of the beets, but also give the finished borsch a perfect sourness.
7. Cut the tomato into quarters, rub the pulp on a coarse grater, discard the peel. Add the chopped gruel along with your favorite tomato sauce (or paste) to the pan. Cook over low heat for 5 minutes.
8. Throw thinly chopped cabbage last. Cook for no longer than 10 minutes, it is important to keep the cabbage and beets crisp. Salt and pepper the dish to taste. Add bay leaves for taste and aroma if desired.
9. We taste the finished borscht, if it turns out to be sour, throw in a little sugar to balance the taste. Finely chop parsley and dill, pour the herbs into the soup, mix its contents. Then you need to turn off the stove, cover the pan tightly with a lid and let the dish brew for 15-20 minutes before serving.
10. Incredibly delicious pork borscht is ready. If desired, you can serve it with sour cream.
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