In this version of meat borscht, instead of white cabbage, I used the leafy part of celery.
Ingredients: Pork bones, low-fat pork, water, medium-large potatoes, medium-large beets, red bell peppers, celery with leaves, small onions, medium carrots, tomato (frozen), large garlic cloves, salted fat
Cooking method:
Cut the meat into portioned pieces (~ 50-60 gr.). Put in a 4-liter saucepan along with the bones, pour cold water. Bring to a boil, boil for 2 minutes. Remove meat and bones from the pan, rinse. Pour out the water, wash the pot.
Put the meat and bones back into the pan, pour cold clean water up to the 3.5 liter mark. Bring to a boil, put 1 small onion whole and a "bouquet" of greens with a small piece of fresh or dried chili. Cook for 1.5 hours at a low boil.
After 1 hour, salt, pull out the onion, pepper and bouquet, add chopped potatoes, after 5-10 minutes add chopped celery leaves (only leaves are needed) and red sweet cut into strips pepper.
Prepare frying in a frying pan: fry 1 finely chopped onion in vegetable oil until golden, carrots on a fine grater, beets on a coarse grater, grated tomato, 1 tbsp. a spoonful of ketchup and 1 tbsp. a spoonful of tomato paste.
Darken the frying in a frying pan for several minutes and put in a saucepan with broth. Boil 10 minutes. Salt to taste.
2 garlic and 20-30 gr. salted bacon finely chopped and crushed in a mortar. Put in a saucepan, stir, boil for 1 minute. Turn off the fire, let it brew. Serve sprinkled with herbs in a bowl.
Bon Appetit!